Rutabaga and Root Vegetable Soup

Name: Rutabaga and Root Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 1/2 lb rutabaga, peeled and cubed; 3 medium carrots, peeled and chopped; 1 large russet potato, peeled and cubed; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 tbsp unsalted butter; 6 cups vegetable or chicken broth; 1 leaf bay leaf; 2 tsp fresh thyme leaves; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup heavy cream (optional)

A bowl of pale golden pureed rutabaga soup topped with cracked black pepper and a swirl of cream, with a spoon resting beside it.

Rutabaga has a dense, slightly sweet, faintly peppery flesh that turns silky once fully softened and blended, and simmering it alongside carrots, potato, and onion rounds out its edge while the potato's starch gives the puree body without any flour or cream needed.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 6

Ingredients

Servings6

1 1/2 lb rutabaga, peeled and cubed
3 medium carrots, peeled and chopped
1 large russet potato, peeled and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tbsp unsalted butter
6 cups vegetable or chicken broth
1 leaf bay leaf
2 tsp fresh thyme leaves
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream (optional)

Nutrition per serving

Calories: 221
Protein: 4g
Carbs: 25g
Fat: 12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Peel and cut the rutabaga into 1-inch cubes (uniform size matters here, since rutabaga is dense and cooks slower than the other vegetables). Peel and chop the carrots, potato, and onion, and mince the garlic.
2Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.
3Add the garlic and cook for 30 seconds, just until fragrant.
4Add the rutabaga, carrots, potato, broth, bay leaf, thyme, salt, and pepper. Increase the heat and bring to a boil.
5Reduce the heat to low, cover, and simmer for 30-35 minutes, until the rutabaga is fully tender when pierced with a fork. Rutabaga takes noticeably longer to soften than potato or carrot, so check it, not the other vegetables, before moving on.
6Remove the bay leaf. Puree the soup until smooth using an immersion blender directly in the pot, or in batches in a stand blender, venting the lid to let steam escape so hot liquid doesn't blow the top off.
7Stir in the cream, if using, and warm through over low heat for 1-2 minutes. Taste and adjust salt and pepper.
8Ladle into bowls and serve with a crack of black pepper, a swirl of cream, or croutons on top.

Tips & variations

Roast the rutabaga and carrots at 425°F for 25 minutes before adding them to the pot for a deeper, caramelized flavor instead of a purely simmered one.
A small peeled parsnip added with the other vegetables adds extra sweetness that balances rutabaga's slightly peppery, mustard-like edge.
Leave out the cream entirely for a dairy-free version; the potato already gives the soup enough body to feel rich.
Swap in turnip for up to half the rutabaga for a milder, slightly sweeter soup.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, since pureed soups can scorch on the bottom if left unstirred. Freezes well for up to 3 months if made without the cream; stir in cream after thawing and reheating instead.

Tips from the Tulo kitchen

If the soup seems too thick after blending, thin it with a splash of extra broth or hot water a little at a time until it reaches the consistency you want.
Rutabaga is often coated in a thin layer of wax at the grocery store to help it keep longer; a sharp vegetable peeler removes both the wax and the tough outer skin in one pass.

FAQ

Do I need to peel rutabaga before cooking it?

Yes. The skin is thick, often wax-coated, and stays tough even after long simmering, so peel it with a sharp knife or sturdy vegetable peeler before cubing.

Why does my rutabaga soup taste slightly bitter?

Rutabaga has a mild sulfurous edge similar to turnip that mellows significantly with a full 30-plus minute simmer; if the soup still tastes sharp, it likely needs more cooking time rather than more seasoning.

Can I make this soup vegan?

Yes. Use vegetable broth, swap the butter for olive oil, and skip the cream, or replace it with a splash of unsweetened coconut milk for richness.

Can I use turnip instead of rutabaga?

Turnip works as a substitute but cooks faster and has a sharper, more peppery flavor, so start checking for tenderness around the 20-minute mark instead of 30.