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
Scale
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.
