There’s something magical about how cozy a soup can make you feel—especially one that brings together the earthy sweetness of roasted parsnips and the mellow charm of ripe pears. It’s like wrapping your hands around your favorite mug after a crisp autumn walk. This Roasted Parsnip & Pear Soup is warm, velvety, and just the right amount of fancy without any fuss. Let’s turn on the oven and make something comforting and elegant, all in one bowl.
Why You’ll Love This Recipe
This recipe came to life one chilly Sunday after a trip to the farmer’s market. I had parsnips, ripe pears, and not much else—so into the oven they went. What came out was something so simple, yet surprisingly luscious, I knew it had to be shared. My kids gobbled it up, and my husband thought it was something off a restaurant menu. Win-win.
- It’s naturally gluten-free and easy to make dairy-free.
- Perfect balance of sweet and savory flavors.
- Roasting brings out deep caramelized notes and richness.
- Blends up creamy and smooth—no heavy cream required if you want to skip it.
- Great for meal prep and freezer-friendly!
Ingredients Breakdown
Essentials
- 1.5 lb (680 g) parsnips, peeled and cut into 1-inch chunks
- 2 ripe pears (Anjou or Bosc), peeled, cored, and chopped
- 1 medium onion, roughly chopped
- 2 cloves garlic, peeled
- 2 Tbsp olive oil (plus more for drizzling)
- Salt and freshly ground black pepper
- 2 cups vegetable broth or chicken broth
- 1 cup water (or more broth)
- 1/2 cup heavy cream or coconut cream (optional)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp ground nutmeg
- Optional: pinch of cinnamon or ginger, for warmth
Pro Tips
- Use ripe pears but not too soft—Anjou and Bosc are best for flavor and texture.
- If you’re dairy-free, coconut cream adds luscious texture without the dairy.
- Roast your pears for extra sweetness—yes, even the fruit loves a little caramelization!
- Store-bought stock? Choose low-sodium so you control the seasoning.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the parsnips, pears, onion, and garlic with olive oil, thyme, nutmeg, salt, and pepper. Make sure everything is well coated.
- Spread the mixture onto your baking sheet in a single layer. Roast for 25–35 minutes, stirring once halfway, until golden and caramelized.
- Transfer the roasted veggies and pears to a large pot or Dutch oven. Pour in the broth and water.
- Bring to a gentle simmer over medium heat and cook for 10 minutes to let the flavors mingle.
- Turn off the heat and blend until smooth using an immersion blender. Or, if using a regular blender, work in batches and blend until silky.
- Stir in the cream or coconut cream, if using, and reheat gently without boiling.
- Taste and adjust seasoning. Add more broth if it’s too thick or simmer a few minutes longer if it’s too thin.
- Serve warm with your favorite toppings—optional but encouraged!
Chef’s Tips and Tricks
- Cut everything to similar sizes so it roasts evenly.
- Don’t skip roasting—the caramelization is key to deep flavor.
- A pinch of cinnamon or ginger adds cozy warmth, especially for fall gatherings.
- Leftovers? The flavor gets even better the next day!
Recipe Variations and Serving Suggestions
- Apple-Pear Soup: Replace one pear with a sweet apple like Fuji or Gala.
- Aroma boost: Add a sprig of rosemary or bay leaf while simmering, then remove before blending.
- Dairy-free delight: Substitute coconut cream or cashew cream for a rich finish without dairy.
- Toppings: Drizzle of cream, toasted pumpkin seeds, crispy bacon bits, or fresh herbs like chives or parsley.
- Serve with: Rustic sourdough, mini grilled cheese, or a crisp arugula salad.
FAQs
Can I make this ahead of time?
Absolutely! It holds up beautifully in the fridge for 3–4 days. Just reheat gently and add a splash of broth if it thickens.
Does it freeze well?
Yes—it freezes like a dream. Just cool it fully, store in airtight containers, and freeze for up to 3 months. Thaw and reheat over low heat, adding broth if needed.
Can I use other root veggies?
Sure! Carrots or sweet potatoes work well if you don’t have enough parsnips—just keep the measurements about the same.
Recipe Card
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 60 minutes
Ingredients:
- 1.5 lb parsnips, peeled and chopped
- 2 ripe pears, peeled and chopped
- 1 medium onion
- 2 garlic cloves
- 2 Tbsp olive oil
- 2 cups vegetable or chicken broth
- 1 cup water
- 1/2 cup heavy cream or coconut cream (optional)
- 1 tsp thyme
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions:
- Preheat oven to 425°F and line a baking sheet.
- Toss parsnips, pears, onion, garlic, oil, thyme, nutmeg, salt, and pepper.
- Roast 25–35 minutes until golden and tender.
- Transfer to a pot, add broth and water, and simmer 10 minutes.
- Blend until smooth and stir in cream (if using).
- Adjust seasoning and serve warm.
Nutrition: ~240 calories per serving
Did you make this Roasted Parsnip & Pear Soup? I’d love to hear how it turned out! Drop a comment below, tag me on Instagram @thekitchensaid, or share your twist on the recipe. Your kitchen creations make my day!
