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Garlic and Fennel Seed Soup

Garlic and Fennel Seed Soup

This soup is rich and creamy and though a little time consuming is actually very easy to make. The recipe serves 4 starter size portions or 2 entree size but doubles or triples very well for larger groups. If you don’t like the very distinct flavor of fennel seed you can sub in a little rosemary, thyme, or even parsley, just keep the quantity light as you want the garlic to be the star here.


  • 5 whole heads of garlic peeled and rinsed
  • 2 medium size onions sliced thin
  • 2 cups chicken stock
  • 1/4 cup half & half cream
  • Small pinch of fennel seed (7 or 8 are plenty)
  • 1 cup diced baguette (day old or leftover is fine)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt & pepper


In a large sauce pan melt butter & olive oil on med low heat and add the whole garlic cloves. Stirring frequently cook garlic until soft and slightly caramelized- about 40 minutes. Keep heat on med/low as you don’t want burn the garlic or the butter.

Add the sliced onion, fennel seed, and a good pinch of salt & pepper and continue to cook for another 30 minutes.

Add chicken stock and stir until well blended. Add diced bread and allow to soften for a few minutes. Just before you are ready to take off the heat add the cream.

Puree soup until smooth and serve.

Prep Time: 15 minutes

Cook time: 1 hour 20 minutes

Total time: 1 hour 35 minutes

Yield: 2 to 4 servings

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