There's something undeniably comforting about a warm bowl of soup on a crisp autumn evening—and this Apple Cider and Roasted Parsnip Soup with Sage Croutons captures all the best flavors of the season. This cozy autumn soup is creamy without being heavy, with a subtle sweetness from roasted parsnips and apples, a tangy twist from apple cider, and a savory crunch from homemade sage croutons. It’s the kind of dish that makes you want to pull on a sweater, light a candle, and slow down for a quiet fall dinner. Whether you're looking for healthy fall soup recipes or just some easy fall soup recipes to warm you up, this one deserves a spot on your table.
Apple Cider and Roasted Parsnip Soup with Sage Croutons
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Soup
Cuisine American
Large baking sheet For roasting parsnips, apples, and onions. If you don’t have one, use two smaller trays.
Blender or immersion blender A high-speed blender like a Vitamix works great, but an immersion blender is a good alternative and saves dishes.
Large Pot or Dutch Oven You’ll need something sturdy to simmer the soup.
Chef’s knife and cutting board Essential for prepping all your veggies and apples.
Mixing bowl For tossing croutons with oil and seasoning.
For the Soup
- 1 ½ lbs parsnips peeled and chopped into 1-inch chunks
- 2 medium apples preferably Honeycrisp or Fuji, cored and chopped
- 1 medium yellow onion chopped
- 3 cloves garlic peeled and smashed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper optional, for heat
- 3 cups low-sodium vegetable broth
- 2 cups apple cider not apple juice
- ½ cup canned coconut milk or heavy cream optional for creaminess
For the Sage Croutons
- 3 cups day-old bread cubed (sourdough or rustic white work best)
- 2 tbsp olive oil or melted butter
- 1 tsp dried sage or 6 fresh sage leaves finely chopped
- ½ tsp garlic powder
- Pinch of salt
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Place the chopped parsnips, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and season with salt, pepper, cinnamon, nutmeg, and cayenne if using. Toss to coat evenly.
Roast the Veggies
Roast for 30 minutes, stirring once halfway through, until the parsnips are golden and tender and the apples have started to caramelize. This roasting step deepens the flavor and is what transforms this from a basic fall vegetable soup into a show-stopping autumn harvest soup.
Simmer with Apple Cider
Transfer the roasted mix to a large pot or Dutch oven. Add the vegetable broth and apple cider. Bring to a gentle boil, then reduce to a simmer. Let it simmer uncovered for about 10-15 minutes so the flavors can meld.
Blend to Perfection
Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you're using a countertop blender, blend in batches and be careful of the steam. Return the soup to the pot. Stir in coconut milk or heavy cream if using. Taste and adjust seasoning as needed.
Make the Sage Croutons
While the soup simmers, prepare the croutons. Toss bread cubes in a bowl with olive oil, sage, garlic powder, and salt. Spread onto a baking sheet and bake at 375°F for 10-12 minutes or until golden and crispy. Let cool slightly before serving.
Serve
Ladle hot soup into bowls and top generously with sage croutons. Add a drizzle of cream or swirl of coconut milk if desired. Garnish with cracked black pepper or a few fried sage leaves for a fancy touch.
Pairings
This soup pairs beautifully with a number of fall dinner ideas. Serve it as a starter for a roasted chicken or pork tenderloin meal, or make it the centerpiece with a side of sharp cheddar grilled cheese. For a vegetarian option, try pairing it with a fall kale salad tossed with cranberries, walnuts, and a maple vinaigrette. A crisp white wine like Sauvignon Blanc or a warm apple cider (spiked or not) rounds out the meal perfectly. This dish also works as a great companion to a tortellini soup spread if you're serving multiple soup options for a fall dinner party.
FAQs
1. Can I use a different root vegetable instead of parsnips?
Absolutely! Carrots or sweet potatoes make good substitutes, though you’ll lose that distinctive earthy-sweet parsnip flavor. A mix of both can also be used to create an easy fall soup variation.
2. What kind of apples should I use?
Firm and sweet-tart apples like Honeycrisp, Fuji, or Pink Lady work best. Avoid mealy apples like Red Delicious, as they don’t roast well.
3. Do I need to peel the parsnips?
Yes, for a smoother texture, it’s best to peel them—especially larger parsnips, which may have a woody core. Smaller, young parsnips may not need peeling if you scrub them well.
4. Can I make this ahead of time?
Definitely. This soup keeps well in the fridge for up to 4 days and tastes even better the next day. It also freezes beautifully, making it one of the best fall soups for meal prep.
5. Can I make it vegan?
It already is! Just be sure to use coconut milk or another plant-based milk instead of dairy cream, and olive oil instead of butter for the croutons. It’s one of the best healthy soup recipes for a vegan or dairy-free fall dinner.
