Parsnip Soup with Garlic and Blue Cheese is a bold, comforting soup for late winter days that need a little brightening!
Ok, I’ve been doing a lot of baking lately, so this parsnip soup feels fresh and nourishing. It’s a recipe that truly respects the winter season, but gives a nod to the spring thaw. And, although the combination of flavors is bold (I can’t promise you’ll like this soup if you aren’t a fan of blue cheese or garlic!), it’s also somehow mellow and well-balanced at the same time.
Roasting the parsnips and garlic really brings out a sweet note that works so well with the other flavors in this soup. If you are someone who thinks veggie soups can be a bit boring, I think you’ll appreciate this luxe soup with a chunk of good bread and butter on a chilly winter or early spring day (we can dream, can’t we?)
This parsnip soup recipe (with a few minor tweaks) comes from a favorite chef and author of mine, Hugh Fearnley-Whittingstall of River Cottage ~ a British Chef and TV personality passionate about local produce and sustainable ingredients.
what’s a parsnip?
Parsnips are root vegetables that look like pale carrots and have a unique sweet and nutty flavor. They’re versatile in the kitchen and can be roasted, mashed, or added to soups and stews.
Parsnips are super popular in England, but are often overlooked by us Americans. Happily you can still find them stocked in most larger grocery stores (right next to the carrots.) They’re packed with fiber and vitamin C to help your digestion and boost your immune system, so they’re worth a look!
You’ll find parsnips in these recipes too:
- Classic New England Fish Pie Recipe
- Farmhouse Shepherd’s Pie
- Instant Pot Irish Stew
- Easy Roasted Rainbow Vegetables
- Honeyed Parsnips
- Parsnip Walnut Muffins
ingredient notes for parsnip soup
- parsnips
- I used about 3 medium/large parsnips. Roasting them caramelizes their natural sugars and imparts a subtle smoky flavor to the soup.
- roasting the garlic
- it mellows the flavor quite a bit, so even if you’re unsure about garlic, don’t skip it. My recipe calls for 4 medium sized cloves, but you can increase or decrease this amount as desired.
- blue cheese
- can be mellow or sharp ~ just use one you like. You can always start with a smaller amount and taste as you go. Blue mold and bloomy rind cheeses can add a wonderful depth of flavor to soups (check out my Broccoli Stilton Soup and my Mushroom and Brie Soup.)
- vegetable stock
- is neutral in flavor and works well in this soup, but you can also use chicken stock if that’s what you have.
- deeply toasted sliced almonds
- make for a nice crunchy garnish, but you can leave them out or opt for another topping like croutons.
- Though it looks creamy, there’s no dairy in this soup other than the blue cheese.
- If you really want to amp up the luxury factor, it wouldn’t hurt to finish this soup with a dash of heavy cream. I used a little to drizzle on top at the end for visual effect.
parsnip soup variation ideas
Not too sure about the blue cheese or the garlic? You can certainly leave them out and make this recipe as a simple roasted parsnip soup.
Try roasting a little bit of apple with the parsnips and onions for a sweet note, or add in an herb like thyme for some extra flavor.
If blue cheese is a bit strong for your taste try a cheddar or Gruyere cheese, even Parm would work.
If you can’t find parsnips consider making this soup with carrots. You might try one of the varieties of heirloom rainbow carrots.
Finish the soup with sour cream or crème fraîche instead of heavy cream.
what goes with parsnip soup
So many possibilities! A good soup deserves a good bread, and luckily I have some great ones that would make a perfect match.
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Parsnip Soup with Garlic and Blue Cheese
Equipment
- blender, food processor, or immersion blender
Ingredients
- 3 cups diced parsnip (about 3 medium/large parsnips, cut into about 1 inch dice)
- 1 cup diced onion (about 1 small onion)
- 1 head garlic
- 3 1/2 cups vegetable or chicken stock, I like the flavor of chicken stock.
- 3 Tbsp blue cheese
- 1/4 cup sliced almonds
- olive oil or butter
- salt and fresh cracked black pepper
- heavy cream, for serving (optional)
Instructions
- Preheat oven to 375F.
- On a baking sheet toss the diced parsnips and diced onion with a little olive oil, salt, and pepper.
- Slice off the tip end of the head of garlic, drizzle with a little olive oil, and wrap loosely in aluminum foil. Place the baking sheet with the parsnips and onions in the preheated oven, and place the garlic wrapped in foil directly on the oven rack next to the baking sheet.
- Bake for 40-50 minutes until the parsnips and onions are golden brown, and the garlic cloves are golden brown and soft. I toss the onions and parsnips once or twice while cooking.
- While the vegetables are cooking, make the toasted almonds by adding the almonds to a small pan along with a little bit of olive oil or butter. Heat on the stovetop over medium heat for a couple of minutes, stirring constantly, until they turn brown and fragrant. (Be careful, they can burn quickly). Set aside.
- Remove the vegetables from the oven.
- In a high speed blender, add the stock, roasted parsnips and onions, blue cheese, and about 3-4 cloves of the roasted garlic (add more or less to taste keeping in mind that roasted garlic is very mild).
- Blend on medium/high speed until the soup is completely smooth. In my Vitamix, this took a couple of minutes.
- Remove from the blender and pour the soup into a saucepan. Reheat the soup until hot but not boiling.
- Serve the soup hot with a drizzle of cream, fresh cracked black pepper, and a sprinkling of the toasted almonds.
