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Home » Dinners

Rutabaga Soup with Smoked Cheddar and Rosemary

Published: Nov 5, 2020 · Modified: Feb 19, 2025 by Paula · This post may contain affiliate links · 2 Comments

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Rutabaga Soup is so delightfully comforting. And this Rutabaga Soup with Smoked Cheddar and Rosemary is the perfect way to introduce a little rutabaga into your life. (You want rutabaga in your life, don't you?)

Sweet rutabaga with smoky cheese and comforting rosemary come together to make a super flavourful, creamy rutabaga soup that is sure to make you feel instantly cozy!

What you’ll need to make this rutabaga soup

  • Rutabaga: That big ol’ turnip looking thing you’ve been passing by at the grocery store for years.
  • Onion: Because it’s soup after all.
  • Apple: I love using apples in soup. I use Granny Smith apples because they’re nice and tart. 
  • Rosemary: Fresh or dried, it’s up to you.
  • Bay leaves: Again, soup.
  • Beer: Optional, but it adds a nice malty flavour and helps make the cheese melt a bit better!
  • Stock: I usually use chicken stock, but vegetable stock does the trick too.
  • Smoked cheddar: I love the flavour of smoked cheddar in this rutabaga soup, but you can swap it out for any good melting cheese of your choice. 
  • Butter or olive oil: To get things started.
  • Salt: Because the best soup is a well-seasoned soup. 

How to make this Rutabaga Soup with Smoked Cheddar and Rosemary

Follow these easy steps to make the creamiest most flavourful rutabaga soupMelt the butter in a medium-sized pot over medium-high heat

Step 1: Chop the onion roughly and add it to the pot with the butter, along with the salt

Step 2: Peel and chop the rutabaga and apple and add to the pot

Step 3: Allow the vegetables to sauté for 3-5 minutes, then add the beer (if using), along with the stock, rosemary, and bay leaf.

Step 4: Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes or until the rutabaga and apple are fork-tender

Step 5: While the soup is simmering, grate the cheese and set aside.

Step 6: Remove the pot from the heat, remove the bay leaf, and blend the soup until smooth using the blending implement of your choice. For the smoothest soup, use a high-powered blender like a Vitamix.

Step 7: Add the cheese to the soup a small handful at a time, and whisk or blend in between additions.

Step 8: If the soup is too thick, add stock or water until you reach the desired consistency.

Step 9: Taste for seasoning and add more salt if necessary, and black pepper if you like.

Success Tips

  • These tips for success will help you make the silkiest creamiest rutabaga soup
  • When choosing your cheese, make sure it’s not too aged. A medium or young cheese with lots of moisture will melt into the soup much better.
  • Also related to cheese melt-ability, it will melt much better if the soup isn’t boiling hot. I like to blend the soup off the heat, so it has a chance to cool slightly before adding the cheese. It also helps to add the cheese in small amounts instead of all at once.
  • If you choose to forego the beer, that’s ok. But alcohol does help the cheese melt smoothly.
  • When choosing rutabaga, look for a nice firm one with fairly smooth skin. It should be heavy for its size because that indicates that it is a fresher rutabaga.
rutabaga soup with bacon and pumpkin seeds

What goes well with this rutabaga soup?

Ohh I love this question. My absolute favourite thing about eating soup—especially blended soups—is loading them up with toppings. Bacon, nuts, seeds, cracker bits, more cheese, fresh herbs, you name it. 

Once you’re done topping this soup, why not serve it with some easy 2 Ingredient Flatbread? Or dip some Green Pea Fritters into it?

Tips for storing, freezing, and reheating

This rutabaga soup is a perfect candidate for freezing and reheating. Because it’s blended, the texture is virtually unaffected by freezing. 

  • If storing leftovers, transfer the hot soup to a shallow container. The shallower the container the quicker it will cool. Do not let it sit out on the counter for a long time. Once it’s completely cool, cover the container with a lid and store in the refrigerator for 3 to 5 days or freeze for up to 1 month.
  • If you want to ensure you get the smoothest results possible, it’s a good idea to leave the cheese out, and freeze it that way. Then, when you’re ready to eat it, simply defrost it in the fridge and heat it in a pot on the stove. Add the cheese at that point and it will be lovely. 
  • I have also frozen it cheese and all, and it’s just fine that way too.
  • You might have to add a splash more water if the soup has become too thick.
  • Do not reheat soup (or anything else really) more than once. For safety.

Hungry for more? Try these hearty soups next

  • Creamy Coconut Corn Chowder
  • Easy Celery Root Soup
  • Gingery Carrot Lentil Soup
  • Deluxe Beet Soup
Rutabaga soup with crispy bacon, sour cream, and pumpkin seeds in a bowl.

Rutabaga Soup with Smoked Cheddar and Rosemary

This silky smoky rutabaga soup will make a rutabaga lover out of anyone. It's the perfect thing to cozy up with in the fall and winter.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soups & Stews
Servings 6
Calories 175 kcal

Ingredients
  

  • 1 large onion
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 medium rutabaga
  • 1 apple granny smith
  • 1 litre stock vegetable or chicken
  • 125 millilitres dark beer optional
  • 1 bay leaf
  • 1 teaspoon rosemary chopped, fresh or dried
  • 150 grams smoked cheddar cheese

Instructions
 

  • Melt the butter in a medium-sized pot over medium-high heat
  • Chop the onion roughly and add it to the pot with the butter, along with the salt
  • Peel and chop the rutabaga and apple and add to the pot
  • Allow the vegetables to sauté for 3-5 minutes, then add the beer (if using), along with the stock, rosemary, and bay leaf.
  • Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes or until the rutabaga and apple are fork-tender
  • While the soup is simmering, grate the cheese and set aside.
  • Remove the pot from the heat, remove the bay leaf, and blend the soup until smooth using the blending implement of your choice. For a smoother soup, use a high-powered blender like a Vitamix.
  • Add the cheese to the soup a small handful at a time, and whisk or blend in between additions.
  • If the soup is too thick, add stock or water until you reach the desired consistency.
  • Taste for seasoning and add more salt if necessary, and black pepper if you like.

Notes

The addition of beer in this recipe is totally optional, however, alcohol does help to ensure that the cheese melts smoothly into the soup instead of becoming clumpy or grainy.
Another way to ensure that the cheese melts smoothly is to choose a cheese that has a high moisture content—which means one that isn't too mature. Medium-smoked cheddar is perfect.

Nutrition

Calories: 175kcalCarbohydrates: 13gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 30mgSodium: 581mgPotassium: 281mgFiber: 3gSugar: 7gVitamin A: 329IUVitamin C: 19mgCalcium: 212mgIron: 0.4mg
Tried this recipe?Let us know how it was!

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Comments

  1. Jason says

    February 08, 2025 at 2:01 am

    5 stars
    Really good! I ended up using about twice as much rutabaga as onion and apple, and I used duck fat instead of butter. A delight in the winter. Also, I wasn't sure if I should remove the bay leaf or rosemary before blending, but I just left them in and it turned out great.

    Reply
    • Paula says

      February 18, 2025 at 6:55 pm

      Duck fat! Way to take it to the next level!!

      Reply
5 from 2 votes (1 rating without comment)

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Welcome!

Hey! I'm Paula. I'm a former pro cook that makes recipes and videos for deliciously non-fussy dinners (and sometimes breakfast, lunch, dessert, and snacks!)

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Rutabaga soup with crispy bacon, sour cream, and pumpkin seeds in a bowl.

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