soups and stews

Roasted Beet and Fennel Soup

By: Co+op, stronger together

Total Time: 1 hour 30 minutes; 40 minutes active

Servings: 6

Soup season has returned! If you’re already getting your stockpot warmed up for a hearty autumn feast, add this creamy and delightful recipe to your repertoire.

You might already be using fennel seeds in your cooking, so take the next step and pick up a fennel bulb, on sale in the Co-op’s Produce department, for this hearty and warming autumnal soup.



  • 2 pounds medium beets, washed, unpeeled and trimmed

  • 2 tablespoons olive oil

  • 2 cups diced yellow onion

  • 2 cups diced fennel bulb

  • 2 teaspoons minced garlic

  • 4 cups vegetable broth

  • 1 cup orange juice

  • Salt and black pepper to taste


  1. Preheat the oven to 350°F. Wrap the beets in aluminum foil and place on a sheet pan. Roast them in the oven for about 1 hour or until tender. Allow beets to cool, then peel and cut into small chunks. Set aside.

  2. Heat the oil in a large pot over medium-high heat. Add the onion, fennel and garlic and sauté for 10 minutes until soft. Add the chopped beets and the broth and bring to a simmer. Simmer the soup for 15 minutes. Remove from heat and add the orange juice and a pinch each of salt and black pepper. Using a stick blender or carefully, in batches, in a regular blender, blend the soup until smooth. Taste the soup and adjust for salt and black pepper if needed.

Serving Suggestion

Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.