Prep Time
15 min
Cook Time
30 min
Servings
4
Why You'll Love This Recipe
✓ Velvety Texture:
Roasting fennel concentrates its natural sweetness, while blending creates a silky mouthfeel that feels indulgent without heavy cream.
✓ Balanced Flavor:
The caramelized fennel pairs with aromatic thyme and a hint of lemon, delivering depth without overwhelming spice.
✓ Easy Weeknight Upgrade:
Minimal prep, one‑pot cooking, and a quick blend make this elegant soup ready in under an hour.
A bowl of creamy roasted fennel soup feels like a warm hug on a chilly evening. The humble bulb, often overlooked, transforms into a caramel‑kissed base that sings with subtle anise notes. Paired with a splash of cream and fresh herbs, it becomes a sophisticated starter or a light main that impresses without demanding hours in the kitchen.
1 medium onion, diced
Yellow or white works best.
2 cloves garlic, minced
Freshly minced for aroma.
2 carrots, peeled and diced
Adds natural sweetness.
3 tbsp olive oil
For roasting and sautéing.
4 cups low‑sodium vegetable broth
Adjust with water if needed.
½ cup heavy cream
For richness; can replace with coconut milk.
1 tsp fresh thyme leaves
Or ½ tsp dried.
Salt and freshly ground black pepper
To taste.
Fresh fennel fronds, torn (for garnish)
Adds color and aroma.
