Creamy Roasted Parsnip Soup is a smooth, velvety soup that highlights the sweet, nutty flavor of parsnips. This soup, enhanced with a touch of garlic and thyme, provides a warm and comforting dish. It’s perfect for a cozy night in or as an elegant starter for a dinner party.


  • 1 kg parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Optional: a pinch of nutmeg


  1. Preheat the oven to 400°F (200°C). Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until soft and translucent.
  3. Add the minced garlic and dried thyme, cooking for another minute until fragrant.
  4. Add the roasted parsnips to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.
  5. Using an immersion blender or a regular blender (in batches), puree the soup until smooth.
  6. Return the soup to the pot (if using a regular blender) and stir in the heavy cream. Heat through, but do not boil. Season with salt, pepper, and a pinch of nutmeg if desired.
  7. Serve hot, garnished with a swirl of cream or a sprinkle of fresh thyme.

Nutrition Facts (per serving)

  • Calories: 280
  • Fat: 15g
  • Carbohydrates: 35g
  • Protein: 3g

Prep and Cooking Time

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes


  • Serves: 4-6 people

Creamy Roasted Parsnip Soup is a delightfully comforting dish, especially on cold days. The natural sweetness of the parsnips, combined with the rich cream, creates a luxurious soup that’s both simple to make and satisfying to eat. Enjoy this creamy treat as a stand-alone meal or as a starter to a larger feast!

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