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Creamy Rutabaga Soup

I attended a dinner party where this smooth, nutty soup was served as an appetizer in demitasse cups. No one guessed that rutabagas were the main ingredient.—Cappy Hall Rearick, St. Simons Island, Georgia
  • Total Time
    Prep: 55 min. Cook: 10 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon butter
  • 4 cups cubed peeled rutabagas (about 2 medium)
  • 1-1/2 cups uncooked long grain rice
  • 1-1/2 cups water
  • 5-1/2 cups chicken broth, divided
  • 1-1/4 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sour cream and minced fresh chives


  • In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender.
  • In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.
Nutrition Facts
1 cup: 169 calories, 3g fat (1g saturated fat), 9mg cholesterol, 696mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Crazyforsoup
    Aug 27, 2015

    Bland and pasty. Had to add liquid to keep from burning to bottom of pot.

  • torgers1234
    Dec 23, 2012

    I made this for Thanksgiving thinking there would be plenty left over! Boy was I wrong! This was gobbled up in no time! Fantastic flavor and I don't like rutabagas!!!

  • MildredPierce
    Feb 21, 2012

    This soup is amazing! Easily in my top 5 soups ever-the family loved it. I added 1/4 cup more water as the rutabaga and rice were cooking because I was afraid there wasn't enough liquid. I also used 1 can of 2% cream instead of the whole milk.