Roasted Parsnip and Pear Soup: A Creamy, Dairy-Free & Vegan Delight
Prepare to be enchanted by this exquisitely balanced Roasted Parsnip and Pear Soup. It’s a culinary masterpiece that seamlessly blends the earthy notes of parsnips with the delicate sweetness of caramelized pears, creating a harmony of flavors that is both comforting and sophisticated. Crafted from simple, wholesome ingredients, this soup celebrates the natural sweetness coaxed out by roasting, resulting in a rich, creamy texture without a drop of dairy. Whether you’re seeking a light appetizer or a hearty main, this vegan and dairy-free soup is sure to impress, especially when crowned with a sprinkle of savory granola for an added textural crunch.
As the seasons shift and soup weather beckons, there’s nothing quite like a warm, cozy bowl to nourish the soul. If you share our enthusiasm for delicious, creamy soups, then this parsnip and pear creation is an absolute must-try. It’s an elevated take on classic root vegetable soup, offering a unique flavor profile that stands out.
Originally shared in March 2019, this beloved recipe has been thoughtfully updated. We’ve refreshed the photography, refined the text, and made minor adjustments to the ingredient quantities and methods, along with adding helpful new tips to ensure your soup-making experience is as delightful and successful as possible.
Why You’ll Fall in Love with This Roasted Parsnip and Pear Soup
This soup isn’t just a meal; it’s an experience. Here’s why it’s destined to become a staple in your recipe rotation:
- Unforgettable Flavor Depth: The magic truly happens in the oven. Roasting the parsnips and pears caramelizes their natural sugars, intensifying their sweetness and creating a complex, savory-sweet flavor profile that simply can’t be achieved by boiling or steaming. This deep, rich taste is the cornerstone of the soup’s appeal.
- Naturally Creamy & Wholesome: Achieve a luxuriously thick and creamy texture without any dairy! The inherent starchiness of roasted parsnips, combined with a touch of unsweetened almond milk, creates a velvety smoothness that’s incredibly satisfying. It’s naturally dairy-free and vegan, making it suitable for a wide range of dietary preferences.
- Effortlessly Simple “Roast and Blend” Method: While it takes just over an hour from start to finish, the active cooking time is minimal. Most of the work is done by your oven, transforming humble vegetables into tender, flavor-packed ingredients. Once roasted, simply blend everything to perfection. This hands-off approach makes it a perfect recipe for busy weeknights or relaxed weekend cooking.
- Comforting & Nutritious: Beyond its incredible taste, this soup is packed with wholesome ingredients, offering a nourishing and comforting meal. Parsnips are a good source of fiber, vitamins, and minerals, making this soup not just delicious but also a healthy choice.
- Versatile & Adaptable: Enjoy it as a refined appetizer for a dinner party, a cozy lunch, or a satisfying main course. Its unique flavor makes it a fantastic conversation starter, and it pairs beautifully with various toppings.
Understanding Parsnips: The Star Root Vegetable
Parsnips are often mistaken for white carrots due to their similar appearance – a long, tapered shape and creamy white color. However, their flavor profile is distinctly different and utterly captivating. Parsnips boast a sweet, nutty, and earthy taste, which deepens and becomes wonderfully caramelized when roasted. They are a root vegetable that can typically be found in grocery stores year-round, but their peak season stretches from fall through winter, which is when they tend to be at their sweetest and most tender, often after the first frost. Incorporating parsnips into your diet adds a unique sweetness and a host of nutritional benefits, including dietary fiber, vitamin C, vitamin K, and folate.
Essential Ingredients for Your Perfect Parsnip & Pear Soup
Creating this delicious soup starts with selecting the right ingredients. Here’s a closer look at what you’ll need and some tips for each:
- Parsnips: You’ll need approximately 6 cups of chopped parsnips, cut into roughly 1/2-inch pieces for even roasting. When selecting parsnips, look for smaller to medium-sized ones, as they are generally sweeter and more tender. Larger parsnips can sometimes be tough and have a woody core. If you do use larger ones, simply cut out and discard the fibrous core before chopping them into pieces for roasting. A light peel is usually sufficient.
- Pears: The choice of pear variety makes a difference. This recipe shines with Bosc pears, known for holding their shape well when cooked and offering a delicate sweetness. Bartlett or Anjou pears are also excellent substitutes. The key is to use ripe pears that are firm but not overly soft or mushy, as they will further soften during roasting.
