Why You’ll Love Creamy Roasted Parsnip Soup  Recipe

The roasting of parsnips brings out their natural sweetness and deep flavour.
Roasted garlic and soft, sautéed onions add depth without complicated steps.
It’s smooth and creamy but doesn’t require heavy cream—just milk and broth—making it a lighter yet indulgent option.
Warm, cosy and perfect for cooler days or when you want a bowl of comfort.
Versatile: you can easily swap milk types or broth types to suit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds parsnips, peeled and chopped
¼ cup avocado oil or extra‑light olive oil, divided
2 tablespoons honey (or maple syrup if vegan)
kosher salt
freshly ground black pepper
1 head garlic, broken into cloves
1 large yellow onion, halved and sliced
1 tablespoon chopped fresh rosemary
1½ teaspoons chopped fresh thyme
4 cups low‑sodium chicken or vegetable broth
2 cups milk of choice (cow’s milk or unsweetened almond milk work well)
2 tablespoons lemon juice (about ½ a lemon)

Directions

Preheat your oven to 400 °F (about 200 °C).
On a rimmed metal baking sheet, add the peeled and chopped parsnips. Drizzle with 3 tablespoons of the oil, 2 tablespoons honey, season with salt and pepper. Spread them out in an even layer.
On the same baking sheet, create a foil “purse” with the garlic cloves: place the cloves on heavy‑duty foil, drizzle with a little oil, pinch of salt, fold the foil roughly to enclose the garlic, then place it next to the parsnips. Roast for about 30 minutes, rotating halfway, until the parsnips are golden and caramelized and the garlic is soft.
Meanwhile, in a large Dutch oven or heavy pot, heat the remaining 1 tablespoon oil over medium to medium‑low. Add the sliced onion with a pinch of salt. Sauté for about 30 minutes until the onion is soft, golden and fragrant.
Add the chopped rosemary and thyme to the onions; cook and stir for about 1 minute.
When the garlic is cool enough to handle, peel the cloves and add them and the roasted parsnips to the pot with the onions and herbs.
Pour in the 4 cups broth and 2 cups milk. Use an immersion (stick) blender or carefully transfer to a high‑speed blender and puree until smooth. If you prefer a thinner consistency, add more broth as needed.
Return (if using a blender) to the pot, warm through gently. Squeeze in the lemon juice and season to taste with more salt and pepper.
Ladle into bowls and optionally drizzle a little olive oil on top. Serve with grilled bread or your favourite crusty loaf.

Servings and timing

Yield: Serves about 8
Prep Time: ~20 minutes
Cook Time: ~30 minutes
Total Time: ~45 minutes

Variations

For a vegan version: Use vegetable broth and swap the milk for unsweetened almond, oat or soy milk. Use maple syrup instead of honey.
Add a pinch of smoked paprika or cayenne pepper for subtle heat.
Blend in one peeled and chopped apple with the parsnips for a fruity twist.
Garnish with chopped fresh herbs (thyme, parsley) or toasted nuts (hazelnuts, walnuts) for texture.
Use half and half cream instead of milk if you want an even richer, creamier soup despite the extra fat.

Storage/Reheating

Storage: Let the soup cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 3–4 days.
Freezing: You can freeze portions in freezer‑safe containers for up to 2–3 months. Thaw overnight in the fridge.
Reheating: Reheat gently on the stove over low heat, stirring occasionally. If it has thickened in the fridge or freezer, add a splash of broth or milk to restore the desired consistency. Avoid boiling vigorously—gentle warming preserves the creamy texture.

FAQs

What exactly are parsnips and why use them?

Parsnips are root vegetables that resemble carrots but have pale skin and flesh. They have a sweet, nutty, slightly earthy flavour that intensifies with roasting. They work particularly well in soups because they become tender and mellow when cooked, lending rich flavour and texture.

Can I skip roasting and just boil the parsnips?

Yes, but roasting adds an additional depth of flavour through caramelization and browning that you won’t get by simply boiling. The roasted garlic and parsnips give the soup a richer, more complex taste.

What if I don’t have fresh rosemary or thyme?

You can substitute with ½ teaspoon each of dried rosemary and thyme. Add them when sautéing the onions. The flavour will be slightly different (dried herbs are more concentrated but different in profile) but still pleasant.

Can I use heavy cream instead of milk for a richer soup?

Absolutely. If you’d like a richer, silkier texture, you can replace part or all of the milk with heavy cream. Just keep in mind this increases the fat and calories.

Is this recipe gluten‑free?

Yes — as written, this soup is naturally gluten‑free provided the broth you use is gluten‑free. Be sure to check the label of the broth if you are very sensitive or have celiac disease.

How do I make the texture extra smooth?

Use a high‑speed blender after roasting and sautéing. Blend until completely smooth, and then pass the soup through a fine‑mesh sieve if you want the ultimate velvety finish. Add extra broth or milk to achieve your preferred consistency.

Can I prepare part of it ahead of time?

Yes. You can roast the parsnips and garlic ahead of time, and sauté the onions and herbs ahead as well. Then when ready, combine, add broth and milk, and blend. This makes it faster when you’re ready to serve.

What can I serve alongside this soup?

It pairs beautifully with grilled crusty bread, garlic bread, or a fresh green salad. You could also serve it as a starter before a heartier main dish.

How do I adjust seasoning if it tastes flat?

Check for salt and pepper first. Because roasting can slightly mute seasoning, you may need a little extra salt at the end. A squeeze of fresh lemon juice (as in the recipe) also brightens the flavour and helps lift the overall taste.

Can I make it spicier or add other flavour profiles?

Yes—if you like, you can stir in a pinch of cayenne pepper or red pepper flakes for heat. Another idea: swirl in some pesto or drizzle of truffle oil for a gourmet touch. Just adjust to taste.

Conclusion

This creamy roasted parsnip soup delivers richness, warmth and comfort with minimal fuss and maximum flavour. With sweet caramelised parsnips, aromatic herbs and a smooth, velvety finish, it’s an elegant yet approachable dish. Make a big batch—it’s perfect for family meals, cozier dinners, or even lunch leftovers. Enjoy every spoonful.