Chilled Fennel Soup with Buttered Walnuts

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


Fennel and walnuts team up to make a quick and easy chilled fennel soup for those warm summer days. Because soup should be a year round lunch option!


  • 2 pounds of fennel, trimmed and cut into 12 inch pieces
  • 1 large onion, peeled and chopped
  • 4 tablespoons butter
  • 6 cups chicken broth (I like the Imagine and Pacific brands) or water
  • 1 cup walnut pieces
  • Basil leaves
  • Fresh ground pepper
  • Olive oil


  1. Melt 2 tablespoons of butter in a saucepan and add fennel and onion. Saute until the vegetables start to soften, about 5 minutes or so.
  2. Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.
  3. Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth…if you like some texture then skip the straining part.
  4. Chill the soup in the fridge for at least a few hours and ideally overnight.
  5. When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.
  6. Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.