There’s a certain kind of comfort only a warm bowl of creamy soup can give, and this Parsnip and Pear Soup does it in the most elegant way. The earthy sweetness of parsnips meets the delicate fruitiness of ripe pears, all rounded out with caramelized leeks and a hint of fresh thyme.
It’s smooth, light, and comforting all at once—perfect for chilly evenings or as a refined starter for holiday dinners.
Table of Contents
Why you’ll love this Parsnip and Pear Soup
This soup is one of those dishes that looks simple but tastes deeply sophisticated.
- Naturally sweet and savory balance from parsnips and pears
- Velvety texture without heavy cream
- Packed with nutrients and fiber
- Cozy and elegant—ideal for entertaining or meal prep
- Naturally vegetarian and gluten-free
- Freezes and reheats beautifully
I created this one on a cold evening in early winter. I had a few pears left from a farmers market trip and a handful of parsnips that needed love. I roasted them together, added thyme, and when the first spoonful hit, I knew it was special. It reminded me of how the simplest things—like sweet fruit and earthy roots—can come together into something extraordinary.
If you love balanced flavors like this, my Butternut Squash Chickpea Soup offers another cozy, nutrient-packed way to warm up your table.
Ingredients you’ll need For Parsnip and Pear Soup
Each ingredient in this soup brings flavor and texture that makes it shine.
Main Ingredients
- 5 parsnips, trimmed, scrubbed, and sliced into ½-inch circles – sweet and earthy base
- 3 tablespoons olive oil, divided – for roasting and sautéing
- 2 leeks, white and light green parts only, sliced – mild onion flavor
- 2 Bartlett pears, cored and diced – for gentle sweetness
- ½ teaspoon sea salt, plus more to taste – balances the sweetness
- Ground black pepper, to taste – adds warmth
- 4 cups vegetable stock – for depth and smooth consistency
- 10–15 sprigs fresh thyme, plus more for garnish – bright, herbaceous notes
- 1 bay leaf – for subtle aroma
Optional Add-ons or Substitutes
- Swap parsnips for carrots or sweet potatoes
- Use apples instead of pears for a tangier version
- Add a splash of coconut milk for creaminess
- Try roasted garlic for deeper flavor
- Garnish with crispy sage or toasted nuts for crunch
For another earthy, aromatic soup with vibrant color, try my Miso Carrot Soup—it shares that perfect balance of sweet and savory comfort.
Step-by-step instructions
This soup is easy to make yet feels like something from a fancy bistro.
- Roast the parsnips. Preheat oven to 400°F (200°C). Toss parsnip slices with 1½ tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Sauté the leeks. In a large pot, heat the remaining olive oil over medium heat. Add leeks and cook for 5–6 minutes until soft and translucent.
- Add pears and herbs. Stir in diced pears, thyme, and bay leaf. Cook for another 5 minutes, letting the flavors blend.
- Combine and simmer. Add roasted parsnips and vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Blend until smooth. Remove bay leaf and thyme sprigs. Use an immersion blender (or transfer to a regular blender) and blend until creamy. Adjust salt and pepper to taste.
- Serve. Ladle into bowls, drizzle with olive oil, and garnish with a sprig of thyme or a few roasted pear slices.
Quick reminders:
- Roast parsnips until lightly caramelized for deeper flavor.
- Don’t rush the leeks—slow cooking brings out their sweetness.
- Add stock gradually for the desired thickness.
- Always blend in batches if using a countertop blender.
If you enjoy warm, garlicky soups, you’ll love my French Garlic Soup—a rustic, aromatic dish perfect for cozy nights.
Expert tips for success
- Choose ripe, slightly soft pears for natural sweetness.
- Roast parsnips first—it enhances their flavor dramatically.
- Use homemade vegetable stock if you can for a cleaner taste.
- Add a squeeze of lemon before serving to brighten the flavor.
- Garnish each bowl with a drizzle of olive oil or a dollop of Greek yogurt.
- Freeze leftovers in single portions for easy reheating.
- For a fancier finish, top with crispy prosciutto or roasted chickpeas (if not vegetarian).
If you’re looking for longevity-boosting recipes filled with wholesome goodness, my Sardinian Longevity Soup shares that same balance of nutrition and heartwarming comfort.
Serving suggestions
This soup pairs beautifully with a variety of sides for a full meal.
- Serve with crusty bread or focaccia for dipping
- Pair with a fresh arugula or beet salad
- Garnish with toasted hazelnuts or pumpkin seeds
- Add a swirl of Greek yogurt or coconut cream for richness
- Serve as an elegant starter for fall dinners or holiday gatherings
Its golden hue and velvety texture make it a showstopper on any table.
Storing and reheating
Parsnip and Pear Soup keeps well and tastes even better the next day.
How to store it
- Let soup cool completely before refrigerating
- Store in an airtight container for up to 4 days
- Freeze for up to 2 months in labeled portions
- Thaw in the fridge overnight before reheating
How to reheat it
- Warm gently on the stovetop over low heat
- Stir frequently to maintain the creamy consistency
- Add a splash of stock or water if it thickens too much
- Avoid boiling to preserve the delicate pear flavor
Nutrition facts (per serving)
- Calories: 220
- Protein: 3g
- Carbohydrates: 32g
- Fat: 9g
- Saturated Fat: 1g
- Fiber: 6g
- Sugar: 14g
- Sodium: 540mg
- Vitamin C: 35% DV
- Potassium: 720mg
Frequently asked questions
Can I make this soup ahead of time?
Yes! It reheats beautifully and thickens slightly, which deepens the flavor.
Do I have to peel the parsnips?
If they’re small and tender, no—but larger parsnips can have a tough skin, so peeling is recommended.
Can I make it without pears?
You can substitute apples or roasted carrots for a similar sweetness.
Final thoughts
This Parsnip and Pear Soup is the definition of simple elegance—warm, smooth, and full of comforting flavor. It’s a recipe that transforms humble roots and fruit into something luxurious, perfect for quiet dinners or festive gatherings.
- Silky-smooth texture and naturally sweet flavor
- A healthy, vegetarian soup that feels indulgent
- The kind of cozy meal that makes winter nights brighter
Parsnip and Pear Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss parsnip slices with 1½ tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
- In a large pot, heat remaining olive oil over medium heat. Add sliced leeks and cook 5–6 minutes until soft and translucent.
- Add diced pears, thyme sprigs, and bay leaf to the pot. Cook 5 minutes to blend flavors.
- Add roasted parsnips and vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Remove bay leaf and thyme sprigs. Use an immersion blender (or transfer in batches to a blender) and blend until smooth and creamy. Adjust seasoning to taste.
- Ladle into bowls, drizzle with olive oil, and garnish with a sprig of thyme or roasted pear slices if desired.
Nutrition
Notes
- Roast parsnips until golden for deep flavor.
- Blend carefully to achieve a silky texture.
- Adjust stock amount for desired thickness.
- This vegetarian soup freezes and reheats well.
