Creamy Roasted Fennel and Potato Soup (Printable Version)

Rich, velvety soup blending roasted fennel's sweet anise notes with creamy potatoes for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 2 large fennel bulbs, trimmed and sliced
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 large yellow onion, chopped
04 - 2 garlic cloves, minced

→ Dairy & Liquid

05 - 3 cups vegetable broth (gluten-free if needed)
06 - 1 cup heavy cream or full-fat coconut milk for dairy-free

→ Fats & Seasoning

07 - 2 tablespoons olive oil
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon dried thyme
11 - Pinch of nutmeg

→ Garnish (optional)

12 - Chopped fennel fronds
13 - Extra cream or olive oil for drizzling

# How To Make:

01 - Preheat oven to 425°F (220°C).
02 - Toss sliced fennel and diced potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
03 - While the vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft and translucent. Add garlic and thyme; sauté 1 minute until fragrant.
04 - Add roasted fennel and potatoes to the pot. Pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
05 - Remove from heat. Using an immersion blender (or in batches in a blender), blend the soup until smooth and creamy.
06 - Stir in heavy cream (or coconut milk) and a pinch of nutmeg. Reheat gently if needed. Taste and adjust seasoning.
07 - Ladle into bowls. Garnish with fennel fronds and a drizzle of cream or olive oil.

# Expert Advice:

01 -
  • The roasting step transforms ordinary fennel into something deeply sweet and complex, nothing like the raw stuff that scares people away
  • It comes together in under an hour but tastes like it simmered all afternoon, making it perfect for weeknight comfort
02 -
  • If using a countertop blender with hot soup, never fill it more than halfway and remove the center cap of the lid, covering it with a kitchen towel so steam can escape safely
  • The soup thickens as it cools, so if reheating leftovers, add a splash more broth or water to bring it back to the right consistency
03 -
  • If you can only find small fennel bulbs, grab three instead of two to maintain the right balance with the potatoes
  • Reserve some of the prettiest fennel fronds before you start cooking, theyre the perfect garnish and add a fresh pop of color

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