Velvety Roasted Parsnip and Pear Soup
A comforting, slightly sweet, and earthy Roasted Parsnip and Pear Soup that’s perfect for chilly evenings! This elegant yet simple soup combines the natural sweetness of roasted parsnips and pears with aromatic herbs for a velvety-smooth texture. Inspired by British and French culinary traditions, this dish is a delightful balance of savory and sweet, making it a crowd-pleaser for any occasion.
Roasting the parsnips and pears deepens their flavors, while a touch of cream adds richness. Whether you serve it as a starter or a light meal, this soup is sure to impress. Plus, it’s gluten-free and easily adaptable for vegans!
Why This Recipe Works
1. Simple, Seasonal Ingredients: This recipe uses easy-to-find ingredients like parsnips, pears, and basic pantry staples. Roasting them enhances their natural sweetness and depth of flavor.
2. Customizable & Dietary-Friendly: Easily make this soup vegan by substituting butter with olive oil and cream with coconut milk. Adjust the sweetness by using more or less pear.
3. Meal-Prep Friendly: This soup tastes even better the next day, making it perfect for batch cooking. Freeze leftovers for a quick, healthy meal later!
What’s In Roasted Parsnip and Pear Soup?
- Parsnips: The star ingredient, providing an earthy, slightly nutty sweetness when roasted.
- Pears: Add natural sweetness and a delicate fruity note.
- Onion & Garlic: Form the aromatic base for depth of flavor.
- Vegetable Stock: Enhances the savory profile while keeping it light.
- Fresh Thyme: Adds a subtle herbal note.
- Heavy Cream (or Coconut Milk): Gives the soup a luxurious, velvety texture.
How To Make Roasted Parsnip and Pear Soup
This soup comes together in three easy steps: roasting, simmering, and blending. Here’s how to make it:
Step 1: Roast the Vegetables and Pears
- Preheat oven to 400°F (200°C).
- Toss peeled and chopped parsnips, pears, onion, and garlic with olive oil, salt, and thyme on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
Step 2: Simmer the Soup
- Transfer roasted veggies and pears to a large pot. Add vegetable stock and bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
Step 3: Blend and Finish
- Use an immersion blender (or countertop blender) to puree until smooth.
- Stir in cream (or coconut milk) and adjust seasoning with salt and pepper.
- Garnish with a drizzle of cream, fresh thyme, or toasted nuts.
Sides for Roasted Parsnip and Pear Soup
- Crusty Sourdough Bread: Perfect for dipping into the creamy soup.
- Kale & Apple Salad: A crisp, tangy contrast to the soup’s richness.
- Cheese Board: Pair with sharp cheddar or creamy brie for a cozy meal.
- Roasted Chickpeas: Add a crunchy, protein-packed topping.
Recipe FAQ’s
Can I Make This Soup Vegan?
Absolutely! Replace butter with olive oil and use coconut milk instead of cream.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Can I Use Apples Instead of Pears?
Yes! Apples work well, though they’ll lend a slightly tarter flavor.
Other Recipes To Try
- Butternut Squash & Apple Soup: A classic fall favorite with warm spices.
- Carrot-Ginger Soup with Coconut Whip: An unexpected, velvety blend with a tropical twist.
- Celeriac & Hazelnut Soup: Earthy and nutty with a luxurious texture.
- Coconut Curry Soup with Fluffy Dumplings: A Comforting Bowl of Heaven
- Carrot & Cardamom Soup: Fragrant and vibrant with a hint of spice.
- Beetroot & Orange Soup: A striking, citrusy twist on root vegetables.
Velvety Roasted Parsnip and Pear Soup
Ingredients
- 4 large parsnips about 1.5 lbs, peeled and chopped
- 2 ripe pears Bartlett or Anjou, cored and chopped
- 1 medium onion chopped
- 3 garlic cloves peeled
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme leaves or ½ tsp dried
- 4 cups vegetable stock
- ½ cup heavy cream or coconut milk for vegan
- Salt and pepper to taste
- Optional garnish: toasted walnuts extra thyme, or a swirl of cream
Instructions
- Roast: Preheat oven to 400°F (200°C). Toss parsnips, pears, onion, and garlic with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 25-30 mins until golden.4 large parsnips, 2 ripe pears, 1 medium onion, 3 garlic cloves, 2 tbsp olive oil, 1 tsp fresh thyme leaves, Salt and pepper to taste
- Simmer: Transfer roasted veggies to a pot. Add stock and simmer for 10 mins.4 cups vegetable stock
- Blend: Puree with an immersion blender until smooth. Stir in cream and adjust seasoning.½ cup heavy cream, Salt and pepper to taste
- Serve: Ladle into bowls and garnish with thyme, nuts, or a drizzle of cream.Optional garnish: toasted walnuts
Notes
- Make Ahead: The soup thickens when chilled—thin with extra stock when reheating.
- Freezing: Freeze without cream; add it when reheating.
- Spice Variation: Add a pinch of nutmeg or cinnamon for warmth.
- Texture: For extra silkiness, strain through a fine-mesh sieve.
- Vegan Option: Use coconut milk and olive oil instead of cream and butter.
- Bonus presentation: Serve in hollowed-out mini pumpkins for festive autumn entertaining! 🎃
Nutrition
Enjoy this cozy, flavorful soup! Let us know your favorite garnish in the comments below.
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