Best 2 Roasted Potato Fennel Soup Recipes

Indulge in the rustic charm and comforting flavors of roasted potato and fennel soup, a culinary symphony that celebrates the marriage of simple ingredients and hearty goodness. This creamy and flavorful soup is a delightful journey for your taste buds, where roasted potatoes lend their earthy sweetness and fennel infuses a subtle aniseed note, harmonizing perfectly with the rich broth. Embark on a culinary adventure as we guide you through two exquisite variations of this classic soup, one featuring a creamy and indulgent finish, while the other showcases a vibrant and tangy broth.

**Creamy Roasted Potato and Fennel Soup:**
This variation embraces the velvety embrace of cream, enhancing the soup's richness and creating an irresistibly smooth texture. The delicate flavors of roasted potatoes and fennel dance harmoniously in a creamy broth, offering a comforting warmth that envelops your senses.

**Tangy Roasted Potato and Fennel Soup:**
For those who crave a brighter and more invigorating experience, this tangy variation tantalizes the palate with the addition of lemon zest and juice. The citrusy notes elevate the soup's flavor profile, adding a refreshing twist that balances the earthiness of the roasted potatoes and fennel.

Both variations of this soup promise a delightful culinary experience, offering a comforting and satisfying meal that nourishes the body and soul. Whether you prefer the creamy indulgence of the classic version or the vibrant tanginess of the lemony variation, this roasted potato and fennel soup is sure to become a favorite in your recipe repertoire.

Let's cook with our recipes!

ROASTED-POTATO FENNEL SOUP

Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

Steps:

Preheat the oven to 400 degrees.
In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Roasted Garlic, Potato, Leek and Fennel Soup image

A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.

Provided by Outta Here

Categories Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

Steps:

Preheat oven to 325F while peeling garlic cloves.
Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
Remove bay leaves and discard.
Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
Season with salt and pepper to taste.
Divide among 4 bowls and top each with a tablespoon of yogurt.
Garnish with a bit of chopped fennel leaves, if desired.

Tips:

For a richer flavor, use baby potatoes instead of regular potatoes.
If you don't have fennel seeds, you can use 1 teaspoon of dried thyme or rosemary.
To make the soup vegan, use vegetable broth instead of chicken broth.
To add a bit of spice, add a pinch of red pepper flakes or cayenne pepper.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh parsley or chives.

Conclusion:

This roasted potato fennel soup is a delicious, easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a comforting and satisfying soup, give this roasted potato fennel soup a try.

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