Best 3 Creamy Roasted Parsnip Soup Recipes

Immerse yourself in a culinary journey of flavors with our Creamy Roasted Parsnip Soup recipe. This delectable soup embodies the essence of comfort food, offering a symphony of sweet, earthy, and subtly peppery notes. We've carefully curated a collection of recipes to guide you through the art of crafting this heartwarming dish, ensuring a delightful experience for your taste buds.

Our featured recipe presents a classic Creamy Roasted Parsnip Soup that will tantalize your senses. We'll take you step-by-step through the process of roasting parsnips to perfection, infusing them with a caramelized sweetness that forms the soup's flavorful foundation. The addition of aromatic vegetables like onions, garlic, and celery adds depth and complexity to the broth, while a touch of cream lends a velvety texture that will leave you craving more.

For those seeking a vegan alternative, we offer a Creamy Vegan Roasted Parsnip Soup recipe that delivers the same delectable flavors without compromising on richness. We'll show you how to create a creamy, plant-based broth using a combination of coconut milk and vegetable broth, resulting in a soup that is both satisfying and nourishing.

If you're seeking a soup with a touch of spice, our Creamy Roasted Parsnip Soup with a Spicy Kick recipe is the perfect choice. We'll introduce you to the art of balancing heat and flavor by adding a hint of chili powder, cayenne pepper, and cumin to the soup, creating a harmonious blend that will warm your senses from within.

Our final recipe, the Creamy Roasted Parsnip Soup with Bacon, adds a smoky, savory dimension to the classic dish. We'll guide you through the process of rendering bacon until crispy, then incorporating it into the soup to create a delightful contrast of textures and flavors. The bacon's richness complements the sweetness of the parsnips, resulting in a truly unforgettable culinary experience.

No matter your dietary preferences or flavor desires, our collection of Creamy Roasted Parsnip Soup recipes has something for everyone. Prepare to embark on a culinary journey where warmth and flavor intertwine, leaving you with a lasting impression of culinary delight.

Let's cook with our recipes!

ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED APPLE AND PARSNIP SOUP

Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

SPICY ROASTED PARSNIP SOUP

Spicy roasted parsnip soup image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

Steps:

Heat oven to 220C/fan 200C/gas 7.
In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
Spread over a heavy baking sheet, then roast for 30 mins until tender.
Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

Tips:

Choose the right parsnips: Select firm, unblemished parsnips that are about the same size for even cooking.
Roast the parsnips first: Roasting the parsnips before adding them to the soup intensifies their flavor and gives the soup a richer taste.
Use good quality chicken broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade chicken broth or a store-bought brand that you trust.
Don't overcook the soup: Overcooked parsnips can become mushy, so be careful not to let the soup simmer for too long.
Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or nutmeg to taste.

Conclusion:

Creamy Roasted Parsnip Soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!