Velvety Creamy Roasted Parsnip Soup Recipe

If you’re a fan of specialty soups, this Creamy Roasted Parsnip Soup is a must-try. It’s the perfect combination of earthy sweetness from the parsnips and a creamy texture that will leave you wanting more. This recipe is ideal for chilly evenings when you crave something warm and comforting, yet sophisticated enough to serve at a dinner party.

Imagine scooping up a bowl of this luscious soup, with its smooth consistency and rich flavor that warms you from the inside out. Roasting the parsnips brings out their natural sweetness, while the addition of cream enhances the overall experience, making each spoonful a delightful treat.

This soup doesn’t just taste amazing; it’s also incredibly easy to make. With just a handful of ingredients and minimal effort, you can create a restaurant-quality dish right in your own kitchen.

The Ultimate Creamy Roasted Parsnip Soup Recipe

A bowl of creamy roasted parsnip soup garnished with herbs, served with bread on a rustic table.

This creamy roasted parsnip soup is a delightful and luxurious dish with a hint of nuttiness. The roasting process caramelizes the natural sugars in the parsnips, resulting in a sweet and savory flavor profile that is both satisfying and comforting.

Ingredients

4 large parsnips, peeled and chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
Salt and black pepper to taste
Fresh thyme or parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Parsnips: Toss the chopped parsnips, diced onion, and minced garlic with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until the parsnips are golden and tender.
Blend the Soup: Once roasted, transfer the vegetables to a large pot. Add the broth and bring to a simmer. Use an immersion blender to puree the mixture until smooth. For a chunkier texture, reserve some roasted parsnips before blending.
Add Cream: Stir in the heavy cream and heat gently without boiling. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Serve hot with crusty bread.