- Onion: Sliced yellow onion adds an essential aromatic base and a layer of savory sweetness to the soup. As the onion roasts alongside the parsnips and pears, it caramelizes beautifully, contributing a depth of flavor that enriches the entire dish.
- Garlic: Don’t be shy with the garlic! Six cloves might sound like a lot, but roasting mellows its intensity, infusing the soup with a warm, slightly sweet, and aromatic essence rather than an overpowering raw garlic bite.
- Extra Virgin Olive Oil: A good quality extra virgin olive oil is crucial for coating the vegetables and pears before roasting. It helps them caramelize, prevents sticking, and adds a subtle fruity note to the overall flavor.
- Salt and Pepper: These basic seasonings are added before roasting to enhance the natural flavors of the vegetables and pears. Remember that you’ll have another opportunity to adjust the seasoning to taste once the soup is blended and simmering.
- Bay Leaves: A few bay leaves are simmered with the puréed soup, imparting a subtle, herbaceous depth that rounds out the flavors. Both dried and fresh bay leaves work well. Feel free to use 3-4, or even a few more if you love their aromatic contribution.
- Vegetable Broth: We recommend using a no-salt-added vegetable broth to have full control over the soup’s sodium content. If you opt for regular or low-sodium broth, you may need to reduce the amount of additional salt you add later. This is the liquid base that brings the soup together.
- Unsweetened Almond Milk: While puréed parsnips naturally provide creaminess, a cup of unsweetened almond milk elevates the texture to a luxurious, velvety consistency. For best results and to maintain the dairy-free and vegan integrity, ensure it’s unsweetened and unflavored. Cashew milk or oat milk are excellent alternatives.
Crafting Your Roasted Parsnip and Pear Soup: A Step-by-Step Guide
Making this soup is a straightforward process, largely relying on the oven to develop rich flavors. Follow these steps for a perfect batch:
- Prepare for Roasting: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This simple step prevents sticking and makes for easy cleanup. If you don’t have an extra-large sheet, use two smaller ones to avoid overcrowding.
- Season Your Produce: In a large bowl, combine the chopped parsnips, halved and cored pears, sliced onion, and peeled garlic cloves. Drizzle generously with extra virgin olive oil, then season with salt and pepper. Toss everything together until the vegetables and pears are evenly coated.
- Roast to Perfection: Spread the coated parsnips, pears, onion, and garlic in a single layer on the prepared baking sheet. Ensure they have enough space to roast evenly without steaming. Roast for 45-50 minutes, making sure to flip them a few times throughout the cooking process. The vegetables should become fork-tender and beautifully browned at the edges, indicating caramelization. The pears should also be easily pierced with a knife. Once roasted, remove the baking sheet from the oven and allow the ingredients to cool for about 5 minutes.
- Blend Until Smooth: Carefully transfer the roasted vegetables and pears to a heat-safe, high-speed blender. Add the vegetable broth and almond milk. You will likely need to do this in 2-3 batches, depending on your blender’s capacity. Blend each batch until it’s perfectly smooth and creamy. Once blended, pour all batches of the puréed soup into a large pot.
- Simmer and Season: Add the bay leaves to the pot of puréed soup. Bring the soup to a gentle simmer over medium heat. Cover the pot and allow it to simmer for 20-30 minutes. This simmering time is crucial as it allows all the flavors to meld and deepen beautifully. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Serve and Enjoy: Before serving, carefully remove the bay leaves from the soup. Ladle into bowls and serve immediately. Top with your favorite garnishes to enhance both flavor and presentation!
Irresistible Toppings for Your Pear Parsnip Soup
A great soup deserves a fantastic topping! These additions not only elevate the presentation but also add delightful textures and complementary flavors:
- Everything Bagel Croutons: These crunchy, savory croutons are an ideal match for creamy soups, offering a fantastic textural contrast and a burst of iconic everything bagel seasoning.
- Crispy Air Fryer Chickpeas: For a grain-free, protein-packed alternative to croutons, crispy chickpeas provide a satisfying crunch and a nutty flavor that pairs wonderfully with the soup.
- Savory Pecan Granola: Unleash your creativity with this unique topping! Savory granola adds an unexpected yet delightful sweetness, crunch, and herbaceous notes, transforming your soup into a gourmet experience.
- Toasted Nuts or Seeds: Simple yet effective, a sprinkle of roasted pumpkin seeds, chopped pecans, or even toasted walnuts adds a pleasant crunch and nutty flavor that complements the parsnips and pears beautifully.
