Creamy Roasted Garlic and Parsnip Soup Recipe

Looking for a warming, plant-based dish that will tantalize your taste buds? This Creamy Roasted Garlic and Parsnip Soup is just what you need. Perfect for those chilly evenings, the rich and comforting flavors combine to create a soup that feels indulgent yet is entirely vegetable-based. You’ll love how the sweetness of the parsnips and the depth of roasted garlic come together in this delightful recipe.

Imagine a velvety soup that not only nourishes but also satisfies. Each spoonful delivers a hug of warmth, making it an ideal choice for cozy family dinners or a quick lunch. Plus, it’s a wonderful way to enjoy a variety of plant-based ingredients, making it a perfect addition to your repertoire of vegetable & plant-based soups.

The Best Creamy Roasted Garlic and Parsnip Soup

Creamy roasted garlic and parsnip soup in a bowl, garnished with parsley, on a rustic table with bread.

This creamy soup features roasted garlic and parsnips, creating a uniquely sweet and savory blend that is both comforting and nourishing. The smooth texture of the soup invites you to savor each bite, making it a great option for any meal.

Ingredients

4 large parsnips, peeled and chopped
1 whole bulb of garlic, roasted
1 medium onion, chopped
2 tablespoons olive oil
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon thyme (optional)
Chopped parsley for garnish (optional)

Instructions

Prepare the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the bulb of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and golden.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Cook the Parsnips: Add the chopped parsnips and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes until the parsnips are tender.
Blend the Soup: Squeeze the roasted garlic cloves out of their skins into the pot. Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
Add Creaminess: Stir in the coconut milk or heavy cream and season with salt, pepper, and thyme. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread.