Eat For Eight Bucks: Roasted Carrot-Fennel Soup Rec

Name: Eat For Eight Bucks: Roasted Carrot-Fennel Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Adjust oven rack to middle position and preheat oven to 450u00b0F.
2
In large mixing bowl, combine fennel, carrots, onion, olive oil, sugar, and salt. Spread vegetables on rimmed baking sheet lined with parchment paper. Roast in the oven, flipping occasionally, until browned and tender, about 30 minutes.
3
Remove the vegetables from oven. Add half to bowl of food processor or blender with 1 cup stock. Puree the vegetables until smooth, about 1 minute. Transfer to large Dutch oven. Repeat with remaining half.
4
Add butter and wine to the Dutch oven with the puree and cook it over medium-high heat for 5 minutes. Add the remaining stock to adjust consistency and simmer for an additional 15-20 minutes. Add the cream and season to taste with salt and freshly ground black pepper.
5
If looking for smoother consistency, transfer soup back to processor or blender and puree again until very smooth. Serve immediately, garnished with fennel fronds and a loaf of crusty bread.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Eat For Eight Bucks: Roasted Carrot-Fennel Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eat For Eight Bucks: Roasted Carrot-Fennel Soup Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions