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Roasted Parsnip Soup with Thyme

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This creamy roasted parsnip soup with thyme offers a comforting and flavorful blend of earthy sweetness and aromatic herbs, perfect for a cozy meal.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped parsnips with 1 tablespoon olive oil and spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  4. Add the roasted parsnips to the pot along with the vegetable broth and thyme.
  5. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors combine.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
  7. Stir in the heavy cream if using, and season with salt and pepper to taste.
  8. Serve hot, garnished with additional thyme if desired.

Notes

For extra richness, drizzle a little truffle oil or garnish with crispy bacon bits before serving.

Find it online: https://carmenwausa.com/roasted-parsnip-soup-with-thyme/