Roasted Fennel Soup with Herbed Crostini

Canadian Thanksgiving is only a month away so I’m starting on my menu and Roasted Fennel Soup with Herbed Crostini is going to make an awesome appetizer!  It’s light, flavourful and best of all, can be prepared the day before.

Roasted Fennel Soup with Herbed Crostini - Simply Fresh Dinners

I had never roasted fennel before so the flavor was such a surprise and treat for the senses.  This requires little work, other than a bit of stirring,  and it tastes almost like a mild licorice candy.  When your guests take their first sip they’re likely to say something like, ‘I don’t know what this is but it sure tastes great!’

Roasted fennel would be a great side dish to any grilled or roasted entree.  Just ensure the fennel is nice and tender before removing it from the oven, otherwise it can taste woody.  The sumptuous aromas this produces will have everyone very hungry!

Roasted Fennel Soup with Herbed Crostini - Simply Fresh Dinners

If you’re having the traditional meal of turkey, dressing, and mashed potatoes this is the perfect appetizer because it’s light and has it’s own distinct flavour.  The herbed crostinis can also be made a day before so it’s just a matter of heating your soup and adding them along with some pretty fennel fronds.

If you’re traveling to be with friends and family, roasted fennel soup is perfectly easy to make ahead of time and pack in a cooler.

Roasted Fennel Soup with Herbed Crostini - Simply Fresh Dinners

This post is sponsored by Vitamix and I was thrilled to receive a beautiful new blender from the company to create this soup.  Wow, when I opened the gigantic box for this, I was thinking that I would need a license to operate this machine!  I was in appliance heaven.   It is the Total Nutrition Centre and you can find it in My Kitchen.

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Isn’t that a beauty?!   The best news is that you will have a chance to win a Vitamix blender  in an upcoming Giveaway on September 22!   Vitamix is sponsoring a Virtual Friendsgiving Celebration with recipes from myself and 6 other Canadian bloggers.  Friendsgiving is the celebration of Thanksgiving dinner with your friends, and is a growing trend among millennials in both the US and Canada.   I’m excited to bring you loads of yummy ideas for the holiday!

Roasted Fennel Soup with Herbed Crostini - Simply Fresh Dinners

This blender is so much fun and there will be another Vitamix recipe for you before Thanksgiving as well.  It’s a tasty treat with apples – everyone’s favourite!

What do you cook for Thanksgiving?  I’d love to see what you and your family get up to in your kitchen.  Share your photos with me on Instagram by hashtagging #simplyfreshdinners and I’ll share them with my fellow foodies.  Cheers!

NOTE:  This post is sponsored by Vitamix but my love for their fabulous products is all my own!

Roasted Fennel Soup with Herbed Crostinis

Print Recipe
Serves: 4

Ingredients

  • 1 fennel bulb
  • 1 cup coarsely chopped white onion
  • 2 cloves of garlic, unpeeled (3 if you're a garlic lover)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ginger, minced
  • 28 ounces reduced-sodium organic vegetable broth (chicken broth is good, too)
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half, light cream, or evaporated milk
  • 2 tablespoons pineapple juice
  • 3/4 teaspoon ground cumin
  • Ground white pepper
  • Kosher salt
  • HERBED CROSTINIS
  • 1/2 cup finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh sage
  • 3 tablespoons heavy cream
  • 1 small baguette , cut into thin slices
  • Freshly ground black pepper

Instructions

1

Preheat oven to 375 degrees F. Remove fennel stalks, put aside the fronds for garnish. Peel away any outside layers that are dark or discoloured. Use a vegetable peeler to remove small dark spots. Remove core and cut into 1/2 inch slices. Slicing vertically so that the fennel retains it's shape.

2

Spray a large baking sheet with oil and place fennel slices, onion and garlic on it. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast for 20-25 minutes until vegetables are tender. Remove peels from garlic.

3

Place roasted vegetables to a large soup pot. Stir in vegetable broth and potatoes. Bring to a boil before reducing heat to medium and simmer covered until potato is tender; about 10 minutes. Cool slightly.

4

Transfer vegetable mixture, one-third at a time, to a blender. Blend until smooth. Return to soup pot and add half-and-half, pineapple juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.

