Roasted Fennel and Pear Soup
Serves: 4 | Total Time: 50 minutes
Let’s Talk Soup
This Roasted Fennel and Pear Soup is something I come back to every fall and winter.
It’s smooth, creamy (without any cream!), and has the most cozy, slightly sweet, roasted flavor.
Fennel gives it a hint of licorice-y goodness, and the pears balance it all out perfectly.
Simple ingredients, big flavor.
Why I Love This Recipe
This soup came together one chilly night when I had too many pears and a bulb of fennel hanging out in my fridge. I roasted them on a whim—and wow. It became a regular in my kitchen.
- It tastes fancy but is super easy to make.
- It uses up ripe pears in a really fun way.
- Roasting fennel makes it sweet and mellow, not strong at all.
- You can make it ahead or freeze it.
- It’s dairy-free, gluten-free, and just full of flavor.
What You’ll Need
- 1 large fennel bulb, trimmed and sliced
- 2 ripe pears, peeled, cored, and chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- Optional: fennel fronds or fresh thyme for garnish
Tools You’ll Need
- Cutting board and knife
- Baking sheet
- Large pot
- Immersion blender (or regular blender)
- Measuring cups and spoons
- Wooden spoon
Pro Tips
- Slice fennel thin so it roasts evenly and softens up nicely.
- Choose ripe but firm pears for the best texture and natural sweetness.
- Don’t skip the lemon juice at the end—it brightens everything.
- A drizzle of olive oil on top before serving makes it feel extra special.
- You can double the batch and freeze leftovers for up to 2 months.
Substitutions & Variations
- Swap pears with apples if that’s what you have.
- Use chicken broth instead of vegetable for a richer flavor.
- Add a splash of coconut milk if you want it creamier.
- Try topping with toasted walnuts or croutons for crunch.
Make Ahead Tips
You can roast the fennel, pears, and onion a day ahead. Store them in the fridge, then blend and heat the soup when ready.
Instructions
1. Prep your oven and veggies
Preheat the oven to 400°F. Spread sliced fennel, chopped pears, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat.
2. Roast the veggies
Roast for 25-30 minutes until everything is soft and golden brown on the edges.
3. Sauté in the pot
Transfer the roasted veggies to a large pot. Add a splash of olive oil and sauté for 2–3 minutes to deepen the flavor.
4. Add broth and simmer
Pour in the vegetable broth, salt, and pepper. Bring to a simmer and let it cook for 10 minutes.
5. Blend until smooth
Use an immersion blender to puree the soup until silky smooth. (Or carefully blend in batches.)
6. Finish with lemon juic
Stir in the lemon juice and taste for seasoning. Adjust if needed.
7. Serve and garnish
Ladle soup into bowls and top with fennel fronds, a swirl of olive oil, or fresh thyme if using.
Why This Recipe Works (Quick Science
Roasting caramelizes the natural sugars in the fennel and pears, which deepens their sweetness and flavor. Blending with broth gives it body and richness, and the lemon juice cuts through the sweetness just enough to balance it all out. Simple chemistry, big payoff.
Meal Plan Ideas
- Pair it with grilled cheese for a quick lunch.
- Serve before roasted chicken or pork for a cozy dinner.
- Pack in a thermos for a warm work lunch.
- Freeze in small batches for lazy night dinners.
Common Mistakes
- Underripe pears = less sweetness. Use soft, ripe ones.
- Skipping the roasting makes it bland. Don’t.
- Over-blending can make it gummy—stop once it’s smooth.
- Forgetting to season at the end—always taste before serving!
What to Serve With
- Crusty sourdough bread
- Herby grilled cheese
- Roasted chicken thighs
- A simple arugula salad with lemon vinaigrette
FAQ
Can I freeze this soup?
Yes! Let it cool fully, then freeze in airtight containers for up to 2 months.
What kind of pears work best?
Bosc or Bartlett pears are great—just make sure they’re ripe.
Do I have to use fennel?
Yes—it’s the star of the show! But if you’re fennel-shy, try adding half to start.
How do I reheat it?
Stovetop is best, on low heat. Add a splash of broth if it thickens too much.
Leftovers & Storage
Store in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave. Add a bit of broth if it thickens in the fridge.
Wrap Up
This Roasted Fennel and Pear Soup is simple, elegant, and super satisfying. Perfect for cozy nights or a low-effort dinner party starter. If you try it, I’d love to hear what you think! Drop a comment below and let me know how it turned out or if you have any questions!
Want a photo guide or step-by-step printable? I can send that over too—just ask!