Roasted Garlic Parsnip and Cauliflower Soup with Cream
This velvety soup combines the earthy sweetness of roasted parsnips with tender cauliflower and aromatic roasted garlic. The vegetables are simmered with herbs until tender, then pureed smooth and enriched with heavy cream. Roasted cauliflower florets provide a delightful textural contrast as garnish. The roasted garlic adds depth without overwhelming the delicate parsnip flavor. Perfect for cold weather entertaining or a cozy weeknight dinner, this restaurant-quality soup delivers comfort and elegance in every spoonful.
Ingredients
- 4 tablespoons unsalted butter
- 2 ½ cups white onion, chopped
- 2 heads cauliflower, greens removed
- 2 pounds parsnips, peeled and ends trimmedcarrots1:1easier to find
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- 3 sprigs fresh thyme
- 2 bay leaves
- 2 heads garlic
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Melt butter in large dutch oven over medium-low heat
- 3
Add chopped onions and sweat until translucent and beginning to brown on edges
- 4
Remove cauliflower greens and cut stems into 1-inch chunks
- 5
Separate cauliflower heads into florets and reserve 2 heaping cups
- 6
Add remaining cauliflower and 1-inch pieces of peeled parsnips to bowl
- 7
Add parsnips and cauliflower to pot with onions and increase heat to medium
- 8
Cook vegetables until beginning to brown on edges
- 9
Add water, thyme sprigs, and bay leaves
- 10
Bring to boil, reduce to simmer, and cook uncovered
- 11
Separate reserved cauliflower florets into smaller pieces and spread on sheet pan
- 12
Cut garlic heads in half horizontally keeping peels on and arrange next to cauliflower
- 13
Drizzle with olive oil and salt
- 14
Roast cauliflower until browned, then remove and set aside
- 15
Continue roasting garlic until soft and browned, then cool
- 16
Remove bay leaves and thyme sprigs from soup
- 17
Squeeze roasted garlic from peels into soup
- 18
Puree soup until completely smooth using immersion blender or regular blender in batches
- 19
Add heavy cream and adjust seasoning to taste
- 20
Serve in bowls drizzled with olive oil and garnished with roasted cauliflower and thyme leaves
Tips
Reserve cauliflower florets early for the garnish to save prep time later
Squeeze roasted garlic carefully to avoid getting peels in the soup
Add water gradually at the end if soup becomes too thick after adding cream
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently, thinning with water if needed.
Can be made completely 2 days ahead. Reheat and add fresh garnish before serving.
Ladle into bowls and drizzle with olive oil. Top with roasted cauliflower florets and fresh thyme leaves.
Common Mistakes
Don't rush the onion sweating process to develop proper flavor base
Remove all bay leaves and thyme stems before blending to avoid texture issues
Blend in batches if using regular blender to prevent overflow and ensure smooth texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and replace heavy cream with full-fat coconut milk. The flavor will be slightly different but still delicious.
What if I don't have parsnips?
You can substitute carrots for a similar root vegetable sweetness, though the flavor will be more familiar and less complex than parsnips provide.
How long will this soup keep in the refrigerator?
The soup will keep for up to 4 days refrigerated in an airtight container. Reheat gently and thin with water if needed.