Cream of Roasted Swede (Rutabaga) Soup

Creamy Roasted Swede (Rutabaga) Soup

It might be Spring, but some days are cold and windy, and we want the oven on to warm our living area, and we still long for soup with crusty bread.

Today it is Swede Soup – the swede is roasted and pureed with other vegetables to make a creamy beautiful soup. Swede is not a vegetable we use very often but we are working on changing that. It is an interesting vegetable with an undeservedly poor reputation. I would say that it is a shy vegetable, a little rough and ugly when uncooked, but when heat hits those babies, it brings out a sweet, nutty taste. Delicious!

In parts of the world, Swede is called Rutabaga, and in other parts it is called Neeps.

Similar recipes include Cream of Mushroom Soup, Pumpkin Soup, Roast Parsnip Soup, and Roasted Carrot and Apple Soup.

Browse all of our Swede recipes, and all of our Soups. Or explore our Early Spring recipes.

Creamy Roasted Swede (Rutabaga) Soup

Cream of Roasted Swede Soup

1 swede (rutabaga), peeled and cubed
3 Tblspn olive oil
1 onion, peeled and cut into wedges
2 carrots, peeled and cubed
2 stalks celery, finely sliced
2 cloves garlic, peeled
3 stalks of thyme
1 l vegetable stock
140 ml single cream
fresh lemon juice
thyme leaves to garnish
sea salt and freshly ground black pepper

Heat the oven to 200C. Place the prepared swede, carrot, garlic, onion wedges and thyme in a small roasting tray and drizzle with 3 Tblspn olive oil and a little salt. Mix well. Place in the oven for 25 – 30 mins until golden brown and tender, stirring once or twice during that time.

Fry off the celery in a little olive oil for 4 – 5 minutes until softened. Add the roasted vegetables and the stock.

Bring to a simmer and cook for 15 – 20 mins, stirring occasionally. Then puree the soup in a food processor, blender or with an immersion blender until completely smooth. Transfer the soup back into a clean saucepan and stir in most of the cream (reserve some for serving).

Taste and adjust seasonings. Add a squeeze of lemon if it needs it.

Serve, garnishing with a swirl of cream, fresh thyme leaves and black pepper.

recipe notes and alternatives
Add parsnip, turnip, even chopped broccoli, to the vegetables being roasted.

Drizzle with some extra virgin olive oil instead of the cream.

Use butter mixed with olive oil for roasting the vegetables, for an even more creamy soup.




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