Creamy Fennel–Onion Blender Soup

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

Instructions

1. Transfer the fennel, onion, and all cooking liquid into the Thermomix. Add 1 cup stock (and the potato, if using).
2. Blend 1 minute, starting low and increasing to high, until completely smooth.
3. 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.
4. Blend 30–45 seconds on high until ultra-silky.
5. 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.
6. Adjust thickness with more stock/water as needed: for a spoonable soup, it should coat the back of a spoon but still pour easily.
7. 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.