Parsnip & Apple Velvet Soup with Thyme
This parsnip and apple soup is silky-smooth and gently sweet, with earthy parsnips, bright apples, and fresh thyme creating a beautifully balanced, comforting bowl. A touch of cream adds richness while warm spices and aromatics make it cozy and satisfying without tasting heavy.
Servings 4 servings
Calories 240kcal
Cost $9.25 per batch
Equipment
- Large pot or Dutch oven
- Immersion blender (or high-speed blender)
- Cutting board
- Chef’s knife
- measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1½ pounds parsnips peeled and chopped
- 2 medium apples Honeycrisp or Fuji, peeled, cored, chopped
- 3½ cups vegetable broth or chicken broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper or black pepper
- ½ teaspoon kosher salt plus more to taste
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ cup heavy cream
- 1 tablespoon lemon juice or apple cider vinegar
Optional Garnishes
- Crème fraîche or sour cream
- Fresh thyme sprigs
- Toasted pumpkin seeds
- Thin apple slices sautéed in butter
Instructions
- Melt butter and olive oil in a large pot over medium heat.
- Add diced onion and cook 4–5 minutes until soft and translucent.
- Stir in garlic and cook 30 seconds until fragrant.
- Add parsnips and apples, stirring to coat.
- Pour in broth and add nutmeg, pepper, salt, and thyme.
- Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes, until parsnips are fork-tender.
- Blend until completely smooth using an immersion blender or countertop blender.
- Stir in heavy cream and lemon juice.
- Taste and adjust seasoning as needed.
- Serve warm with desired garnishes.
Notes
- Apple choice matters: Use a naturally sweet, crisp apple like Honeycrisp or Fuji for the best balance. Tart apples (such as Granny Smith) will make the soup brighter but less sweet.
- Texture control: This soup thickens as it cools. Add extra warm broth when reheating to reach your desired consistency.
- Blending tip: For the silkiest texture, blend while the soup is still hot, then pass through a fine mesh sieve if you want a restaurant-smooth finish.
- Make it lighter: Swap half-and-half for the heavy cream if you prefer a lighter soup without losing creaminess.
- Make it dairy-free: Omit the butter and cream and use olive oil plus extra broth—the soup will still be smooth and flavorful.
- Flavor boost: A small pinch of cinnamon or allspice can be added for extra warmth without overpowering the apples.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze without the cream for best texture. Stir in cream after reheating.