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Artichoke and Fennel Soup

(2 Votes)
50 Min

The combination of flavors from the fennel and artichoke is so fabulous, I could hardly believe my taste buds the first time I tried it! You've gotta taste it for yourself...

What You'll Need

  • 2 tablespoons olive oil
  • 1 fennel bulb, trimmed and coarsely chopped (see Note)
  • 1 teaspoon minced garlic
  • 2 (14-ounce) cans ready-to-use chicken broth
  • 1 (14-ounce) can artichoke hearts, liquid reserved, chopped
  • 1/2 cup heavy cream

What to Do

  1. In a large soup pot, heat the olive oil over medium heat. Sauté the fennel for 8 to 10 minutes, or until tender. Add the garlic and cook for 2 to 3 minutes, until golden. Stir in the chicken broth.

  2. Reduce the heat to low and simmer for 15 to 20 minutes. Add the artichoke hearts and reserved liquid; cook for 5 more minutes.

  3. Carefully place the soup in a blender or food processor in batches and purèe until smooth.

  4. Return the soup to the pot and slowly stir in the cream. Simmer over low heat for 5 minutes; do not allow to boil. Serve immediately.


Fennel bulbs can be found in the supermarket produce department at most times of the year. Oh - a perfect way to use the green leaves on top of the fennel bulb is to chop 2 to 3 tablespoons of it and add it to this soup for a splash of color. Garnish each serving with additional leaves, if desired.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 218
  • Calories from Fat 164
  • Total Fat 18g 28 %
  • Saturated Fat 7.8g 39 %
  • Trans Fat 0.0g 0 %
  • Protein 4.3g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 41mg 14 %
  • Sodium 1,073mg 45 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.9g 8 %
  • Sugars 1.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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It's delicious. Sometimes I substitute fat free coffee creamer. It's still delicious!

So, who rated this recipe if there have been no comments made??? It sounds like it would be very tasty and since we like artichoke hearts (fresh and canned) and we love fennel, I'll try the recipe and see if it still rates a 4*...or better...


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