Parsnip Bisque

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 2 customer reviews
Parsnip Bisque
Parsnip Bisque


  • 2 pounds parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground white pepper
  • 4 cups low-sodium chicken stock
  • ¾ cup heavy cream
  • 1 small yellow onion, chopped
  • 1 teaspoon light brown sugar
  • 2 tablespoons unsalted butter, melted, or to taste
  • 1 teaspoon salt, or to taste


For best results, we recommend using:


  1. Preheat oven to 350°F (175°C).
  2. Toss parsnips, onion, olive oil, kosher salt, garlic powder, and white pepper together in a large bowl; spread onto a rimmed baking sheet.
  3. Roast parsnips in preheated oven soft, about 20 minutes.
  4. Transfer parsnips into a large pot; add the chicken stock, heavy cream, onion, and brown sugar; bring to a simmer over medium-low heat and cook until the onion softens, about 5 minutes.
  5. Ladle the soup into a blender and puree until smooth; add butter and salt. Alternately, blend in the pot with an immersion blender.
Mealthy tip:

Make this vegetarian by using a flavorful vegetable stock instead of chicken broth. The parsnips can be roasted ahead of time and reheated before pureeing. The soup freezes well—make a double batch and freeze half to have on hand for easy weeknight dinners.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

i used coconut milk instead of heavy cream to make this dairy-free. a nice, simple soup. i didn't add the sugar at first but it really did need it so i ended up adding it.

Image of Ashley Bowman

Ashley Bowman says:

Parsnip is so slept on! This soup is so good and especially with croutons.