Why You’ll Love Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions Recipe
I appreciate how effortlessly this soup comes together while delivering such rich, layered flavor. I like that roasting the vegetables intensifies their natural sweetness, and I find the caramelized onions add a beautiful depth that makes the soup taste slow-simmered even on busy days. I also love that it’s nourishing, comforting, and perfect for cool-weather cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
750 grams parsnips (about 6), washed well and chopped into 2cm chunks 250 grams cauliflower florets (about 8oz) 6 cloves garlic peeled 2 tablespoon olive oil (or cooking oil of choice) 1 tablespoon fresh thyme leaves peeled from the stem (discard stem) 1 tablespoon honey ½ batch caramelized onions (see notes) 1.5 litres vegetable stock (about 6 cups) ¼ cup heavy cream toasted hazelnuts to serve extra cream to serve
Directions
Preheat the oven to 180C/350F.
Combine the parsnips, cauliflower florets, and garlic in a roasting tin. Drizzle with olive oil, thyme, honey, salt, and pepper, then stir to coat evenly.
Roast for 15–20 minutes, or until the vegetables start turning golden brown.
Transfer the roasted vegetables to a blender along with the caramelized onions and vegetable stock. Blend until completely smooth, working in batches if needed.
Pour the blended mixture into a large saucepan, add the heavy cream, and heat gently to your preferred serving temperature.
Ladle into bowls and finish with toasted hazelnuts, an extra swirl of cream, and additional salt and pepper if desired.
Servings and Timing
Servings: 6 Prep Time: 10 minutes Cook Time: 20 minutes Caramelized Onions: 40 minutes Total Time: about 70 minutes
Variations
I sometimes add a pinch of smoked paprika or cumin when I want a warmer, earthier flavor profile. I also enjoy stirring in a bit of apple cider vinegar for brightness or swapping the vegetable stock for chicken stock when I want a richer base. For a dairy-free version, I use coconut cream or omit the cream entirely for a lighter soup.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. This soup reheats beautifully on the stovetop over low heat, and I stir occasionally to keep the texture smooth. It also freezes well for up to three months; I thaw it overnight in the refrigerator and reheat gently, adding a splash of stock or cream if it thickens.
FAQs
Can I make this soup fully ahead of time?
Yes, I often prepare it a day or two in advance. The flavors deepen beautifully as it sits.
Do I need to peel the parsnips?
I usually leave the skin on as long as they’re washed well, but peeling is always an option for a milder flavor.
Can I use frozen cauliflower?
Yes, I’ve used frozen florets when needed. They roast slightly differently but still work well.
How do I make the texture extra smooth?
I find a high-powered blender gives the silkiest result compared to an immersion blender.
Can I skip the honey?
Yes, but I like the little touch of sweetness it adds to balance the earthy vegetables.
What can I use instead of hazelnuts?
Toasted almonds, walnuts, or pumpkin seeds add great crunch.
Can I make this soup vegan?
Absolutely. I simply omit the cream or replace it with coconut cream, and ensure the caramelized onions contain no butter.
Why roast the vegetables first?
Roasting intensifies their sweetness and adds caramelized depth that I really enjoy in this soup.
Can I thin the soup if it’s too thick?
Yes, I stir in extra stock or even a splash of water until it reaches the consistency I like.
How long do caramelized onions take?
They usually take around 40 minutes for me, depending on the heat and pan size.
Conclusion
I love how this roasted garlic, cauliflower, and parsnip soup transforms simple ingredients into a rich, comforting meal. With its velvety texture, sweet roasted notes, and the luxurious finish of cream and hazelnuts, it’s a dish I return to all season long.
A cozy, earthy roasted vegetable soup made with parsnips, cauliflower, roasted garlic, and balsamic caramelized onions. Blended until silky and finished with cream and toasted hazelnuts, it’s rustic, elegant, and deeply flavorful.
Total Time:70 minutes
Yield:6 servings
Ingredients
750 g parsnips (about 6), chopped into 2 cm chunks
250 g cauliflower florets (about 8 oz)
6 cloves garlic, peeled
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tbsp honey
1/2 batch caramelized onions
1.5 litres vegetable stock (about 6 cups)
1/4 cup heavy cream
Toasted hazelnuts, for serving
Extra cream, for serving
Salt and pepper, to taste
Instructions
Preheat the oven to 180°C (350°F).
Place the parsnips, cauliflower, and garlic in a roasting tin. Drizzle with olive oil, thyme, honey, salt, and pepper, then toss to coat.
Roast for 15–20 minutes, or until the vegetables begin to turn golden.
Transfer the roasted vegetables to a blender along with the caramelized onions and vegetable stock. Blend until smooth, working in batches if necessary.
Pour the soup into a large saucepan, stir in the heavy cream, and warm gently to serving temperature.
Ladle into bowls and top with toasted hazelnuts, a swirl of cream, and extra salt and pepper if desired.
Notes
Add smoked paprika or cumin for warmth and depth.
Stir in a splash of apple cider vinegar for brightness.
Swap vegetable stock for chicken stock for a richer flavor.
Use coconut cream or omit dairy for a vegan version.
