Roasted Cauliflower & Fennel Soup Recipe

Name: Roasted Cauliflower & Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt; 4 cups cauliflower florets; 1 medium (1 cup) fennel bulb, cored, chopped; 3 garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 medium (1 cup) white onion, chopped; 1 teaspoon fennel seeds; 3 cups chicken stock; 1/8 teaspoon ground red pepper; 2 cups Land O Lakes Half & Half; Shelled and roasted pistachios, chopped, if desired; Fennel fronds, chopped, if desired

Servings: persons

1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt
4 cups cauliflower florets
1 medium (1 cup) fennel bulb, cored, chopped
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium (1 cup) white onion, chopped
1 teaspoon fennel seeds
3 cups chicken stock
1/8 teaspoon ground red pepper
2 cups Land O Lakes Half & Half
Shelled and roasted pistachios, chopped, if desired
Fennel fronds, chopped, if desired

1
Heat oven to 375 degrees F. Line 15x10x1-inch baking sheet with parchment paper; set aside.
2
Place 2 tablespoons butter into bowl; microwave until melted.
3
Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated.
4
Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
5
Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling.
6
Add onion; cook 6-8 minutes or until translucent.
7
Add fennel seeds; cook 5 minutes.
8
Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
9
Transfer one-third cauliflower mixture carefully into 5-cup blender container.
10
Cover; process until smooth.
11
Place into bowl.
12
Repeat with remaining cauliflower mixture.
13
Return mixture to saucepan.
14
Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
15
Serve warm with chopped pistachios and chopped fennel fronds, if desired.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt, 4 cups cauliflower florets, 1 medium (1 cup) fennel bulb, cored, chopped, 3 garlic cloves, and more.

Yes, Roasted Cauliflower & Fennel Soup 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.

Roasted Cauliflower & Fennel Soup

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