Roast Parsnip Soup - My Gorgeous Recipes (2024)

Roast Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My roasted parsnip soup is super easy to make, and always a big hit with the whole family.

This is one of those recipes you know you can't possibly go wrong with. And even fussy ones would give it a try. Creamy parsnip soup was actually the first food my first daughter had when we started solids. Obviously minus the salt, which I did not add to her foods till a a lot later.

In fact, this soup needs so little seasoning, just because its flavourful enough to be fine without much else added.

And, of course, adding parmesan cheese also helps, it gives it a bit of sharpness which balances the natural sweetness of the parsnips. You can add cream for a much silkier texture, but I find that milk works just fine, so I left it out.

You could boil the parsnips if you are in a rush and would rather have the soup on the table a lot quicker, but, if you do have time, I absolutely recommend roasting the parsnips first. They don't need preboiling, just toss them with olive oil and a bit of seasoning, and pop them in the oven for 20-30 minutes until tender.

You will be able to tell the difference in taste straight away, it's got a much richer aroma that no store-bought soup can possibly match. Not to mention it works out a lot cheaper too. Cream of parsnip soup, although ridiculously simple to make, it's quite a posh dish that can be safely served to those picky guests too.

Ingredients needed to make roast parsnip soup

• parsnips - fresh
• onion - it can be either yellow or red onion, shallots also ok
• vegetable stock/broth
• olive oil
• grated parmesan cheese
• milk - full-fat is the best
• salt and black pepper
• parsley or thyme - to garnish,optional

Variations

I like my parsnip soup quite simple, I think it's so delicious as it is. I actually love parsnips, and myBaked Parsnip Fries are my second best favourite fries after the good old potato fries.

But, if you'd like something more, you can always use a bit more ingredients to make a more nutritious, filling soup. Root vegetables make a great match together, so you can combine the roasted parsnips with roasted potatoes, sweet potatoes, carrots or swede.

For a bit of a heat, curried parsnip soup sounds just great to me, so you can add some curry powder to the soup when you boil the roasted veggies with the onion, that will give the soup quite a nice kick.

Step-by-step photos and instructions

You can have the soup as thick and chunky or a creamy and thin as you like, just add less or more stock/broth or milk.

• peel and cut the parsnips, toss with olive oil, season with salt and pepper and arrange on a baking tray in one layer
• bake at 200 degrees Celsius (390 Fahrenheit) for 20-30 minutes until tender - the time depends entirely on how thin/thick the parsnips are cut
• peel and chop an onion, and add it to a pan together with the roasted parsnips
• add the stock/broth and leave to cook with the lid on for about 15 minutes or until the onion is tender

NOTE! You can use any kind of broth for this soup. If you want to keep it vegetarian, use vegetarian broth, otherwise, for a richer flavour, chicken broth can be used too. Or just water, if you don't have any.

• add the milk, parmesan and seasoning, and leave to simmer for a further 2 minutes, then either use a hand blender or blitz it in a kitchen aid to the desired consistency
• return to the heat, and leave to bubble it away for 1-2 minutes, then turn the heat off
• serve with with extra parmesan cheese

Expert tips

You could just boil the parsnips, but roasting them takes this soup to the very next level. They get a lovely caramelized hint which truly transforms the dish.

If you don't necessarily want a vegetarian soup, you can also add chicken or beef stock/broth for some extra flavour.

Other cream soup recipes

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