This cream of fennel, pepper, and dill soup recipe with yellow bell pepper, dill, poblano pepper, and yellow squash is creamy, light, fresh, ee dairy-free, and full of flavor. A beautiful spring soup that can also be served cold and tastes like a bowl from the farmers’ market.

Four bowls of creamy yellow fennel pepper dill soup, each garnished with dill and black pepper. Gold spoons, lemon, flatbread, fresh herbs, and soup toppings are arranged artistically around the bowls.

Table of Contents

Cream Of Fennel Pepper Dill Soup

As a nutrition consultant and chef, I’m always looking for ways to turn simple vegetables into nourishing, deeply flavorful dishes. Coming from Poland, I love soups any time of the year. And a spring soup is one of my favorites to make because it is light, full of color, and flavor. This fennel, bell pepper, and dill soup surprised me the first time I made it. It tastes elegant enough for a dinner party but simple enough for a quiet Tuesday afternoon when you just want something warm in your hands and your kitchen smelling like garlic and herbs.

I love dill. Truly love it. Dill was everywhere growing up in Poland. We used so many recipes, like soups, potato salads, cucumber salads, and creamy sauces. In the summer, the smell of fresh dill meant lots of cooking and pickling! It is for sure a comfort herb for me and brings so much freshness and brightness to the dish. More recipes with fennel here.

So this soup has a comforting feel, reminds me of Polish cooking, and has a slightly modern twist. The fennel becomes mellow and sweet as it cooks, the yellow bell pepper adds a sunny sweetness, and the poblano gives just enough warmth without making the soup spicy. The dill brightens everything at the end, making the whole bowl taste incredibly fresh.

I especially love making this during spring or summer, when the farmers’ market is again overflowing with colorful produce. This summer soup recipe feels light yet satisfying. And yes, you can also serve it cold, which makes it even better for warmer days. It works great for diffrent dietary restrictions, such as gluten-free, paleo, Whole30, vegan, and keto-friendly.

Why You’ll Love This Recipe

It’s creamy and light without needing heavy cream
The fennel becomes silky, mellow, and slightly sweet
Fresh dill gives it a beautiful, bright flavor
It feels elegant but is incredibly easy to make

A bowl of creamy yellow soup garnished with fresh dill, diced yellow vegetables, black pepper, and a swirl of cream, with a gold spoon resting inside. A gold spoon and herbs are visible in the background.

Ingredients for Cream Of Fennel Pepper Dill Soup

Fennel: Fennel is the star of this fennel soup recipe. When cooked, it loses its strong licorice flavor and becomes mellow, buttery, and slightly sweet. I love how it creates a naturally silky texture once blended. I always use fresh fennel bulbs with some fronds still attached, as they add extra flavor and freshness. You can also roast it if you want.
Yellow Bell Pepper: Yellow bell pepper adds sweetness and sunny color to the soup. It keeps the soup looking bright and golden.
Onion: Onion creates the savory base of the soup. I slowly cook it until soft and fragrant because that deeper flavor makes all the difference in blended soups.
Yellow Squash: Yellow squash naturally helps create a creamy texture. It blends beautifully, giving the soup body without making it heavy.
Poblano Pepper: Poblano pepper adds a gentle warmth and earthy flavor. It doesn’t overpower the soup but gives it just enough depth so it doesn’t taste flat.
Vegetable Broth: I use vegetable broth to keep the soup light and allow the vegetables and dill to really shine. A good broth makes a huge difference in simple soup recipes like this one.
Garlic: Garlic brings warmth and richness to the soup. I use plenty because fennel and garlic together are honestly a little culinary love story.
Dill: Dill completely transforms this soup. It adds freshness, brightness, and herbaceous flavor. I always add extra on top before serving because I simply cannot help myself.

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Did you know?

Fennel was considered a symbol of strength and longevity in ancient Greece and Rome? Greek athletes actually ate fennel before competitions because they believed it gave them energy and endurance. The word “marathon” is even connected to fennel, the famous Battle of Marathon supposedly took place in a field full of wild fennel plants.

Three bowls of creamy yellow soup garnished with cream, olive oil, pepper, and fresh dill, are arranged on a marble surface with gold spoons, crisp crackers, a lemon half, dill sprigs, and spices nearby.

