If you’re craving a comforting, velvety soup that sings with layers of flavor, you’ve just stumbled upon a true gem in the Roasted Fennel and Apple Soup with Potatoes Recipe. This delightful blend brings together the subtle sweetness of roasted fennel and apple with the creamy heartiness of potatoes, resulting in a bowl that feels both nourishing and indulgent. It’s the kind of recipe that warms you from the inside out, perfect for cozy evenings or whenever you want to treat yourself to a homemade classic with a twist.
Ingredients You’ll Need
This Roasted Fennel and Apple Soup with Potatoes Recipe comes together with simple, everyday ingredients you probably already have in your kitchen. Each ingredient adds its own special touch—from the aromatic fennel to the slight tartness of the apple, right down to the comforting creaminess of potatoes, making it rich in both flavor and texture.
- Fennel bulbs (2 large or 3 smaller): The star of the dish, offering a sweet, slightly licorice-like aroma when roasted.
- Yellow onion (1 medium): Adds depth and a mild sweetness that balances the fennel perfectly.
- Apple (1 large, Honeycrisp recommended): Brings bright, natural sweetness and a lovely fruitiness.
- Olive oil (3 tablespoons, divided): Essential for roasting and sautéing, it enhances the flavors and texture.
- Dried thyme (2 teaspoons): Lends an earthy, herbal note that complements the fennel and apple beautifully.
- Garlic (3 cloves, minced): A subtle punch of savory richness that rounds out the flavor profile.
- Yukon Gold potatoes (2 small-medium, peeled and chopped): These ensure a smooth, creamy base that thickens the soup without cream.
- Vegetable broth (1 liter, regular or low sodium): The flavorful liquid foundation that ties all ingredients together.
- Fresh thyme (1 tablespoon, optional): For a fresh herbal lift, or swap in a bit more dried thyme if preferred.
- Salt and pepper (to taste): Simple seasonings that bring out the natural flavors of the soup.
How to Make Roasted Fennel and Apple Soup with Potatoes Recipe
Step 1: Prep the Ingredients
Start by preheating your oven to 400°F. While it warms up, slice your fennel bulbs into half-inch thick pieces along with the yellow onion and apple. Peel and chop the potatoes, and mince your garlic cloves. This prep ensures everything cooks evenly and layers of flavor develop as it roasts and simmers.
Step 2: Roast the Fennel, Onion, and Apple
Place your sliced fennel, onion, and apple onto a large baking sheet. Toss them with 2 tablespoons of olive oil, dried thyme, salt, and pepper to coat every piece. Roast for 30 to 35 minutes, turning the veggies halfway through. When they’re fork tender and lightly browned, the natural sugars will have caramelized beautifully, adding an irresistible depth to your soup.
Step 3: Cook the Potatoes and Garlic
While the veggies are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic, chopped potatoes, fresh thyme if you’ve got it (or extra dried thyme), salt, and pepper. Sauté for about 5 minutes, stirring frequently to soften the potatoes and infuse the oil with garlic sweetness.
Step 4: Simmer the Potatoes in Broth
Pour the vegetable broth into the pot with your sautéed potatoes and garlic, bringing it all to a gentle boil. Cover the pot, lower the heat, and let it simmer for around 15 minutes until the potatoes are fork tender. This step cooks your potatoes through and allows the flavors to mingle into a comforting base.
Step 5: Blend in the Roasted Veggies
Once your roasted fennel, apples, and onion are ready, transfer them into the pot with the simmered potatoes and broth. Use a handheld immersion blender to puree the soup until it’s thick and creamy but still a bit textured—or for an ultra-smooth finish, carefully blend it in a traditional blender in batches. Adjust the salt and pepper to your liking, then serve your Roasted Fennel and Apple Soup with Potatoes Recipe piping hot!
How to Serve Roasted Fennel and Apple Soup with Potatoes Recipe
Garnishes
Enhance your bowl with a sprinkle of fresh thyme leaves or a drizzle of good quality olive oil to add a glossy finish and an herbal aroma. Toasted fennel fronds or a few small apple cubes on top can add an enticing crunch and color contrast. Each garnish adds a personal flair and highlights the soup’s refreshing layers.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm, buttery dinner rolls that soak up every creamy spoonful. For a more substantial meal, serve alongside a crisp green salad dressed simply with lemon and olive oil, which balances the soup’s richness beautifully.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy, home-style vibe or go modern with clear glass cups to showcase the soup’s inviting pale green hue. For a party or appetizer, offer the soup in mini cups garnished with microgreens or fennel tips for a charming and elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting, making the next meal even more delicious.
