Rutabaga carrot soup is a sweet, earthy-flavored soup made with roasted rutabaga, carrots, garlic, and onion simmered in vegetable broth and heavy cream then blended into a delightful puree.
Rutabaga Carrot Soup Overview
I love this recipe because the sweet, rich, and earthy flavors come from natural and whole foods, with no fillers or sugar added. It is a simple yet satisfying recipe.
First, the rutabaga is roasted in the oven. Next, onions and carrots are sauteed in a pot. The roasted rutabaga, vegetable broth, heavy cream, salt and pepper are all simmered together until the carrots are tender. Everything is added to a blender to create a smooth creamy consistency.
Puréed vegetable soups are one of my favorite recipes for batch prep because they’re an easy, inexpensive, and healthy meal throughout the week.
Recipe Ingredients
- 1 large rutabaga, peeled and chopped – about 4 cups
- ½ onion – chopped
- 3 garlic cloves – minced
- 3 carrots – peeled and chopped
- 32 oz vegetable broth – or chicken broth
- ½ cup heavy cream – or coconut milk
- Salt and pepper – to taste
How To Make Rutabaga Carrot Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP 2: Peel and chop 1 large rutabaga into small chunks, roughly 4 cups. Add to a large bowl and drizzle with cooking oil. Season with salt and pepper and toss until it’s evenly coated.
STEP 3: Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes. You’ll know when rutabaga is done when golden on the edges and soft when poked with a fork.
STEP 4: In a large pot over medium-high heat, saute 3 minced garlic cloves and ½ chopped onion with cooking oil until the onions turn translucent, 1-2 minutes.
STEP 5: Add 3 peeled and chopped carrots, and sautée for an additional 2-3 minutes.
STEP 6: Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
STEP 7: Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
STEP 8: In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed.
STEP 9: Add to serving bowls, season with more salt and pepper, and serve.
Recipe Tips
- A high-powered blender works best for pureeing this soup. Be sure to leave an opening in the lid (there is usually a centerpiece that can be removed) to allow hot air to escape. Always blend in smaller batches and never fill the blender more than halfway. You can use an immersion blender or a food processor if you don’t have a blender.
- I love adding crunchy toppings like crispy bacon, roasted chickpeas, pumpkin seeds, or sunflower seeds, crushed Ritz crackers, tortilla chips, fresh thyme, parsley, or a sprinkle of red pepper flakes.
- You can skip roasting the rutabaga however, roasting brings out the best flavors. It also helps to soften them quicker, cutting down on soup simmering time.
How to store leftovers
- Refrigerate – Store in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating as the liquid separates a bit.
- To Reheat – Reheat on the stove covered with a pot, or in the microwave covered with a paper towel and stirred halfway through to prevent it from splattering.
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Rutabaga Carrot Soup
Ingredients
- 1 large rutabaga, peeled and chopped - about 4 cups
- ½ onion - chopped
- 3 garlic cloves - minced
- 3 carrots - peeled and chopped
- 32 oz vegetable broth - or chicken broth
- ½ cup heavy cream - or coconut milk
- salt and pepper - to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel and chop 1 large rutabaga into small chunks, roughly 4 cups. Add to a large bowl and drizzle with cooking oil. Season with salt and pepper and toss until it's evenly coated.
- Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes.
- You'll know when rutabaga is done when golden on the edges and soft when poked with a fork.
- In a large pot over medium-high heat, saute 3 minced garlic cloves and ½ chopped onion with cooking oil until the onions turn translucent, 1-2 minutes.
- Add 3 peeled and chopped carrots, and saute for an additional 2-3 minutes.
- Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
- Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
- In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed. If you don't have a blender, use a food processor or immersion blender.
- Add to serving bowls, season with more salt and pepper, and serve.
Recipe Notes:
- Refrigerate – Store in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating as the liquid separates a bit.
- To Reheat – Reheat on the stove covered with a pot, or in the microwave covered with a paper towel and stirred halfway through to prevent it from splattering.
Nutrition
The nutritional information provided is an estimate and is per serving.