- Fresh Herbs: A scatter of fresh thyme leaves, chopped chives, or parsley can brighten the soup with a pop of color and a fresh, aromatic finish.
- A Swirl of Olive Oil or Balsamic Glaze: A drizzle of high-quality extra virgin olive oil or a swirl of balsamic glaze can add a touch of richness and a tangy counterpoint to the soup’s sweetness.
- Cheese (Optional): If you don’t need the soup to be strictly vegan or dairy-free, a dusting of freshly grated Parmesan cheese or a crumble of pungent blue cheese can add an extra layer of savory depth and a luxurious finish.
Frequently Asked Questions About This Soup
For the best results, we highly recommend Bosc pears. They maintain their structure well during roasting, preventing them from becoming too soft or mushy, and offer a delicate, sweet flavor that’s perfect for both baking and cooking. Bartlett or Anjou pears are also excellent choices if Bosc aren’t available, offering similar qualities.
This recipe is specifically designed to be dairy-free and vegan, utilizing unsweetened almond milk for its creaminess. You can certainly substitute with other non-dairy milks like cashew or oat milk, ensuring they are unsweetened and unflavored. If you don’t require the soup to be dairy-free or vegan, you can use dairy cream or milk. However, it’s crucial to stir it in towards the end of the simmering process and only allow it to simmer on a very low heat, avoiding a boil, as dairy can curdle when exposed to high heat for too long.
This soup naturally achieves its wonderful thickness and creamy texture thanks to the puréed roasted parsnips themselves. The high starch content of the parsnips acts as a natural thickener. If you prefer an even thicker consistency, simply reduce the initial amount of vegetable broth and/or almond milk you add during the blending stage.
Achieving your desired consistency is easy! If you find the soup is too thick for your liking after blending and simmering, gradually stir in more vegetable broth or unsweetened almond milk, a quarter cup at a time, until it reaches your preferred silky smooth texture.
Unlike many cream-based soups that can develop a grainy texture or separate upon thawing and reheating, this Roasted Parsnip and Pear Soup freezes exceptionally well, especially when made with non-dairy milk. Its texture holds up beautifully, making it an excellent candidate for meal prep. Just ensure it’s completely cooled before freezing.
Absolutely! This soup is fantastic for making ahead. In fact, the flavors often deepen and become even more harmonious after a day or two in the fridge. Prepare it fully, then store it as per the storage instructions. Reheat gently on the stovetop or in the microwave when ready to serve.
While a high-speed blender will give you the smoothest, most luxurious texture, you can still make this soup with a standard blender or an immersion blender. If using a standard blender, you might need to blend in smaller batches for longer to achieve maximum smoothness. For an immersion blender, ensure you blend thoroughly directly in the pot, scraping the sides and bottom to catch all ingredients. The texture might be slightly less refined but still delicious!
Storage and Reheating Instructions
This Roasted Parsnip and Pear Soup is fantastic for meal prep! It stores beautifully and can be enjoyed for days to come:
- Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezing: For longer storage, this soup freezes wonderfully for up to 3 months. To freeze, first ensure the soup has completely cooled in the refrigerator. Then, transfer it to a freezer-safe container, leaving a little room at the top for expansion as it freezes.
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. If reheating from frozen, it’s best to allow the soup to defrost in the fridge overnight before warming it on the stovetop or in the microwave. Stir well after reheating to restore its creamy consistency.
Pro Tips for the Best Roasted Parsnip and Pear Soup
Achieve perfection with these insider tips to enhance your soup-making experience:
- To Peel or Not to Peel Pears: You have the option to peel your pears before roasting. However, leaving the skins on adds a touch of extra fiber and a rustic charm. If you desire an absolutely silken-smooth soup without any small specks of pear skin, then go ahead and peel them.
- Dealing with Woody Parsnips: Larger parsnips can sometimes develop a tough, woody core. To ensure the best texture, simply slice these larger parsnips lengthwise and carefully cut out and discard the fibrous core before chopping them into pieces for roasting.
- Don’t Overcrowd the Baking Sheet: For optimal caramelization, it’s crucial for the parsnips, pears, and other vegetables to roast rather than steam. Spread them in a single layer on your baking sheet. If your sheet isn’t large enough to accommodate everything without overlapping, use two smaller baking sheets.
- Broth Choice Matters: While we recommend a no-salt-added vegetable broth for maximum control over seasoning, you can certainly use chicken broth if you don’t need the soup to be vegetarian or vegan. Remember to adjust any additional salt accordingly if using regular or low-sodium broths.
