Wash and slice the fennel.
Peel carrots and cut into segments.
Cook the vegetables in a dutch oven with a well-fitting lid for 10 minutes, covered with water, with a stock cube and the thyme.
Mix everything with a drizzle of olive oil.
In a bowl, place the cubes of Brebirousse and pour over the soup.
Season after tasting.
Garnish with oven toasted bread croutons previously rubbed with garlic.
😉Tip: You can swap the olive oil for crème fraîche.