How to Make Cream of Fennel Pepper Dill Soup

Heat olive oil in the Dutch oven.
Dice the onion, add it to the Dutch oven, and sauté for 5 minutes. Then add minced garlic and chopped thyme, and cook for another 3 minutes.
In the meantime, chop teh fennel, paprika pepper, yellow pepper, and yellow squash. Don’t stress about perfect cuts because everything gets blended later.
Add the chopped vegetables to the pot. Let the vegetables cook for several minutes, so they soften slightly and develop flavor.
Pour in the vegetable broth and bring everything to a gentle simmer. Cook until all the vegetables are tender and soft for about 25 minutes.
Add fresh dill, salt, and black pepper near the end of cooking to keep the flavor vibrant and fresh.

Ingredient Substitutions

Yellow Bell Pepper: Orange bell pepper works beautifully too.
Yellow Squash: Zucchini can easily replace yellow squash.
Poblano Pepper: Use a green bell pepper if you want zero heat.
Vegetable Broth: Chicken broth also works if you are not a vegetarian.

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Chef Angie’s Tips

You can roast all the vegetables in the oven to oif you want
Don’t overcook the dill or it loses its brightness
Blend the soup extra long for the creamiest texture
Save some fennel fronds for garnish because they make the soup look beautiful
A squeeze of lemon at the end brightens everything
This soup tastes even better the next day, after the flavors mingle together

Ways To Serve

Serve with crusty gluten-free sourdough bread or gluten-free artisan bread
Add roasted chickpeas for texture and protein
Serve with high-protein seed bread or seed crackers
Drizzle with olive oil before serving
Pair with a cucumber salad or spring salad

A close-up of a black bowl filled with creamy yellow soup, garnished with cream, black pepper, herbs, and a drizzle of oil. Two similar bowls of soup and a spoon are visible in the background.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. This soup reheats beautifully on the stovetop over low heat. If serving cold, give it a good stir before enjoying because blended soups naturally thicken in the fridge. You can also freeze it for up to 2 months, though the dill flavor is brightest when fresh.

FAQ

Does fennel taste like licorice in soup?

Not strongly. Once cooked, fennel becomes mellow, slightly sweet, and delicate.

Can I serve this soup cold?

Absolutely. You can also serve it cold, which makes it incredibly refreshing during warmer weather.

Is this soup spicy?

Not really. The poblano pepper adds mild warmth but not strong heat.

What does dill add to the soup?

Dill gives the soup a freshness and brightness that beautifully balances the sweet vegetables.

If you make this fennel soup recipe, I’d love for you to share it with friends or pin it for later. Nothing makes me happier than hearing that somebody made a pot of soup, gathered around the table, and created a little moment of comfort together. And if you grew up loving dill as much as I did, then welcome, you are definitely my people.

Four bowls of creamy yellow soup topped with herbs, cream, black pepper, and a drizzle of oil, sit on a white surface with gold spoons and garnish dishes nearby. Fresh herbs and a lemon slice are also visible.

Cream Of Fennel Pepper Dill Soup

This fennel, pepper, and dill soup recipe with yellow bell pepper, dill, poblano pepper, and yellow squash is creamy, light, fresh, ee dairy-free, and full of flavor. A beautiful spring soup that can also be served cold and tastes like a bowl from the farmers' market.

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Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine European

Servings

Calories 94 kcal

Equipment

Ingredients

2 bulbs Fennel
2 Yellow bell peppers
1 Onion
1 Pablano pepper
2 tbsp Garlic minced
2 tbsp Thyme chopped
2 Yellow squash
2 tbsp Olive oil
1/4 tsp Black pepper
1/4 tsp Red pepper flakes
64 oz Vegetable broth or bone broth
1/4 cup Lemon juice freshly squeezed
1/2 tsp Salt or more

Instructions

Heat olive oil in the Dutch oven.
2. Dice the onion, add it to the Dutch oven, and sauté for 5 minutes. Then add minced garlic and chopped thyme, and cook for another 3 minutes.
3. In the meantime, chop teh fennel, paprika pepper, yellow pepper, and yellow squash. Don’t stress about perfect cuts because everything gets blended later.
4. Add the chopped vegetables to the pot. Let the vegetables cook for several minutes, so they soften slightly and develop flavor.
5. Pour in the vegetable broth and bring everything to a gentle simmer. Cook until all the vegetables are tender and soft for about 25 minutes.
6. Add fresh dill, salt, and black pepper near the end of cooking to keep the flavor vibrant and fresh.

Nutrition

Calories: 94kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1409mgPotassium: 322mgFiber: 2gSugar: 5gVitamin A: 992IUVitamin C: 94mgCalcium: 34mgIron: 1mg

Keyword Cream Of Fennel Pepper Dill Soup

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Cream Of Fennel Pepper Dill Soup