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
