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Eat for Eight Bucks: Roasted Carrot-Fennel Soup Recipe

This recipe yields a rich and aromatic roasted carrot-fennel soup. Carrots, fennel, and onion are roasted to perfection, developing deep, sweet, and caramelized notes. These are then simmered with white wine and vegetable stock, pureed until smooth, and finished with a touch of cream for a luxurious, comforting, and elegant dish.
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Total Time 40 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 1323.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large fennel bulb about 1 pound, thinly sliced (fronds reserved)
  • 1 pound carrots peeled and quartered lengthwise
  • 1 medium Spanish onion quartered
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup white wine
  • 1 quart vegetable stock
  • 1/2 cup heavy whipping cream
  • Freshly ground black pepper

Equipment

  • 1 Large Baking Sheet Or roasting pan for even caramelization.
  • 1 Large Stock Pot or Dutch Oven For simmering the soup base.
  • 1 Immersion Blender Or a stand blender for achieving a smooth consistency.
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the thinly sliced fennel, quartered carrots, and quartered Spanish onion with olive oil, sugar, and kosher salt until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and deeply caramelized, stirring halfway through.
  4. Transfer the roasted vegetables to a large stockpot or Dutch oven.
  5. Place the empty roasting pan over medium heat on the stovetop. Add the white wine and deglaze the pan, scraping up any browned bits from the bottom.
  6. Pour the deglazing liquid into the stockpot with the roasted vegetables.
  7. Add the vegetable stock to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
  8. Carefully use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, transfer the soup in batches to a stand blender and blend until smooth.
  9. Stir in the heavy whipping cream and season with freshly ground black pepper. Taste and adjust seasoning with additional salt if needed.
  10. Serve hot, garnished with reserved fresh fennel fronds.

Notes

Achieving deep caramelization on the roasted vegetables is key to this soup's robust flavor; do not overcrowd the baking sheet. Deglazing the roasting pan with white wine ensures all those flavorful browned bits are incorporated. When pureeing, strive for a silky-smooth texture; a fine-mesh sieve can be used for an extra-velvety finish if desired. Introduce the heavy cream gently at the end over low heat to prevent curdling, and always adjust seasoning with salt, pepper, and perhaps a touch of acidity (like lemon juice) just before serving to brighten the flavors. Garnish with reserved fennel fronds for aromatic appeal.