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Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup!

top down view of a bowl full of roasted fennel and potato soup.

I have made this vegan roasted fennel & potato soup a couple of times now. It’s a wonderfully simple and flavorful soup!

If you are one of those who enjoy warm, velvety soups, this one will be perfect for you. And, if you’re a mashed potato lover, this soup is definitely for you!

Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter holiday menus, making a flavorful starter soup to begin your holiday feast.

This recipe is a true keeper and a welcome addition to the recipe collection. It’s simplicity at its finest and I think you’ll agree!

Recipe adapted from the ladies at PPK.

top down view of the ingredients used to make roasted fennel and potato soup.

Ingredients You’ll Need

Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that’s worth repeating!

Here is everything you need:

  • Fennel – The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes. If you’ve never cut fennel, here’s a guide: How To Cut Fennel
  • Potatoes – Use waxy potatoes – red, white or gold. I used gold potatoes here.
  • Onion – Any color onion will do.
  • Unsweetened Non-Dairy Milk – Use your favorite plain plant milk. I’ve been using cashew milk lately since it has a very neutral flavor.
  • Olive Oil – Use your favorite neutral flavored oil. A garlic oil would be nice too.
  • Vegetable Paste – I used 1/2 teaspoon of Better Than Bouillon Vegetable Base (affiliate link) with the liquids called for in this recipe. It adds lots of flavor without too much sodium and the jar lasts a long time!
  • Salt & Pepper – My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs. Season to taste with your favorite salt and pepper.

top down view of prepped fennel, onion and potatoes on a rimmed baking sheet.

How To Make Roasted Fennel & Potato Soup

This fennel & potato soup recipe is so easy to make and only requires a few simple steps.

  • Prep the fennel, onion and potatoes. I peeled my potatoes to ensure my soup would be velvety, but feel free to leave the skin on. You may prefer to leave yours a little chunky. There is no wrong way!
  • Place the veggies on a baking sheet, add a little oil and toss, sprinkle with salt and pepper (shown above) and bake at 425 degrees for 35 – 40 minutes, until potatoes are fork tender.

side by side photos showing the process of making roasted fennel and potato soup in a large pot.

  • Once vegetables are roasted, add them with your liquids and blend (shown above). Both an immersion blender or regular blender work well. For ultra creamy, I find a stand up blender works the best.
  • Finish by warming the soup on the stove.

Now your home will smell wonderful, and your taste buds and tummy will be happy!

side angle view of a bowl full of roasted fennel and potato soup.

How Long Will Leftovers Keep

Leftovers can be stored in the refrigerator for up to 5 – 6 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost the soup in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.

Serving Suggestions

This soup is delicious and filling on it’s own. To make it a full course meal try a few of these serving suggestions:

top down view of a bowl full of roasted fennel and potato soup with spoon.

For More Potato Inspiration

Potatoes are wonderful in all kinds of dishes, take a look at these other recipes, from soups to salads, you just may find a new favorite!

If you try this fennel & potato soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



This roasted fennel and potato soup is so easy to make! Puree your soup until velvety smooth or leave a little chunky if you prefer.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Soup, Entree
  • Cuisine: Vegan


  • 1 1/2 lbs. (3 – 4) yukon gold potatoes, cut into 1 inch chunks
  • 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
  • 1 medium onion, peeled and cut into 1/2 inch slices
  • 2 tablespoons olive oil
  • mineral salt & fresh cracked pepper, to taste
  • 2 cups water or low-sodium vegetable broth
  • 2 cups unsweetened plain non-dairy milk


Preheat oven to 425 degrees F.

Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 – 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.

Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.

Warm: Bring the pot to the stove and heat soup over medium low until warmed through.

Serve: Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.

Serves 4 – 6.


A quick guide to cutting fennel: How To Chop Fennel

The smaller you chop the vegetables the quicker they will cook and vice versa.

RECOMMENDED EQUIPMENT: For roasting the veggies I switch between my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). And for pureeing the soup I use this immersion blender.

Updated: Roasted Fennel & Potato Soup originally published July 2012 and has been updated November 2019 with new photos and helpful tips. No changes were made to the recipe and it’s still as good as ever. Enjoy!

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  1. We loved it! I was a little worried because it’s so easy… no worries! Will def make it again and again. Thank you!

  2. I thought this soup was a good base but was a little too bland for me. I added some red pepper flakes, nutritional yeast, garlic, onion flakes and vegan butter, served it with a little vegan sour cream.
    Really good

  3. Was a little too bland for me, but was a good base.
    I added garlic, nutritional yeast, red pepper flakes, vegan butter and onion flakes. Served it with a side of vegan sour cream.
    Very good 😊

  4. I made this soup once and it came out amazing. Everybody at work kept asking what my left overs where. This is a a excellent recipe. I am making it again today, I cut the potatoes in half and the other half cauliflower this time. Thank you for posting this recipe

  5. Thanks for sharing!
    Does it keep long?

    1. Julie | The Simple Veganista says:

      You’re welcome, Vanessa! It can be kept in the fridge for up to 5 – 6 days, or stored in the freezer for up to 2 – 3 months. I hope that helps. Enjoy!

  6. This looks so good! I love this mild but flavorful pairing!

  7. Can I use regular milk?

    1. Julie | The Simple Veganista says:

      Yes, you can use your preferred type of milk.

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