Roasted Potato Fennel Soup

Warm up with a comforting bowl of Roasted Potato Fennel Soup, a velvety blend of caramelized Yukon Gold potatoes, sweet roasted fennel, and a hint of garlic, all brought together with a touch of thyme and a splash of heavy cream. This wholesome, flavor-packed soup gets its depth from oven-roasting the vegetables until golden and blending them to silky perfection with fragrant vegetable stock. Perfect for cozy weeknight dinners or elegant starters, this recipe is both satisfying and simple to make. Pair it with crusty bread for an irresistible meal that will have everyone coming back for seconds. Whether you’re craving hearty comfort food or a creative way to enjoy fennel, this soup is a must-try for the season.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 2 medium Fennel bulbs
• 1 large Yellow onion
• 3 large Garlic cloves
• 3 tablespoons Olive oil
• 5 cups Vegetable stock
• 0.5 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 0 Crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Remove the stalks and cores from the fennel bulbs and slice the bulbs into thick wedges.

Step 3

On a large baking sheet, toss the cubed potatoes, fennel wedges, and whole garlic cloves with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in an even layer.

Step 4

Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the vegetables are tender and golden brown on the edges.

Step 5

While the vegetables roast, dice the yellow onion. In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 6

Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.

Step 7

Once the roasted vegetables are done, add them to the pot with the caramelized onions.

Step 8

Pour in the vegetable stock and add the thyme leaves. Stir to combine and bring the mixture to a gentle simmer.

Step 9

Cover the pot and let it simmer for 15 minutes, allowing the flavors to meld together.

Step 10

Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the mixture in batches to a countertop blender.

Step 11

Stir in the heavy cream and adjust the seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Step 12

Ladle the soup into bowls and optionally serve with crusty bread for dipping.

Nutrition Facts

Serving size	2835.7 grams (2835.7g)

Amount per serving	% Daily Value*
Calories	2204

Total Fat 95.90g	123%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 7.60g
Cholesterol 120mg	40%
Sodium 6830mg	297%
Total Carbohydrate 295.90g	108%
Dietary Fiber 43.40g	155%
Total Sugars 50.30g
Protein 51.00g	102%

Vitamin D 0IU	0%
Calcium 591mg	45%
Iron 18mg	98%
Potassium 7756mg	165%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 9.1%

Carbs: 52.6%