Roasted Pear Parsnip Soup with Rosemary-Balsamic Caramelized Pears
Recipe type: Soup, main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A sweet, flavorful soup made from roasted pears and parsnips with a touch of rosemary and balsamic vinegar.
  • For soup:
  • 2 Large parsnips, peeled and cut into 1" cubes
  • 2-3 pears, peeled and cored, cut into 1" cubes
  • small or medium onion, diced
  • juice of one lemon
  • salt and pepper
  • olive oil for drizzling
  • 2-3 cup vegetable broth, plus more for thinning the soup
  • ½ cup cooked brown or white rice (optional)
  • 1 sprig fresh thyme
  • salt and pepper
  • For caramelized pears:
  • 1 tsp extra virgin olive oil
  • 1-2 pears, peeled and cored, cut into ½" dice
  • 1-2 tsp cane sugar
  • splash of white balsamic vinegar
  • 1 tsp minced fresh rosemary
  • ¼ tsp pure vanilla extract
  • dash of salt
  1. For soup: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Toss parsnips, pears and onions with lemon juice and olive oil. Sprinkle liberally with salt and pepper. Transfer to the prepared baking sheet. Roast in the oven for about 20-30 minutes, or until the pears and parsnips are very soft and have turned golden.
  3. Place the pears, parsnips and onions into a 3 quart pot. Add the vegetable broth, rice, if using, and thyme. Bring to a simmer and cook for about 15 minutes.
  4. Remove the thyme sprig and pick off any leaves that remain. Transfer soup to a blender and carefully puree, adding any extra vegetable broth as needed for a smooth puree. Or use an immersion blender in the pan to puree the soup.
  5. Pour soup back into the pot and taste. Adjust salt and pepper, if necessary.
  6. To serve, ladle into bowls and top with some of the caramelized pears.
  7. For caramelized pears: Heat olive oil in a small non-stick skillet. Add the pears and cane sugar. Sautee until the pears start to caramelize and turn golden. Add the rosemary, vanilla, and dash of salt. Continue cooking until very golden in color. Remove from heat and add a splash of white balsamic vinegar. Keep warm until ready to use.
*The rice will add a richness and creaminess to the soup as a non-dairy alternative to cream. One cup of rice milk can be used in place of the rice and some of the vegetable broth, or ½ cup heavy cream may also be used.
Recipe by Cafe Johnsonia at