This Honey Roasted Parsnip Soup is deliciously creamy, smoky, and sweet! It’s freezer friendly, meal prep friendly, and is perfect as a side or main dish!

bowl of parsnip soup with pea shoots, bacon, and croutons on top

What Are Parsnips?

A parsnip is a root vegetable that looks similar to a carrot but is cream coloured. Parsnips remind me of a mix between a potato and a carrot in terms of taste and texture. They’re also low in calories and high in nutrients such as vitamin C, vitamin K, folate, fibre, and more!

Why You’ll Love this Soup

It’s freezer friendly: because this honey roasted parsnip soup is made creamy by blending everything together, there’s no dairy in it so it freezes beautiful.
It’s super easy: you only need a handful of ingredients to make this roasted parsnip soup.
It’s super flavourful: you’ve got the sweet notes from the honey and smoky flavour from the bacon! There’s layers of flavours that you’re going to love.

Looking for a main dish to serve with this soup? Try my Dutch Oven Chicken Recipe.

What You’ll Need To Make This Creamy Parsnip Soup

parsnips — peeled and roughly cut into similar sizes.
olive oil — or neutral oil of choice.
salt
honey — for that delicious added sweetness.
bacon — this adds a delicious smoky, savory flavor. You can use regular or thick-cut bacon.
butter — I use unsalted butter.
onion & garlic
vegetable stock — I recommend using low-sodium stock and adding salt as needed.

How To Make This Roasted Cauliflower Soup

Heat your oven to 400F.
Toss your parsnips with olive oil and salt and roast for 20 minutes.
Drizzle honey on top and mix, making sure to flip the parsnips over, and roast for another 15-20 minutes or until golden. Set aside when done.
In a heavy bottomed pot over medium heat, add in your bacon pieces and saute them for 2-3 minutes.
Add in butter and then onions and saute until softened before adding in the garlic. Saute for another minute.
Add in a splash of the vegetable stock to deglaze the pan before adding in the roasted parsnips and the vegetable stock. Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
Serve with some crispy bacon as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

What is Deglazing?

Deglazing is adding liquid to a hot pan and giving the bottom of the pan a gentle nudge with a wooden spoon. This allows all of the caramelized bits stuck to the bottom to loosen off the pan. You definitely should not skip this step as that’s how you get all that delicious flavour.

How to Freeze Parsnip Soup

Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer friendly.
When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
I also like to use Souper Cubes for freezing soups as you can easily freeze in single servings.

My Recommendation

Souper Cubes have very kindly created a discount code for readers here! Use code “CARMY10” for 10% your next order. The code is only valid once per customer. It is perfect for freezing meals in portions!

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How to Thaw Frozen Roasted Parsnip Soup

Thawing in the fridge: thaw in the fridge for 1-2 days and microwave, preferably after transferring to a microwave safe container/bowl.
Water bath: thaw the frozen soup in a warm water bath until melted. Reheat on the stove or in the microwave.
Directly microwaving it: this method is why I love my Souper Cubes. You can pop the block of frozen roasted parsnip soup out of the silicone and then microwave it from frozen in a microwave safe container or reheat it on the stove with an extra splash of broth.

What to Serve with Parsnip Soup

grilled cheese
pan fried pierogies
crackers
crispy chickpeas
crispy lentils
salad
no-knead bread
pea-shoots or other micro-greens
air fryer garlic bread
air fryer croutons
sourdough croutons

Recipe Variations

Swap out the butter and bacon to make this vegan friendly.
Swap out the bacon to make this vegetarian friendly.
Add in some red chili flakes to add some heat to the soup
Increase or decrease the vegetable stock to adjust the thickness of the soup.

Honey Roasted Parsnip Soup

This Honey Roasted Parsnip Soup is deliciously creamy, smoky, and sweet! It’s freezer friendly, meal prep friendly, and is perfect as a side or main dish!

5 from 2 votes

Print Recipe Rate this Recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Ingredients

2 pounds parsnips, peeled and roughly cut into 6
2 tablespoons olive oil
1 tablespoon salt
3 tablespoons honey
3 strips bacon, cut into 1 inch pieces
1 tablespoon butter
1 sweet onion
1 tablespoon garlic, minced
6 cups vegetable stock

Instructions

Heat your oven to 400F.
Toss your parsnips with olive oil and salt and roast for 20 minutes.
Drizzle honey on top and mix, making sure to flip the parsnips over, and roast for another 15-20 minutes or until golden. Set aside when done.
In a heavy bottomed pot over medium heat, add in your bacon pieces and saute them for 2-3 minutes.
Add in butter and then onions and saute until softened before adding in the garlic. Saute for another minute.
Add in a splash of the vegetable stock to deglaze the pan before adding in the roasted parsnips and the vegetable stock. Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
Serve with some crispy bacon as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

Notes

4 servings as a main, 6 servings as a side dish.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Soup

Cuisine: Canadian

Nutrition Disclaimer

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Comments

Joanne T says

January 08, 2024 at 1:01 pm

This recipe is outstanding. I am not a huge fan of parsnips but this soup has changed my mind. I made a big batch and shared it with friends, all of whom have asked me for the recipe. I was a tad short on parsnips so I added in a carrot or two and used half vegetable stock and half mushroom stock. A keeper!

- Carmy says
  
  January 09, 2024 at 3:06 pm
  
  oh my goodness, mushroom stock sounds like such a flavorful addition to the parsnip soup. I’m so happy that I was able to change your mind about parsnips!