Creamy Roasted Parsnip Garlic Soup (Printable)
Velvety soup with sweet roasted parsnips and caramelized garlic, blended until silky smooth and finished with cream.
# What you'll need:
→ Vegetables
01 - 1.5 lbs parsnips, peeled and cut into 3/4-inch chunks
02 - 1 large yellow onion, peeled and quartered
03 - 1 whole garlic bulb, top sliced off
→ Dairy
04 - 3/4 cup heavy cream
→ Liquids
05 - 3 3/4 cups vegetable stock
→ Oils & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp sea salt, plus more to taste
08 - 1/2 tsp freshly ground black pepper
09 - 1/4 tsp ground nutmeg (optional)
→ Garnishes
10 - Chopped fresh chives or parsley
11 - Drizzle of olive oil or cream
# Directions:
01 - Preheat the oven to 400°F.
02 - Arrange parsnip chunks and onion quarters on a baking tray. Place the garlic bulb (cut side up) on the tray. Drizzle all with olive oil and sprinkle with salt and pepper. Toss to coat.
03 - Roast for 30-35 minutes, turning parsnips once, until golden and tender. Garlic should be soft and caramelized; cover with foil if it browns too quickly.
04 - Squeeze the roasted garlic cloves out of their skins into a large pot. Add roasted parsnips and onions.
05 - Pour in vegetable stock and bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
06 - Remove from heat. Use an immersion blender (or work in batches with a blender) to blend soup until completely smooth.
07 - Stir in heavy cream and nutmeg (if using). Adjust seasoning to taste with salt and pepper.
08 - Reheat gently if needed. Ladle into bowls and garnish with herbs and a drizzle of cream or olive oil.
# Expert Suggestions:
01 -
- The combination of roasted garlic and parsnips creates this incredible depth that store-bought soups never quite capture - Ive watched guests try to identify that mysterious background note.
- Despite looking and tasting like something from an upscale restaurant, this soup is surprisingly forgiving and adapts to whatever herbs you have on hand.
02 -
- Letting the soup rest for 10 minutes after blending allows the flavors to deepen significantly - I once rushed this step for hungry guests and regretted missing that final layer of complexity.
- The soup will continue to thicken as it cools, so if youre making it ahead, you might need to add a splash more stock when reheating.
03 -
- The soup will taste sweeter if your parsnips have experienced a frost before harvesting - farmers market parsnips collected after the first cold snap make a noticeably more complex soup.
- Save the olive oil from roasting the vegetables to drizzle on top - it carries concentrated flavor that would be a shame to waste down the drain.