Roasted Parsnip and Pear Soup Recipe with Miso

If you think soup can’t feel luxurious, this Roasted Parsnip and Pear Soup will change your mind. The roasted parsnips bring earthiness, the pears add natural sweetness, and brown butter ties everything together with deep, nutty flavor. A touch of miso gives the broth just enough umami to make you pause between bites. It’s comfort food with serious finesse!

If you love this cozy pear soup, try my butternut squash and sage soup next! It’s equally silky with a savory twist. Or, for something bright and coastal, my roasted tomato soup hits all the right notes with a loaf of my no-knead focaccia bread on the side. Together, these creamy soups make a perfect rotation for this time of year.

Recipe Highlights: Roasted Parsnip and Pear Soup with Miso

• Inspiration: This parsnip and pear soup takes its cues from New England home cooking. Using root vegetables and ripe pears roasted in a hot oven for natural sweetness…but leans modern with brown butter and miso!
• Best Served For: A cozy weeknight dinner, date night in, or as a first course for a dinner party. This would be perfect for your Thanksgiving table!
• What Makes It Special: The balance: earthy roasted parsnips, sweet pears, and nutty brown butter. A hint of miso lifts all these flavors. Additionally, this cream-based soup feels layered rather than heavy.
• Why Pears: The pears stay unpeeled for extra texture and body. The skins blend right in and add a subtle blush of color.

Ingredients Notes

• Parsnips: Choose smaller parsnips for a sweeter flavor and tender texture. Larger pieces can be woody, so trim away any tough cores before roasting.
• Ripe Pears: Bosc pears are ideal for this soup recipe. Their firmness holds up in a hot oven and their flavor deepens as they roast.
• Unsalted Butter: Don’t rush this step. Let the butter turn golden and smell nutty before adding your roasted vegetables.
• White Miso Paste: Stir it in after blending to preserve its subtle flavor. It adds umami, not saltiness, and helps the soup feel round and savory.
• Fresh Thyme: Tossed with the vegetables before roasting, it perfumes the soup with warmth that pairs beautifully with both pear and parsnip.
• Chicken Stock: I prefer to use chicken stock but to keep this vegetarian, you can use vegetable stock instead! 
• White Wine: A little white wine to deglaze!
• Apple Cider Vinegar (or Lemon Juice): This parsnip and pear soup needs some acidity, so I like to add a bit of apple cider vinegar!

Suggested Ingredient Substitutions and Additions

• Swap parsnips for roasted sweet potatoes for a deeper, caramel flavor.
• Replace pears with roasted apples or Asian pears for a different sweetness.
• Add ½ teaspoon curry powder while browning the butter for a spiced twist.
• Finish each bowl with pomegranate seeds or chopped hazelnuts for texture and color.

How to Make Parsnip and Pear Soup

1. Preheat oven to 400°Fahrenheit (200°Celsius). On a parchment-lined sheet pan, toss parsnips, unpeeled pears, onion, and garlic with olive oil plus a generous pinch of salt and pepper. Roast for 30–35 minutes, until caramelized and golden.

2. In a large pot or Dutch oven over medium heat, melt the butter. Let it foam and cook until the milk solids turn deep golden brown and smell nutty — about 3–4 minutes.

3. Add the roasted mixture to the pot. Pour in the ¼ cup white wine, scraping up the browned bits from the bottom. Cook for about 2 minutes to reduce slightly.

4. Pour in the stock. Simmer for 10 minutes to let the flavors meld.

5. Whisk miso with a ladle of hot soup in a small bowl, then stir it back in.

6. Transfer to a blender and purée until completely smooth and velvety. Return to the pot. Add the cream, remaining salt, and pepper. Adjust consistency with extra stock if needed. Stir in lemon juice or cider vinegar to taste. Ladle into bowls and finish with olive oil or crème fraîche, and a sprinkle of thyme leaves or fried sage.

Expert Tips From My Kitchen

• Roast in a single layer so the vegetables caramelize instead of steaming.
• Use a Dutch oven or soup pot to brown the butter. You want a wide base. 
• Blend thoroughly with an immersion blender or high-speed blender for a creamy texture.
• Balance the flavor with lemon juice or apple cider vinegar right before serving. It brightens it up!

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Creamy Roasted Parsnip and Pear Soup with Miso and Brown Butter

Allie Hagerty

A silky-smooth pear soup made with roasted parsnips, brown butter, and a hint of white miso for depth. Cozy, modern, and full of layered flavor. Perfect for cold nights or a casual dinner party.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 4 servings

Equipment

• sheet pan
• Large pot or Dutch oven
• Blender (high-speed preferred)
• wooden spoon

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 ½ pounds parsnips peeled and cut into 1-inch pieces
• 2 pears Bartlett or Bosc – cored and quartered, unpeeled
• 1 large yellow onion peeled and quartered
• 3 cloves garlic peeled
• 3 teaspoons kosher salt divided, plus extra for roasting
• 2 teaspoons black pepper divided, plus extra for roasting
• ¼ cup dry white wine for deglazing
• 4 cups chicken or vegetable stock
• 2 teaspoons teaspoons white miso paste
• ½ cup heavy cream or half-and-half
• 1 teaspoon apple cider vinegar or lemon juice
• Fresh thyme leaves or fried sage for garnish
• Olive oil or crème fraîche for finishing

Instructions

 

• Preheat oven to 400°Fahrenheit (200°Celsius). On a parchment-lined sheet pan, toss parsnips, unpeeled pears, onion, and garlic with olive oil plus a generous pinch of salt and pepper. Roast for 30–35 minutes, until caramelized and golden.
• In a large pot or Dutch oven over medium heat, melt the butter. Let it foam and cook until the milk solids turn deep golden brown and smell nutty. About 3–4 minutes.
• Add the roasted mixture to the pot. Pour in the ¼ cup white wine, scraping up the browned bits from the bottom. Cook for about 2 minutes to reduce slightly, then pour in the stock. Simmer for 10 minutes to let the flavors meld.
• Transfer to a blender and purée until completely smooth and velvety. Return to the pot. Whisk miso with a ladle of hot soup in a small bowl, then stir it back in. Add the cream, remaining salt, and pepper. Adjust consistency with extra stock if needed.
• Stir in lemon juice or cider vinegar to taste. Ladle into bowls and finish with olive oil or crème fraîche, and a sprinkle of thyme leaves or fried sage.

Notes

Expert Tips From My Kitchen

• Roast for flavor, not steam: Spread veggies in a single layer on a hot oven sheet. Aim for even sizes, choosing smaller parsnips and leaving Bosc pears unpeeled. Toss with fresh thyme so the roasted parsnips pick up that herby depth of flavor.
• Brown butter, temper miso: Use a Dutch oven over medium heat and take the butter to deep golden, 4 to 5 minutes, before deglazing with white wine. Whisk miso with a ladle of hot soup off heat, then stir it in so the savory notes stay delicate.
• Blend silky, finish bright: Purée fully with an immersion blender for a creamy texture, thinning with chicken stock or vegetable broth as needed. Season thoughtfully since miso adds salt, then finish with lemon juice and black pepper to balance the sweetness of the parsnips and pears.

Nutrition Facts

Calories: 507kcalCarbohydrates: 58gProtein: 10gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 56mgSodium: 2117mgPotassium: 1098mgFiber: 12gSugar: 23gVitamin A: 648IUVitamin C: 36mgCalcium: 115mgIron: 2mg

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