Ingredients
Roasted Vegetables
- 2 large fennel bulbs, sliced into 1/2-inch thick pieces (or 3 smaller bulbs)
- 1 medium yellow onion, sliced
- 1 large apple, chopped (Honeycrisp recommended)
- 2 Tbsp olive oil
- 2 tsp dried thyme
- Salt and pepper, to taste
Sautéed Potatoes and Broth
- 3 cloves garlic, minced
- 2 small-medium Yukon Gold potatoes, peeled and chopped
- 1 Tbsp olive oil
- 1 Tbsp fresh thyme (optional, or substitute with additional dried thyme)
- 1 liter vegetable broth (regular or low sodium, as preferred)
- Salt and pepper, to taste
Instructions
- Prep: Preheat your oven to 400°F (200°C). Prepare the vegetables by slicing the fennel bulbs and onion, chopping the apple, peeling and chopping the potatoes, and mincing the garlic.
- Cook Veggies: Spread the sliced fennel, onion, and chopped apple on a large baking sheet. Toss them with 2 tablespoons of olive oil, 2 teaspoons of dried thyme, salt, and pepper to ensure even coating. Roast in the oven for 30-35 minutes, tossing halfway through, until the veggies are fork tender and lightly browned.
- Cook Potatoes: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat on the stovetop. Add the minced garlic, chopped potatoes, fresh thyme (or additional dried thyme), salt, and pepper. Cook for about 5 minutes, stirring frequently to soften the garlic and potatoes slightly.
- Add Broth: Pour the vegetable broth into the pot with the potatoes and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat, and let the soup simmer for about 15 minutes, or until the potatoes are fork tender.
- Blend in Roasted Veg: Remove the roasted fennel, onion, and apple from the oven and transfer them into the pot with the simmered potatoes and broth. Using a handheld immersion blender, blend the mixture until it reaches a thick, creamy consistency. Alternatively, blend in batches with a high-speed blender until smooth. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot for a warming meal.
Notes
- For a smoother texture, use a high-speed blender; an immersion blender will leave some chunkiness.
- You can substitute fennel with additional onions if unavailable, though the flavor will differ.
- Use low sodium vegetable broth to better control salt levels.
- Fresh thyme adds brighter flavor but dried thyme works well as a substitute.
- This soup can be garnished with a drizzle of olive oil or fresh thyme for presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
