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Gluten-Free Fennel Apple Soup


  • 2 tablespoons olive oil
  • 1 onion
  • 2 (medium to large) fennel bulbs stems removed and diced
  • 2 large apples (I used Honeycrisp), peeled, cored and diced
  • 1 quart chicken stock
  • 2-3 sprigs thyme


  • Heat olive oil in a large pot
  • Sauté onion over low or medium heat for 10-15 minutes until soft and almost browned
  • Add fennel and apples and cook for 5-10 minutes until they start to soften or brown
  • Add chicken stock and thyme
  • Puree soup in small batches (for safety purposes) in a Vitamix/food processor until smooth and creamy
  • Reheat soup and serve