Tomato-Parsnip Soup

The parsnips actually steal the show, mellowing the acidity of the tomatoes with their mild, earthy flavor. This vegetarian soup is both hearty and comforting.

Updated at: Thu, 17 Aug 2023 12:08:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories202.6 kcal (10%)

Total Fat11.6 g (17%)

Carbs22.2 g (9%)

Sugars10 g (11%)

Protein3.8 g (8%)

Sodium573.4 mg (29%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 TbspEVOO

4 clovesgarlic

6 cupswhole peeled tomatoes

canned or fresh

2 cupstomato juice

4 cupsvegetable stock

or water

2 cupslight cream

Instructions

Step 1

Heat a heavy, lined stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and parsnips. Sauté for 10 minutes. Add the tomatoes, tomato juice, and vegetable stock. Bring to a boil. Reduce the heat to a simmer and cook until the parsnips are soft and tender, 35 to 40 minutes. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return the soup to the pot and add the cream, dill, salt, and pepper.

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