Mediterranean Fennel and Orange Soup

Name: Mediterranean Fennel and Orange Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (560 g) fennel bulbs (about 2 medium bulbs), trimmed, halved lengthwise, and cut into 1-inch wedges (reserve fronds for garnish); 3 tablespoon (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, peeled and smashed; 1 whole (180 g) navel orange, zest removed with a Microplane, fruit cut in half for juice; 4 cup (950 ml) vegetable broth (homemade or store-bought); ½ cup (120 ml) heavy cream; to taste sea salt; to taste freshly ground black pepper; ½ cup (120 ml) dry white wine (optional); 2 tablespoon (10 g) reserved fennel fronds, chopped, for garnish (optional); 1 tablespoon (5 g) fresh chives, minced, for garnish (optional)

From the MyKitchenBank Kitchen

A silky, aromatic soup that balances the subtle anise sweetness of roasted fennel with bright citrus notes from fresh orange. Garlic and a whisper of cream round out the flavors in this elegant vegetable soup, perfect as a first course or light lunch paired with crusty bread.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 cups (950 ml), serves 4

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Ingredients

4 servings

1¼ lb (560 g) fennel bulbs (about 2 medium bulbs), trimmed, halved lengthwise, and cut into 1-inch wedges (reserve fronds for garnish)
3 tablespoon (45 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, peeled and smashed
1 whole (180 g) navel orange, zest removed with a Microplane, fruit cut in half for juice
4 cup (950 ml) vegetable broth (homemade or store-bought)
½ cup (120 ml) heavy cream
to taste sea salt
to taste freshly ground black pepper
½ cup (120 ml) dry white wine (optional)
2 tablespoon (10 g) reserved fennel fronds, chopped, for garnish (optional)
1 tablespoon (5 g) fresh chives, minced, for garnish (optional)

Equipment (6)

Baking sheet
Chef's knife and cutting board
Large pot or Dutch oven (5-quart / 4.7 L)
Immersion blender or stand blender
Microplane or fine grater for zest
Fine-mesh strainer or sieve (optional, for very smooth texture)

Steps

Before you start

Preheat oven to 400°F (200°C)
Use fresh fennel bulbs with no browning or soft spots
Have vegetable broth at room temperature so it doesn't cool the roasted fennel excessively

1
Roast fennel and garlicOven 400°F / 205°C
- Toss the fennel wedges and smashed garlic cloves with 2 tablespoons (30 ml) of the olive oil.
- Spread on a baking sheet in a single layer, cut-side down for the fennel.
- Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until the fennel is deeply caramelized at the edges and tender when pierced with a fork.
- The fennel should smell sweet and lightly caramelized, not burned.
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Ready when: Fennel is golden-brown at edges and fork-tender
Tip: Cut fennel bulbs in even-sized wedges so they roast uniformly; smaller pieces can scorch while larger ones remain underdone.
2
Deglaze pan
- Transfer the roasted fennel and garlic to a large pot.
- Pour the white wine (if using) onto the warm baking sheet and scrape up any browned bits with a wooden spoon.
- Pour this liquid into the pot with the fennel.
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Tip: If you skip the wine, add 2 tablespoons (30 ml) of the vegetable broth instead to deglaze and capture all the caramelized flavor.
3
Simmer with broth
- Add the vegetable broth and orange zest to the pot.
- Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 10 minutes.
- This allows the orange flavor to infuse into the broth and the ingredients to soften further.
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Ready when: Broth simmers gently with small bubbles breaking the surface
Tip: Don't boil vigorously; a gentle simmer preserves the delicate citrus aroma.
4
Blend soup smooth
- Remove the pot from heat and let cool for 2 minutes.
- Using an immersion blender, blend the soup until completely smooth, working in batches if using a stand blender.
- If you prefer an ultra-smooth texture, press the soup through a fine-mesh strainer into a clean pot, discarding any pulp.
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Ready when: Soup is silky and has no visible chunks or fibrous pieces
Tip: If using a stand blender, fill it only halfway to avoid hot liquid splashing; blend in two batches if needed.
5
Stir in cream and juice
- Return the blended soup to the pot (if it was strained) and place over low heat.
- Stir in the heavy cream and the juice from the halved orange.
- Warm gently for 2–3 minutes, stirring constantly, until the soup is heated through.
- Do not boil.
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Ready when: Soup is steaming and just barely showing wisps of steam from the surface
Tip: Adding cream to a boiling soup can cause it to curdle; always heat gently on low after adding dairy.
6
Season and finish
- Taste the soup and season with sea salt and freshly ground black pepper to your preference.
- Ladle into bowls and garnish with chopped fennel fronds and minced chives.
- Drizzle with a few drops of the remaining olive oil if desired.
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Tip: Add salt gradually; taste as you go since broth saltiness varies by brand.

Good to know

Tips

Choose fennel bulbs that are pale, firm, and fragrant; older bulbs with brown spots or soft areas will taste woody and bitter. Store them in the fridge until ready to use.
Roasting fennel caramelizes its natural sugars and mellows the anise flavor, making it less sharp than raw fennel—this is key to the soup's balanced taste.
For a lighter version, replace half the heavy cream with half-and-half or whole milk; the soup will be slightly less rich but still delicious.
This soup pairs wonderfully with toasted baguette slices rubbed with garlic, or alongside a simple arugula salad dressed with lemon vinaigrette.

Make ahead

Prepare the soup through the blending step up to 2 days ahead. Refrigerate in an airtight container. Reheat gently over low heat on the stovetop, stirring in the cream just before serving.

Storage & reheating

Room temperature: not recommended (consume immediately or chill). Refrigerator: covered, up to 3 days. Freezer: in airtight containers, up to 2 months (freeze before adding cream for best quality; thaw overnight in the fridge and reheat, then stir in fresh cream). Reheat gently on low heat; do not boil.

Substitutions

heavy cream → crème fraîche or sour cream. Use equal amounts; this adds a subtle tang that complements the orange beautifully.
dry white wine → Pernod or anise liqueur (1–2 tablespoons / 15–30 ml). This reinforces the fennel's natural anise notes; skip the wine entirely if you prefer no alcohol.
vegetable broth (homemade or store-bought) → chicken or seafood broth. Use an equal amount; chicken broth adds richness, while seafood broth pairs beautifully with the citrus.
navel orange → lemon zest and juice. Use half the amount of lemon zest (about 0.5 teaspoon / 1 g) since lemon is more pungent; adjust juice to taste.