White Bean soup with Roasted Fennel

Creamy, Cozy, and Built with Layers of Flavor

This white bean soup is smooth, rich, and built for colder days when you want something comforting but still a little elevated.

Finished with Vampire Repellent and topped with roasted fennel and sausage, it brings together creamy texture and deep, savory flavor with just enough brightness to keep things balanced.

Preparation

1. In a medium soup pot, heat 1 tablespoon olive oil over medium heat.
2. Add vegetables and beans, and cook for about 5 minutes, allowing everything to soften.
3. Season with Vampire Repellent, then add chicken stock and bring to a simmer. Cook for another 15 minutes.
4. Stir in the cream and remove from heat.
5. Meanwhile, slice sausage into 1/2" rings and set aside. Trim and core the fennel, then slice thin.
6. Toss sausage and fennel with olive oil, salt, and pepper. Roast at 425°F for about 20 minutes, until caramelized and cooked through.
7. Purée the soup using a stick blender or food processor until smooth. Season to taste.
8. To serve, ladle into bowls and top with roasted sausage and fennel.

Pro Tip:

Don’t skip roasting the fennel—it adds sweetness and depth that balances the creamy soup perfectly. Blend the soup until fully smooth for that velvety texture.

Make It Your Own:

• Skip the sausage and use vegetable stock for a vegetarian version
  
• Add a squeeze of lemon to brighten the finished soup
  
• Leave the soup slightly chunky if you prefer more texture
  
• Top with grated parmesan or fresh herbs for extra flavor

What To Serve It With:

Serve with crusty bread for dipping or alongside a simple salad. This soup is rich enough to stand on its own but pairs perfectly with something fresh and crisp.