Red Pepper Parsnip Soup

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September 18, 2020

A bowl of red pepper parsnip soup.This is a comforting and hearty soup with some awesome sharp flavours. Roast some red peppers, onion and garlic, then soften some fresh parsnips in broth. Puree it all together and add a hit of cream. This is a velvety delight for these upcoming fall days.


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4-6 servings


  • 2 red peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 lb parsnips, peeled and chopped
  • 4 cups any type of broth
  • 2/3 cup half-and-half
  • salt and pepper to taste
Ingredients for red pepper parsnip soup.


  1. Heat some oil in a large pot over medium-high heat. Add peppers, onion, and garlic. Sprinkle with a bit of salt and pepper.
  2. Ingredients in a stock pot.
  3. Cook this trio until softened and edges are browned, about 8 minutes.
  4. Ingredients cooked in a stock pot.
  5. Add chopped parsnips and 4 cups broth. Bring to a boil, then lower and simmer until parsnips are easily pierced with a fork, about 20 minutes.
  6. Chopped parsnips being added to a stock pot.

  7. Let it cool a bit, then transfer to a blender or processor. Puree until smooth. You may have to do this in batches.
  8. The cooked ingredients are blended together.
  9. Return soup to pot over medium-low heat. Pour in half-and-half and stir well. Add salt and pepper to taste. When heated through, serve immediately.
  10. Adding milk to the stock pot.
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