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mug of Roasted Parsnip Soup

Roasted Parsnip Soup

Warm up with a cozy, nourishing bowl of Roasted Parsnip Soup. Its earthy and slightly sweet flavors are just the thing to warm your bones on a chilly day.

Course Appetizer, Main Course
Cuisine American
Keyword parsnip soup, soup with parsnips, vegetable soup with parsnip
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 290 kcal
Author Denisse


  • 1 1/2 pounds parsnips chopped
  • 3 tablespoons olive oil divided
  • Salt and freshly ground pepper
  • 1 medium onion chopped
  • 1/2 pound yellow or white carrots
  • 4 cups vegetable broth
  • 1 bay leaf
  • 4 sprigs thyme
  • 1-2 tablespoons apple cider vinegar
  • Meyer lemon oil for garnish (optional)
  • Store bought or home made beet chips for garnish (optional)
  • Fresh thyme leaves for garnish (optional)


  1. Preheat oven to 400 degrees. Toss parsnips with 1 tablespoon olive oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 20-25 minutes. Remove from oven and let cool slightly.
  2. Heat remaining 2 tablespoons olive oil in a large, heavy bottomed pot over medium heat. Add onion and carrots and cook until onions are soft and translucent, about 8 minutes.
  3. Add roasted parsnips and broth to pot, along with bay leaf and thyme. Bring to a boil, then lower heat to a simmer and cook for another 15-20 minutes.
  4. Remove from heat and discard bay leaf and thyme sprigs.
  5. Using an immersion blender (or transfer to a blender, in batches if necessary), blend until smooth. Season with salt and stir in 1 tablespoon apple cider vinegar. Taste and season again with more salt and remaining vinegar if necessary.
  6. To serve, ladle into bowls or mugs and garnish with a drizzle of Meyer lemon oil, a few beet chips and thyme leaves.

Recipe Notes

Variations on parsnip soup:

  • This soup is already fairly thick, but if you prefer a much thicker texture, you can add one peeled and chopped potato to the pot when simmering the soup.
  • Conversely, if you want to thin out the soup’s texture, just stir a little bit of vegetable broth or water after the soup has been blended until the desired consistency is reached.
  • The recipe for this soup is vegan, but if you don’t need it to be, you could stir in a touch of heavy cream at the end for added richness.
  • Smooth, pureed soups beg for lots of delicious toppings! Here I made beet chips as a garnish along with Meyer lemon infused olive oil and some fresh thyme, but you could also add croutons, gruyere or parmesan cheese, chives, sauteed mushrooms, micro greens, etc!