If you’re looking for a comforting soup that’s both elegant and nourishing, this Roasted Cauliflower and Parsnip Soup is about to become your new favorite. I’ve combined the nutty sweetness of roasted cauliflower with the earthy notes of parsnips to create a velvety soup that’s perfect for those chilly evenings. What makes this recipe special is how the roasting process brings out deep, complex flavors that you just can’t achieve through regular boiling.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 medium parsnips, peeled and chopped
- 2 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cauliflower florets and chopped parsnips with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are golden brown and tender.
- Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, and thyme to the pot. Pour in the broth and bring to a simmer.
- Cook for 10-15 minutes to let the flavors meld together.
- Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth.
- Stir in the cream and adjust seasoning to taste.
- Serve hot, garnished with fresh chives.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 bowls
Recipe Notes
For the best results, don’t skip the roasting step – it’s what gives this soup its distinct depth of flavor. If your soup is too thick after blending, gradually add more broth until you reach your desired consistency. To make ahead, prepare through step 7 and refrigerate for up to 2 days. When ready to serve, reheat gently and add the cream just before serving.
The soup can be frozen before adding the cream and will keep well for up to 3 months. For a lighter version, replace the heavy cream with half-and-half or your favorite plant-based milk. Just remember that using alternatives will affect the final texture and richness of the soup.
To achieve the smoothest texture, make sure to blend the soup thoroughly. If you’re using a regular blender, remember to work in batches and be careful with the hot liquid – never fill the blender more than halfway.
Roasted Cauliflower and Parsnip Soup
Ingredients
- 1 large head cauliflower cut into florets
- 3 medium parsnips peeled and chopped
- 2 cloves garlic peeled
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cauliflower florets and chopped parsnips with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are golden brown and tender.
- Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, and thyme to the pot. Pour in the broth and bring to a simmer.
- Cook for 10-15 minutes to let the flavors meld together.
- Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth.
- Stir in the cream and adjust seasoning to taste.
- Serve hot, garnished with fresh chives.