Roasted Carrot & Fennel Soup with Cheese Toasties
Warm Up with Roasted Carrot and Fennel Soup: A Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Today, we’re sharing a vibrant and flavourful recipe for Roasted Carrot and Fennel Soup, a Mediterranean-inspired dish that’s both healthy and incredibly satisfying. This isn’t your average carrot soup; roasting the vegetables brings out their natural sweetness and adds a depth of flavour you won’t believe.
Why Roast the Vegetables?
Roasting is a game-changer for soups. It caramelizes the sugars in the carrots and fennel, creating a richer, more complex flavour profile. It also softens the vegetables beautifully, meaning less work for you and a smoother, creamier soup. The slight char adds a subtle smokiness that complements the sweetness perfectly.
A Simple, Yet Elegant Soup
This recipe is designed to be easy to follow, even for beginner cooks. It requires minimal ingredients and can be made in under an hour. The combination of carrots, fennel, and garlic creates a harmonious blend of flavours that’s both comforting and sophisticated. It’s a perfect weeknight meal or a lovely starter for a dinner party.
Serving Suggestions
While this soup is delicious on its own, we love pairing it with a classic grilled cheese sandwich. The creamy, cheesy goodness complements the sweetness of the soup beautifully. You could also add a dollop of Greek yogurt or a sprinkle of fresh herbs like parsley or dill for extra flavour and texture. A crusty bread for dipping is always a good idea!
Frequently Asked Questions
Q: Can I use other vegetables in this soup?
A: Absolutely! Feel free to add other root vegetables like parsnips or sweet potatoes. You could also add a leek or onion for extra flavour.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup suitable for vegans?
A: Yes, as long as you use vegetable stock cubes. Double-check the ingredients to ensure they are vegan-friendly.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What wine pairs well with Roasted Carrot and Fennel Soup?
A: A dry Riesling or a Pinot Grigio would be lovely. Their crisp acidity will cut through the richness of the soup.
We hope you enjoy this delicious and comforting Roasted Carrot and Fennel Soup! It’s a perfect way to embrace the flavours of the Mediterranean and warm up on a chilly day.
Roasted Carrot and Fennel Soup
Ingredients
- 2 bulbs fennel
- 6 carrots
- 6 cloves garlic
- 1 leek (or 1 onion)
- 3 sticks celery
- 4 tbsp olive oil
- to taste salt
- to taste pepper
- 2 vegetable stock cubes
- 1 litre water
Instructions
- Turn your oven on to 200C and find a deep roasting dish.
- Wash the vegetables, roughly chop them and place them in the roasting dish.
- Peel the garlic cloves and pop them into the dish whole.
- Drizzle with olive oil and season with a good couple of pinches of salt and a grind of black pepper. Mix well and then get the dish into the oven to roast. It should take about 30 minutes but keep an eye on it as ovens vary.
- Meanwhile make cheese sandwiches to grill and get a big pot and your stick blender ready.
- Crumble two veg stock cubes into a large jug and then add a litre of freshly boiled water. Stir to combine.
- Test the roasted veg for ‘done-ness’ with a knife. They should be soft and starting to take on some colour.
- Scrape the roasted veg to a large pot, pour over the veg stock and blend until smooth with your stick blender. You may wish to add a splash more water to thin the soup out to your liking.
- Taste and adjust seasoning as needed.
- Grill cheese sandwiches and serve with the soup.
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