Cream of Onion Soup with Caramelized Fennel

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Serves 4 cups     adjust servings

If you have an aversion or you cannot source fennel, you can substitute in equal parts celery. If you are allergic to cashews you can omit them altogether {it will be slightly less rich} or you can add in a ¼ cup cream.


  • 3 tablespoons olive oil
  • 5 medium yellow onions, diced small
  • 3 tablespoons raw apple cider vinegar
  • 1 cup fennel, diced small
  • 5 cups filtered water
  • sprig rosemary
  • 1 bay leaf
  • 1/2 cup raw cashews
  • sea salt, to taste
  • black pepper, to taste


  1. In a large sauce pot heat the olive oil over medium heat. Toss in the onions and sauté for 10 minutes or until translucent.
  2. Turn up the heat to medium-high and continue to sauté for 1 minute more. Add in the apple cider vinegar and stir, while scraping the browned bits off the bottom of the pan.
  3. Lower the heat to medium-low, add in the fennel and continue to cook for 15 minutes more. The vegetables will start to caramelize into a rich brown.
  4. Then add in the water, rosemary, bay leaf, cashews and season with a heavy hand of salt and pepper. Simmer for 5 minutes more.
  5. Remove the soup from the heat, and pull out the bay leaf. Blend until smooth and serve warm.
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