One-Pot Wonders

Roasted Cauliflower & Fennel Soup

June 30, 2021
5 Stars
Photo by Savor and Sage
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

Rich creamy and easy to make. If you're looking for a comforting flavor-packed soup this cauliflower and fennel soup is all you need. —Savor and Sage

Ingredients
  • 2 heads cauliflower, cored & cut in florets
  • 1 bulb fennel, quartered
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon white pepper
  • 5 cups chicken or vegetable broth + more to thin if needed
  • 1/2 cup cream or milk (can substitute non-dairy milk)
  • 1 tablespoon butter
  • 1/4 cup parmesan, grated
  • Salt & pepper to taste
In This Recipe
Directions
  1. Preheat the oven to 425 degrees F. Line two baking sheets with foil. Place cauliflower florets and fennel in a single layer onto the prepared baking sheets. Drizzle Cauliflower and fennel with olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into the oven and roast cauliflower and fennel for about 25-30 minutes or until tender.
  2. About 10 minutes before the cauliflower and fennel are done roasting, start cooking shallots. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add shallots and cook for about 2-3 minutes. Add garlic and cook another 1-2 minutes. Add thyme, white pepper, and broth.
  3. Add cauliflower and fennel once done roasting. Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Puree with an immersion blender or high-powered blender until creamy.
  4. Stir in heavy cream, butter, and parmesan. Season with salt and pepper, to taste. If the soup is too thick, add more broth until desired consistency is reached.

See what other Food52ers are saying.

  • Cheryl
    Cheryl
  • Savor and Sage
    Savor and Sage
  • kristychown
    kristychown

4 Reviews

Cheryl January 9, 2022
Delicious! I used 2 bulbs of fennel and included the stalks, minus the fronds, 5 cloves garlic, vegan broth, vegan butter. Instead of cream, I used homemade cashew-based creme fraiche. I added one drained, rinsed can of cannellini beans and next time I'll add a total of two cans to up the protein. I whirled it in my Vitamix and it was soooo creamy! I needed to thin it, which I did with water. I may have thinned a little too much, because the taste is slightly diluted. Next time, I'll watch that. I can't wait to make again--it was really easy! Thank you!
 
Savor A. January 17, 2022
Thanks so much Cheryl! I'm glad you enjoyed it. I love the addition on cashew creme fraiche!
 
kristychown November 8, 2021
I made this but only had onion so replaced the shallot with that. Love the flavour!
 
Savor A. November 14, 2021
Hey Kristy! I sub in onions all the time for shallots. I'm so glad you enjoyed the soup!