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A delicious and creamy soup that is hearty and pure comfort food during the cold winter months.
Nothing says comfort to me more than a bowl of warm soup, velvety soup. Especially on those cold winter days when it’s so cold, my fingers are usually frozen, and my lips are threatening to crack.
Usually, my soups have a ton of veggies chopped into them, definitely some hint of green if I can help it. But this time, I thought the simplicity of this soup would speak for itself. A simple bake, a quick puree, and a hearty appetite is all you need for this delicious meal.
Here are the ingredients that you’ll need:
- Fennel – adds a touch of sweetness and a little licorice flavor. I love how earthy it makes the soup taste too.
- Potatoes – Yukon gold work the best here to give the creamy texture.
- Onions – Yellow onions to keep the color theme going
- Garlic – adding these to baking pan to roast enhances the flavor of the soup on the whole. It deepens the earthy tones and adds to the smokiness of the dish that is unbelievably mouthwatering
- Oil – I generally use Olive Oil but if you happen to have some garlic oil, that would add a great touch to the veggies. I drizzled a little on top right before serving and that tasted so good
- Veggie Broth – I tend to use low sodium to give me a little freedom with salting my own foods. The broth will lend a little flavor to the soup also which you can’t go wrong with.
- Almond Milk – the milk lends a little creaminess. You can totally use whole milk or cream should you prefer
A couple of tips for this soup:
- You can absolutely use a hand blender if you choose once the vegetables are roasted, however, for a creamier soup, I would advise using a blender
- Refrigerate for up to 3-4 days
- If you choose to refrigerate, add a little almond milk or a little broth to loosen up the soup when warming it up
Roasted Fennel and Potato Soup
November 27, 2022
Category
Soups
Persons
4
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 3 Yukon Gold Potatoes, chopped into 1" chunks
- 2 large Fennel bulbs, sliced into 1" sliced
- 1 medium yellow onion, sliced into 1" slices
- 3-4 whole garlic cloves
- 2 Tbsp Olive Oil
- 1 tsp salt
- 1 tsp ground black pepper
- 2 c low sodium veggie broth
- 1 c almond milk
Instructions
- Preheat oven to 400 degrees and line baking sheet with silicone mat or parchment paper.
- Add potatoes, fennel, garlic, and onions.
- Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Bake for 40-45 minutes until roasted completely.
- Remove from oven and let cool for 5 minutes.
- Transfer to blender and add veggie broth. Blend on high until completely smooth.
- Transfer to dutch oven or soup pot and simmer on medium to low heat. Add in the almond milk and mix to combine.
- Heat soup for about 5-10 minutes until heated through.
- Serve hot with a drizzle of oil. Optional - garnish with some red chili flakes for a little flavor.
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