Root Soup W Blue Cheese
Warm up with a bowl of Root Soup with Blue Cheese, a comforting and flavorful dish that celebrates the earthy sweetness of root vegetables and the bold tang of creamy blue cheese. This hearty soup brings together carrots, parsnips, and rutabaga, all simmered to tender perfection in a fragrant broth infused with garlic and thyme. A finishing touch of heavy cream gives the soup its velvety texture, while crumbled blue cheese melts into every bite, adding a luxurious depth of flavor. Perfect for cozy dinners or as an elegant starter, this recipe is easy to make and takes just an hour from start to finish. Garnish with fresh parsley for a pop of color, and don’t forget the crusty bread for dipping! Bursting with seasonal goodness, this root vegetable soup is a delicious way to enjoy comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 1 small rutabaga
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup heavy cream
- 4 ounces blue cheese
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Peel and roughly chop the carrots, parsnips, and rutabaga into evenly sized pieces.
Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the chopped carrots, parsnips, and rutabaga to the pot. Stir to coat the vegetables in the olive oil.
Sprinkle the dried thyme over the vegetables and cook for an additional 2 minutes to release the flavor.
Pour the vegetable stock into the pot, ensuring all the vegetables are submerged. Increase the heat to high and bring to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes, or until all the root vegetables are tender.
Remove the pot from the heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the heavy cream and season the soup with salt and black pepper to taste. Reheat gently over low heat if necessary.
Ladle the soup into bowls and crumble blue cheese on top of each serving. Let the cheese melt slightly into the warm soup.
Garnish with chopped fresh parsley and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 6853 mg | 298% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 53.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1109 mg | 85% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4754 mg | 101% | |
*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.
