This creamy roasted parsnip and apple soup is an elegant twist on autumn soups, combining earthy parsnips and sweet apples.
Roasting the parsnips and apples together deepens their flavors, creating a rich, naturally sweet base for the soup.
Finished with a touch of cream, this soup is velvety smooth and perfect for cozy fall and winter meals.
Why You’ll Love This Recipe
- Roasting enhances the natural sweetness and caramelizes the parsnips and apples for a deeper flavor profile.
- Using both parsnips and apples balances savory and sweet notes, creating a complex yet comforting soup.
- Adding cream at the end smooths the texture, making the soup rich without being heavy.
Creamy Roasted Parsnip and Apple Soup
This creamy roasted parsnip and apple soup combines the natural sweetness of roasted parsnips and apples with savory aromatics for a comforting autumn meal.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 medium parsnips (about 1.5 pounds; 675 g), peeled and cut into 1-inch pieces
- 2 medium apples (about 10 ounces; 280 g), peeled, cored, and cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (950 ml)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (120 ml)
Instructions
- Roast the parsnips and apples Preheat the oven to 425°F (220°C). Toss the parsnips and apples with olive oil and a pinch of salt and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes until tender and caramelized, turning once halfway through.
- Cook aromatics and combine ingredients While roasting, heat a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and dried thyme; cook 1 minute until fragrant.
- Simmer the soup Add the roasted parsnips and apples to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Blend and finish Use an immersion blender or transfer soup in batches to a blender. Puree until smooth and return to pot. Stir in heavy cream and warm through, do not boil. Adjust seasoning with salt and pepper.
Helpful Tips
- Always roast parsnips and apples until golden for best flavor development.
- Use a high-quality vegetable broth for added depth.
- For a dairy-free option, substitute cream with full-fat coconut milk, though flavor will differ.
- Do not boil after adding cream to prevent curdling.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently before serving.
How can I make this soup vegan?
Replace the heavy cream with coconut cream or a plant-based cream alternative, and use vegetable broth to keep it vegan.
What apples work best for this soup?
Sweet-tart apples like Fuji, Honeycrisp, or Gala complement the savory parsnips well, adding balance to the soup.
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