Print

Roasted Parsnip Soup with Thyme

Beautiful roasted parsnip soup with thyme in white bowl
Print Recipe

This comforting roasted parsnip soup with thyme is a creamy, flavorful dish perfect for chilly days, combining earthy parsnips with fresh herbs for a warm, satisfying experience.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.
  5. Add the roasted parsnips and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
  7. Stir in the heavy cream if using, and adjust seasoning with salt and pepper.
  8. Serve hot, garnished with extra thyme if desired.

Notes

For a richer flavor, sprinkle some toasted pumpkin seeds or a drizzle of truffle oil on top before serving.

Find it online: https://foodlifelove.com/roasted-parsnip-soup-with-thyme/