Creamy Roasted Parsnip Soup Recipe - Allrecipes.com
Creamy Roasted Parsnip Soup Recipe
  • READY IN hrs

Creamy Roasted Parsnip Soup

Recipe by  

"Wintry spices make this a rich, creamy, and flavorful holiday favorite!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  3. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  4. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  5. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  6. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  7. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

This just tastes like a great big ol' bowl of autumn. So, so, so good. I did make one change to the recipe in that I used ham base rather than chicken base, but other than that I followed to a T. I'm not a big fan of allspice, but once the soup had a chance for all the flavors to meld, it was perfect. I served with little pieces of toasted french bread with parmesan cheese broiled on the toast. Take a chance on a new recipe, I don't think you'll be disappointed with this one.

 
Most Helpful Critical Review
Mar 03, 2012

Guess we're the odd ones out as we didn't care for this recipe, though we like many of the components.

 
Mar 02, 2010

Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. Definitely took additional stock to thin it sufficiently. Finally, seasoned with the ginger and nutmeg, and added some ground cumin and a few squeezes of lemon. Left out the sugar and other spices. Garnished with snipped chives. Altogether, really complex and delicious, not at all bland. You can really taste the vegetables. Worth investing in all that produce!

 
Oct 20, 2012

Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old immersion stick blender.) So delicious! Thanks, Alan!

 
Jan 25, 2012

Unique flavor! I omitted the sugar and I think it was perfect! Garnished with gorgonzola.

 
Jan 03, 2009

This was a nice, thick, hearty soup. I made this at Christmas time for some friends and it was just perfect! I will definitely be making this again.

 
Dec 11, 2011

EXCELLENT TASTE! Way too thick, though. I had to add almost 3 more cups of broth (I used half chicken broth, half vegetable stock) to get it to the consistency of a soup instead of a baby-foodish thickness. But that's fine, now I know that and I'll be making this regularly from now on! Bring on the CSA parsnips that I never knew what to do with until now!

 
Dec 13, 2011

Wow was this good! Easily as good as what you'd pay a lot for at a nice restaurant. I woke up at 3am and couldn't stop thinking about this in my fridge so I got up and had some. I followed the directions exactly - perfect.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Alan Dorchak
1 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Creamy Asparagus and Cauliflower Soup

This simple veggie soup tastes rich and creamy, but it's completely dairy-free.

Chef John's Creamy Mushroom Soup

Discover the simple trick to delicious homemade creamy mushroom soup.

Slow Cooker Creamy Potato Soup

A rich, creamy potato with bacon soup you make in the slow cooker.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States