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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!
Roasted fennel black garlic soup
Here's what we love about it:
- Fennel. When it's roasted to sweet perfection it adds the best slightly licorice-y, slightly sweet taste.
- Roasted ginger. Yes, roasted. It both mellows the flavor and transforms it into something better than it ever has been before.
- Black garlic. Oh, this sweet umami flavor that elevates everything it touches.
- The creamy, velvety feel is at once luxe and cozy.
How to make black garlic soup
While this soup sounds and tastes fancy, it is very simple to make.
- Put the fennel, carrots, onion, garlic, and ginger on a baking sheet and roast them until they're well-browned.
- 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.
- 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:
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.
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- 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
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.