Plant-based fennel onion soup with croutons

Soups and Stews
Written By ANNA Test Kitchen

Ingredients

1/4 cup vegan butter

1 tablespoon olive oil

1 medium onion, thinly sliced

1 small fennel bulb, cored and thinly sliced

1/2 cup dry sherry

1/2 cup dry white wine

4 cups good-quality vegetable stock

1 teaspoon coarse salt

1/4  teaspoon freshly ground pepper

8 slices French bread

2 cups vegan gruyère cheese, shredded 

Preparation

In large skillet, melt butter and olive oil over medium-high heat. Add onions and cook for 5 minutes. Reduce heat to low. Add fennel and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes. Add sherry, white wine, chicken stock, salt and pepper. Bring mixture to boil; lower to simmer and cook 15 minutes longer.

Preheat oven to 350°F. Place bread on parchment-lined baking sheet. Bake until bread is crispy, about 3 to 5 minutes; set aside. Divide soup among 6 ovenproof bowls. Place bread on top and sprinkle with cheese. Bake 15 to 20 minutes, or until cheese is melted. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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Plant-based curried pumpkin and sweet potato soup