Creamy Fennel–Onion Blender Soup

Name: Creamy Fennel–Onion Blender Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 3 to 4
Cuisine: Modern European
Ingredients: Your cooked fennel + onion + cooking liquid (aim for about 3 to 4 cups total); 1 to 2 cups vegetable or chicken stock (or water) as needed; 1 small potato, peeled and cut into 1-inch chunks (optional, for body); 1/2 cup heavy cream (optional, for extra silkiness); 1 to 2 teaspoons kosher salt, to taste; 1/4 to 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); 1 tablespoon fresh lemon juice (optional, for balance); Olive oil for drizzling; Chopped chives or dill

Judah Newman·20 min·Serves 3 to 4

A silky, mellow soup built from your already-simmered fennel and onion base, finished in the Thermomix until perfectly smooth. Butter gives it richness; a splash of cream (or a potato) adds body without making it heavy. It’s gentle, aromatic, and great as a light lunch, a starter, or alongside toasted bread or a simple salad.

soup
blended
thermomix
fennel

20 min total · 5 min prep · 15 min cook

240 kcal · 4g protein · 18g carbs · 18g fat total

Thermomix

Ingredients

From your pot
•Your cooked fennel + onion + cooking liquid (aim for about 3 to 4 cups total)
To finish
•1 to 2 cups vegetable or chicken stock (or water) as needed
•1 small potato, peeled and cut into 1-inch chunks (optional, for body)
•1/2 cup heavy cream (optional, for extra silkiness)
•1 to 2 teaspoons kosher salt, to taste
•1/4 to 1/2 teaspoon black pepper
•1/2 teaspoon garlic powder (optional)
•1 tablespoon fresh lemon juice (optional, for balance)
To serve (optional)
•Olive oil for drizzling
•Chopped chives or dill

Instructions

Blend and build the texture

Transfer the fennel, onion, and all cooking liquid into the Thermomix. Add 1 cup stock (and the potato, if using).

Blend 1 minute, starting low and increasing to high, until completely smooth.

Cook to finish

Cook 12–15 minutes at 100°C / Speed 2 (use the measuring cup). The soup should look glossy and steam steadily; the potato (if used) should crush easily against the side with a spoon.

Final blend + seasoning

Blend 30–45 seconds on high until ultra-silky.

Season with salt and pepper. If using cream, add it now and warm 1–2 minutes at 80°C / Speed 2 (don’t boil). Taste: it should be buttery, sweet-aromatic, and mellow. If it tastes flat, add the lemon juice 1 teaspoon at a time.

Adjust thickness with more stock/water as needed: for a spoonable soup, it should coat the back of a spoon but still pour easily.

Serve

Serve hot with a drizzle of olive oil and herbs if you like.

Notes

If you want it dairy-free, skip the cream and use the potato for body (or add 1/2 cup canned white beans and blend). If the soup tastes too sweet from the fennel/onion, add a little more salt plus a squeeze of lemon to sharpen the edges. Storage: cool, refrigerate up to 4 days; reheat gently so it stays silky.

Ingredients

From your pot

•Your cooked fennel + onion + cooking liquid (aim for about 3 to 4 cups total)

To finish

•1 to 2 cups vegetable or chicken stock (or water) as needed

•1 small potato, peeled and cut into 1-inch chunks (optional, for body)

•1/2 cup heavy cream (optional, for extra silkiness)

•1 to 2 teaspoons kosher salt, to taste

•1/4 to 1/2 teaspoon black pepper

•1/2 teaspoon garlic powder (optional)

•1 tablespoon fresh lemon juice (optional, for balance)

To serve (optional)

•Olive oil for drizzling

•Chopped chives or dill