This Roasted Parsnip and Pear Soup is an incredibly satisfying vegan soup, with a fruit and a vegetable! Recipe includes tips for making it in an upright blender or with an immersion blender.

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In what feels like no time at all, we jumped right into winter here in Minnesota! Which means I’ve been chowing down on every and any soup I can get my hands on. Whether it’s my Vegan Butternut Squash and Pear Soup, or the daily soup offered in the work cafeteria, I’m all over it. Maybe you’re not a big soup person (hopefully you are since you’re reading this post), but to me, there’s nothing more comforting than a piping hot cup of soup at the end of a long, cold day.

Now that I have a Vitamix Explorian Series E310, satisfying my soup craving is easier than ever! With one flick of the blender’s switch, I can transform my favorite ingredients into a delicious soup almost immediately. I’m especially digging the size of my E310, since it holds the perfect amount for a small batch of soup to feed our two person household.

Using this Vitamix has encouraged me to experiment with fun ingredients and out-of-the-ordinary combinations. And making soups, especially blended ones, is the perfect way to pair different flavors together.

Which leads me to today’s interesting combo. Inspired by seasonal produce, this Roasted Parsnip and Pear Soup has a subtle sweetness and a hint of earthiness, complemented by the piney taste of fresh thyme. This soup can easily take center stage at a fall dinner or holiday meal, or you can eat it on the side of a salad or a lean protein. No matter how you serve it, you can’t go wrong!

Vegan roasted parsnip and pear blender soup

How to Make Parsnip and Pear Soup

First, dice the parsnips, toss in olive oil, and roast for 15 to 20 minutes until slightly tender.
A few minutes before the parsnips are ready, heat some olive oil in a large soup pot or Dutch oven. Add the leeks, and cook until fragrant. Stir in the pears and salt, and cook for a few more minutes.
Transfer the roasted parsnips to the pot, pour in the vegetable broth, and add the bay leaf and thyme sprigs. Bring to a boil, cover, and simmer for 15 to 20 minutes.
Remove the pot from heat, uncover, and take out the bay leaf and thyme. Transfer the soup to the Vitamix to blend, or use an immersion blender to do it right in the pot!

Expert Tips

If you make this parsnip and pear soup in an upright blender, don’t fill it all the way. You should also leave the lid cracked to let steam escape, or leave the circle in the middle of the lid open and cover it loosely by holding a dish towel over it. Puree the soup in batches if needed.
Homemade croutons are a great addition to this yummy dish! To make them, cut up a baguette or a few slices of sourdough into cubes. Brush them with olive oil, and transfer to a baking sheet. Bake for ~10 minutes until crunchy.
Leftovers will last for up to 5 days in an airtight container in the fridge. Reheat in the microwave or in a saucepan over medium-low heat.

More Parsnip Recipes

Love the taste of parsnips?! Check out my Vegan Cauliflower and Parsnip Soup, Honey Roast Parsnips with Raisins, Easy Baked Parsnip Chips, and Spiced Parsnip and Apple Baked Oatmeal.

If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.

📖 Recipe