This Roasted Fennel Soup with Potatoes and Apple is a creamy, dairy-free soup that’s full of rich, comforting flavors. Roasting the fennel, onions, and apple brings out their natural sweetness, which pairs beautifully with earthy potatoes and thyme. Blended into a velvety soup, it’s a cozy and nourishing dish perfect for chilly days.
Why You’ll Love This Recipe
This soup is wholesome, filling, and naturally creamy without any dairy. The apple adds a subtle sweetness that balances the savory fennel and potatoes, while thyme provides an aromatic, herby depth. It’s simple to prepare, uses just a handful of ingredients, and makes for an elegant starter or a satisfying light meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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fennel bulbs, sliced
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yellow onion, sliced
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apple (such as Honeycrisp), chopped
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olive oil
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dried thyme (or fresh thyme)
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garlic, minced
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Yukon gold potatoes, peeled and chopped
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vegetable broth
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salt and pepper
Directions
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Preheat oven to 400°F (200°C). Prepare fennel, onion, apple, and potatoes; mince garlic.
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On a baking sheet, toss fennel, onion, and apple with 2 Tbsp olive oil, dried thyme, salt, and pepper. Roast for 30–35 minutes, tossing halfway, until lightly browned and tender.
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Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium heat. Add garlic, potatoes, fresh thyme (or extra dried thyme), salt, and pepper. Cook for 5 minutes, stirring often.
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Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are fork-tender.
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Add roasted fennel, onion, and apple to the pot. Blend using an immersion blender until creamy (or transfer to a high-speed blender in batches for a smoother texture).
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Taste and adjust seasonings as needed. Serve hot with bread or a protein side.
Servings and timing
Yield: 4 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
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Extra creaminess: Stir in a splash of coconut milk or cream at the end.
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Different herbs: Swap thyme for rosemary or sage for a flavor change.
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Protein boost: Add shredded chicken, white beans, or lentils for a heartier meal.
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Spiced version: Add a pinch of nutmeg or cumin for warmth.
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Topping ideas: Garnish with croutons, crispy bacon, or a drizzle of olive oil.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave. If soup thickens, add a splash of broth or water before reheating. Freezing is possible, but texture may slightly change—blend again after thawing if needed.
FAQs
What does fennel taste like?
Fennel has a mild licorice-like flavor that mellows and sweetens when roasted.
Can I use a different type of apple?
Yes, any crisp, slightly sweet apple such as Gala or Fuji works well.
Do I need to peel the apple?
No, peeling is optional. The peel blends into the soup and adds extra fiber.
Can I make this recipe ahead of time?
Yes, it reheats well, making it perfect for meal prep.
Can I freeze fennel soup?
Yes, freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reblend if needed.
What kind of potatoes are best?
Yukon gold potatoes work well for their creamy texture, but russets can also be used.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will work and adds a slightly richer flavor.
Do I need a blender for this recipe?
Yes, either an immersion blender or a regular blender is needed to achieve a creamy consistency.
Can I leave the soup chunky instead of blending?
Yes, you can partially blend or leave some texture if you prefer a rustic-style soup.
What can I serve with this soup?
It pairs wonderfully with crusty bread, a side salad, or grilled chicken for a more filling meal.
Conclusion
Roasted Fennel Soup with Potatoes and Apple is a creamy, nourishing, and flavorful dish that’s perfect for fall and winter. Roasting the vegetables brings out their natural sweetness, while blending them into a smooth soup creates a luxurious texture—all without cream. Whether served as a starter or the main course, this soup is comforting, wholesome, and sure to become a seasonal favorite.
Print
Roasted Fennel Soup With Potatoes & Apple
- Total Time: 55 minutes
- Yield: 4 servings
Description
Roasted Fennel Soup with Potatoes and Apple is a creamy, dairy-free soup that balances savory, earthy flavors with a touch of natural sweetness. Roasting fennel, onions, and apples deepens their flavor, while potatoes add hearty creaminess when blended. It’s a cozy, wholesome dish ideal for fall and winter meals.
Ingredients
2 fennel bulbs, sliced
1 large yellow onion, sliced
1 apple (such as Honeycrisp), chopped
3 tablespoons olive oil (divided)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
3 garlic cloves, minced
2 medium Yukon gold potatoes, peeled and chopped
4 cups vegetable broth (or chicken broth)
Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Prepare fennel, onion, apple, and potatoes; mince garlic.
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On a baking sheet, toss fennel, onion, and apple with 2 tablespoons olive oil, thyme, salt, and pepper. Roast for 30–35 minutes, tossing halfway, until softened and golden.
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Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add garlic, potatoes, extra thyme if using, salt, and pepper. Cook for 5 minutes, stirring often.
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Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, until potatoes are tender.
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Add roasted fennel, onion, and apple to the pot. Blend with an immersion blender until creamy (or use a high-speed blender in batches).
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Taste and adjust seasonings. Serve hot with bread, croutons, or toppings of choice.
Notes
- Yukon gold potatoes give the best creamy texture, but russet potatoes also work.
- Apple peel can stay on—it blends in and adds fiber.
- For richer flavor, stir in a splash of coconut milk or cream before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
