Cauliflower Soup with Roasted Fennel

Roasted Fennel and Cauliflower Soup

This roasted fennel and cauliflower soup recipe is one of those super light, loaded with veggies soups that is great as a little sampler before dinner or as vegetable side along a hearty main dish. Have you ever been to a party where they serve little shot glasses of soup as an appetizer? This would be the prefect recipe for that. The soup is earthy in flavor and airy in texture. It’s a great way to mix up your vegetable game and try something new.

About the Ingredients

Fennel – One bulb, stalks removed. Slice the bulb in half and cut the core out in a V shape from the bottom on each side. Then slice it into half moon rings as you would an onion.  

Onion – A sweet onion diced. 

Cauliflower – One head, cut into florets. 

Vegetable stock – The recipe only calls for 3 cups. This a fairly small portion, especially to feed a family so keep in mind what you’re serving it with and how many people you’re feeding. 

Heavy cream – The recipe lists this as optional but the soup so light that I’d say it needs it. I added about 1/2 cup as the recipe suggests and the soup was still ultra light. 

Recipe Tips

The recipe says to slice the fennel thin before roasting it. My fennel got a little too dark too quickly so I would say don’t slice it too thin. I used a mandoline to get nice uniform size slices that would cook evenly. I would recommend the thickest setting on the mandoline.

roasted fennel and cauliflower soup in a ceramic crock topped with fennel and cauliflower.

How to Make Roasted Fennel and Cauliflower Soup

Start by slicing and then roasting the fennel. While that’s happening dice the onion and roughly chop the cauliflower. 

In a large Dutch oven sauté the onion and garlic. Add the cauliflower, fennel and vegetable stock and bring to a simmer. Now cover your pot and let it cook for 20 minutes.

Using an immersion blender, which you can read more about in my post here, purée the soup until it is smooth and creamy. Then for a little extra creaminess bonus, add a little heavy cream. And you’re done! 

The Recipe for Roasted Fennel and Cauliflower Soup

This recipe and all of the delicious details are available on the What Should I Make For blog at Roasted Fennel and Cauliflower Soup. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear how you served it. Enjoy!

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