Rustic Roasted Parsnip and Pear Soup with Thyme

Name: Rustic Roasted Parsnip and Pear Soup with Thyme
Prep time: 3 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium parsnips, peeled and chopped; 2 ripe pears, cored and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; Salt and pepper to taste; 1/2 cup heavy cream (optional for creaminess); Chopped chives or additional thyme for garnish

Imagine a soup that captures the essence of autumn in every spoonful. This Rustic Roasted Parsnip and Pear Soup with Thyme and pear soup is not just a dish; it's a warm embrace tha

3Prep min

3Cook min

45Total min

4Serves

Imagine a soup that captures the essence of autumn in every spoonful. This Rustic Roasted Parsnip and Pear Soup with Thyme and pear soup is not just a dish; it's a warm embrace that highlights the natural sweetness of the ingredients. With a fragrant hint of thyme, this soup brings together earthy flavors and a velvety texture that will leave you craving more. Perfect for a cozy evening or a dinner party, this soup is simple to prepare and can easily impress your guests. The combination of roasted parsnips and pears creates a delightful balance, while fresh thyme adds an aromatic touch, making it a delightful addition to your culinary repertoire. Comforting Rustic Roasted Parsnip and Pear Soup with Thyme This unique soup blends sweet roasted pears with the nutty flavor of parsnips, creatin

Ingredients

4 medium parsnips, peeled and chopped
2 ripe pears, cored and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup heavy cream (optional for creaminess)
Chopped chives or additional thyme for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Vegetables: Toss the parsnips, pears, onion, and garlic in olive oil and season with salt, pepper, and thyme. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Blend the Soup: Transfer the roasted mixture to a large pot and add the vegetable broth. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture in batches to a traditional blender.
Add Creaminess: If desired, stir in the heavy cream for a richer texture. Heat gently over low heat, adjusting seasoning with additional salt and pepper as necessary.
Serve: Ladle the soup into bowls and garnish with chopped chives or thyme. Serve hot, with crusty bread for dipping.

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