Roasted Parsnip Soup
Warm, velvety, and utterly comforting, this Roasted Parsnip Soup is the perfect blend of earthy goodness and creamy decadence. Caramelized parsnips, roasted to perfection, form the star ingredient of this hearty, seasonal recipe, while aromatic garlic, sweet yellow onion, and fresh thyme elevate every spoonful. Simmered with lush vegetable stock and finished with a splash of heavy cream, this soup achieves a silky-smooth texture that begs to be savored. A squeeze of lemon juice adds a bright, citrusy note for balance, and crusty bread on the side turns it into a satisfying meal. Ready in just an hour, this wholesome dish is an ideal pick for cozy dinners or elegant starters. Whether you're embracing the colder months or simply craving a bowl of something rich and nourishing, this roasted parsnip soup recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 pounds parsnips
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 loaf crusty bread (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the parsnips and cut them into roughly equal-sized chunks, about 1 inch thick.
Place the parsnip chunks on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle lightly with a pinch of salt.
Roast the parsnips in the oven for 25 to 30 minutes, turning halfway through, until golden and tender.
While the parsnips roast, dice the onion and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion to the pot and cook, stirring frequently, for 5 to 7 minutes until softened and translucent.
Add the minced garlic and fresh thyme to the pot, and cook for 1 to 2 minutes, until fragrant.
When the parsnips are done roasting, add them to the pot along with the vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow flavors to meld together.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as desired.
Add the lemon juice for a touch of brightness and stir well.
Serve the soup warm with optional crusty bread on the side or as a garnish for dipping. Enjoy!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 14.7 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1192 mg | 25% | |
*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.
