Name: Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tbsp olive oil (30 mL); 1 medium onion, chopped (white or yellow); 2 cloves garlic, minced; 6 cups peeled and chopped parsnips (about 3 to 4 medium parsnips); 6 to 8 cups vegetable broth (1.4 to 1.9 L); 1 15-oz can white beans, drained (425 g); ½ to 1 cup half and half, or heavy cream (120 to 236 mL); ¼ tsp salt; ¼ tsp pepper; ½ lb Brussels sprouts (226 g); 1 Tbsp olive oil (15 mL); ¼ tsp salt; ¼ tsp pepper

Jump to Recipe· 4.3 from 73 reviews

If you’re craving a soul-warming, silky dish that’s also a bit playful, this Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe is exactly what your kitchen needs. Imagine the subtle sweetness of smooth parsnips, perfectly blended into a luscious soup, paired with the irresistible crunch of crispy Brussels sprouts leaves—each bite a delightful contrast of flavors and textures that feels both cozy and fresh. This is one of those recipes that feels elegant enough for guests but is simple enough for any day of the week. Trust me, once you try this, it’ll become one of your favorite fall and winter meals to bring out again and again.

Ingredients You’ll Need

The image shows one whole light beige parsnip with brown lines on the right side, lying on a blue textured surface. On the left side, there is a clear glass bowl filled with white cubed parsnip pieces, each piece showing a slightly rough texture. The overall scene contrasts the natural shapes and textures of the parsnip with the smooth, geometric cubes in the bowl. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it uses straightforward, wholesome ingredients that each play an essential role. The parsnips bring a natural sweetness and creamy texture, while the white beans add body and protein. Brussels sprouts provide that crispy, savory punch, and the half and half creates that velvety finish that makes this soup irresistible.

Olive oil: The base for sautéing veggies and crisping sprouts, it adds a subtle fruity flavor and richness.
Onion (medium, chopped): Builds a fragrant, slightly sweet foundation that complements the parsnips perfectly.
Garlic (2 cloves, minced): Adds a gentle pungency that elevates the overall depth of the soup.
Parsnips (6 cups, peeled and chopped): The star ingredient, offering creamy sweetness and earthy tones.
Vegetable broth (6 to 8 cups): Keeps the soup light yet flavorful; starting with 6 cups lets you control thickness.
White beans (1 can, drained): Introduces subtle creaminess and protein for a satisfying mouthfeel.
Half and half or heavy cream (½ to 1 cup): Adds luscious creaminess without overpowering the natural parsnip flavor.
Salt and pepper: Vital for balancing and enhancing all the flavors.
Brussels sprouts (½ lb): Their leaves become the crispy topping that contrasts beautifully with the silky soup.

How to Make Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe

Step 1: Sauté the Flavor Base

Start by warming 2 tablespoons of olive oil in a large pot over medium heat. Toss in your chopped onion and minced garlic, cooking gently until the onion turns soft and fragrant—this usually takes around 5 minutes. This step is crucial because it builds a flavorful foundation that the parsnips will melt into later, transforming simple vegetables into something magical.

Step 2: Simmer the Parsnips

Next, add the peeled and chopped parsnips to the pot along with 6 cups of vegetable broth. Bring everything to a gentle simmer, cover, and let it cook until the parsnips are fork-tender—about 30 minutes. If, during cooking, the soup gets too thick, feel free to gradually add more broth until you reach a consistency that feels just right. This long, gentle simmer helps draw out the parsnips’ natural sweetness, setting the stage for that creamy texture you crave.

Step 3: Prepare Your Brussels Sprouts

While your soup simmers, grab your Brussels sprouts and give them a thorough rinse. Trim off the tough stems and carefully pluck apart the leaves to create plenty of bite-sized, crispy topping pieces. The trick here is to get as many separate leaves as possible—you want a generous crunch on top of your silky soup.

