Savory and sweet, this roasted Parsnip and Pear Soup is made with simple ingredients and highlights the sweet, caramelized flavor of roasted pears and tender parsnips. It’s dairy-free and vegan and can be enjoyed as an appetizer or main meal with some savory granola sprinkled on top.
If you enjoy soup season as much as we do and love a cozy, creamy soup, I highly recommend this parsnip and pear soup!
I first shared this recipe in March 2019 but decided to update it with new photos and text, including minor adjustments to the recipe and helpful tips for readers.
Why you’ll love this parsnip and pear soup
- Roasting brings out the natural sweetness of parsnips, which pairs well with the sweet baked pears.
- This soup is thick and creamy without any cream so it’s dairy-free and vegan.
- It’s a roast and blend soup, so while it takes over an hour to make, it’s a pretty simple recipe.
What are parsnips?
Parsnips are a root vegetable that resemble carrots with a long, tapered shape. They have a creamy white color with a sweet, nutty and earthy flavor. They can be found in grocery stores year round but their peak season is fall through winter.
Details on the ingredients
Below is just an overview of ingredients. For the full list and quantities used, please refer to the recipe card at the end of this post.
Parsnips – You’ll need 6 cups of chopped parsnip, cut into roughly 1/2-inch pieces. Smaller parsnips are usually more sweet and tender than larger ones, which can be tough and woody. If your parsnips are large, you can cut out the core and discard it before cutting the parsnip into pieces for roasting.
Pears – This recipe was made with Bosc pears, but you can also use Bartlett or Anjou. I recommend using ripe pears, but not too ripe that they get soft and mushy when roasted.
Onion – Sliced yellow onion is roasted with the pears and parsnips and adds a layer of flavor to this soup as the onion caramelizes a little as it roasts.
Garlic – You’ll need 6 cloves of garlic for this soup, but I promise it’s not overly garlicky. They’re roasted along with the veggies.
Oil – Some extra virgin olive oil is needed for roasting the veggies and pears.
Salt and pepper – Just a little is added to the veggies and pears before roasting. You may wish to add more to taste once the soup is puréed and simmering on the stove.
Bay – A few bay leaves add depth of flavor to the soup. You can use dried or fresh. While I normally use 3-4 bay leaves, feel free to add a few more.
Vegetable broth – I used no salt added vegetable broth in this recipe. If you use regular or low sodium, you may wish to reduce the amount of salt you add to the soup.
Almond Milk – While the puréed parsnips will help create a creamy texture for this soup, a cup of unsweetened almond milk adds extra creaminess. Feel free to use cashew milk or oat milk as a substitute. Just make sure it’s unsweetened and unflavored.
How to make parsnip soup with pears
Coat the parsnip, pears, onion and garlic with oil, salt and pepper. Arrange in a single layer on an extra large baking sheet (lined with parchment paper).
Roast for 45-50 minutes, flipping a few times until the parsnip are fork tender and browned on the edges. Remove from oven and let cool for 5 minutes.
Add the vegetables and pears to a heat safe, high-speed blender, in batches, with the broth and milk. Purée each batch until smooth.
Pour batches of puréed soup into a large pot. Add in bay leaves and any additional salt and pepper to taste. Cover and let simmer for 20-30 minutes.
Remove bay leaves from soup and serve immediately with desired toppings.
Toppings for pear parsnip soup
- Everything bagel croutons are the perfect topping for creamy soups.
- Crispy air fryer chickpeas are a grain-free alternative for croutons.
- A sprinkle of savory pecan granola is a creative way to change up your soup toppings.
- I think this soup would also be delicious with just some roasted pumpkin seeds or chopped pecans on top.
- You can even add some parmesan or blue cheese, if you don’t need this soup to be vegan or dairy-free.
Frequently asked questions
I prefer Bosc pears as they don’t get too soft or mushy when roasted. They also have a delicate sweet flavor, which works well in baking and cooking. You can also use Bartlett or Anjou pears if you prefer.
To keep this soup dairy-free and vegan, the recipe calls for almond milk. You can use another dairy-free milk such as cashew or oat milk. If you don’t need this soup to be dairy-free or vegan, you can use cream or milk, but stir it in towards then end and simmer on low (do not boil). Otherwise, it could start to curdle in the soup.
This is a thick and creamy soup thanks to the puréed roasted parsnips. If you prefer it thicker, just reduce the amount of broth and/or almond milk you add.
If the soup is too thick for you, just add more broth or almond milk.
I don’t normally freeze creamy soups as the texture tends to be grainy once defrosted. Cream and milk can also separate when frozen soups are reheated. This soup, however, freezes and reheats with no issue as long as you’re using non-dairy milk.
Storage instructions
This soup can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To freeze, wait for the soup to cool completely in the fridge. Store in a freezer safe container, with room left at the top for the soup to expand. Place in the freezer.
To reheat, just warm the soup in the microwave or on the stovetop. If the soup is frozen, let it defrost in the fridge overnight before reheating.
Key recipe tips
- You can peel the pears before roasting them, but I like to leave the skins on for added fibre. This will result in some bits of pear skin in the soup, so if you prefer a super smooth soup, go ahead and peel the pears.
- If your larger parsnips seem tough and woody, just cut the cores out before cutting them into pieces.
- If you don’t have a large enough baking sheet to roast all of the parsnips and pears without overlapping them, use two smaller baking sheets instead.
- I used veggie broth, but you can also use chicken broth (just keep in mind it won’t be a vegetarian or vegan soup).
