Creamy Roasted Broccoli & Fennel Soup Recipe – Easy Potato & Thyme Blend

Last Updated on 2 months by Neha Deshmukh

Creamy Roasted Broccoli & Fennel Soup Recipe – Easy Potato & Thyme Blend

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly. I first made this Creamy Roasted Broccoli & Fennel Soup on a particularly grey autumn evening, and it instantly became a family favourite. It’s surprisingly easy to make, packed with flavour, and feels wonderfully nourishing. Plus, the combination of broccoli and fennel is so good – trust me on this one!

Why You’ll Love This Recipe

This isn’t your average broccoli soup. Roasting the broccoli and fennel brings out a lovely sweetness, and the addition of potato and thyme creates a beautifully creamy and fragrant base. It’s a simple recipe that delivers big flavour, perfect for a weeknight dinner or a cozy weekend lunch. And it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious soup:

• 2 cups broccoli florets
• 1 fennel bulb (sliced)
• 5 garlic cloves (peeled)
• 2 teaspoons olive oil
• 1 teaspoon salt
• Freshly cracked pepper to taste
• 1 teaspoon butter
• ½ cup diced white onion
• 1 cup diced potato
• 2 cups vegetable or chicken stock
• 1 teaspoon dried thyme
• Grated parmesan cheese (for garnish)

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the fennel. Don’t be intimidated by it – it has a subtle anise flavour that pairs beautifully with the broccoli. Roasting it mellows it out even more.

I love using thyme in this soup; it adds a lovely earthy warmth. You can use fresh thyme if you have it (about 1 tablespoon chopped), but dried works perfectly well too.

As for the stock, you can use either vegetable or chicken stock depending on your preference. Vegetable stock will keep it vegetarian, while chicken stock adds a little extra richness. About 600ml of stock will be perfect. And don’t skimp on the pepper – a good grind really makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C).
2. Now, grab a baking sheet and arrange the broccoli florets, sliced fennel, and peeled garlic cloves. Drizzle with 1 teaspoon of olive oil, sprinkle with salt and pepper, and toss everything together to make sure it’s nicely coated.
3. Pop the baking sheet into the preheated oven and roast for about 30 minutes, or until the vegetables are tender and slightly browned.
4. While the veggies are roasting, let’s start the potato base. In a saucepan, melt the butter over medium heat. Add the diced onion and thyme, and sauté for about 2 minutes, until the onion is softened.
5. Add the diced potato and stock to the saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
6. Once the roasted vegetables are ready, add them to the saucepan with the potato mixture.
7. Now, carefully transfer everything to a blender (or use an immersion blender). Blend until smooth and creamy. Be careful when blending hot liquids!
8. Give it a taste and adjust the seasoning if needed. A little extra salt or pepper can really bring out the flavours.

Expert Tips

• Don’t overcrowd the baking sheet when roasting the vegetables. This will ensure they roast properly and get nice and browned.
• If you don’t have a blender, you can use a potato masher to create a chunkier soup. It won’t be as smooth, but it will still be delicious!
• For a richer flavour, use a good quality olive oil.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and simply omit the parmesan cheese garnish. It’s still incredibly flavourful!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to make any changes.
• Spice Level: If you like a little heat, add a pinch of red pepper flakes to the soup while it’s simmering. My friend, Priya, loves adding a dash of cayenne pepper!
• Winter/Fall Festival Adaptation: Incorporate other seasonal root vegetables like carrots or parsnips into the roasting mix. They add a lovely sweetness and depth of flavour.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a few tasty toppings. I love to serve it hot, garnished with a sprinkle of grated parmesan cheese, a drizzle of olive oil, and a few fresh fennel fronds. A crusty piece of bread for dipping is also a must!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it completely before reheating.

FAQs

1. Can I make this soup ahead of time? Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.
2. What’s the best way to prevent the soup from becoming bitter? Don’t overcook the broccoli or fennel. Roasting them until they’re tender-crisp will help prevent them from becoming bitter.
3. Can I use frozen broccoli florets? Yes, you can! Just make sure to thaw them completely and pat them dry before roasting.
4. What kind of potatoes work best in this recipe? I like to use Yukon Gold potatoes because they’re creamy and hold their shape well. But Russet or red potatoes will also work.
5. Can this soup be made in an Instant Pot? Yes! Sauté the onions and garlic in the Instant Pot, then add the potatoes, stock, and thyme. Cook on high pressure for 8 minutes, followed by a natural pressure release. Then, add the roasted broccoli and fennel and blend until smooth.