5

HERBED CROSTINIS

6

Preheat broiler. Blend cream and herbs. Brush 1 side of each slice of bread with cream mixture. Season with pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total. You can also saute these if you want them a little less crispy. I tried them both ways and I liked the sauteed best.

7

Top soup with 1-2 croutons each and fennel fronds.

perfect-for-a-light-lunch-or-appetizer-for-a-holiday-meal-from-simply-fresh-dinners

 

34 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    September 15, 2016 at 6:43 am

    Ah yes! The surefire way I know I’ll enjoy fennel is when it’s roasted! Such a lovely Fall soup, Robyn!
    Rebecca @ Strength and Sunshine recently posted…Korean BBQ Salmon Stir-FryMy Profile

  • Reply
    Cheri
    September 15, 2016 at 8:58 am

    We love roasted fennel, never thought to make a soup. Love it Robyn, also the croutons complete the dish. Beautiful presentation.

  • Reply
    Bam's Kitchen
    September 15, 2016 at 9:04 am

    Gorgeous photos and presentation. I want to join you for dinner… as this table setting is so inviting. Fennel is a beautiful aromatic vegetable with your simple flavors and light textures I know this would be a huge hit as starter for any meal or heck I would love this all by itself. Sharing everywhere!
    Bam’s Kitchen recently posted…Autumn Kale SaladMy Profile

    • Reply
      Robyn
      September 16, 2016 at 6:38 am

      Thanks, Bobbi. You should grab a ride with our Michigan cousins coming up for Thanksgiving, lol. I really love how light this is and so easy to make. Thanks for the shares!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    sue | theviewfromgreatisland
    September 15, 2016 at 10:06 am

    Your soup looks just beautiful, and so simple, Robyn. And I can’t take my eyes off that Vitamix, it’s TOP of my wish list!
    sue | theviewfromgreatisland recently posted…Pecan Praline Pumpkin CakeMy Profile

    • Reply
      Robyn
      September 16, 2016 at 6:39 am

      I was doing the happy dance fora week over the Vitamix, Sue. I had wanted one for a long time as well. I’m drooling over your latest, gorgeous cake!!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    Karen @ Seasonal Cravings
    September 15, 2016 at 10:41 am

    I love, love my Vitamix and use it all the time! Fennel tastes so delicious when roasted. Can’t wait to try this!
    Karen @ Seasonal Cravings recently posted…Gluten Free Apple Cider DoughnutsMy Profile

    • Reply
      Robyn
      September 16, 2016 at 6:42 am

      I can’t get over how excited everyone gets about Vitamix, Karen, lol. And everyone who owns one swears by it. I finally see why because it does everything. This soup was lots of fun to make. And your doughnuts are making me so hungry!!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    Mahy
    September 15, 2016 at 2:46 pm

    What a beautiful post Robyn! I enjoyed reading it so much, and that soup–on my Holiday table for sure! What gorgeous photos and exciting things coming up on your blog !! Can’t wait 🙂

  • Reply
    Anita Rivera
    September 15, 2016 at 4:02 pm

    Mmmm….pineapple juice????? Now that would give a nice surprise! OK, I have not yet roasted fennel, but I have heard it’s amazing. It’s windy outside, we are due for some rain….oh! I HEAR IT NOW! So it’s going to be soup night some time this weekend with the rain we are expecting through next week! Oh Robyn, these photos are beautiful and the recipe so accessible! Have fun embracing fall my dear, dear friend!

    • Reply
      Robyn
      September 16, 2016 at 6:45 am

      LOL, I thought it would be fun to throw a little citrus in there, Anita, and it made it very interesting. Roasted fennel is special and I will be doing it again. One of my favourite things to do with it is to shave it on the mandolin and make a simple salad with citrus dressing and put my grilled fish on top. Perfect!
      Thanks for your kind words, friend. And yes, I’m finally embracing the next season!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    Tricia @ Saving room for dessert
    September 15, 2016 at 5:13 pm

    Wow this is beautiful Robyn. It sounds wonderful and you have inspired me to try more recipes using fennel. I don’t have a Vitamix but I need one! I always forget how early Canada celebrates Thanksgiving – that’s probably better than just weeks before Christmas like us! I would be working on my menu too. Have a lovely weekend!
    Tricia @ Saving room for dessert recently posted…Skillet Buttermilk CornbreadMy Profile

