Parsnip and Pear Soup

Last Updated: Apr 6, 2026 by Leanne Combden

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. 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. You can enjoy it as an appetizer or main meal with some savory granola sprinkled on top.

Parsnip and pear soup in green bowls with savoury granola on top.

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Table of Contents

Ingredients and substitutions
How to make parsnip soup with pears
Toppings for pear parsnip soup
Frequently asked questions
Storage instructions
Key recipe tips
More dairy-free creamy soups
📖 Recipe

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.

Ingredients and substitutions

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.

Ingredients to make parsnip pear soup arranged individually on a wooden table.

Parsnips - You'll need 6 cups of chopped parsnip, cut into roughly ½-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).

Chopped parsnip, pear halves, sliced onions and garlic arranged in single layer on a baking sheet.

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.

Roasted parsnips, pears, garlic and onions on a baking sheet.

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.

Pear and parsnip soup in a pot with bay leaves on top.

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

What pears are best for this soup?

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.

Can you use cream or milk in place of the almond milk?

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.

How do you thicken parsnip 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.

How do you thin out this soup?

If the soup is too thick for you, just add more broth or almond milk.

Can you freeze this creamy parsnip soup?

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.

Side view of parsnip soup in a green bowl and topped with granola.

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

If you make this recipe, I'd love to hear what you think in the comments below!

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