Best Roasted Fennel Soup Recipes

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

ROASTED-POTATO FENNEL SOUP

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM

Steps:

• Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
• Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
• Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
• Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
• Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
• Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
• Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
• In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
• Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
• To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

ROASTED-POTATO FENNEL SOUP

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
• Add the roasted potatoes (including scrapings from the pan) and the stock.
• Cover and bring to a boil.
• Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
• Add the heavy cream and allow the soup to cook slightly.
• Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
• Taste for salt and pepper.
• Reheat and serve hot.

ROASTED CARROT-FENNEL SOUP

Steps:

• Preheat oven to 450 degrees F with rack in lowest position.
• Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
• When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.) Thin with water if needed.
• Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
• Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
• Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
• (Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.).

ROASTED TOMATO AND FENNEL SOUP

Steps:

• Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
• In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
• Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
• Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
• Cut fennel in half lengthwise.
• Trim out and discard core; cut fennel into 1/2 inch cubes.
• In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
• Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
• Pour into bowl.
• Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes and stock; bring to boil.
• Reduce heat and simmer for 15 minutes.
• Transfer tomato mixture to blender or food processor; puree until smooth.
• Return to pan.
• Stir in cooked fennel, basil and remaining salt and pepper.
• (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
• In bowl, whisk vinegar with remaining oil.
• Ladle soup into bowls; garnish with drizzle of vinegar mixture.
• Arrange reserved fronds over top.

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
• Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
• Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
• Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
• Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.
• In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
• Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
• To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.

CHICKEN SOUP WITH ASPARAGUS AND SHIITAKES, SERVED WITH ROASTED FENNEL MATZO BALLS

Steps:

• Prepare the matzo balls: Preheat the oven to 400°F. Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the bottom hard core, and any tough parts. Choose a shallow baking pan just large enough to fit the fennel in one layer and put in 1 tablespoon of the oil. Add the fennel and toss until well coated. Roast the fennel until pale gold, about 20 minutes, then turn the fennel over and roast for 10 minutes longer. Stir in the broth, garlic, salt and pepper to taste, and 1/2 teaspoon of the thyme. Cover the pan with foil and cook for 35 to 45 minutes longer, or until the fennel is very soft. Remove the foil, stir, and roast for a few more minutes to evaporate most of the liquid. Transfer the fennel and garlic to a food processor and chop coarsely. Add the remaining 1/4 teaspoon of thyme, salt (it will need about 1 teaspoon), pepper to taste, and the fennel seeds, if using. With the machine on, add the remaining 1 tablespoon oil through the feed tube.
• Scrape the mixture into a large bowl. You need 1 cup of puree, so nosh on any extra. Whisk in the eggs, one at a time. Add the matzo meal and stir well. If you can form a lump into a very soft walnut-size ball (the batter will become firmer when you chill it), don't add any more matzo meal. If necessary, add just enough matzo meal to enable you to do so. Refrigerate for at least 2 or up to 4 hours so the matzo meal can drink in the liquid and seasoning.
• When ready to cook, bring 4 quarts water and 1 tablespoon of salt to a rapid boil in a large, wide, lidded pot. Dipping your hands into cold water if needed, roll the batter into walnut-size balls. When all the balls are rolled and the water is boiling furiously, turn the heat down to a gentle boil. Carefully slide in the balls one at a time and cover the pot tightly.
• Turn the heat down to a simmer, and cook over low heat for 30 minutes, without removing the cover. (They will cook by direct heat as well as by steam, which makes them puff and swell, and lifting the lid will allow some of that steam to escape.) Take out a dumpling and cut it in half. It should be light, fluffy and completely cooked through. If it isn't, continue cooking a few more minutes. Remove the balls gently with a skimmer or large slotted spoon-they are too fragile to pour into a colander.
• When the matzo balls are almost ready, start the soup: Bring the broth to a simmer in a large pot. Add the matzo balls, the mushrooms, and asparagus and simmer for about 5 minutes, until the vegetables are tender.
• Using a slotted spoon, transfer the matzo balls to shallow soup bowls and ladle the hot soup and the vegetables over them. Garnish with the reserved chopped fennel fronds.

CREAM OF ROASTED FENNEL AND CAULIFLOWER SOUP

Steps:

• Preheat oven 350. Slice Fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20 minutes (do not brown)
• Place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. Once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) Once soup is pureed add cumin, lemon juice and half and half. Return to heat, but do not boil.

ROASTED TOMATO AND FENNEL SOUP

Steps:

• Core tomatoes and cut in half lengthwise: arrange, cut side up on foil lined rimmed baking sheet. In small bowl mix 2 tbsp. of the oil, garlic and half each of the salt and pepper, brush over tomatos and bake in oven 350F until softened and shriveled and bottoms are browned, about 2 hours. Meanwhile trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in half lenghtwise. Trim out and discard core: cut fennel into 1/2 inch cubes. In large saucepan, heat 1 tablespoon of oil over medium heat; cook fennel, stirring occassionally until golden, about 8 minutes. Add 1 1/2 cups water reduce heat cover and simmer until very tender about 20 minutes. Pour into bowl. Add 1 tablespoon of the remaining oil to pan: cook onion over medium heat, stirring occassionally, until softened, about 5 minutes. Add tomatoes and stock bring to boil. Reduce heat and simmer for 15 minutes. Transfer tomato mixture to blender or food processor; puree until smooth. Return to pan. Stir in cooked fennel, basil and remaining salt and pepper. (Make ahead; Let cool nad refrigerate in airtight container for up to 2 days). Heat until steaming, about 5 munutes. In bowl, whisk vinegar with remaining oil. Ladle soup into bowls: garnish with drizzle of vinegar mixture. Arrange reserved fronds over top. Per serving about 149 cal., 3g protien.

ROASTED FENNEL SOUP

Steps:

• 1) Preheat oven to 400 F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and fresh ground black pepper. roast fennel on a baking sheet until tender and golden brown, about 15-20 minutes. 2) While fennel is roasting, heat remaining oil in a heavy, medium sized pot over medium-low flame. Add leeks, stirring to coat leeks with oil. Cover pot and cook the leeks for about 5 minutes, until they are translucent. Add potatoes and stock. Bring to a boil. Redsuce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand blender or in a food processor until smooth. 3) Allow fennel to cool. when easy to handle slice into smaal strips, about 1/2 inch. Add to potato mixture, along with sherry mixture and the half and half to reach the desired texture of the soup. Return to simmer, and stir in walnuts. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest. 4) To serve, ladle soup into warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle with minced chives or fennel and walnuts