Cream of Onion Soup with Caramelized Fennel

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

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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