Roasted Fennel and Apple Soup

The Coziest Bowl: My Roasted Fennel and Apple Soup for Chilly Evenings

As the days grow shorter and the crisp November air settles in, my kitchen naturally shifts its focus towards warmth and comfort. This time of year, with Thanksgiving just around the corner and the invitation to savor simple pleasures, I often find myself craving dishes that truly nourish the soul. One recipe that consistently brings a sense of calm and deliciousness to our table is my Roasted Fennel and Apple Soup. It's a harmonious blend of unexpected flavors that feels perfectly suited for cozy evenings or even as a refined starter for a holiday meal.

You might be thinking, fennel and apple? Trust me on this one. Roasting the fennel mellows its anise notes and brings out a wonderful sweetness, while the apples add a complementary tartness and a delightful body to the soup. It's an elegant dish, yet incredibly simple to prepare, making it a perfect addition to your seasonal repertoire.

Ingredients

• 2 large fennel bulbs, trimmed and roughly chopped
• 2 medium apples (Honeycrisp or Granny Smith work beautifully), peeled, cored, and roughly chopped
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons olive oil, plus more for drizzling
• 4 cups vegetable broth (or chicken broth, if preferred)
• 1/2 cup heavy cream or full-fat coconut milk (optional, for extra creaminess)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for a subtle kick)
• Fresh chives or parsley, for garnish

Instructions

1. Roast the Fennel and Apples: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped fennel, apples, and half of the chopped onion with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer. Roast for 25-30 minutes, or until the fennel is tender and slightly caramelized, stirring halfway through.
2. Sauté Aromatics: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the remaining chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the smashed garlic and optional red pepper flakes, cooking for another minute until fragrant.
3. Simmer: Carefully transfer the roasted fennel, apples, and onion from the baking sheet to the pot with the sautéed aromatics. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15 minutes to allow the flavors to meld.
4. Blend to Perfection: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender (be cautious with hot liquids and vent the lid).
5. Finish and Serve: Stir in the heavy cream or coconut milk, if using, and heat gently for a few more minutes without boiling. Taste and adjust seasoning with salt and pepper as needed.

Tips for the Best Bowl

I often find that a little extra fresh black pepper at the end truly elevates the flavors. For a heartier meal, you could serve this alongside some crusty bread or a simple green salad. This soup keeps well in the refrigerator for a few days, making it excellent for meal prep during a busy week. It’s also a wonderful way to use up those extra apples from a fall orchard visit!

There's something incredibly satisfying about a warm bowl of soup, especially as we settle into the colder months and prepare for moments of gratitude and togetherness. This Roasted Fennel and Apple Soup embodies that feeling entirely. It's a testament to how simple, seasonal ingredients can create something truly special.

I’m always keen to hear about your own kitchen creations. Have you tried a fennel soup before, or do you have a favorite fall soup that brings you comfort? Please share your thoughts or any tips you might have in the comments below!

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