- I like to use no-salt added broth, so if you use regular or low-sodium broth, you may wish to adjust the additional salt you add to the recipe.
- You’ll want to blend the soup in 2-3 batches, depending on the size of your blender. I recommend a heat-proof blender as the roasted parsnips and pears will be hot.
- You can also add all of the veggies, pears, broth and almond milk to a large pot and use an immersion blender to purée the soup. In my experience, however, a high-speed blender is easier and results in a smoother soup.
More dairy-free creamy soups
- 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
More pear recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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Parsnip and Pear Soup
- 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
Parsnip and Pear Soup is an easy dairy-free and vegan soup with simple ingredients including sweet, caramelized roasted pears and parsnips.
Ingredients
- 6 cups chopped parsnips
- 2 Bosc pears, halved and cored
- 6 garlic cloves, peeled
- 1 medium-sized onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups no salt added vegetable broth
- 1 cup unsweetened almond milk
- 3-4 bay leaves, dried or fresh
- Additional salt and pepper to taste
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Coat the parsnips, pears, garlic and onion with oil, salt and pepper.
- Arrange in a single layer on the prepared baking sheet and roast for 45-50 minutes, flipping a few times until the parsnips are tender and browned on the edges. You should also be able to easily slide a knife through the pears. Remove from oven and let cool for 5 minutes.
- Add the vegetables and pears to a high-speed blender, in batches, with the broth and milk. Purée each batch until smooth. Pour batches of puréed soup into a large pot.
- Add in bay leaves and any additional salt and pepper to taste. Cover and let simmer for 20-30 minutes.
- Remove bay leaves from soup and serve.
Notes
- You can peel the pears before roasting or leave them on for added fibre. For a super smooth soup, you can peel the pears.
- If your larger parsnips seem tough and woody, just cut the cores out before cutting them into pieces.
- If you don’t like your soup thick, just add more broth and/or nut milk.
- If you use regular or low-sodium broth, you may wish to reduce the amount of salt you add to the recipe.
- The recipe calls for almond milk, but you can also use another type of non-dairy milk such as cashew or oat milk.
- You will need to blend the soup in 2-3 batches, depending on the size of your blender. As the roasted ingredients will be hot, I recommend using a heat-proof blender.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Made this a few times and it is so different it is nice in summer cold
What a fantastic soup! Easy to make and the flavors are fantastic. I am not vegan but followed the vegan recipe and it does not disappoint. Can’t wait to try the Yellow Beet and Carrot and the sweet potato roasted rep pepper soups as well.
Hi Karen! I’m so glad you enjoyed this soup. Thanks for letting me know, and I hope you get a chance to try the other ones too!
This is such a different soup…I don’t believe I’ve ever had one with pear. Very delicious I’m sure.
Thanks Karen! The pear adds a nice sweetness! Hope you get to try it some time.
Looks really delicious. Love this interesting combination of pear and parsnip in soup and that crispy edamame is like cherry on top, yum! Soups like this every night, I wouldn’t mind!
Thanks Jo! I’m happy you like the combo! It’s a favourite around here.
Your images are gorgeous and this soup is perfect for these chilly winter days! Sounds so delicious! Love the idea of crispy edamame on top too! Thanks so much for sharing :).
Thanks Daniela. Glad you like the crispy edamame!
I LOVE parsnip soup! I also love edamame, but due to an allergy I’m not allowed to have it anymore and that makes me SO. SAD. So I guess I can leave it off, and then just eat twice as much soup to make up for it. Right? Right.
Hahah! That’s a solid strategy! Thanks Leslie!
Soup is such a winter staple for me and this is a really interesting flavor combo! I’m adding it to my list of ideas for the week!
Thanks Kathryn!
Wow! I never even thought about pairing parsnip with pairs, but it sounds so good! I think this soup will be perfect for a cold day like today and I definitely would like to try it!
Thank you Veronika! Yes, it’s perfect for the cold weather we are continuing to have!
What an intriguing combination of ingredients! This is definitely on my ‘to try’ list!
Thanks Terri! Hope you get a chance to make it!
This is one hearty bowl of soup! I love that crispy edamame that you have on top of it!
Thanks Anne! The crispy edamame is a must!
This might be the most gorgeous and most unique soup I have seen in a long time! Definitely going to try this flavour combo sometime soon <3
Thanks Cathleen! That’s so sweet of you to say!
Such a unique flavour combo and I’m definitely a lover of creamy soups so this is a must-try
Thanks Marie! Glad you like the combo!
I’m convinced that the only good thing about winter is the soup, and I am absolutely in love with this one! The combination of pear and parsnip with the crispy edamame has got my taste buds dancing! Love that it’s vegan too! 🙂
I would have to agree Sherri! One of the few things I like about winter is the cozy food, especially soup! Glad you like this combo!
Your Roasted Pear and Parsnip soup sounds so delicious, Leanne and the crispy edamame sounds like a fantastic garnish (and snack!). I am a soup fanatic and make it all year around. I cannot wait to try this one! Thanks for sharing!
Thanks Denise! We love soup year round too, and yes, the crispy edamame are great for snacking! Hope you get to make this soup soon!
It’s still SO cold here and I’m craving thick, creamy soups just like this! Such a clever flavor combo – sounds delicious!
Thanks Marissa! It’s still cold here too, and I think the soup cravings will continue for a little while longer yet!
This soup looks nutty and delicious!
Thanks Meg. There are no nuts in this one, but walnuts would make a great topping instead of the edamame!