This bacon and parsnip soup is something I make when I want a steady, filling dinner without much effort. The bacon gives the broth a clear savory base, and the parsnips soften into a smooth, comforting texture that feels easy to eat on tired evenings.
It comes together with basic ingredients and cooks in one pot, which makes it a good option for busy weeks or days when you want something warm but uncomplicated.
Here’s how to make it.
Why You’ll Love It
- The bacon adds a comforting, savory depth.
- Straightforward ingredients that simmer in one pot.
- Smooth, creamy texture without a long prep time.
- Freezer friendly and easy to make ahead.
- Reliable for beginners and steady enough for tired evenings.
Ingredients For Bacon and Parsnip Soup
- 3 thin slices streaky bacon, finely chopped so they crisp gently
- 1 medium brown onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or a small pinch of dried thyme
- 4 and a half cups vegetable stock
- Half a cup water for adjusting thickness
- 5 to 6 medium parsnips, peeled and cut into small chunks, about 900 grams
- 3 tablespoons pouring cream or half and half
- Extra thyme for serving
- Toasted sourdough or any crisp bread you like
How to Make This Bacon and Parsnip Soup
Step 1: Cook Your Bacon
Warm a large pot over medium heat. Add the chopped bacon and cook until it starts to release its fat and turn lightly golden.
Stir in the onion, garlic and thyme and cook until the onion softens, usually about 4 to 6 minutes.
Step 2: Pour In Your Stock
Pour in the stock and water. Bring everything to a steady simmer. Add the parsnip pieces and keep the pot partially covered.
Step 3: Simmer Until Parsnips Are Soft
Simmer for around 20 minutes, or until the parsnips are soft enough to mash with a fork.
Turn off the heat and let the soup rest for a few minutes before blending.
Step 4: Blend Your Soup
Blend in batches until smooth, or use an immersion blender right in the pot. Return the soup to a low heat.
Step 5: Stir In Cream
Stir in the cream and warm gently.
Add salt or pepper if needed.
If you prefer a thinner soup, add a small splash of water or stock until it feels right.
Step 6: Serve Warm
Serve warm with extra thyme scattered on top and toasted bread on the side.
Tips, FAQs, Variations For This Bacon and Parsnip Soup
Is this more of a bacon soup or a parsnip soup?
The bacon flavor is noticeable and brings a savory base, while the parsnips add creaminess. It is nicely balanced but leans toward bacon being the star.
Can I make it ahead?
Yes. It reheats smoothly and keeps well in the fridge for about 3 days.
Does it freeze well?
It freezes beautifully. Add the cream after reheating so the texture stays silky.
Recipe Card
Bacon and Parsnip Soup
A warm, comforting soup made with tender parsnips and savory bacon, perfect for easy weeknight dinners or simple lunches. It blends smoothly and works well for make ahead meals.
Ingredients
Instructions
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Warm a large pot over medium heat and cook the chopped bacon until lightly golden.
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Stir in the onion, garlic and thyme and let everything soften for a few minutes.
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Pour in the vegetable stock and water, then add the parsnips and bring the pot to a steady simmer.
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Cook until the parsnips are tender enough to mash easily, usually around 20 minutes.
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Blend the soup until smooth, either with an immersion blender or by blending in batches.
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Return to low heat, stir in the cream and season with salt and pepper.
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Ladle into bowls and top with a little extra thyme.
Note
You can freeze the soup before adding the cream, then stir the cream in after reheating for the best texture.
For a chunkier soup, skip blending and chop the parsnips into smaller pieces.
Add more stock or water if you prefer a thinner consistency.
