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4.09 from 12 votes
Roasted Fennel and Cauliflower Soup served in a footed white crock topped with roasted cauliflower and fennel fronds.
Roasted Fennel and Cauliflower Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Roasted fennel and cauliflower soup is a silky, simple soup that packs an unexpected flavor punch thanks to golden roasted fennel.

Course: Soup
Servings: 6 servings
Calories: 191 kcal
  • 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
  1. Preheat oven to 425 degrees and line a sheet tray with nonstick foil.
  2. 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.)
  3. While the fennel roasts, start the soup. Melt the butter in a medium pot or dutch oven set over medium heat.
  4. Add the onion and sauté until golden, about 5 mins. Add the garlic and saute for an additional 2-3 mins.
  5. 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.
  6. Simmer, covered, until cauliflower is tender, about 20 mins.
  7. Puree with an immersion blender or in a blender in batches.
  8. Add the cream if desired and adjust the seasoning.
  9. Serve garnished with fennel fronds and roasted cauliflower if desired.
Recipe Notes
  • 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.
Nutrition Facts
Roasted Fennel and Cauliflower Soup
Amount Per Serving
Calories 191 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 206mg9%
Potassium 382mg11%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 460IU9%
Vitamin C 15.2mg18%
Calcium 46mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.