Roasted Parsnip Soup with Thyme
This creamy roasted parsnip soup, infused with fragrant thyme, offers a comforting and naturally sweet flavor perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
Scale
- 4 large parsnips, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
- Add the roasted parsnips to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
- Stir in the heavy cream if using, and adjust seasoning with salt and pepper.
- Serve hot, garnished with a sprinkle of fresh thyme.
Notes
For a vegan option, omit the cream or substitute with coconut milk. Serve with crusty bread for a complete meal.
Find it online: https://cakesbybelinda.com/roasted-parsnip-soup-with-thyme/