Main Dish

Roasted Parsnip Soup

January 24, 2023
This Roasted Parsnip Soup recipe is the perfect antidote to a cold rainy day! Creamy, smooth, and full of root veggie flavor.

This Roasted Parsnip Soup really shows the potential of a simple root vegetable. I could eat raw carrots all day long, but parsnips demand more care and are incredibly flavorful when prepared the right way. This parsnip soup takes the unique earthy flavor of parsnips and amps it up with the sweetness of carrots and leeks. I LOVE leeks for their mild onion flavor and always toss them in a soup if I have them on hand–they’re especially great if you can get some brown caramelization on them before braising or tossing into soup.

Roasting Your Veggies Before Making Soup

What makes this parsnip soup recipe so special is the roasting step. Anytime you have the option to roast your veggies before making a stock or soup, you’ll get 10-fold the flavor. The caramelization and browning you get on the veggies deepens the flavor and brings out the natural sweetness. I would ask you to try this the next time you make one of your favorite soups and see if you can tell the difference. One of the most striking examples is tomato soup–the sweetness and depth of flavor you get from roasting them in the oven for 30-45 minutes is incomparable.

Roasted Parsnip Soup with a lovely Saffron-Yogurt marinated chicken. Perfect for a cool rainy day!

Add-Ons and Substitutions:

A Boost of Umami

If you want a little extra umami, a few shiitake mushrooms or pancetta go a long way. You can add them to the pan while roasting or you could fry the pancetta separately and add it to the top of the soup as a garnish.

Parsnips & Celeriac

You could replace the celery with celeriac (celery root) if you have some on hand. It makes for a phenomenal soup all on its own, but coupled with parsnips results in amazing complementary flavors. Celeriac has a texture similar to that of a turnip with a lovely mild celery flavor. Fun fact, the use of parsnips and celeriac run deep into culinary history, with celeriac even being mentioned in Homer’s the Odyssey in 800 BC!

A Buttery Finish

When the soup is ready, you can add a tablespoon of butter to smooth it and add a boost of creamy butter flavor. This is extremely common for most soups and sauces in restaurants.

More Winter Soups to Try:

Creamy Leek & Potato Soup

Barley Mushroom Soup with Sausage & Peppers

Pozole Verde de Pollo (Green Pozole with Chicken)

Roasted Parsnip Soup

Soup, Winter, Fall European
By Katelyn Bailey Serves: 4
Prep Time: 10 minutes Cooking Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes

This Roasted Parsnip Soup is all you could want in a root vegetable soup! It's low effort but packs a delicious punch of caramelized veggie flavor. If you've never had parsnips before, hands down this is one of the best ways to try it.


  • 1 lb or (~4-5 medium-sized parsnips)
  • 1 large carrot
  • 1 large leek
  • 1 celery stalk
  • 1/2 cup white wine
  • 3 cloves of garlic, peeled
  • 5 sprigs of thyme
  • 3 sprigs of rosemary (optional)
  • 2 bay leaves
  • 4-5 cups chicken stock
  • 1/4 teaspoon pepper
  • 1/3 cup heavy cream
  • Salt to taste



Preheat the oven to 400F.


Wash, peel, and chop the parsnips and carrot into 1-inch pieces. Cut the leeks in half lengthwise and wash well between the layers (sediment likes to hide there); but be careful not to peel them apart, you want the halves to be whole when you put them on the baking sheet. Last, chop the celery into 1-inch pieces as well.


Place your prepared veggies (parsnips, carrot, leeks, celery, and garlic cloves) onto a baking sheet with sprigs of thyme, rosemary, and bay leaves. Salt generously and drizzle on 3-4 tablespoons of olive oil before tossing to coat.


Place the mixture into the oven and roast for 35-40 minutes or until you see brown edges.


At this point, you can add the roasted veggies (minus the herbs), 4 cups of chicken stock, 1/2 cup of white wine, and 1/4 teaspoon of pepper in the blender and blend until smooth.


Next, place a large pot over medium-low heat and add in the pureed veggies. Let this simmer on medium-low for about 10 minutes to cook out the alcohol in the wine. (Add more chicken stock if it's too thick).


Then add in the heavy cream and cook for another 15 minutes on medium-low, 30 minutes if you aren't in a rush.


Salt to taste and serve with a warm piece of delicious bread. Enjoy!


  • 179 Calories
  • 28.1g Carbohydrates
  • 14mg Cholesterol
  • 4.7g Fat
  • 6.6g Fiber
  • 2.9g Protein
  • 2.5g Saturated fat
  • 840mg Sodium
  • 8.2g Sugar


Add a tablespoon of butter before serving for some extra smooth flavor!

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  • Reply
    Matt K.
    February 7, 2023 at 1:31 am

    This was our first time cooking a Sow the Table recipe, and we have to offer our appreciation – this soup is brilliant. Fantastic flavor, and even before we sat down to eat we knew it would be great – the aroma of all those roasted veggies was quite the tell. We made no changes to the recipe. For the wine we used a Reisling and it worked out nicely. Thank you, Katelyn!

    • Reply
      March 2, 2023 at 12:54 am

      Wow, thank you for the kind words! So glad you enjoyed it 🙂

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