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Roasted fennel and cauliflower soup is a silky, simple soup that packs an unexpected flavor punch thanks to golden roasted fennel.
So my son (the master of asking impossible questions) asked me the other day if I could choose one food to live on for the rest of my life, what would it be? Now I could have blown it off and said the obvious (pizza), but instead I really gave this some thought. Yes, pizza (thin crust, well done) would be near the top of that list, but was that just a knee jerk reaction?
I then decided on bread and cheese, but Max quickly nixed that choice pointing out that bread and cheese technically count as two foods. (A real stickler for the rules, this kid.) Should I chose something sweet…chocolate or ice cream? No, I think I would tire of that after one day, let alone a lifetime.
And then it came to me….soup! I can eat soup in any form and in any season. Simple soups with flavorful broth; hearty, chunky soups; bean soups flavored with salty pork; matzoh ball with tender poached chicken; or smooth, pureed vegetarian soups so soothing on a cold day. I could indeed live on soup for the rest of my days.
Well, my boy was very resistant to my one word answer of simply “soup”, knowing that the possibilities within that little word were infinite. But I was quick to point out that he couldn’t define the rules mid-game, he should have clearly established them up front. (Life is one big lesson isn’t it?) So I get to live on soup in every form and incarnation and he has to live with my unsatisfying answer.
But if I had to choose just one soup, one flavor, and in one form, it might very well be this roasted fennel and cauliflower soup. The fennel flavor is mellow and subtle after roasting it to golden goodness and the soup is pureed until it is impossibly smooth and silky. I throw in a few pieces of cauliflower to roast with the fennel for garnish and I love the pop of color and punch of flavor from those green fennel fronds sprinkled on top for serving. You can make this extra creamy with a splash of heavy cream, but that’s purely optional and not necessary if you want to skip the extra calories.
Are you a soup junkie like me? If you could have only one food for the rest of your life what would you choose?
Tips for success
- An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
- Nonstick foil or parchment paper is ideal to line your sheet pan when roasting the fennel to ensure that it doesn’t stick to the pan.
- Keep extra stock on hand to thin the soup to your liking after it’s pureed.
- Substitute vegetable stock for a vegetarian option.
Roasted fennel and cauliflower soup is a silky, simple soup that packs an unexpected flavor punch thanks to golden roasted fennel.
- 1 fennel bulb, ends trimmed and cored (reserve fennel fronds for garnish)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 head of cauliflower, leaves removed and coarsely chopped
- 3 cups chicken stock
- Kosher salt
- 1/2 cup heavy cream (optional)
- *Garnish with reserved roasted cauliflower and fennel fronds
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Preheat oven to 425 degrees and line a sheet tray with nonstick foil.
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Thinly slice the fennel and toss with olive oil and lay in an even layer on the sheet tray. Sprinkle with salt and roast until golden, about 20 mins. (Add one or two cauliflower florets to roast with the fennel for garnish if desired.)
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While the fennel roasts, start the soup. Melt the butter in a medium pot or dutch oven set over medium heat.
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Add the onion and sauté until golden, about 5 mins. Add the garlic and saute for an additional 2-3 mins.
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Add the cauliflower, stock and season liberally with salt. Cover and bring to a boil. Reduce to a simmer and add the roasted fennel to the pot.
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Simmer, covered, until cauliflower is tender, about 20 mins.
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Puree with an immersion blender or in a blender in batches.
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Add the cream if desired and adjust the seasoning.
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Serve garnished with fennel fronds and roasted cauliflower if desired.
- An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
- Nonstick foil or parchment paper is ideal to line your sheet pan when roasting the fennel to ensure that it doesn't stick to the pan.
- Keep extra stock on hand to thin the soup to your liking after it’s pureed.
- Substitute vegetable stock for a vegetarian option.
steven says
My choice would be Pizza, but good pizza. It’s so versatile.
Cathy says
I mean, you can’t go wrong with pizza right? Hard to imagine living without it.
Michelle says
A yummy, flavoursome recipe. Easily serves four adults.
Cathy says
So glad you enjoyed it Michelle!
Fractalfoot says
It just got cold here in Montréal and I was standing in the produce aisle trying to come up with an excuse to buy fennel and googled your recipe. Best cauliflower soup ever! I roasted as much cauliflower as I could add to the cookie sheet with the fennel and puréed it… might roast it all next time, but it turned out delicious. Thanks!
Cathy says
I love that you roasted the cauliflower too, I’m sure the nuttiness of the roasted veg made it perfect for a crisp fall day. So glad you enjoyed!
Victoria Rehn says
This soup was amazing! My daughter made it at Thanksgiving. The scent of the roasting fennel and cauliflower was tantalizing, but the finished soup was even better.
Since some of the family were lactose-intolerant, my daughter used a vegan “half ‘n half” made with a blend of rich nut “milks”.. This soup was served in small cups to start the meal, but people asked for more soup even though there were many other dishes offered during the feast.
Cathy Roma says
I’m so happy your family enjoyed this soup as part of your holiday meal. Great suggestion of subbing in nut milk for those that can’t tolerate dairy. Thanks for sharing!
Rachel Weeding says
So so delicious! I made this as I had an extra fennel in my fridge and found your recipe via google. Will be added to my go to soups for sure! Thanks for sharing
Cathy Roma says
I’m so glad you found me and enjoyed the soup! It’s one of my favorites too!
Jess says
Hands down one of the best soups I’ve ever made. It’s such a creamy and perfectly balanced recipe. Thank you! It’s my go-to for all of my dinners and I even made it when I catered my besties baby shower! It was a huge hit!
Cathy Roma says
Thanks so much! I’m thrilled that you used this recipe for your friend’s shower. Thanks for sharing!