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+ servings

Roasted Fennel and Broccoli Soup

Course: dinner, lunch, Soup
Servings: 4
Author: Wanda Baker


  • 1/2 onion chopped
  • 1 bulb fennel cut of top part and chop bottom
  • 2 garlic cloves minced
  • 3 cups broccoli including stems, chopped
  • 1/4 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp coriander
  • salt and pepper
  • 3 cups chicken stock
  • 1/3 cup evaporated milk
  • pinch of nutmeg
  • 1 tsp lemon or lime juice fresh squeezed
  • olive oil
  • 1/4 cup fresh parsley chopped


  • Preheat oven to 350.
  • In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper. Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes. Remove from oven, set aside.
  • While fennel is roasting, get a medium sized pot heating on the stove. Add a swish of olive oil and toss in your onions. Cook until they start to soften. Add in garlic and roasted fennel. Stir and let cook on medium low for a few minutes. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Stir and cook a few more minutes.
  • Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft. Pour in evaporated milk and bring to a light boil. Remove pot from heat. Add your lemon or lime juice and taste for seasoning. Add more salt and pepper if needed.
  • Using an immersion blender puree soup until no longer chunky. If you do not have an immersion blender, puree in a blender in small batches.
  • Serve with a sprinkle of fresh parsley and drizzle of olive oil.