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Roast parsnip and rosemary soup
I discovered this soup when a friend brought me leftovers from a restaurant in Portland. The parsnips were so sweet I thought they'd been roasted with honey, but it was just the caramelization from their natural sugars. Since then, it's earned its place in my kitchen rotation.What makes this work is the rosemary—not too much, not too little—and a quick finish of olive oil that gives you something to notice on each spoonful. I make extra and freeze half; when I need dinner without thinking, I thaw one portion and add some crusty bread. The recipe scales easily for feeding four or six.One practical tip: don't skip the final blend while it's still hot. Cold soup takes longer to smooth out and sometimes ends up with a slightly grainy texture that's noticeable in parsnip-based soups. If you use an immersion blender, work from the bottom up for even blending.
Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the parsnips, rosemary leaves, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook covered for 15-20 minutes until the parsnips are completely tender when pierced with a fork.
- Remove from heat and let cool slightly (about 5 minutes). Discard the rosemary stems and bay leaf. Transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and silky.
- Return to low heat. Stir in the butter, then add the heavy cream. Season with salt and pepper to taste—start with 1 teaspoon kosher salt and adjust after tasting. The soup should be thick enough to coat the back of a spoon but still pourable.
- Ladle into bowls and drizzle each serving with extra virgin olive oil. Serve immediately while hot, with crusty bread on the side for dipping.
Nutrition
Notes
Substitutions: You can swap parsnips for carrots in a pinch—just use equal weight. For a dairy-free version, replace the butter with olive oil and skip the cream. Fresh rosemary works best, but you can use 1 teaspoon dried if that's all you have (add it when you add the broth).
Storage: This keeps well in the refrigerator for up to 4 days. Cool completely before storing—hot soup creates condensation that affects texture. Reheat gently on the stove over medium-low heat; avoid boiling, which can cause separation. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and warm slowly.
Serving suggestions: I love this with a sharp cheese like aged cheddar on toast, or crumbled goat cheese for something brighter. A squeeze of lemon juice at the end adds nice acidity if you want more brightness.
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