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Roasted Cauliflower & Fennel Soup

Roasted Cauliflower & Fennel Soup

Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.

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15 min
Prep Time
1 hr 15 min
Total Time


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided

4 cups cauliflower florets

1 medium (1 cup) fennel bulb, cored, chopped

3 garlic cloves

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1 medium (1 cup) white onion, chopped

1 teaspoon fennel seeds

3 cups chicken stock

1/8 teaspoon ground red pepper (cayenne)

2 cups Land O Lakes® Half & Half


Shelled and roasted pistachios, chopped, if desired

Fennel fronds, chopped, if desired

How to make

  1. STEP 1

    Heat oven to 375ºF. Line 15x10x1-inch baking sheet with parchment paper; set aside.

  2. STEP 2

    Place 2 tablespoons butter into bowl; microwave until melted. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.

  3. STEP 3

    Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling. Add onion; cook 6-8 minutes or until translucent. Add fennel seeds; cook 5 minutes. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.

  4. STEP 4

    Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.

  5. STEP 5

    Return mixture to saucepan. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.

  6. STEP 6

    Serve warm with chopped pistachios and chopped fennel fronds, if desired.

Nutrition (1 serving)

250 Calories
18 Fat (g)
50 Cholesterol (mg)
490 Sodium (mg)
16 Carbohydrates (g)
3 Dietary Fiber
7 Protein (g)
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