Cream of Fennel Soup


Special Diet Notes: Cream of Fennel Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, gluten-free, and optionally nut-free.

For vegetarian / vegan: substitute vegetable broth.

Cream of Fennel Soup
  • 2 tbsp dairy-free margarine (such as Earth Balance) or light olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 fennel bulbs, slice crosswise
  • ¼ cup fresh parsley, minced
  • 32 oz. chicken broth (like Pacific Foods)
  • ¼ cup lemon juice
  • 2 tsp fresh tarragon, minced
  • 2 cups unsweetened dairy-free milk beverage
  • Salt & white pepper to taste
  • Fennel fronds (garnish)
  1. In a large, heavy pot, heat the margarine or oil. Sauté the onions and garlic until they are soft.
  2. Add the fennel, parsley, and chicken broth, and bring the mixture to a boil.
  3. Reduce the heat, and simmer the mixture about 20 minutes, until the fennel is quite tender.
  4. Pureé the mixture in batches in a blender or food processor. Stir in the lemon juice, salt, white pepper, and tarragon. Chill the soup thoroughly.
  5. Add mixture to the dairy-free milk and serve the soup garnished with fennel.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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