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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Print
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.
What a creative soup! You don’t see the pear and parsnip combination often, but it sounds so delicious. I love how it has the sweetness from the pear and savory from the parsnip. Thanks for sharing!
Thanks Amanda! Yes, the sweetness of pears goes well with the parsnip. Appreciate you stopping by!
Winter is technically with us for less than 3 weeks, but I don’t think it’s preparing to leave – at least we’ve been experiencing new winter waves these days. Maybe we should remind it haha? In a meanwhile, yay to any soup situations! I’m a huge fan of sweet&savoury combos, and this is one of the most interesting soup I’ve ever seen. Pear and parsnip? Beautiful idea!
Thanks Ben! While spring officially arrives in a few weeks, it usually doesn’t feel like it around here until at least May! So I’ll just be here eating my soup until then. Glad you like this combo. I’m also a big sweet and savoury fan!
Leanne, this soup sounds so good! I can’t wait until we have fresh local pears this fall to make it. I’ve made soup with apples but never pears, and why not. Already pinned to try.
Thanks Colleen! And I’ve never made a soup with apples before, so I need to try that! I’m sure fresh local pears would be lovely in this soup. Thanks for pinning!
I’ve never thought about this combination in a soup! Thank you so much for sharing, I will give it a try. 🙂
Thanks Marilyn! I hope you enjoy it!
Great recipe! The crispy edamame is an awesome idea…I never would have thought of that.
Thanks Terry! I’m glad you like it!
I’m with you…as much as I love chunkier, hearty soups, sometimes I crave a velvety puréed soup! I eat parsnips regularly but haven’t used them in soup yet. I love the sound of pears and parsnips together, and the crispy edamame are the perfect touch!
Thanks Marcie! This was my first time pureeing parsnip in soup, and it’s great for creating a creamy base without using any heavy cream. And the sweetness of the parsnip goes well with the pears!
What a fresh and delicious soup, and absolutely love that you added the edamame crunch. Yum!
Thank you! The crunchy edamame are a must with this soup! They add a nice texture!
This soup looks so delicious! What a fun combination! I love soup and eat it year round, which means none of this just eating soup in the cold months! This has been pinned and I can’t wait to try it.
Thanks Elaine! We could have a cold spurt here in the middle of July, so I’m with you. Soup is on the menu year round! Hope you like this one!
Sounds like a flavorful explosion
Thanks Patrick!
This sounds so lovely! I have had pear and sweet potato soup before and loved the addition of pears so I would love to try them with parsnips. I’m a huge parsnip fan as well so I bet this would make a fabulous combo. And roasted pear sounds even better! What a unique soup, yum! And perfect for these end-of-winter days. I will eat soup straight into spring though, love it so much. And it’s freezing here too (almost -20) so feels more like January than March anyway …great excuse as any for a nice hot bowl of soup haha. Can’t wait to try this. Thanks for sharing, Leanne!
It’s still cold here too, and spring likely won’t arrive until June, so I’ll be eating soup until then! I like the sound of pear and sweet potato soup. I’ll have to give that a try some time. Thanks for stopping by Dana!
This is so amazing, Leanne! I’ve never tried roasting pears and now I HAVE to. I have to try this soup! I love the flavors going on here. We’re still in the middle of freezing, soup weather here so what better time than now!?
You should really try roasting pears. They make a delicious dessert too! Hope you get a chance to make this soup! And I hope the weather warms up for you soon! Thanks Katherine!
I’m still in soup mode over here as well, Leanne! I absolutely love those soups where it’s just a “roast/puree” situation. So easy and SO much flavor! This flavor combo of the pears and parsnips sounds absolutely amazing! I’d love to try it with the crispy edamame or maybe even crispy roasted chickpeas! YUM!
Thanks Haylie! Roasting takes a little longer, but I love the sweet, caramelized taste that roasting adds to veggies. And crispy chickpeas would also be awesome on this soup!
I love a good creamy soup recipe! And I feel like parsnip is such a delicious but often overlooked veggie. Going to have grab some at the store and make this.
Parsnip is definitely an overlooked veggie, but so versatile! It’s only recently that it’s become a staple in my kitchen! Thanks Heather!
Leanne, what a lovely soup! Simple, yet so elegant. And such wonderful flavors! Love the edamame on top!
Thanks so much Kelly! I love the crunch that the edamame adds to the creamy soup!
I love the sound of this soup Leanne! The ingredient list sounds fantastic. And the crispy edamame on top…what a delicious addition! We enjoy soup all year long, so I’ll be adding this to our list!
Thanks Mary Ann! We have about 2 weeks of summer in July, so it’s pretty much soup weather here all the time! Glad you’re a year round soup eater too! 😉
Wow! I’ve never had roasted pears in a soup before – and now it’s all I’m going to think about until I have it! This soup is amazing!
Thanks Annie! It’s definitely worth a try!
Bring on all the soup! Looks super creamy and love the crispy edamame on top! Bet they would be delicious just on their own for snackin’ too. Could totally go for a big bowl today! The sun is shining but it’s still so so cold! Hope you have a lovely week ahead, Leanne 🙂
You have no idea how many crispy edamame I’ve snacked on over the past few weeks, all in the name of recipe testing. They are seriously addictive! Thanks Dawn! Hope you’re staying warm!
Roasted pears? WHAT? How have I not been roasted them my whole life? I know I’ll love this soup–parsnips are totally an under-used veggie and I love incorporating them into dinners. And that crispy edamame sounds awesome too!
Thanks Kelsie! You definitely need to try roasted pears. They’re lovely in soup, but also as a dessert with just some granola and coconut whip!