Freezing
This Roasted Fennel and Apple Soup with Potatoes Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months. Label it so you’ll remember this flavor-packed gem awaits you.
Reheating
When ready to enjoy your soup again, thaw overnight in the fridge or gently reheat on the stove over low heat, stirring occasionally to restore its creamy consistency. If the soup is too thick, add a splash of broth or water to loosen it up without diluting the taste.
FAQs
Can I use other types of apples for this soup?
Absolutely! While Honeycrisp offers a perfect balance of sweet and tart, feel free to try Granny Smith for more tang, or Fuji for a sweeter touch. Each apple variety will subtly shift the soup’s overall flavor.
Is it possible to make this soup vegan?
Yes, the recipe is naturally vegan if you use vegetable broth and olive oil, so no animal products are involved. It’s a wholesome, plant-based meal that’s both hearty and comforting.
Can I make this soup without roasting the vegetables?
You can, but roasting the fennel, apple, and onion intensifies their natural sweetness and adds a lovely caramelized flavor that’s truly the heart of the recipe. Skipping this step will result in a different, less rich taste.
What texture should I aim for when blending the soup?
This depends on your preference. Using an immersion blender results in a slightly chunky soup with lovely texture, while a high-speed blender gives you a smoother, almost silky finish. Both are delicious in their own right!
Can I add cream or milk for extra richness?
If you want a richer version, a splash of cream or coconut milk stirred in at the end is a wonderful addition. It will add luxurious creaminess without overpowering the soup’s delicate flavors.
Final Thoughts
If you’ve been searching for a soup that’s both unexpectedly delicious and soothingly simple, this Roasted Fennel and Apple Soup with Potatoes Recipe is calling your name. It’s a beautiful balance of sweet, savory, and creamy flavors that feels like a warm hug in a bowl. Trust me, once you make it, it’ll quickly become a favorite go-to for chilly days or anytime you want a little comfort with bright, fresh flavor.
Print
Roasted Fennel and Apple Soup with Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Fennel Soup with Potatoes & Apple is a comforting and creamy blend of roasted fennel, sweet apple, and tender potatoes, enhanced with thyme and garlic. The roasting process adds a depth of flavor and caramelization that makes this soup uniquely fragrant and satisfying. Perfect for a cozy meal, it’s easily made in one pot with a deliciously smooth or slightly chunky texture depending on your blending preference.
Ingredients
Vegetables & Fruit
- 2 large fennel bulbs, sliced into 1/2-inch thick pieces (or 3 smaller bulbs)
- 1 medium yellow onion, sliced
- 1 large apple, chopped (I used Honeycrisp)
- 3 cloves garlic, minced
- 2 small-medium Yukon Gold potatoes, peeled and chopped
Herbs & Spices
- 2 tsp dried thyme
- 1 Tbsp fresh thyme (optional, or use additional tsp of dried thyme)
- Salt, to taste
- Black pepper, to taste
Oils & Liquids
- 3 Tbsp olive oil (divided)
- 1 liter vegetable broth (regular or low sodium)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (205°C). Slice the fennel bulbs, onion, apple, and potatoes, and mince the garlic to get all your ingredients ready for roasting and cooking.
- Roast the Vegetables and Apple: Arrange the sliced fennel, onion, and chopped apples on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with dried thyme, salt, and pepper, and toss to coat evenly. Roast in the preheated oven for 30 to 35 minutes, tossing halfway through, until the vegetables are fork tender and lightly browned.
- Sauté Potatoes and Garlic: While the veggies roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat on the stovetop. Add the minced garlic, chopped potatoes, fresh or additional dried thyme, salt, and pepper. Cook for about 5 minutes, stirring frequently to prevent sticking and to evenly soften the potatoes.
- Add Broth and Simmer: Pour the vegetable broth into the pot with the potatoes. Bring to a boil, then cover and reduce heat to a simmer. Let this cook for approximately 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Combine and Blend: Remove the roasted fennel, onion, and apple mixture from the oven and transfer it to the pot. Using an immersion blender, blend the soup directly in the pot until it reaches a thick, creamy consistency. Alternatively, you can blend the soup in batches with a regular high-speed blender. Adjust seasoning with salt and pepper to taste and serve hot.
Notes
- Using an immersion blender gives the soup a slightly chunky texture, while a high-speed blender makes it smoother.
- Feel free to substitute the apple variety based on your preference, but sweeter apples like Honeycrisp or Fuji work best.
- For a vegan version, ensure your vegetable broth is vegan-friendly.
- Adjust salt levels especially if using low sodium broth.
- If you prefer, fresh thyme can be used throughout instead of dried thyme.
