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Prep time
10 minutes
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Cook time
40 minutes
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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
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Ingredients
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2
heads cauliflower, cored & cut in florets
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1
bulb fennel, quartered
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3 tablespoons
olive oil
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1
shallot, minced
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2-3
cloves of garlic, minced
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1 teaspoon
fresh thyme
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1/4 teaspoon
white pepper
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5 cups
chicken or vegetable broth + more to thin if needed
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1/2 cup
cream or milk (can substitute non-dairy milk)
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1 tablespoon
butter
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1/4 cup
parmesan, grated
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Salt & pepper to taste
Directions
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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.
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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.
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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.
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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.
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