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

Scale

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)

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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.