Go Back
+ servings

Rutabaga Soup with Smoked Cheddar and Rosemary

Paula Hingley
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 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups & Stews
Servings 6


  • 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 fresh or dried
  • 150 grams smoked cheddar cheese


  • 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 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.


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.
Tried this recipe?Let us know how it was!