Roasted Parsnip and Parmesan Soup
Creamy, comforting, and packed with depth, this Roasted Parsnip and Parmesan Soup is the perfect blend of rustic and elegant flavors. Featuring caramelized, oven-roasted parsnips seasoned with thyme, this recipe delivers a naturally sweet and nutty base. A velvety texture is achieved by blending the roasted vegetables with sautéed garlic and onions, while a splash of heavy cream and a generous helping of grated parmesan add richness and indulgence. With just a handful of simple ingredients like vegetable stock and olive oil, this soup is easy to prepare yet incredibly satisfying. Serve it warm, garnished with fresh parsley for a pop of color, alongside crusty bread for dipping. Whether you're preparing a cozy weeknight dinner or an elegant starter for guests, this hearty soup is a must-try that's sure to impress. Perfect for lovers of roasted vegetable soups, creamy soups, and comforting winter recipes!
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Recipe Information
Ingredients
- 500 grams parsnips
- 2 tablespoons extra virgin olive oil
- 3 whole garlic cloves
- 1 medium yellow onion
- 800 milliliters vegetable stock
- 100 milliliters heavy cream
- 50 grams grated parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel the parsnips and cut them into roughly equal-sized chunks for even roasting.
Place the parsnip pieces on a baking tray. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle with salt, black pepper, and dried thyme.
Roast in the preheated oven for 25-30 minutes or until the parsnips are tender and golden brown, turning them halfway through.
While the parsnips roast, finely chop the onion and peel the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, until softened and translucent.
Add the garlic cloves and continue to cook for another minute, being careful not to let the garlic burn.
Once the parsnips are done roasting, transfer them to the pot with the onions and garlic. Stir well to combine.
Pour in the vegetable stock and bring the mixture to a simmer. Cover and cook for 10 minutes, allowing the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and puree, then return it to the pot.
Stir in the heavy cream and grated parmesan cheese. Simmer on low heat for 5 minutes to let the cheese melt and the soup thicken slightly.
Taste the soup and adjust the seasoning if needed, adding more salt or pepper to preference.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 39.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3430 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
