There’s something truly magical about the Roasted Fennel and Potato Soup Recipe that makes it a comforting and elegant dish all at once. The natural sweetness of roasted fennel pairs perfectly with the creamy texture of Yukon gold potatoes, creating a velvety soup that feels both light and satisfying. Every spoonful offers a delicate balance of flavors with just the right hint of earthiness, making it a stellar choice for chilly evenings or when you want to impress guests with something soulful yet simple. This recipe is your new go-to for cozy sophistication in a bowl.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Roasted Fennel and Potato Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, from the buttery Yukon gold potatoes that provide creaminess to the aromatic fennel that adds a subtle licorice-like flavor. Together, they transform basic pantry staples into a vibrant, mouthwatering soup.
- Yukon gold potatoes: These offer a naturally buttery flavor and creamy texture—perfect for smooth soup consistency.
- Fennel bulbs: Roasting them mellows their licorice notes and brings out a sweet, slightly caramelized taste.
- Onion: Adds a savory base and depth that supports the overall richness of the soup.
- Olive oil: Essential for roasting; it enhances flavor and helps caramelize the vegetables beautifully.
- Mineral salt & fresh cracked pepper: The simplest seasoning that elevates and balances all the ingredients.
- Water or low-sodium vegetable broth: Adds fluid for blending and a subtle background flavor without overpowering the vegetables.
- Unsweetened plain non-dairy milk: Brings a creamy touch while keeping the soup light and dairy-free.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Roasted Fennel and Potato Soup Recipe
Step 1: Preheat and Prepare for Roasting
Start by setting your oven to 425 degrees Fahrenheit to achieve that perfect caramelization. Preparing your veggies early sets you up for smooth cooking later and lets the natural flavors develop as they roast.
Step 2: Roast the Vegetables
Lay out the potato chunks, fennel slices, and onion on a lined baking sheet. Drizzle with olive oil and sprinkle well with salt and pepper. Make sure to toss everything to coat evenly, then spread out so each piece has room to roast properly. Pop the tray into the oven and roast for 30 to 40 minutes, tossing halfway through. You’ll want fork-tender potatoes and fennel that’s softened with caramelized edges. Watch out for any fennel pieces that brown too quickly and remove them if needed—keep a few for garnish later!
Step 3: Puree the Roasted Vegetables
Transfer the roasted vegetables into a large pot and add your water or vegetable broth along with the non-dairy milk. Using an immersion blender, pulse until the soup reaches your desired consistency. Prefer a bit of texture? Go for a chunky finish. Like it silky smooth? Blend it longer or transfer to a food processor in batches.
Step 4: Season and Warm
Taste your soup and add extra salt or pepper if necessary to bring out the flavors. Then gently warm the soup over medium-low heat until hot but not boiling. This is the final step where all those beautiful roasted flavors meld together perfectly.
Step 5: Serve and Garnish
Ladle your luscious Roasted Fennel and Potato Soup into bowls and sprinkle with the reserved fennel fronds along with some fresh cracked pepper. Pair it with crusty bread to mop up every creamy spoonful—pure comfort on a plate.
How to Serve Roasted Fennel and Potato Soup Recipe
Garnishes
The reserved fennel fronds add a delicate herbaceous touch that brightens the rich soup. A drizzle of good-quality olive oil or a sprinkle of smoked paprika can also elevate the flavor and visual appeal wonderfully.
Side Dishes
This soup pairs beautifully with crusty artisan bread, garlic toast, or a sprinkled green salad. The simplicity of sides lets the star of the show—the soup—shine through every bite.
Creative Ways to Present
For a festive twist, serve the soup in rustic bread bowls or garnish with roasted pumpkin seeds for a crunchy contrast. Swirling in a dash of coconut cream or a spoonful of herb pesto can turn each serving into its own masterpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into an airtight container and refrigerate. It keeps wonderfully fresh for up to 3 days, making it a perfect make-ahead meal or a quick weekday dinner.
