For the longest time, fennel soup sat on my list of soups to make, and for some reason I felt intimidated by it. Don’t ask me why, because I honestly have no idea.
Until one day I came home from work needing something healthy, delicious, and super easy to make, because I was exhausted. I had fennel in the fridge, few carrots and a sweet potato, and that is how this roasted fennel soup stepped up and saved my day. My husband was seriously amazed and went back for more. He couldn’t believe fennel could do all that. The flavours are so perfectly matched and tasty.
Now this fennel soup recipe is one I come back to whenever I want a bowl of something good without much effort. It’s proof that a simple vegetable soup can taste like you worked on it all afternoon.
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Why You’ll Love This Fennel Soup Recipe
This is honestly the simplest vegetable soup recipe I make, and I mean that 100%. All you have to do is to wash and chop the vegetables, slide them into the oven, and let them roast while you change, take a shower, or do whatever needs doing.
Then everything goes into a pot with some broth, simmers until soft, and gets blended smooth. It’s a cream soup recipe without any cream, just roasted veggies blended until silky and topped with a dollop of sour cream and some crunchy toasted seeds.
Why This Soup Is Good for You
This fennel soup is a whole bowl of vegetables, so you get loads of fibre, vitamins, and good stuff. Fennel is known for being gentle on digestion, while carrots and sweet potato bring plenty of vitamin A and natural sweetness. And since it gets its creamy texture from blended veggies instead of cream, it feels so comforting and filling without feeling heavy.
What You’ll Need for Roasted Fennel Soup Recipe
Fennel is the star of the show. Roasting softens its flavour and makes it sweet and mellow. If you are new to fennel, half a bulb is a gentle place to start.
Carrots are nothing fancy, just good old carrots. I add them to almost every soup I make because I love their sweetness and the colour they bring.
Onion and garlic build the flavour base. The garlic roasts whole and turns soft and sweet.
Sweet potato or pumpkin both add natural sweetness and a creamy texture, so use whichever one you have. I went with sweet potato because that’s what I had.
Celery adds a fresh, savoury note that rounds everything out.
Cumin and chilli powder give the soup gentle warmth.
Turmeric is for that amazing golden pop of golde colour.
Broth brings the roasted veggies together into a soup. Vegetable or chicken broth both work.
For serving, you’ll want some sour cream, toasted seeds, and chilli flakes. I used sunflower seeds, but pumpkin seeds are a great option too.
Dutch oven, I always recommend it wholeheartedly! It is the best kitchen tool you can have. Read more why I am so obsessed with it.
Roasted Fennel Soup Recipe
Course: SoupsDifficulty: Easy4
servings5
minutes40
minutes120
kcal15
minutes1
hourCreamy roasted fennel soup with carrots and sweet potato. Easy vegetable soup recipe that's simple, and delicious.
Ingredients
½ medium fennel bulb
1 small onion
3-4 garlic cloves
1-2 medium carrots
1 small sweet potato (or 1 cup chopped pumpkin)
1 celery stalk
2-3 tablespoons light olive oil
1 teaspoon ground cumin
1 teaspoon chilli powder
½ teaspoon ground turmeric
1 cup broth, plus more as needed
Salt and black pepper
- For serving
1 dollop sour cream
1-2 tablespoons sunflower or pumpkin seeds
1 teaspoon chilli flakes (optional)
How to Make Fennel Soup
- Preheat the oven to 400°F. While it heats, wash all the vegetables.
- Cut the fennel in half and place it on a sheet pan.
- Add the celery whole, or cut it in half.
- Peel the onion and cut it into halves or quarters. The garlic cloves go in whole.
- Peel and roughly chop the carrots and sweet potato, then add them to the pan.
- Drizzle everything with olive oil and transfer into the oven.
- Roast for 35-40 minutes, until the vegetables are nicely caramelized.
- Transfer the roasted veggies to a Dutch oven and pour in just enough broth to cover them.
- Season with salt and black pepper, cumin, chilli powder and turmeric. Then cover and let it simmer over medium-low heat for 20-30 minutes.
- Turn off the heat and let the soup sit for about 10 minutes (optional, if you have time).
- Blend it all with a hand blender until smooth. If you are using a regular blender, transfer the soup carefully. If there's a lot of liquid, set some aside first and add it back as you blend to get the texture you like.
- Toast the seeds in a dry pan over medium-high heat, shaking the pan so they don't burn.
- Pour some soup into bowls, add a dollop of sour cream and the toasted seeds. If you like some heat, finish with a sprinkle of chilli flakes.
Notes
- Let the vegetables caramelize around the edges in the oven, because that caramelized flavour is what makes this roasted fennel soup so good.
- While blending, start with less broth than you think you need, since it's easy to thin the soup but hard to thicken it.
- Give it a taste after blending, a pinch more salt usually wakes everything up.
How to Serve the Roasted Fennel Soup
I love it simple, with sour cream and toasted seeds on top. It’s filling enough on its own, but a slice of sourdough bread on the side makes it a full, filling dinner.
How to Store Leftovers Roasted Fennel Soup
Keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze this vegetable soup too, though I always find it tastes best fresh. Reheat gently on the stove and add a splash of broth if it has thickened.
NO IDEA WHAT TO COOK?
Fennel Soup FAQ
Does this fennel soup taste too strong? Not really. Roasting mellows the fennel, so you get just a soft hint of it in a sweet, savoury soup.
Can I make it vegan? Yes. Use vegetable broth and swap the sour cream for a plant-based yogurt, or skip it.
Do I need a blender? A hand blender is easiest, but a regular blender works too. Just let the soup cool a little first.
Can I use the fennel fronds? Yes, chop them and sprinkle on top for a fresh finish.
Is this soup healthy? It’s packed with veggies and creamy without any cream, which saves a few calories.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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