Creamy Rutabaga Soup
My version of rutabaga soup is made with caramelized veggies, Dijon mustard, fresh thyme, and topped with gruyere cheese. It's rich, creamy, comforting, and best of all, the perfect cozy soup for winter.
Servings: 4
Calories: 536kcal
Ingredients
- 3 Tablespoons unsalted butter
- 1 cup onion chopped
- 3 cloves garlic minced
- 2.5 pounds rutabaga peeled and cut into a 1-inch dice
- 4 cups chicken stock or vegetable stock
- 4 sprigs fresh thyme leaves removed
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ⅔ cup heavy cream
- ⅔ cup gruyere cheese grated
Instructions
- Add the butter to a large pot and heat over medium heat. Add the onion and cook over medium heat until onions are soft about 4 to 5 minutes. Add garlic and cook for 30 seconds.
- Add the rutabaga to the pot along with chicken broth, salt, pepper, and thyme, and mustard. Stir to combine. Bring to a boil, reduce to a simmer, and cover with a lid and tilt to the side to let the steam escape. Book until the rutabaga pieces are tender when pierced with a fork, about 25 minutes.
- Remove the pot from heat. Blend in batches and return to the pot. Stir in the cream.
- Serve topped with cheese (or stir the cheese until melted in for a thicker soup).
Notes
This recipe can be made with 2 to 3 pounds of rutabaga, which is roughly 2 large rutabagas.
🌡️Storing Leftovers
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