There’s something incredibly cozy about a bowl of Roasted Parsnip Soup with Thyme. I first fell in love with this soup on a chilly autumn evening when a close friend brought it to a small weekend gathering. The way those tender, sweet parsnips combined with earthy thyme and the gentle caramelization from roasting created a warm, comforting bowl I wanted to make again and again. It’s the kind of dish that fits perfectly into real life — whether you need a simple weeknight meal or a dish to share at a casual get-together.
Why This Roasted Parsnip Soup with Thyme Works
This Roasted Parsnip Soup with Thyme feels special without being complicated. It uses ingredients I usually have on hand, and the recipe lets the natural flavors shine without fancy techniques. What makes it worth sharing is how approachable it is for any home cook looking for something delicious and reliable. For those aiming to bring a little comfort and warmth to the dinner table without fuss, this roasted parsnip soup recipe is solid gold.
If you’re a fan of creamy parsnip soup or looking for a roasted vegetable soup that’s full of flavor, this recipe is a great fit. I invite fellow home cooks to try it out and tweak it to their taste—it’s forgiving and welcoming to swaps. You might find it becoming a family favorite like it did for us. If you want to try other roasted vegetable soups, you might enjoy my take on easy roasted veg soup or a rich roasted cauliflower soup I shared before.
What I love most about Roasted Parsnip Soup with Thyme is how it balances sweet, savory, and herbaceous notes with simple ingredients you can find at any grocery store. It’s become my go-to comfort soup, especially in cooler months when a warm bowl feels like a hug.
What You’ll Need:
- 3 large parsnips (about 1 to 1.5 pounds), peeled and cut into 1-inch chunks
No problem if you can only find smaller or baby parsnips—their natural sweetness works just as well. - 2 tablespoons olive oil (extra virgin works great)
This is my secret for that perfect thyme roasted parsnip flavor. - 1 medium onion, roughly chopped
Any yellow or white onion you have will do. - 3 garlic cloves, minced
You can swap for garlic powder in a pinch, but fresh always wins. - 4 cups vegetable or chicken broth
For a richer flavor, homemade broth is lovely, but store-bought works just fine. - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
You’ll find thyme in the regular spice aisle—fresh thyme gives it that bright, herbed touch. - 1/2 cup heavy cream or full-fat coconut milk
For that silky, creamy parsnip soup finish. I’ve used both depending on what’s in the fridge. - Salt and pepper to taste
- Optional garnish: fresh thyme sprigs, a drizzle of olive oil, or a sprinkle of crispy shallots
This Roasted Parsnip Soup with Thyme is budget-friendly because parsnips and basic pantry staples tend to be affordable year-round. Plus, prepping parsnips is quick once you get the hang of peeling those little ridges.
If you have leftover broth or parsnip peels, save them for homemade veggie stock another day. It’s a little time saver for future soups and cuts waste.
You might be tempted to skip roasting the parsnips, but that step builds such depth in this roasted vegetable soup—it’s worth the few extra minutes.
Let’s Cook It Together!
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Toss the parsnip chunks with olive oil, salt, pepper, and thyme leaves. Make sure each piece is lightly coated. Spread them out in a single layer on your baking sheet.
- Roast the parsnips for about 25-30 minutes, turning once halfway through. You’ll want them golden brown and tender, with a bit of caramelized edge. That thyme roasted parsnip smell filling your kitchen is the first sign your soup is going to be a winner.
- Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5-7 minutes until soft and translucent.
- Add the minced garlic to the onions and cook another 1-2 minutes, just until fragrant. Your house will smell incredible here—this little step sets the base for your herbed parsnip soup.
- Add the roasted parsnips to the pot along with the broth. Use enough broth to fully cover the veggies, usually around 4 cups.
- Bring the mixture to a simmer and let it cook for about 15 minutes. This melds flavors and makes the parsnips extra tender.
- Remove from heat and carefully blend the soup until smooth. I like to use an immersion blender directly in the pot, but a regular blender works too—just blend in batches.
- Stir in the heavy cream or coconut milk for that creamy parsnip soup texture. Warm through gently but don’t boil after adding cream.
- Taste and adjust seasoning with salt and pepper.
From start to finish, this Roasted Parsnip Soup with Thyme takes me about an hour, but most of that is hands-off roasting and simmering. While the parsnips are in the oven, you can prep your onions and garlic and get your serving bowls ready.
If your soup looks thicker than you want, no worries—just add more broth to thin it out. If it tastes a little flat, a pinch of salt or a splash of lemon juice brightens it right up.