Step 4: Cook the Crispy Brussels Sprouts

Toss the leaves with a tablespoon of olive oil and season with salt and pepper. Make sure every leaf is coated by gently massaging the oil in with your fingers—this ensures even crisping. Then, arrange the leaves in a single layer either in your air fryer or on a baking sheet if using the oven. Cook at 350°F until the edges curl and brown, about 5 to 7 minutes in the air fryer or 7 to 10 minutes in the oven. This crispy topping adds that addictive texture and slight bitterness that balances the soup beautifully.

Step 5: Puree the Soup

Once your parsnips are tender, add the drained white beans, half and half (start with ½ cup), and a pinch of salt and pepper to the pot. Use an immersion blender to blend the soup until perfectly smooth and velvety. If the soup feels too thick, add a bit more broth or cream until it reaches your preferred consistency. This step transforms the soup into a luscious, creamy delight that’s smooth but still hearty.

Step 6: Serve and Top

Ladle the creamy soup into bowls and crown each serving with a generous handful of your crispy Brussels sprouts. The combination of silky soup and crunchy topping is so satisfying, and it’s what makes this Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe a standout meal.

How to Serve Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe

Garnishes

Fresh herbs like thyme or parsley add a herbaceous brightness that pairs wonderfully with the earthy sweetness of the parsnip soup. A drizzle of good quality olive oil or a sprinkle of toasted pumpkin seeds adds extra flavor and texture contrast. For a tangy kick, a few drops of lemon juice on top can really awaken all the flavors.

Side Dishes

This soup shines as a main dish but also plays nicely with crusty artisan bread or warm, cheesy garlic toast. A simple mixed green salad with a light vinaigrette helps balance out the richness and adds fresh crispness to your meal. For something heartier, roasted root vegetables or a grain salad make lovely companions.

Creative Ways to Present

To impress your guests, serve the soup in rustic bread bowls for an edible vessel that adds crunch. Layer the Brussels sprout leaves on top in small piles so guests can savor each crispy bite as they dip into the soup. For a modern twist, drizzle a balsamic reduction or swirl some pesto on the surface before adding the crispy topping to give your presentation extra flair.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully for up to 4 days in an airtight container in the refrigerator. It’s perfect for busy weeknights when you want something warming but quick to reheat. Just be sure to store the crispy Brussels sprouts separately to maintain their crunch when you serve leftovers.

Freezing

If you want to keep this on hand for longer, freeze the soup in freezer-safe containers for up to 3 months. Avoid freezing the Brussels sprouts topping, as it loses its crispness upon thawing. Simply add fresh sprouts when reheating your soup for that essential texture contrast.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the texture if needed. You can also microwave it covered at medium power in intervals, stirring in between to heat evenly and avoid scorching. Top with freshly crisped Brussels sprouts just before serving for that perfect finishing touch.

FAQs

Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will add a richer, slightly meatier flavor, which can work nicely if you’re not strictly vegetarian. Just keep in mind it may change the overall taste profile a bit.

What can I substitute for half and half or heavy cream?

If you want to lighten it up, coconut milk or a plant-based cream can be good alternatives. They’ll keep the soup creamy while adding their own subtle flavor nuances. Just adjust to taste.

How do I store the crispy Brussels sprouts if I make them ahead?

Keep them in an airtight container at room temperature to preserve their crunch. Avoid refrigerating them as it can make them soggy. Re-crispen in a hot oven if needed before serving.

Is this recipe gluten-free?

Yes! This Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe contains all gluten-free ingredients, making it a safe and delicious choice for anyone avoiding gluten.

Can I add other vegetables to the soup?

Definitely! Carrots, celery, or a small potato would complement the parsnips nicely and add extra depth, just adjust cooking times accordingly to keep everything tender.

Final Thoughts

There’s something truly special about the way the creamy soup and crispy Brussels sprouts come together in this recipe. It’s comfort food elevated, with simple ingredients delivering big flavors and textures that delight with each spoonful. If you’re looking for a dish that feels both homey and a bit fancy, I can’t recommend trying the Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe enough. It’s sure to become a favorite that you’ll want to share with friends and family over and over.