    • Reply
      Robyn
      September 16, 2016 at 6:47 am

      Thanks so much, Tricia. I have been using it a lot more but roasting was new to me – what a great discovery!
      I like having Thanksgiving in October – the weather is usually just about perfect 🙂
      Your cornbread would be perfect on our table!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    Kristen @ The Endless Meal
    September 15, 2016 at 5:39 pm

    This sounds amazing! I love roasted fennel and can just imagine how delicious it is in soup. Yum!
    Kristen @ The Endless Meal recently posted…Healthy Apple Crisp with Coconut and PecansMy Profile

    • Reply
      Robyn
      September 16, 2016 at 6:49 am

      Thanks, Kristen. I could eat soup every day so I was thrilled to come up with something completely different than what I normally make.
      Your apple crisp is divine!!
      Robyn recently posted…Roasted Fennel Soup with Herbed CrostiniMy Profile

  • Reply
    Fida | Sweet and Savoury Pursuits
    September 16, 2016 at 9:56 am

    Robyn, this soups sounds so delicious, I love how silky smooth it looks! Can’t wait to give it a try!

  • Reply
    Anita Rivera
    September 16, 2016 at 4:04 pm

    Oh yum….your shaved fennel idea sounds PERFECT for my salmon….are you shaving it raw or after you roast it? This would be outstanding with salmon or halibut! HUGS!!

    • Reply
      Robyn
      September 16, 2016 at 9:34 pm

      I just do it raw, Anita, and shave it paper thin. I add a little olive oil, lemon juice, thyme and parsley. Sometimes a little Parmesan cheese is fun too! 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    September 16, 2016 at 9:13 pm

    Lovely soup! I have never made a fennel soup, but love the idea. Would be perfect for Thanksgiving 🙂
    Jennifer @ Seasons and Suppers recently posted…Almond Panko Crusted Lamb LollipopsMy Profile

  • Reply
    Anita Rivera
    September 17, 2016 at 4:43 am

    Good morning! OK, raw is what I thought but I thought I’d check. And with the olive oil and herbs AND a bit of cheese, that will be so sublime! And I can’t wait to talk again to hear more about your current adventures my friend!!

  • Reply
    Chris Scheuer
    September 17, 2016 at 6:57 am

    What a pretty soup Robyn! I love roasted fennel and, with all the other delicious ingredients, I’m certain I would love your soup too. It looks so silky smooth and luxurious!

  • Reply
    Marla
    September 18, 2016 at 10:07 am

    HI Robyn,
    What a perfect soup for the Fall season and the holidays that are just around the corner. This soup sounds so tasty and healthy with a those spices and herbs. The pineapple juice would really bring out the flavor and add a special touch. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
    Marla recently posted…“Nutrition: An Art to Eat Intelligently!”My Profile

  • Reply
    geraldine | Green Valley Kitchen
    September 19, 2016 at 10:35 am

    I’ve never cooked with fennel before, Robyn! But this soup looks wonderful. I’m a big soup fan – I’d eat it every day for lunch in the winter if I could. Looking forward to trying this and I love those croutons. I don’t have a vitamix yet – everybody raves about them though.
    geraldine | Green Valley Kitchen recently posted…Tomato Cucumber SaladMy Profile

  • Reply
    Natasha @ Salt and Lavender
    September 20, 2016 at 10:03 am

    This looks so cozy and delicious! Sharing 🙂

  • Reply
    Linda Primmer
    September 21, 2016 at 4:25 pm

    How wonderful Robyn. This looks quite tasty. Fennel is wonderful for cooking. I have to visit and see your Honey Crisp Crostini. it sounds heavenly. Are you getting all caught up? Lots of love from W.W. xo
    Linda Primmer recently posted…Autumn Inspired Bakers RackMy Profile

  • Reply
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    September 22, 2016 at 5:14 am

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  • Reply
    Taylor @ The Girl on Bloor
    September 22, 2016 at 10:48 am

    What beautiful presentation!! You’re making me hungry already for a delicious Thanksgiving meal – I’ve only grilled fennel before and have never had it roasted but can only imagine how delicious it is! Can’t wait to try your soup recipe Robyn!

  • Reply
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