Okay friend, I have to tell you about this Roasted Parsnip Soup with Thyme I just made—it’s beyond addictive! The very first spoonful hits you with this deep, natural sweetness from the roasted parsnips, perfectly balanced by the earthy, rosemary-like notes of thyme. It’s that kind of flavor combo that feels both cozy and fancy all at once. I’ve made soups before, but this one? It’s next-level creamy parsnip soup vibes with a thyme infused broth that smells like pure fall in a bowl.
What You Need
For a crave-worthy Roasted Parsnip Soup with Thyme, start with fresh, quality ingredients. Here’s what makes this soup sing:
- 3 pounds parsnips, peeled and chopped (Splurge on fresh, firm parsnips for that perfect roasted sweetness)
- 3 tablespoons olive oil (Extra virgin for robust flavor in your roasted vegetable soup)
- 1 large onion, chopped (Grab a sweet yellow onion from the produce aisle for natural sweetness)
- 3 garlic cloves, minced (I keep these ready in the freezer for quick soup nights)
- 4 cups vegetable broth (Look for low sodium for control—this thyme infused broth is the flavor base!)
- 2 cups water
- 2 teaspoons fresh thyme leaves (I get mine from the farmers market to keep it fresh and fragrant)
- 1/4 cup heavy cream or coconut milk (This creamy parsnip soup upgrade makes it extra dreamy)
- Salt and black pepper, to taste
Pro tip: I sometimes toss in a peeled apple for a subtle fruity layer that works wonders with the Roasted Parsnip Soup with Thyme. For shopping, you can find fresh thyme in the herb section or even dried thyme in the international aisle if fresh isn’t available.
To save time, peel and chop the parsnips a day ahead and store them in cold water in the fridge. This keeps them crisp and ready for roasting. Going heavier on thyme really intensifies the herbal notes, so if you love that thyme infused broth character, don’t shy away!
These ingredients make this Roasted Parsnip Soup with Thyme absolutely crave-worthy and hit all those root vegetable comfort notes.
How to Make It
1. Preheat your oven to 425°F. Toss the peeled, chopped parsnips with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for about 25 minutes until golden and caramelized. This roasting step takes your Roasted Parsnip Soup with Thyme to the next flavor level with those sweet, nutty roasted notes.
2. While the parsnips roast, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes. The smell of this base cooking is a gentle whisper of the savory, creamy parsnip soup to come.
3. Add the roasted parsnips to the pot along with the vegetable broth, water, and fresh thyme. Bring to a simmer and cook uncovered for 20 minutes. This simmering is your thyme infused broth magic in action, melding flavors nicely.
4. Remove from heat, then use an immersion blender to blend until smooth and creamy. This homemade root vegetable soup starts looking like a golden, velvety dream. If your blender skills need backup, transfer to a regular blender in batches.
5. Stir in the cream (or coconut milk for a dairy-free spin) to amp up the richness. Taste and adjust salt and pepper to preference. Your Roasted Parsnip Soup with Thyme should be balanced: sweet, savory, with that herbal thyme punch.
6. For a quick shortcut, save time by roasting parsnips in larger batches and freezing portions. I’ve done this, and it works like a charm for throwing together a comforting fall soup fast.
Trust me, your kitchen will smell incredible while this Roasted Parsnip Soup with Thyme cooks. The aroma alone has everyone circling the kitchen!
Serving This Up
This Roasted Parsnip Soup with Thyme is a star at any meal! I love serving it with warm crusty bread, like a rustic sourdough or even a soft dinner roll to sop up every creamy drop.
It pairs like a dream with a crisp green salad dressed in lemon vinaigrette for that fresh contrast to the soup’s richness. For a heartier meal, throw in a side of roasted squash or try pairing with a simple grilled cheese for the ultimate cozy combo.
Your guests will be wowed if you drizzle a little extra thyme infused cream over the top for a pretty finish. For an Instagram-worthy dish, garnish with fresh thyme sprigs and a sprinkle of cracked black pepper. Sharing this as a comforting fall soup at family dinners or casual gatherings always gets major praise.
