Onion and Fennel Bisque

Immerse yourself in the velvety elegance of Onion and Fennel Bisque, a luxurious soup that balances sweet caramelized onions with the delicate licorice notes of fennel. Slow-cooked to golden perfection, the key ingredients meld seamlessly with aromatic thyme and bay leaf, creating a deeply flavorful base. Blended into a silky puree and enriched with a splash of heavy cream, this comfortingly smooth bisque gets a bright lift from a squeeze of fresh lemon juice. Perfect for a cozy dinner or an impressive starter, this easy-to-make recipe transforms simple pantry staples into an irresistible, restaurant-quality dish. Garnished with delicate fennel fronds, this bisque is as visually stunning as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 3 large Yellow onions, thinly sliced
• 2 medium Fennel bulbs, trimmed and thinly sliced
• 3 Garlic cloves, minced
• 4 Fresh thyme sprigs
• 1 Bay leaf
• 4 cups Vegetable stock
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fennel fronds, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and starts to foam.

Step 2

Add the sliced onions and fennel to the pot. Stir to coat with the butter and oil, then reduce the heat to medium-low. Cook, stirring occasionally, for 20–25 minutes, or until the onions and fennel are caramelized and golden brown.

Step 3

Add the minced garlic, fresh thyme sprigs, and bay leaf to the pot. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.

Step 4

Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, or until the fennel is very tender.

Step 5

Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to puree the soup until smooth. Alternately, transfer the soup to a blender in batches to puree, then return it to the pot.

Step 6

Stir in the heavy cream, salt, black pepper, and lemon juice. Heat gently over low heat, being careful not to let the soup boil.

Step 7

Taste and adjust seasoning as needed. If the bisque is too thick, add more vegetable stock until the desired consistency is reached.

Step 8

Serve warm, garnished with chopped fennel fronds for a fresh, aromatic touch.

Nutrition Facts

Serving size	2217.8 grams (2217.8g)

Amount per serving	% Daily Value*
Calories	1954

Total Fat 138.20g	177%
Saturated Fat 71.60g	358%
Polyunsaturated Fat 5.30g
Cholesterol 339mg	113%
Sodium 5177mg	225%
Total Carbohydrate 142.40g	52%
Dietary Fiber 35.60g	127%
Total Sugars 53.20g
Protein 29.20g	58%

Vitamin D 7IU	34%
Calcium 528mg	41%
Iron 10mg	56%
Potassium 4513mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 6.1%

Carbs: 29.5%