Cream of Rutabaga Soup
Silky, smooth, and irresistibly comforting, Cream of Rutabaga Soup is a must-try dish for cozy evenings or elegant gatherings. This recipe transforms humble rutabagas into a velvety, flavor-packed soup with help from caramelized onions, garlic, and a touch of ground nutmeg. Simmered in rich vegetable stock and finished with heavy cream, this soup boasts a luxurious texture and subtle earthy sweetness. Ready in under an hour, it’s perfect for a quick weeknight dinner or as a stunning starter for any meal. Garnished with fresh chives or parsley, this soup pairs beautifully with crusty bread for dipping. Indulge in this creamy rutabaga soup for an unexpected twist on classic comfort food, perfect for chilly days or an elegant soup course.
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Recipe Information
Ingredients
- 2 large (about 2 lbs) rutabaga
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable stock
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) chives or parsley
Instructions
Peel the rutabagas with a vegetable peeler, cut them into 1-inch chunks, and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to avoid burning.
Add the rutabaga chunks to the pot and toss to coat in the butter, onions, and garlic mixture.
Pour in the vegetable stock, ensuring that the rutabaga is fully submerged. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, or until the rutabaga is very tender when pierced with a fork.
Remove the pot from heat and let it cool slightly. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, purée in batches using a countertop blender, taking care not to overfill the blender to avoid spills.
Return the blended soup to the pot over low heat. Stir in the heavy cream, ground nutmeg, salt, and black pepper. Taste and adjust the seasoning as needed.
Cook for another 5 minutes, stirring occasionally, to heat through. Do not let it boil after adding the cream.
Ladle the soup into bowls, and garnish with chopped chives or parsley if desired. Serve hot.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 103.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 7680 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