Freezing
Feel free to freeze portions in freezer-safe containers for up to 2 months. When you want a comforting meal, just thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
Gently warm the soup over medium-low heat, stirring occasionally to keep the texture smooth and creamy. If it’s too thick after refrigeration or freezing, add a splash of water, broth, or non-dairy milk to adjust.
FAQs
Can I use other types of potatoes in this soup?
Absolutely! While Yukon gold potatoes bring great creaminess and a buttery flavor, Russets or red potatoes can work too, though they might alter the texture slightly.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as you serve it with gluten-free bread or sides. Just be mindful of your broth choice if using store-bought vegetable broth.
Can I make this soup vegan?
Definitely! This Roasted Fennel and Potato Soup Recipe is vegan as written by using non-dairy milk and vegetable broth, perfect for dairy-free diets.
What if I don’t have an immersion blender?
No worries! You can carefully ladle the soup into a regular blender or food processor in batches and blend until smooth. Just be cautious with the hot liquid to avoid any splatters.
How can I add more flavor to this soup?
Try roasting garlic alongside the vegetables, adding fresh herbs like thyme or rosemary, or finishing with a splash of lemon juice to brighten the soup before serving.
Final Thoughts
There’s simply nothing like a warm bowl of this Roasted Fennel and Potato Soup Recipe to bring comfort and delight any time of year. Its elegant flavors and creamy texture make it a standout dish that’s surprisingly easy to prepare. I can’t recommend it enough for cozy nights in or when you want to share a little deliciousness with someone special. Give it a try—you’ll be reaching for this recipe again and again!
PrintRoasted Fennel and Potato Soup Recipe
This Roasted Fennel & Potato Soup is a comforting and creamy soup that highlights the natural sweetness of roasted fennel and Yukon gold potatoes. The vegetables are roasted to bring out their deep flavors, then blended with vegetable broth and non-dairy milk to create a smooth, velvety texture. A perfect vegan and gluten-free soup that’s easy to prepare and ideal for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Vegetables
- 1 1/2 lbs. (3 – 4) Yukon gold potatoes, cut into 1 inch chunks
- 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
- 1 medium onion, peeled and cut into 1/2 inch slices
Other Ingredients
- 2 tablespoons olive oil
- Mineral salt & fresh cracked pepper, to taste
- 2 cups water or low-sodium vegetable broth
- 2 cups unsweetened plain non-dairy milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast Vegetables: On large rimmed baking sheets lined with parchment paper or Silpat, spread out the potatoes, fennel, and onion. Drizzle with olive oil and toss until all vegetables are evenly coated. Sprinkle salt and pepper over the top. Roast in the oven for 30 to 40 minutes, tossing halfway through. Keep an eye on the fennel and remove any pieces that burn quickly. Reserve some fennel slices and fronds for garnish.
- Prepare Broth and Milk: In a large pot, combine the water or vegetable broth with the unsweetened non-dairy milk.
- Puree Soup: Add the roasted vegetables to the pot and use an immersion blender to puree until you reach your desired soup consistency. You may make the soup chunky or smooth. Alternatively, blend the soup in batches using a blender or food processor. Add more liquid if needed. Taste and adjust seasoning with additional salt and pepper.
- Warm Soup: Place the pot over medium-low heat and warm the soup thoroughly, stirring occasionally.
- Serve: Ladle the hot soup into individual bowls. Garnish with the reserved fennel slices and fresh cracked pepper. Serve with crusty bread for a complete meal.
Notes
- Use low-sodium vegetable broth or water to control the salt level in the soup.
- For a creamier texture, adjust the amount of non-dairy milk or add a splash of olive oil when blending.
- Reserved fennel fronds add a beautiful and fresh garnish enhancing the soup’s flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- To make the soup nut-free, ensure the non-dairy milk used is free from nuts, such as oat or rice milk.
