Comforting, creamy and so delicious this Vegan Fennel Soup recipe is perfect on a cold day! Made with potatoes, fennel, and other veggies this roasted fennel soup is big on flavor. Serve with some delicious vegan dinner rolls to feed a crowd.
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We love soup around here. Especially during the cold months! I love to make soup a few times a week because I know I can get a second dinner out of it. It’s like lazy cooking but not because I think that soups taste better on the second day!
This is a great recipe to make when you need to use up carrots and potatoes. This soup is easy to make and is so flavorful that your family will be going back for a second bowl!
Table of contents
What is vegan fennel soup made of?
This soup has a similar base to many of my creamy soups like my creamy leek soup and my potato corn chowder. Here’s everything you’ll need:
- Fennel
- Carrot
- Onion
- Garlic
- Potatoes
- Salt and pepper
- Chili pepper flakes
- Veggie bouillion or veggie broth
- Olive oil
- Flour
- Water (if using bouillion)
What part of the fennel do you use for soup?
I used the bulb and a few of the stems to add a bit of extra flavor to the soup.
How to Make Vegan Fennel Soup
Make this soup like you would my roasted tomato soup with a few extra steps. Here’s how to make this roasted fennel soup:
- Preheat the oven to 400 degrees F.
- Cut the fennel into slices. Add to a parchment-lined baking sheet and drizzle with 1 tbsp of olive oil, and some of the salt, pepper, and chili pepper flakes. Bake at 400 degrees F for 15 minutes.
- Add the onion, carrot, and garlic to a pot over medium heat.
- Add in a small amount of veggie broth while sauteing to release the onion mixture from the bottom of the pot.
- Season with salt and pepper
- Add the remaining oil to the pot and stir in the flour. This will make a bit of a thick paste.
- Add the potatoes and veggie broth to the onion mixture. Stir to combine the flour oil mixture. Bring soup to a boil.
- Once the fennel is done roasting, add it to the soup mixture. Stir to combine.
- Add the soup to a blender and blend until nice and smooth. Pour back into the soup pot, stir, and serve hot.
FAQs
Fennel has a mild licorice or anise flavor. Roasting the fennel in this soup allows the flavor to become sweeter.
To store this soup, add it to a container with a cover and store in the fridge for up to 3 days.
You can reheat this soup on the stovetop or in the microwave. Either way will work well.
Other comfy vegan recipes
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Vegan Fennel Soup
Ingredients
- 1 medium fennel bulb chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 medium potatoes chopped
- 2 medium carrots
- 6 cups veggie broth sub veggie bouillon + water
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper 1/2 tsp more to taste
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 400 degrees F.
- Cut the fennel into slices. Add to a parchment-lined baking sheet and drizzle with 1 tbsp of olive oil, and some of the salt, pepper, and chili pepper flakes. Bake at 400 degrees F for 15 minutes.1 medium fennel bulb
- Add the onion, carrot, and garlic to a pot over medium heat.1 medium onion, 2 cloves garlic, 2 medium carrots
- Add in a small amount of veggie broth while sauteing to release the onion mixture from the bottom of the pot.
- Season with salt and pepper1 tsp salt, 1/2 tsp pepper, 1/4 tsp red pepper flakes
- Add the remaining oil to the pot and stir in the flour. This will make a bit of a thick paste.1/4 cup olive oil, 1/4 cup all-purpose flour
- Add the potatoes and veggie broth to the onion mixture. Stir to combine the flour oil mixture. Bring soup to a boil.6 medium potatoes, 6 cups veggie broth
- Once the fennel is done roasting, add it to the soup mixture. Stir to combine.
- Add the soup to a blender and blend until nice and smooth. Pour back into the soup pot, stir, and serve hot.
Notes
Nutrition
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