Roasted Fennel and Apple Soup
This soup is made by roasting fennel bulbs, apples, and carrots until caramelized, then blending them into a smooth, hearty puree. The result has a velvety texture with sweet and earthy flavors, displaying a warm, inviting appearance with a rich orange-brown hue.
Equipment
- Baking sheet
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Large pot or saucepan
Ingredients
- 2 large fennel bulbs halved and sliced thick
- 2 medium apples peeled, cored, and sliced
- 3 large carrots peeled and sliced
- 2 tablespoons olive oil for roasting and sautéing
- 4 cups vegetable broth
- to taste salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Place the sliced fennel, apples, and carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast until vegetables are golden and caramelized, about 30-35 minutes. Watch for the edges to turn slightly crispy and a sweet aroma to develop.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the roasted fennel, apples, and carrots, and cook for 2-3 minutes, stirring gently until heated through and beginning to break down slightly.
- Pour in the vegetable broth, increase the heat to bring the mixture to a gentle simmer. Cook for 10 minutes, allowing flavors to meld and vegetables to soften further. The mixture should appear fragrant and slightly thickened by the end of this step.
- Use an immersion blender directly in the pot or transfer the mixture in batches to a countertop blender. Puree until smooth and velvety, with a uniform orange-brown color. Be cautious of hot steam when blending.
- Return the blended soup to the pot if using a blender, season with salt and pepper to taste, and warm over low heat for 2-3 minutes. Look for a steady simmer and a fragrant aroma indicating readiness to serve.
- Serve the soup hot, garnished with fresh herbs if desired, and enjoy the rich, smooth texture with caramelized undertones.
