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Charred Fennel Soup

5 from 1 vote
This soup is a simple, brothy and tomatoey amalgamation of all of the best things cold-weather soups have to offer. It's smokey, slightly spicy, rich in flavor and easy to make. Add brown rice for substance and you have a perfect cozy meal.
Prep Time:15 minutes
Cook Time:42 minutes
Total Time:1 hour
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: fennel, shallots, soup, tomato paste
Servings: 4 servings

Ingredients

  • 1 large fennel bulb
  • 1/4 cup olive oil
  • 4 shallots quartered
  • 2 tsp caraway seeds
  • 1 tsp chili flakes
  • 1 tbsp smoked paprika
  • 3 garlic cloves minced or grated with a microplane
  • 1 can tomato paste 10 tbsp
  • 1 quart vegetable stock
  • 1 cup water
  • 2/3 cup uncooked brown rice see recipe notes
  • 1/3 cup cashews
  • 1 lemon for juicing
  • Salt and fresh cracked black pepper as needed

Instructions

  • Remove the stalk and fronds from the fennel bulb. Set the fronds aside for later use. Store the stalks for other recipes!
  • Slice the fennel bulb lengthwise, creating 5-6 thick slices.
  • Add about half of your olive oil to a high-sided sauté pan. Put the pan on medium heat, and add the fennel slices, cooking for 3-4 minutes on each side or until they are heavily charred. Remove them from the pan and lightly season with salt. Set them aside.
  • Add the remaining olive oil to the pan and keep it on medium heat. Add in the shallots and season with salt. Cook, stirring occasionally, until the shallots have broken apart and are jammy and slightly golden, about 3-4 minutes. You want them incredibly soft and releasing all their flavor into the olive oil.
  • Add the caraway seeds into the shallots, let them sizzle and break them slightly with a wooden spatula or spoon. Add in the chili flakes, paprika and garlic and stir. Cook for about 2 minutes.
  • Add in the tomato paste and stir to combine with everything in the pan. Let the tomato paste cook for an additional 3-4 minutes, or until it noticeably darkens from bright red to a deep dark red.
  • Pour in the vegetable stock and gently stir to combine with the rest of the ingredients. Let this come to a simmer to help everything combine. Season to taste.
  • When the broth is smooth, add in the brown rice and the additional cup of water. Let this come to a rapid simmer and cover. Let simmer for 30-40 minutes, this will allow the rice to cook and allow for the soup to develop a deeper flavor.
  • While the soup is simmering, soak the cashews for 15 minutes in hot water. Drain the water and add the cashews to a small blender. Add in 1/2 cup of cool water and blend until smooth. Squeeze in the juice of one lemon and season with salt and black pepper to taste.
  • You'll know the soup is done when it has noticeably thickened with the brown rice. Remove from the heat.
  • To plate, ladle a generous portion of soup into 4 bowls, and top each with a fennel piece or two. Generously garnish with the fennel fronds and cashew cream. Finish with fresh cracked black pepper and serve!

Notes

***In place of brown rice you can also do any grain, such as quinoa or farro. If you are looking to add extra protein you can also add soaked raw beans here (soak for 24 hours before using), which will cook in a similar amount of time.