Roasted Rutabaga Soup
Roasted rutabaga soup is smooth, savory, and simple to prepare. It simmers with carrots, thyme, and broth, then blends up creamy for an easy dinner.
You may also like my tomato basil soup and potato leek soup recipes!
If rutabaga (also called swede) isn’t in your regular rotation, this is the recipe that will give you an excuse to add it. It’s a mild, slightly sweet root vegetable that turns silky smooth once it’s roasted and blended.
I like this rutabaga soup because it feels like something you’d get at a little café, but it’s still weeknight-friendly. Roast the veggies, simmer everything in a large pot, then blend it up for an easy dinner that’s perfect for coldest winter days.
What is rutabaga, and is it the same as a turnip?
Rutabaga is the bigger, yellower cousin in the turnip family. It’s usually sweeter and less peppery than a turnip, and it holds up great in soups and stews. If you’ve ever made carrot soup or sweet potato soup, this is in the same arena, just with a deeper, more earthy flavor.
How to make roasted rutabaga soup
Heat the oven to 425°F. Toss the cubed rutabaga and carrots with olive oil, salt, and black pepper. Roast until lightly browned and fork-tender, stirring once about halfway through.
Set a dutch oven or large pot on medium heat. Add a little butter or olive oil, then sauté the onion until softened. Add minced garlic cloves and stir for about 30 seconds.
Add the roasted rutabaga and carrots to the pot. Pour in the chicken broth (vegetable broth works too).
Add thyme and a bay leaf. Bring it up to a gentle boil over medium-high heat, then reduce to a simmer. Add a lid, and let it simmer for about 10 minutes.
Pull out the bay leaf. Blend until smooth with an immersion blender.
Taste, and add salt and pepper. Stir in heavy cream if you want it richer. For a dairy-free option that still has a creamy texture, use coconut milk.
Top with a drizzle of coconut milk, olive oil, or some croutons and serve!
Different Options for Blending the Soup
Hand Blender/Immersion Blender: This is an easy way to quickly blend the soup without ever having to take it out of the pan. However, there are a couple of drawbacks. You may miss some pieces of roasted vegetables resulting in large chunks being left in the soup. It also doesn’t emulsify the soup quite as well as other options.
Countertop Blender: I love this method for puréeing soups. You just need to make sure your blender is heat safe and you may need to work in batches. Also be careful not to incorporate too much air into the soup.
Food Processor: This might be my favorite option. Again, you’ll want to be sure you can pour hot soup into the food processor or wait for the soup to cool. And, you may need to work in batches.
Storage and freezing
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a saucepan over medium heat, stirring often. Add a splash of broth if it thickens up.
Ingredients
- 1 medium rutabaga, swede, peeled and cubed (about 1 ½ pounds)
- 3 to 4 medium carrots, peeled and cubed
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth, or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ to ½ cup heavy cream, room temperature (optional)
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Instructions
- Preheat the oven to 425°F. Toss rutabaga and carrots with 2 tablespoons of olive oil, salt, and pepper. Roast for 25–30 minutes, stirring once halfway through, until browned and fork-tender.1 medium rutabaga3 to 4 medium carrots½ teaspoon salt¼ teaspoon black pepper
- In a large pot over medium heat, cook the onion for 3-5 minutes until softened. Add the garlic and cook for 30 seconds.1 small onion2 garlic cloves
- Add the roasted rutabaga and carrots, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes.4 cups low-sodium chicken broth1 teaspoon dried thyme1 bay leaf
- Remove the bay leaf. Blend until smooth using a hand blender. If it’s too thick, add a splash of broth or water.
- Taste and add more salt and pepper as needed. Stir in the cream if using, and serve.¼ to ½ cup heavy cream
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
