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Vegetarian, Classics and bistro fare

Fennel soup with goat cheese toasts

Fennel soup with goat cheese toasts is a blended soup of fennel, potato, and cream, served with toasted bread topped with fresh goat cheese and honey. It serves 4, takes 40 minutes, is rated easy, and costs about €2.00 per person. The key is sweating the fennel well before simmering, which softens its anise flavor, and broiling the toasts just before serving.

Tonight, I'm making you a lightly anise fennel soup, with toasts grilled with fresh goat cheese.

Fennel soup with goat cheese toasts
Total time
40 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Fennel loses its sharp anise edge the longer it simmers, turning mellow and almost sweet once blended with potato and cream. The soup holds a nice medium body, not too thin or too thick, and its pale green color, thanks to the reserved fronds, makes it instantly inviting with a piece of toast on the side.

This is an easy weeknight dinner that also works as a generous starter on a quiet Sunday evening. The grilled goat cheese and honey toasts bring crunch and a sweet savory contrast to the smooth soup. If your kids aren't fans of anise flavors, just serve them the toasts on their own.

The ingredients

4 people

Fruits and vegetables

  • Fennel bulbs 3
  • Potatoes 2
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Honeyoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Fresh goat cheese 200 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Trim the tough base off the fennel, slice the bulbs thinly, and set the fronds aside.

    Dry the fennel well after washing, extra water keeps it from browning properly.

  2. Sweat the sliced fennel and onion in the olive oil without browning them. 8 min

    The vegetables should turn translucent, that's when the anise flavor mellows.

  3. Add the diced potatoes and the broth, then simmer over low heat. 20 min

    Cook until the fennel mashes easily with a fork.

  4. Blend with the cream, then season with salt and pepper.

    If the soup is too thick, thin it with a little hot broth.

  5. Spread the goat cheese on the bread, drizzle with honey, and broil until golden. 4 min

    A few drops of honey on the cheese bring out the whole dish.

Our tips to get it right

  • Pick fennel bulbs that are white and firm with no brown spots, they turn sweeter once cooked.
  • Cut the potatoes into even cubes so they cook at the same pace as the fennel.
  • Broil the toasts only at the very last minute, just long enough to brown them without melting the cheese too much.

The variations

  • Swap the fresh goat cheese for ricotta if you prefer a milder topping.
  • This recipe is already vegetarian, you can make it richer with a drizzle of olive oil right before serving.
  • For a quicker version, skip the broiler and just serve the goat cheese toasts at room temperature.

What to serve it with

  • A crisp green salad
  • Thin slices of cured ham
  • Sparkling water with lemon

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add after thawing. Reheat gently on the stovetop, stirring often, and make the toasts fresh right before serving.

Questions about this dish

Can I make the soup ahead of time?

Yes, make the soup a day ahead and keep it in the fridge. Reheat it gently on the stove and prepare the toasts right before serving so they stay crisp.

Can I substitute the heavy cream?

You can use unsweetened evaporated milk or a bit of sour cream thinned with water. The soup will be slightly less rich but still good.

What if I don't have country bread?

Any rustic loaf works well, like a slightly stale baguette or rye bread. It just needs to hold up under the broiler.

How do I soften the anise flavor for kids?

Sweat the fennel thoroughly before adding the broth, that's the step that mellows the flavor most. You can also use a bit less fennel and add an extra potato instead.

How long does it take to make a fennel soup with grilled goat cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fennel soup with grilled goat cheese toasts?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fennel soup with grilled goat cheese toasts cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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