Root Vegetable and Apple Soup with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting blend of roasted carrots, parsnips, and apples simmered in a fragrant herb broth with a touch of cream. This french-inspired soups (vegetarian) ready in about 55 minutes pairs carrots, parsnips, honeycrisp apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (12 ratings) Prep: 20 min Cook: 35 min Serves 4 French cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and chop 2 medium carrots and 2 medium parsnips into 1-inch pieces. Toss with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender and caramelized.
  2. Step 2: Core and chop 1 honeycrisp apple into 1/2-inch cubes. Sauté in a saucepan over medium heat with a pinch of salt for 5 minutes until softened.
  3. Step 3: Add 4 cups vegetable broth and 2 tsp fresh thyme to the saucepan. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Stir roasted vegetables and apple into the broth mixture. Simmer for 5 more minutes until flavors meld.
  5. Step 5: Remove from heat and blend with an immersion blender until smooth (or transfer to a regular blender in batches).
  6. Step 6: Return to low heat and stir in 1/4 cup heavy cream. Heat gently for 2 minutes until warmed through, but do not boil.

Frequently asked questions

How long does Root Vegetable and Apple Soup with Thyme take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Root Vegetable and Apple Soup with Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Root Vegetable and Apple Soup with Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Root Vegetable and Apple Soup with Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Root Vegetable and Apple Soup with Thyme vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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