I used to rush the roasting part, but letting the parsnips caramelize slowly is what takes this roasted vegetable soup from good to wow-worthy.
If your blender isn’t powerful, warm the soup slightly but avoid boiling—it blends much better. And remember, leftover roasted parsnip soup reheats beautifully, so make extra if you can.
How to Serve & Enjoy It!
This Roasted Parsnip Soup with Thyme shines when served with crusty bread or a simple green salad. I love pairing it with toasted sourdough or a garlic baguette; the chewy bread is perfect for dipping into that creamy, velvety soup.
For a heartier meal, try serving it alongside a sandwich like grilled cheese or roasted turkey on wheat. The soup cuts through richness with its earthy sweetness.
The gentle herb flavor makes this roasted vegetable soup a perfect starter for holiday dinners or cozy fall nights. I’ve brought it to casual potlucks and dinner parties where it disappears fast.
Presentation-wise, a swirl of cream on top and a sprinkle of fresh thyme gives it a lovely homemade feel. Adding crispy shallots or toasted nuts on top adds a nice crunch and impresses guests without extra fuss.
Leftover soup can become a base for a sauce or a warming broth for grains like quinoa or rice. You can also serve it chilled on warmer days as a refreshing, herbed parsnip soup option.
This recipe reminds me of other cozy favorites, like my tortellini soup with sausage and kale. If your family loves this, they might also enjoy that or my easy roasted veg soup. For more vibrant roasted vegetable flavors, my roasted cauliflower soup is a great alternative.
Your Questions Answered
Can I make this Roasted Parsnip Soup with Thyme ahead of time?
Absolutely! It tastes even better the next day as flavors meld. Just store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What’s the best substitute for heavy cream in this roasted parsnip soup recipe?
Full-fat coconut milk is my favorite dairy-free swap. You can also use plain Greek yogurt stirred in after blending (off the heat) for a fresh tang.
How can I adjust this Roasted Parsnip Soup with Thyme for more servings?
Simply double or triple the parsnips and broth quantities. The roasting and simmering times stay about the same; just use larger pots and baking sheets.
Can I use dried thyme instead of fresh?
Yes, but reduce the amount since dried herbs are more concentrated. About 1 teaspoon of dried thyme works well here.
What if I don’t have a blender?
You can mash the roasted parsnips with a potato masher for a chunkier texture or press soup through a sieve for smoothness. It won’t be as silky but still delicious.
Could I add other veggies?
Sure! Carrots or potatoes work beautifully in this roasted vegetable soup style. If you do, roast them with the parsnips and adjust broth accordingly.
How do I make it more filling or protein-packed?
Add cooked lentils or white beans when you add broth. Stir until warmed through for an easy boost.
Final Thoughts
Roasted Parsnip Soup with Thyme holds a special place in my kitchen because it’s a dependable, delicious comfort food that’s easy to make any time. The balance of the thyme roasted parsnip’s sweet earthiness with creamy richness feels like a recipe designed for everyday cooking with a little flair.
My Best Roasted Parsnip Soup with Thyme Tips:
– Don’t skip roasting the parsnips—that caramelization lifts this soup immensely.
– Use fresh thyme if you can for the brightest herb flavor.
– Blend carefully and add cream after blending for a smooth and silky texture.
I’ve tested variations using coconut milk, adding roasted garlic for depth, and mixing in leeks with onions. The version with a touch of lemon zest gets requested most often around here.
I encourage you to make this Roasted Parsnip Soup with Thyme your own—swap in local herbs or veggies you love. You’ll find it forgiving and always tasty. I hope you enjoy the simple joy this soup brings, just like I do on cozy nights at home with family and friends.
If you’re looking to try more comforting recipes, check out the Roasted Parsnip and Potato Soup – Served From Scratch, or for a twist, the Creamy Mushroom Parsnip Soup (No Flour) – Always Order Dessert. Those with a love of thyme might enjoy Crispy Roasted Parsnip Fries with Thyme | Worn Slap Out for a snack inspired by this soup.
This soup is proof that straightforward cooking with familiar ingredients can feel genuinely special every time. Give it a go—you won’t regret it.
Roasted Parsnip Soup with Thyme
This creamy roasted parsnip soup infused with fresh thyme offers a comforting and naturally sweet flavor, perfect for cozy dinners or light lunches.
- 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
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped parsnips with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and thyme, cooking for another minute until fragrant.
- Add the roasted parsnips to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream if using, and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with a sprig of fresh thyme if desired.
Notes
For a dairy-free version, omit the heavy cream or substitute with coconut milk. Serve with crusty bread for a complete meal.