Roasted Parsnip Garlic Soup Recipe

I adore this recipe because the roasted parsnips bring a sweet, nutty flavor that pairs perfectly with the creamy texture of the soup, making it my ultimate comfort food. Plus, it’s such a satisfying dish to whip up on a cozy fall evening, filling the kitchen with the most incredible aroma of garlic and thyme!

Roasted Parsnip Garlic Soup is a cozy, nutrient-rich dish that I absolutely love for its depth of flavor. Starting with parsnips, olive oil, and garlic makes for an earthy base.

Thyme and onion up the ante with aroma, while vegetable broth and heavy cream maintain a creamy, dreamy texture.

Ingredients

Parsnips are fiber-rich root vegetables that contain vitamins C and E.

Oil Olive: Fats that are healthy, amplifying the taste of your roast and bringing an element of heart health to it.

Chopped and sautéed, onions create a natural sweetness in dishes.

They are antioxidant-rich and flavorful.

Garlic: Increases immune resilience, delivers subtle umami to soup.

Thyme: Contains antioxidants, herbal and earthy aromas, and herbal notes.

Broth made from vegetables: A flavorful low-calorie base that adds nutrition.

Thick cream: A not-so-light texture, a not-so-light mix, too much creaminess, yielding, at the end of the day, too much indulgence.

Ingredient Quantities

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• 1 lb parsnips, peeled and chopped
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, peeled and smashed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme, dried or fresh
• 4 cups vegetable broth
• 1 cup heavy cream
• Fresh parsley for garnish (optional)

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Instructions

1. Set your oven to 400ºF (200ºC).

2. In a bowl, combine the parsnips, peeled and chopped, with 1 tablespoon olive oil. Toss to coat.

3. Place the parsnips on a baking sheet and roast them in the oven for 25 to 30 minutes, or until the root vegetables are yielding yet firm and have developed a rich, slightly caramelized color.

4. In a large saucepan, heat another tablespoon of olive oil over medium heat. Add the onions, chopped, and sauté until they give up their moisture and become translucent, approximately 5 minutes.

5. The smashed garlic cloves, salt, pepper, and thyme are then added to the onions and cooked for another 2 minutes until aromatic.

6. Add the parsnips, which have been roasted, to the pot that contains the onion and garlic mixture.

7. Add the vegetable broth to the pot and heat it until it’s at a rolling boil; then, reduce the temperature to low, cover the pot, and let the mixture simmer for about 15 minutes.

8. Take the soup off the heat and puree it until smooth with an immersion blender. If you don’t have an immersion blender, you can use a regular blender and puree the soup in batches.

9. Mix in the heavy cream and season as needed with more salt and pepper. Warm the soup over low heat until it is warmed through, stirring occasionally. Do not let it come to a boil.

10. Hot service is recommended, and if desired, garnished with fresh parsley.

Equipment Needed

1. Oven
2. Baking sheet
3. Bowl
4. Large saucepan
5. Immersion blender (or regular blender)
6. Measuring spoons
7. Stirring spoon
8. Cutting board
9. Knife

FAQ

• Can I use other vegetables instead of parsnips?Indeed, carrots or sweet potatoes can be used in place of parsnips, but the taste will differ somewhat.
• Is there a dairy-free option for this soup?For a vegan version, you can substitute the heavy cream for coconut milk or another dairy-free cream alternative.
• How can I make the soup thicker?To thicken the soup, cut down the vegetable broth or add a cornstarch slurry. Alternatively, let the soup simmer longer to reduce the liquid.
• Can I make this soup ahead of time?You can prepare this soup a day ahead and store it in the fridge. Just reheat it gently on the stovetop before serving.
• What’s the best way to blend the soup?For convenience, use an immersion blender directly in the pot; for a smoother texture, transfer in batches to a blender.
• How do I store leftovers?Leftover food can be stored in a sealed container in the cooler section of the refrigerator for as long as 4 days, with the guarantee that it will still be safe to eat. If you want to keep it for any longer than that, you can store it in the freezer for up to 3 months.
• Can I add any toppings?Indeed, this soup benefits from such wonderful finishing touches as crispy bacon, croutons, or extra fresh herbs.

Substitutions and Variations

1 lb carrots, peeled and chopped (substituted for parsnips)
2 tablespoons coconut oil (substituted for olive oil)
1 large leek, chopped (instead of onion)
Four whole, roasted garlic cloves (as a replacement for raw garlic).
1 teaspoon of oregano (substituted for thyme)
1 cup coconut milk (instead of heavy cream)

Pro Tips

1. Roasting for Depth Consider roasting the parsnips with a sprinkle of thyme to enhance their flavor even more. This will allow the thyme to infuse the parsnips as they caramelize, adding complexity to the soup.

2. Onion Variety Try using a sweet onion, such as Vidalia, for a slightly sweeter base. This will complement the earthy parsnips beautifully and balance the flavors.

3. Garlic Technique Roasting the garlic cloves alongside the parsnips instead of adding them to the onions can provide a richer and milder garlic flavor. Simply add them to the parsnips on the baking sheet.

4. Creaminess Boost For an extra creamy texture, stir in a knob of unsalted butter before blending the soup. This will give it a luxurious mouthfeel and enhance the richness.

5. Herb Garnish Twist Aside from parsley, consider garnishing with a small amount of finely chopped fresh thyme or chives to add a fresh, herbal finish that complements the soup’s flavors.