Creamy Roasted Fennel and Potato Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Creamy Roasted Fennel and Potato Soup Recipe combines the subtle sweetness of roasted fennel with the heartiness of potatoes, creating a comforting dish perfect for any season. It’s a delightful option for soup lovers looking to try something new.

The recipe is straightforward and utilizes basic cooking techniques, making it accessible for home cooks. You can easily adjust the flavors by adding herbs or spices to suit your taste.

Delicious Roasted Fennel and Potato Soup

This soup features roasted fennel and potatoes blended into a creamy texture, providing a rich and satisfying flavor. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

2 large fennel bulbs, trimmed and sliced
4 medium potatoes, peeled and diced
1 medium onion, chopped
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon thyme, dried or fresh
Chopped fennel fronds for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Vegetables: Toss the sliced fennel, diced potatoes, and chopped onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
Blend the Soup: Transfer the roasted vegetables to a large pot. Add the broth and thyme, then bring to a simmer over medium heat. Use an immersion blender to puree the mixture until smooth, or blend in batches in a countertop blender.
Add Creaminess: Stir in the heavy cream and heat gently over low heat without boiling. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with chopped fennel fronds if desired. Enjoy hot!