Roasted Fennel and Broccoli Soup Recipe

Preheat your oven to 350 °F.

In a bowl, toss the chopped fennel with a splash of olive oil and a pinch of salt and pepper until evenly coated.

Stir in the minced garlic and roasted fennel, letting them cook together over medium-low heat for a few minutes until fragrant.

Add the broccoli, basil, thyme, coriander, and a pinch of salt and pepper. Stir everything to combine and cook for a few more minutes, allowing the flavors to meld.

Add more salt and pepper if you think it needs it.

Using an immersion blender, purée the soup directly in the pot until it's smooth and no longer chunky. If you don't have an immersion blender, carefully transfer the soup in small batches to a regular blender and purée until smooth, then return it to the pot.