Hey There!
This soup is like a big warm hug on a chilly day.
It’s creamy, a little sweet from the apples, and full of cozy thyme flavor.
I first made it when I was trying to use up a rutabaga from the farmer’s market—and I was shocked at how delicious it turned out.
My kids even asked for seconds, and that never happens with soup.
Let’s get into it—it’s simple, nourishing, and just fancy enough to serve at a dinner party, too.
🥕 What You’ll Need
- 1 large rutabaga (about 1.5 lbs), peeled and diced
- 2 medium apples (like Honeycrisp or Fuji), peeled, cored, and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional for extra creaminess)
- Salt and pepper to taste
💛 Why I Love This Recipe:
- It’s cozy and warm without being heavy.
- Great way to use rutabaga (if you’ve never cooked with it—don’t worry, it’s super easy).
- Apples add a sweet little twist that kids love.
- Freezer-friendly!
- Comes together in just over 30 minutes.
🍽 Servings + Tim
Serves: 4 to 6
Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes
👩🍳 Tools You’ll Need:
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups & spoons
🔁 Substitutions & Variations:
- Swap the rutabaga for turnips or parsnips.
- Use chicken broth instead of veggie broth for extra flavor.
- Add a pinch of cinnamon or nutmeg for a fall vibe.
- Leave out the cream to make it dairy-free (still yummy!).
⏱ Make Ahead Tips:
- Chop all the veggies the day before and store in the fridge.
- You can make the soup up to 3 days in advance—it tastes even better the next day.
- Freeze leftovers in a sealed container for up to 3 months.
🥣 Instructions
Step 1: Sauté the onions and garlic
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and cook until soft and fragrant, about 5 minutes.
Step 2: Add rutabaga and apples
Stir in the diced rutabaga and apples. Cook for another 5 minutes to start softening the veggies.
Step 3: Add broth and thyme
Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until rutabaga is fork-tender.
Step 4: Blend until smooth
Turn off the heat. Use an immersion blender to puree the soup until creamy and smooth. (Or carefully blend in batches using a regular blender.)
Step 5: Stir in cream (optional) and season
Stir in the cream if using. Season with salt and pepper to taste.
🧊 Leftovers & Storage:
- Store in the fridge for up to 4 days.
- Freeze in a sealed container for up to 3 months.
- Reheat gently on the stove or in the microwave—add a splash of broth or water to loosen if needed.
🥖 What to Serve With:
- Crusty sourdough bread or garlic toast
- Grilled cheese sandwiches
- A fresh green salad with vinaigrette
- Roasted chickpeas for a crunchy topping
❓ FAQ
Q: Can I make this in a slow cooker?
Yes! Just sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6–8 hours. Blend at the end.
Q: What apples work best?
Go for sweet-tart varieties like Honeycrisp, Fuji, or Gala.
Q: Can I leave out the cream?
Totally! The soup is still creamy thanks to the rutabaga and apple.
💬 Wrap-Up
I hope you give this Rutabaga & Apple Soup a try—it’s simple, cozy, and surprisingly kid-friendly. Let me know how it turns out! I’d love to hear your twist on it or answer any questions you’ve got. Drop a comment below! 🥣🍎
Want help pairing this with a fall dessert?