Best Creamy Rutabaga Soup Recipes

CREAMY ROASTED RUTABAGA SOUP

Steps:

• Preheat the oven to 400°F (200°C).
• Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.
• Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.
• Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.
• Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.

CREAMY RUTABAGA AND PARSNIP SOUP

Steps:

• In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.
• Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium-high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.

CREAM OF RUTABAGA SOUP

Steps:

• Cook bacon until crisp in a large pot.
• Remove bacon from pot, crumble and set aside.
• Saute onions, celery and garlic in bacon grease for 5 minutes.
• Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
• Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
• Stir in milk.
• Heat gently to serving temperature, do not boil.
• Garnish with bacon and enjoy.

CREAMY RUTABAGA SOUP

Steps:

• When peeling the rutabaga, take a thick layer from the vegetable. You can double peel it, first removing the outer layer and then peeling again to reach the creamy yellow interior.
• In a large, heavy-bottomed pot, cook the bacon over low heat to render the fat. Watch the bacon to make sure it doesn't become too crisp. This will take 15 to 20 minutes, but check often and lower the heat if the edges of the bacon begin to burn. While the bacon fat is coming off of the meat, prep the rest of your vegetables (chop the potato into larger pieces than the rutabaga; they cook a lot faster.)
• Add the onion, carrot, celery, bay leaf and thyme to the bacon meat and bacon fat. Cover and sweat these vegetables about half hour. Stir often, and keep the heat low.
• Add the potatoes, the rutabaga, and enough water or stock to cover all the vegetables. Raise the heat to medium. Cook the soup for about 1 hour 15 minutes to 1 hour 30 minutes. The rutabaga pieces must be very soft when done: you should be able to smash them between your fingers.
• Let the soup cool to just warm, and purée using an immersion blender, Vitamix (don't froth too much air into it), or food mill.
• Pass the puréed soup through a mesh screen or fine strainer and press using a ladle or large spoon. Discard the gummy starches and proteins that collect. Return the soup to the pan and reheat it, seasoning well with salt and pepper.

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Steps:

• Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
• Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.