Main dish

Roasted Parsnip and Cauliflower Soup with Buttered Croutons

Try this delicious Roasted Parsnip and Cauliflower Soup recipe and indulge in its rich and comforting flavors, served with buttered croutons.

To recipe
Roasted Parsnip and Cauliflower Soup
Recipe insights & TIPS

Remember that first crisp day after a long summer? When the air turns cool, and all you crave is comfort food that warms you from the inside out? This roasted parsnip, and cauliflower soup is my go-to solution (along with roasted vegetables or short ribs!).. It's not just any soup, though; it's packed with flavor and healthy goodness. Plus, unlike my mom’s potato soup which seemed to take all day to make, this soup recipe comes together in under an hour—perfect for busy weeknights with the family.

This soup is where my love for quick and easy meals meets the satisfaction of feeding my family something delicious and nutritious. Roasting the vegetables beforehand is key. It brings out their natural sweetness and adds a depth of flavor that simply simmering wouldn't achieve. Experiment with spices, toppings and fresh herbs to kick the flavor up even more. Additionally, using pre-made chicken stock saves valuable time without compromising on taste. 

This recipe is also a sneaky way to get extra veggies into your kids' diets. Parsnips, those often-overlooked root vegetables, turn beautifully creamy when blended, and the cauliflower adds a mild, satisfying bite. Top it all off with some buttery rosemary croutons for a delightful textural contrast, and dinner is served!

This soup also reheats like a dream, making it perfect for meal prepping.  Cook a double batch on the weekend and enjoy cozy lunches throughout the week.

Roasted Parsnip and Cauliflower Soup


What can I serve with roasted parsnip and cauliflower soup?

The soup can be enjoyed on its own for a light lunch or accompanied by a green salad, crusty bread, grain bowl, or your favorite meat dish. 

How do I store roasted parsnip and cauliflower soup?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze roasted parsnip and cauliflower soup?

Yes! Let the soup cool completely, then portion it out into freezer-safe containers.  Soup will stay good for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

Can I make this dish plant-based?

To make this dish plant-based, opt for vegetable stock instead of chicken stock (you could even try making your own with seasonal veggies!). Replace the milk, cream, and butter with their plant-based counterparts. Plant milks like almond, oat, or cashew milk work well, and there are many delicious vegan butter and cream cheese alternatives available.

The parsnip and cauliflower soup is pretty thick. How can I thin it out?

Simply add a splash of extra milk or chicken stock, a little at a time, until you reach your desired consistency.

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This cozy roasted parsnip and cauliflower soup is pure comfort food! Packed with vibrant vegetables, it's blended with creamy broth and spices for a satisfying meal. Top it with buttery croutons for an extra touch of warmth and enjoy a delicious weeknight dinner.

Main dish
75 minutes
Total TIME:
105 minutes
30 minutes


  • 2 pounds parsnips
  • 1 pound cauliflower florets
  • ¼ cup olive oil
  • 4 tbsp fresh rosemary 
  • 3 cloves garlic 
  • 1 quart chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ tsp dried tarragon
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp ground nutmeg

For The Croutons

  • 2 tbsp butter
  • 2 cup sourdough cubes
  • 1 tsp chopped rosemary

Ingredient Swaps

  • Try making your own vegetable stock using veggie scraps like onion peels, carrot ends and mushroom stems. 
  • Replace the milk with unsweetened plant-based milk options like almond, oat or cashew to reduce the fat.
  • Instead of heavy cream, opt for a coconut or cashew cream.
  • Instead of using butter for the croutons, you can use olive oil.


  1. Preheat your oven to 375°F.
  2. Peel the parsnips and slice off the top.
  3. Cut the parsnips into small slices and transfer to a mixing bowl with the cauliflower florets.
  4. Add the olive oil and 2 tablespoons of chopped rosemary and garlic, then toss well.
  5. Dump the mixture onto a large baking tray and roast in the oven for 60 minutes until vegetables are soft when pierced with a knife.
  6. Transfer everything from the pan to a blender or food processor.
  7. Add the stock and blend until smooth.
  8. Pour the blended mixture into a stock pot and add the milk and cream.
  9. Warm over low-medium heat, but do not simmer or boil.
  10. Add the tarragon, salt, pepper, remaining rosemary, and nutmeg and stir.
  11. Let the soup warm while you make the croutons, stirring every so often.
  12. In a small saucepan melt the butter and add the diced sourdough pieces and rosemary.
  13. Cook over medium heat, tossing until they start to turn a golden brown and are crispy.
  14. Taste the soup and season more if desired. If you prefer the soup thinner, add some more milk or stock and stir well.
  15. Serve in bowls with some of the croutons on top.
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