Creamy Roasted Parsnip Soup Recipe

Looking for a delicious and heartwarming soup to add to your fall repertoire? Look no further than this creamy roasted parsnip soup! This soup is packed with flavor, thanks to the roasted parsnips, which develop a deep, caramelized sweetness. The addition of cream makes the soup luxuriously smooth and decadent. Plus, it's easy to make and comes together in under an hour.
This soup is perfect for a light lunch or a cozy dinner. It can also be easily doubled or tripled to serve a crowd.

Ingredients

• 2 pounds parsnips, peeled and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss the parsnips with olive oil and spread them out on a baking sheet in a single layer. Roast for 30-35 minutes, or until tender and golden brown.
3. While the parsnips are roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for an additional minute, until fragrant.
5. Add the roasted parsnips, vegetable broth, and cream to the pot. Bring to a simmer and cook for 5 minutes, or until heated through.
6. Use an immersion blender or transfer the soup to a blender in batches and puree until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley (optional).