Rich creamy and easy to make. If you’re looking for a comforting flavor-packed soup this cauliflower and fennel soup is all you need.
2 heads cauliflower, cored & cut in florets
1 bulb fennel, quartered
3 tablespoons of olive oil
1 shallot, minced
2-3 cloves of garlic, minced
1 teaspoon fresh thyme
¼ teaspoons white pepper
5 cups broth + more to thin if needed
½ cup cream or milk (can substitute non-dairy milk)
1 pat of butter
¼ cup parmesan, grated
Salt & pepper to taste
Preheat the oven to 425 degrees F. Line two baking sheets with foil
Place cauliflower florets and fennel in a single layer onto the prepared baking sheets. Drizzle Cauliflower and fennel with olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into the oven and roast cauliflower and fennel for about 25-30 minutes or until tender.
About 10 minutes before the cauliflower and fennel are done roasting, start cooking shallots.
Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add shallots and cook for about 2-3 minutes. Add garlic and cook another 1-2 minutes. Add thyme, white pepper, and broth.
Add cauliflower and fennel once done roasting. Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Puree with an immersion blender or high-powered blender until creamy.
Stir in heavy cream, butter, and parmesan. Season with salt and pepper, to taste. If the soup is too thick, add more broth until desired consistency is reached.