If you have a craving for something both cozy and uniquely flavorful, this Roasted Fennel, Apple, and Potato Soup Recipe is exactly the kind of dish to warm your heart and satisfy your taste buds. This soup brings together the subtle anise notes of roasted fennel, the natural sweetness of baked apple, and the comforting earthiness of potatoes, all blended into a smooth, velvety haven in a bowl. Perfect for chilly days or anytime you want a comforting but bright soup, this recipe is a wonderful way to explore fresh, wholesome ingredients with a delicious twist.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients that come together to create complex layers of flavor. Each plays an essential role: the fennel adds aromatic warmth, apples provide a lovely sweetness, and potatoes give a creamy base without cream. Together with simple staples like onions, garlic, and herbs, these ingredients make this dish special yet easy to prepare.
- 2 large fennel bulbs, trimmed and chopped: The star ingredient, fennel offers delicate licorice notes and becomes beautifully tender when roasted.
- 1 large apple (Honeycrisp or Fuji), peeled and chopped: Adds a natural sweetness that balances the fennel’s savory tones.
- 2 medium Yukon gold potatoes, peeled and diced: Create a silky texture and help thicken the soup.
- 1 medium yellow onion, chopped: Provides a subtle, sweet foundation flavor when roasted.
- 3 cloves garlic, peeled: Infuses the soup with gentle pungency and depth.
- 2 tablespoons olive oil: For roasting to develop caramelization and richness.
- 4 cups vegetable broth: Builds the body of the soup while enhancing savoriness.
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme: Adds fragrant herbal notes that complement the other flavors.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: A gentle kick to round out the taste.
- ½ cup unsweetened plant-based milk or heavy cream (optional): For added creaminess if you prefer a richer soup.
How to Make Roasted Fennel, Apple, and Potato Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Toss the chopped fennel, apple, potatoes, onion, and garlic with olive oil, salt, and pepper right on the sheet. This is where the magic begins—roasting these ingredients caramelizes their natural sugars, transforming them into tender, flavorful gems. Roast for 30 to 35 minutes, turning once halfway through to ensure even cooking and a lovely color.
Step 2: Simmer the Roasted Mix with Broth and Herbs
Once roasted, transfer all the vegetables to a large pot and add the vegetable broth along with thyme. Bring everything to a gentle simmer and let it cook for another 10 minutes. This step melds all those caramelized flavors together and softens the veggies even further, setting the stage for a wonderfully cohesive soup.
Step 3: Puree Until Silky Smooth
Now use an immersion blender to puree the soup directly in your pot until it’s silky and smooth—a texture that makes every spoonful absolutely luxurious. If you don’t have one, carefully blend in batches using a countertop blender. Once smooth, taste and add plant-based milk or cream if you want that extra touch of richness. Adjust seasoning with additional salt or pepper as needed.
How to Serve Roasted Fennel, Apple, and Potato Soup Recipe
Garnishes
A sprinkle of reserved chopped fennel fronds on top is an easy way to add fresh, herbal brightness and a lovely pop of green. Drizzling a little olive oil just before serving enhances the soup with a silky sheen and subtle fruity notes. For a little extra texture, toasted pumpkin seeds or a few crunchy croutons make delightful toppings.
Side Dishes
This soup pairs beautifully with crusty artisanal bread, perfect for dipping and soaking up every last spoonful. A crisp green salad with a zesty vinaigrette complements the richness and adds a refreshing bite. You might also consider serving alongside roasted root vegetables or a light grain salad to round out the meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a swirl of cream or plant-based milk on top, creating pretty patterns. Adding a dash of smoked paprika or a pinch of nutmeg on the surface adds both visual appeal and complexity of flavor. If you want to impress guests, try serving the soup in mini hollowed-out bread bowls for an irresistible cozy touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen over time, making leftovers even more delicious. Just give it a good stir before reheating.
Freezing
If you want to save some for later, this recipe freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to three months, giving you a handy, wholesome meal ready on a moment’s notice.
Reheating
To reheat, gently warm the soup over medium-low heat on the stove, stirring occasionally to prevent sticking. Avoid boiling, especially if cream has been added, to keep the texture smooth and velvety. You can also reheat in the microwave, stirring halfway through.
FAQs
Can I use other types of apples for this soup?
Absolutely! While Honeycrisp and Fuji are sweet and hold up nicely during roasting, feel free to try Gala, Pink Lady, or even Granny Smith for a bit more tartness. Adjust seasoning accordingly to balance the flavors.
Is this soup vegan?
Yes! The Roasted Fennel, Apple, and Potato Soup Recipe is naturally vegan when you use plant-based milk or omit the cream. Using vegetable broth ensures no animal products are included, making it perfect for vegan diets.
Can I make this soup spicy?
Definitely! Adding a pinch of red pepper flakes or a dash of cayenne during the simmering step brings a gentle heat that pairs nicely with the natural sweetness of the apples and fennel.
What can I substitute for fennel if I don’t have any?
Fennel is quite distinctive, but if you need a substitute, you might try using celery bulbs or bulb fennel tops for some aromatic flavor. Keep in mind the soup’s unique licorice note comes from fennel, so the taste will be a bit different but still enjoyable.
Can I make this soup creamy without dairy or plant milk?
Yes! The potatoes lend creaminess on their own when pureed. If you want it extra creamy without milk or cream, consider adding a small amount of soaked cashews blended in or simply enjoy it as is for a lighter texture.
Final Thoughts
I can’t recommend trying this Roasted Fennel, Apple, and Potato Soup Recipe enough if you’re looking for something that feels both homey and a little adventurous all at once. It’s a wonderful way to highlight seasonal produce while creating a memorable, comforting meal that feels special every time you make it. So grab your fennel, apples, and potatoes, and dive into this heartwarming bowl of goodness—you’ll be so glad you did!
Print
Roasted Fennel, Apple, and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegan
Description
This Roasted Fennel Soup with Potatoes & Apple is a cozy and creamy fall favorite, featuring caramelized fennel, tender potatoes, and sweet apple. It’s naturally vegan, gluten-free, and easy to prepare with a roasting and blending method that brings out rich flavors and smooth texture, perfect for a comforting meal.
Ingredients
Vegetables and Fruit
- 2 large fennel bulbs, trimmed and chopped (fronds reserved for garnish)
- 1 large apple (such as Honeycrisp or Fuji), peeled and chopped
- 2 medium Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled
Seasonings & Liquids
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup unsweetened plant-based milk or heavy cream (optional, for extra creaminess)
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast the Vegetables: Place the chopped fennel, apple, potatoes, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything well to coat evenly with oil and seasoning.
- Bake Until Caramelized: Roast the vegetables in the oven for 30 to 35 minutes, turning once halfway through, until they are soft and lightly caramelized to enhance their natural sweetness and flavor.
- Simmer with Broth and Herbs: Transfer the roasted vegetables to a large pot. Add the vegetable broth and thyme. Bring the mixture to a simmer over medium heat, cooking for about 10 minutes to meld the flavors together.
- Puree the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add Creaminess and Seasoning: If desired, stir in the plant-based milk or heavy cream for added richness. Adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with the reserved chopped fennel fronds and a drizzle of olive oil for extra flavor and a fresh touch.
Notes
- This soup is naturally vegan and gluten-free, making it a healthy option for many dietary preferences.
- It freezes well and can be prepared ahead of time for convenient meal prep.
- For added complexity, consider adding a pinch of nutmeg or a splash of apple cider vinegar before serving.
- Use unsweetened plant-based milk to keep the dish vegan, or opt for heavy cream if not.
