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Creamy Roasted Rutabaga Soup

This creamy soup made from roasted rutabagas is the perfect healthy addition to your repertoire of delicious soup recipes! It's rich, creamy and comforting - what more could you possibly need from a soup?
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: healthy creamy soup, roasted rutabaga
Servings: 6 people
Calories: 383kcal
Author: Jovita | Yummy Addiction


  • 2 medium rutabagas , peeled and chopped into large chunks
  • 6 tbsp olive oil , divided
  • salt and black pepper , to taste
  • 2 tbsp butter
  • 2 onions , finely chopped
  • 2 stalks celery , finely chopped
  • 2 large carrots , peeled and finely chopped
  • 1/4 tsp ground nutmeg
  • 6 cups hot vegetable stock
  • 1 cup heavy cream
  • finely chopped parsley for garnish , (optional)


  • Preheat the oven to 400°F (200°C).
  • Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.
  • Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.
  • Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.
  • Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.


The recipe is adapted from “Scandilicious: Secrets of Scandinavian Cooking” by Signe Johansen.


Serving: 1g | Calories: 383kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 32.5g | Cholesterol: 55mg | Sodium: 612.3mg | Sugar: 12.6g