This roasted fennel black garlic soup is a cozy and delicious treat. It's a velvety soft, flavorful soup that's topped with a little black garlic drizzle. You'll love it!

A bowl of roasted fennel black garlic soup with some black garlic drizzle on the top.

Roasted fennel black garlic soup

Here's what we love about it:

  1. Fennel. When it's roasted to sweet perfection it adds the best slightly licorice-y, slightly sweet taste.
  2. Roasted ginger. Yes, roasted. It both mellows the flavor and transforms it into something better than it ever has been before.
  3. Black garlic. Oh, this sweet umami flavor that elevates everything it touches.
  4. The creamy, velvety feel is at once luxe and cozy.
4 pictures showing how to make black garlic soup.

How to make black garlic soup

While this soup sounds and tastes fancy, it is very simple to make.

  1. Put the fennel, carrots, onion, garlic, and ginger on a baking sheet and roast them until they're well-browned.
  2. Blend the roasted veggies with a little stock and some black garlic and then pour the soup into a pot with a little Pernod and cream.
  3. Then to make the black garlic drizzle simply mash some black garlic cloves with a little water. Easy!

Full recipe in the recipe card below.

To make the best black garlic soup …

You need to start with the best stock. The options here are either to spend a small fortune on store-bought bone broth, or make your own.

Don't be intimidated by making your own stock; It's really easy! You basically throw a few things (onions, garlic, celery, carrots, and chicken or beef bones) into a big pot and cover it with water. You can check out these recipes to see how it's done:

Black garlic on a white plate.

What is black garlic?

Black garlic … delicious, wrinkly, paste-y, weird-looking, sticky, yummy black garlic. 

Black garlic (according to our good friend, Mr. Wikipedia) is, “a type of caramelized garlic … made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves.” They taste sweet, a little like balsamic vinegar, and a little fermented like soy sauce or miso.

Black garlic is often available at farmers' markets, specialty grocers, or you can buy it online.

A bowl of roasted fennel black garlic soup with some black garlic drizzle on the top.
A bowl of roasted fennel black garlic soup with some black garlic drizzle on the top.

Roasted Fennel Black Garlic Soup Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This roasted fennel black garlic soup is a cozy and delicious treat. It's a velvety soft, flavorful soup that's topped with a little black garlic drizzle. You'll love it!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.97 stars (30 ratings)
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Ingredients

  • 2 large fennel bulbs, chopped (save the fronds to garnish)
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 3 inch piece ginger, cut into t few pieces
  • 4 cloves garlic, smashed with the side of your knife
  • 1 tablespoon olive oil
  • 1 teaspoon EACH: sea salt and pepper
  • 2 black garlic cloves
  • ½ teaspoon ground fennel seeds
  • 4 cups chicken or vegetable stock
  • ½ cup Pernod, an anise-flavored liqueur
  • 2 cups half and half cream

Black Garlic Drizzle

  • 3 black garlic cloves
  • 2 tablespoons water

Instructions 

  • Preheat your oven to 425 degrees.
  • Place the fennel, carrots, onion, ginger, and garlic on a baking sheet. Add the oil, salt, and pepper and mix so that the veggies are coated in the oil. Roast for 30-35 minutes, until they're well-browned.
    2 large fennel bulbs, 2 medium carrots, 1 medium onion, 3 inch piece ginger, 4 cloves garlic, 1 tablespoon olive oil, 1 teaspoon EACH: sea salt and pepper
  • While the veggies are roasting, make the black garlic drizzle. Mash the black garlic cloves with 1 tablespoon of the water, until it forms a paste. Add the remaining tablespoon of water (or more, if needed) and mix until it is pourable.
    3 black garlic cloves, 2 tablespoons water
  • Place the roasted veggies into your blender. Add the black garlic, fennel seeds, and the stock and blend until smooth.
    2 black garlic cloves, ½ teaspoon ground fennel seeds, 4 cups chicken or vegetable stock
  • Add the Pernod to a soup pot over medium-high heat. Let it simmer until it reduces to about ¼ cup. Pour the soup from your blender into the pot. Add the half and half and let the soup warm. Taste and season with extra salt and pepper, if you'd like. 
    ½ cup Pernod, 2 cups half and half cream
  • Pour the soup into bowls, spoon some of the black garlic drizzle over the top, then garnish with a few fennel fronds. 
Serving: 1 serving = ¼ of the recipe, Calories: 419kcal, Carbohydrates: 29g, Protein: 12g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 52mg, Sodium: 1059mg, Potassium: 1052mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5688IU, Vitamin C: 20mg, Calcium: 214mg, Iron: 2mg
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A bowl of roasted fennel black garlic soup with some black garlic drizzle and the recipe title on top of the picture.