Leftovers? No worries—they keep well and reheat beautifully. Switch it up by turning leftovers into a roasted vegetable soup base to add in lentils or barley for next-day variation.
If you love this Roasted Parsnip Soup with Thyme, you need to try its cousin, the Roasted Cauliflower Curry Soup from FoodieDishes for a flavor-packed twist. Also, dipping into rich ramen or hearty stuffed pepper soup recipes will keep your soup game strong.
Your Questions Answered
Q: How do I make this Roasted Parsnip Soup with Thyme extra flavorful?
A: Roasting the parsnips until golden is step one. Then, don’t hold back on fresh thyme—it really amps up that thyme infused broth character. A splash of cream at the end smooths everything out beautifully.
Q: Can I meal prep this Roasted Parsnip Soup with Thyme?
A: Absolutely! It stores well in the fridge for up to 4 days. For longer storage, freeze it in portions and thaw gently before reheating.
Q: What’s the best way to reheat Roasted Parsnip Soup with Thyme without losing quality?
A: Warm it gently on low heat, stirring often. Adding a splash of broth or water can bring back the silky texture if it thickens in the fridge.
Q: Can I make this soup dairy-free?
A: Yes! Swap the heavy cream for coconut milk or cashew cream. The creamy parsnip soup richness stays front and center.
Q: Any tips for a quick version?
A: Use pre-roasted or frozen roasted parsnips and a good quality veggie broth to speed things up without losing flavor.
Q: Can I add other root veggies?
A: Totally! Carrots, turnips, or sweet potatoes work great to create a homemade root vegetable soup packed with nutrients.
Q: How does this compare to honey roasted parsnip soup?
A: If you like a hint of sweetness, check out the honey roasted parsnip soup. It adds a nice contrast but this Roasted Parsnip Soup with Thyme leans more herbaceous and savory.
I pulled some ideas from a lovely Creamy Hazelnut Soup recipe for takeover inspiration. And I spotted a great parsley cream soup online—both great if you want to switch things up from roasted vegetable soup.
Final Bites
If you want a comforting fall soup that feels like a warm hug and a flavor festival all at once, the Roasted Parsnip Soup with Thyme deserves a prime spot in your recipe rotation. It nails the balance between sweet roasted veggies and fragrant thyme infused broth with rich, creamy parsnip soup texture.
My Foodie Tips:
– Roast those parsnips until deeply golden for max flavor.
– Don’t skip fresh thyme—it’s the soul of this dish.
– Stir in cream or canned coconut milk at the end for lusciousness.
Variations? Oh yes! Try adding a splash of white wine for brightness, blending in roasted garlic for extra depth, or swapping parsnips with roasted carrots for a twist. The version with heavy cream gets the most love, but the coconut milk alternative wins big with dairy-free pals.
Make this Roasted Parsnip Soup with Thyme yours by adjusting herbs and cream levels to your taste. I’m so pumped for you to try this recipe! It will make your kitchen smell amazing and your taste buds dance.
If you enjoyed this, do check out other cozy, flavor-packed soups like the Roasted Cauliflower Curry Soup, Ramen Noodle Soup, or the Stuffed Pepper Soup at FoodieDishes. Ready to dive in and create your own bowl of Roasted Parsnip Soup with Thyme? Let’s soup it up!
Roasted Parsnip Soup with Thyme
This creamy roasted parsnip soup infused with fresh thyme offers a comforting and flavorful way to enjoy a seasonal root vegetable, perfect for warming up on chilly days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
- 1 lb parsnips, peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Preheat the oven to 400°F (200°C). Toss the chopped parsnips with 1 tablespoon olive oil, salt, and pepper and spread them on a baking sheet.
- Roast parsnips for 25-30 minutes or until golden and tender, turning once halfway through.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and thyme to the pot, cooking for another minute until fragrant.
- Add the roasted parsnips to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches and blend carefully.
- If desired, stir in the heavy cream or coconut milk for extra richness. Adjust seasoning with salt and pepper.
- Serve hot, garnished with additional thyme leaves if desired.
Notes
For an extra depth of flavor, garnish with a drizzle of truffle oil or a sprinkle of toasted pumpkin seeds before serving.