ALLERGENS: NONE
Comfort food at its finest! This Roasted Fennel and Potato soup is a hearty and delicious meal that’s perfect for cold weather or anytime.
Who doesn’t love a good soup when the cold weather comes? I’ve been making a lot of them lately—including this Pumpkin Bisque with Candied Pepitas—and am having a ton of fun. So much, in fact, that I wonder if a cookbook full of soups and stews might be a good idea? I don’t know. But while I figure it out I’ll keep making delicious ones for the site like this Roasted Fennel and Potato Soup.
I love a recipe that is super good and quick. This one is both of those things, coming in at under an hour. It requires a baking sheet, a Dutch oven or soup pan, and a hearty appetite.
What’s in there?
There are only 1o ingredients in this Roasted Fennel and Potato Soup. The big boys are the fennel itself, the potatoes and a diced onion. Add some broth, oat milk, garlic, salt, pepper, and bay leaves for flavor and you have a real party. And putting it all together is super easy.
First you want to chop your veggies. Toss the fennel and onion in one tablespoon of olive oil, spread them evenly on a sheet pan and roast them for 20 minutes. (If you need a guide on how to chop fennel let the wonderful Melissa Clark show you.) At about the 18 minute mark go ahead and heat up that second tablespoon of olive oil in a Dutch oven or large soup pot. Then sauté the garlic for a minute.
Next up you’ll add those roasted veggies to the pot, along with the potatoes, bay leaves and veggie broth. Simmer it all for 15 minutes.
Next you’ll pluck out those bay leaves and move it all—in batches—to a blender and blend until smooth. Return it to the pot, add the oat milk, salt, and pepper and reheat if it cooled off during the blending. Then you’re done! Serve it up with a little oil on top or maybe some sour cream—and some of the fronds from the fennel if you’re fancy.
I can’t stop eating this soup and I bet you won’t be able to either. It’s perfect for this time of year and the flavors are SO GOOD.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Roasted Fennel and Potato Soup if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Roasted Fennel and Potato Soup
Ingredients
- 2 fennel bulbs sliced or chopped
- 1 yellow onion chopped
- 2 Tbsp. olive oil separated
- 2 cloves garlic minced
- 7 cups vegetable broth
- 2 pounds russet potatoes peeled and diced
- 2 bay leaves
- 1 cup oat milk
- 1 tsp. salt
- 1 tsp. ground black pepper
Instructions
- Preheat oven to 350°F.
- Toss fennel and onion in 1 tablespoon of olive oil and spread evenly on a baking tray lined with parchment paper. Roast for 20 minutes, stirring occasionally.
- Heat the second tablespoon of oil in a Dutch oven or deep soup pot. Once hot, add garlic and sauté for 1 minute. Add vegetable broth, potatoes, fennel and onion mixture, and bay leaves. Simmer until potatoes are soft—about 15 minutes.
- Remove bay leaves and blend soup in batches in a high-speed blender until smooth.
- Return the blended soup to the Dutch oven or soup pot and add oat milk, salt, and pepper. If the soup cooled down during blending you can reheat it over a low flame for a minute or two.
- Garnish with a drizzle of oil, some sour cream, or loose fronds from the fennel. Serve and enjoy!
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