Roasted Fennel Soup with Thyme Croutons
Slow-roasted fennel and caramelized leeks lend a gentle sweetness to this velvety soup, balanced by tender potatoes. Finished with crisp thyme croutons, this meal is made for slow, cozy afternoons.
Ingredients
4 to 6 Servings
- 4 slices thick country white bread cut into large cubes
- 6 tablespoons olive oil divided
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt divided
- ¾ teaspoon ground white pepper divided
- 2 medium fennel bulbs cored and cut into thin slices, fronds reserved
- 1 slices leek white and light green parts only, cut thin and rinsed well
- 1 small russet potato peeled and cut into small chunks
- 3 cups chicken broth
- ½ cup heavy cream
- ½ cup dry white wine
- 1 teaspoon sherry vinegar
Directions
Preheat the oven to Bake 400°F. Line the baking pan with parchment paper. In the lined pan, toss the bread cubes with 4 tablespoons of olive oil, cheese, thyme, ½ teaspoon salt and ¼ teaspoon white pepper. Bake the croutons until crispy and browned, for about 15 minutes. Remove pan from oven. Transfer croutons on parchment paper to a cooling rack.
In the baking pan, toss fennel, leek and potato with remaining 2 tablespoons of olive oil and 1 teaspoon kosher salt. Cook until the vegetables are softened and start to brown, 30-35 minutes.
Add broth, cream, wine, vinegar, remaining ½ teaspoon salt and ¼ teaspoon white pepper to blender in the order listed. Add roasted vegetables. Select the Soup setting and press start. Once the cycle finishes, pour soup into serving bowls. Chop reserved fennel fronds. Sprinkle on soup and top with croutons.
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