Ingredients
Equipment
Method
- Heat oven to 425°F. Trim fennel stems, remove any tough outer layers, and cut bulbs into thin wedges. Spread fennel, onion and four peeled garlic cloves on a rimmed pan; toss with 1 1/2 tablespoons oil, salt and pepper.
- Roast 25–30 minutes, turning once, until the fennel is tender, edges are browned and garlic is soft. Pull the cloves out early if they begin darkening.
- Transfer roasted vegetables to a soup pot with beans and vegetable broth. Simmer gently for 8 minutes so the flavors meld.
- Blend with an immersion blender until completely smooth, or carefully blend in batches with the lid vented and a towel held over it. Return to the pot and warm over low heat.
- Stir in lemon zest and 2 tablespoons lemon juice off heat. Taste before adding salt; broth and beans can vary considerably in sodium. Add hot water a splash at a time if too thick.
- Warm 1 tablespoon oil in a small skillet over medium-low heat. Add thinly sliced garlic and cook 1–2 minutes, stirring constantly, until pale golden, then transfer to a plate immediately so it does not burn.
- Ladle soup into warm bowls, sprinkle with crisp garlic and parsley, add fennel fronds if available, and offer lemon at the table.
Nutrition
Notes
Selecting fennel: Choose firm bulbs without dark soft spots. Roasting mellows its anise-like aroma, so the finished soup tastes savory and gentle rather than sharply licorice-like.
Blending safely: Blend hot soup in small batches if using a countertop blender. Vent the lid to release steam and never fill the pitcher to the brim.
Cream without cream: The cannellini beans provide body. For a looser texture add warm broth by the tablespoon; for a spoon-coating soup let it simmer uncovered for a few minutes before adding the lemon.
Garlic topping: Pale golden is the sweet spot; garlic darkens rapidly in residual oil and can turn bitter. Transfer it out of the pan as soon as it colors.
Make ahead: Roast the vegetables up to a day ahead and refrigerate. The fully blended soup also develops depth overnight; add fresh lemon and crisp garlic after reheating.
Storage and freezing: Chill promptly and refrigerate up to 4 days, or freeze the soup without toppings up to 2 months. Thaw in the refrigerator, simmer until steaming and loosen with broth if needed.