- Seasoning Adjustments: Taste your soup at multiple stages – after roasting, after blending, and especially after simmering. This allows you to fine-tune the seasoning with additional salt and pepper, ensuring the flavors are perfectly balanced to your preference.
- Blending in Batches: Depending on your blender’s size, you’ll likely need to blend the roasted ingredients, broth, and milk in 2-3 batches. Always use a heat-proof blender, as the roasted parsnips and pears will be hot.
- High-Speed vs. Immersion Blenders: While an immersion blender can be convenient for puréeing directly in the pot, a high-speed blender generally yields a noticeably smoother and creamier soup texture. If using an immersion blender, blend for several minutes, moving it around the pot, to achieve the finest consistency possible.
- Enhance with Spices: For an extra layer of warmth, consider adding a pinch of ground nutmeg or a sprig of fresh thyme to the soup during the simmering phase. These subtle additions can beautifully complement the sweet and earthy notes.
More Dairy-Free Creamy Soups to Explore
- Roasted Red Pepper and Butternut Squash Soup
- Golden Beet Soup
- Roasted Sweet Potato and Carrot Soup
- Carrot and Butternut Squash Soup
- Tomato Chickpea Soup
- Green Pea Soup
Delicious Pear Recipes You’ll Love
- Air Fryer Pears
- Gingerbread Cups with Spiced Pears
We hope you love this Roasted Parsnip and Pear Soup as much as we do! If you try this recipe, we’d be thrilled to hear your thoughts. Please share your experience and feedback in the comments section below!
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Parsnip and Pear Soup
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5 from 26 reviews
Author: Leanne
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6 bowls
Category: Dinner
Method: Roast
Cuisine: American, Canadian
Diet: Vegan
Description
This easy Roasted Parsnip and Pear Soup is a naturally sweet, savory, dairy-free, and vegan delight. Simple ingredients are transformed through roasting, highlighting the caramelized sweetness of pears and the earthy tenderness of parsnips to create a wonderfully creamy and comforting soup.
Ingredients
- 6 cups chopped parsnips, cut into ½-inch pieces
- 2 Bosc pears (or Bartlett/Anjou), halved and cored
- 6 garlic cloves, peeled
- 1 medium-sized yellow onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 4 cups no-salt-added vegetable broth
- 1 cup unsweetened, unflavored almond milk (or cashew/oat milk)
- 3–4 bay leaves, dried or fresh
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, coat the chopped parsnips, halved pears, peeled garlic cloves, and sliced onion with olive oil, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss until everything is evenly coated.
- Arrange the seasoned vegetables and pears in a single layer on the prepared baking sheet. Roast for 45-50 minutes, flipping them a few times, until the parsnips are fork-tender and lightly browned on the edges. The pears should also be soft enough to easily pierce with a knife. Remove from the oven and let cool for 5 minutes.
- Carefully transfer the roasted vegetables and pears to a heat-safe, high-speed blender. Add the vegetable broth and almond milk. Blend in 2-3 batches, if necessary, until each batch is completely smooth and creamy. Pour all puréed soup into a large pot.
- Add the bay leaves to the pot. Bring the soup to a gentle simmer over medium heat, then reduce heat to low, cover, and let simmer for 20-30 minutes. This allows the flavors to fully meld. Taste and adjust with additional salt and pepper as desired.
- Remove the bay leaves from the soup before serving. Ladle into bowls and serve immediately with your favorite toppings.
Notes
- You can peel the pears before roasting or leave the skins on for added fiber and a slightly rustic look. For an ultra-smooth soup, peeling the pears is recommended.
- If using larger parsnips that appear tough or woody, cut out and discard the fibrous core before chopping them into pieces for roasting.
- To achieve your preferred soup consistency, adjust the amount of broth and/or unsweetened non-dairy milk. Add more if you like it thinner, or reduce the initial liquid if you prefer a thicker soup.
- If using regular or low-sodium broth, you may need to reduce the amount of additional salt added to the recipe. Always taste and adjust.
- The recipe specifies almond milk, but unsweetened cashew milk or oat milk are excellent dairy-free alternatives. Ensure they are unflavored.
- Blend the soup in batches as needed, depending on your blender’s capacity. Since the roasted ingredients will be hot, it’s crucial to use a heat-proof blender.
- For more detailed advice on ingredient selection, blending techniques, and topping suggestions, be sure to refer to the sections above the recipe card.