Carrot and Fennel Soup

There is nothing like roasted vegetable soup. This soup was served at a recent dinner party and was a big hit!

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Steve Cylka


  • 2 fennel bulbs
  • 6-8 carrots
  • 2 onions
  • 6 garlic cloves
  • 4 cups chicken broth
  • 2 cups milk
  • 1 tsp salt


  • Peel, and quarter the vegetables and lay on a baking sheet. Roast in a 400F oven for 1 hour.
  • Puree in a blender adding enough chicken broth in each batch to get the perfect consistency.
  • Transfer to a soup pot and bring to a low boil. Add the milk and cook for another 20 minutes. Add salt to taste.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Can you make this soup in advance and serve later?

  2. Great! Thanks. My son is having an orange themed birthday this weekend and I want to make this as an appetizer!

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