It’s finally fall here in East Tennessee. Yes, it was officially fall a couple of weeks ago, but until this week, we’ve had summer temps. Which means it’s a perfect time for some root vegetable soup. Although, I’ve been known to make soup in the summer.
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I hate these drastic changes in temperature. It’s like… it’s spring! NOPE, just teasing; it’s winter. Then, just kidding, it’s spring again.
Like last week it was freezing (32 degrees) several mornings and only in the fifties for a high most days.
Today… a high of 75 degrees.
Mother Nature’s best April Fool’s prank, for sure.
But at least it gave me an excuse to make some homemade root vegetable soup last week. I love root vegetable soup because it’s such a hearty soup.
Root vegetable soup gets its name from just what it sounds like… root vegetables. And root vegetables are vegetables that grow underground or on the earth, like potatoes, rutabagas, and carrots.
Root Vegetable Soup
Ingredients
- 2 quarts of water
- 8 tsp Better Than Bouillon Seasoned Vegetable Base (or 8 cups of vegetable or chicken broth)
- 3 cups rutabaga, cut into 1-inch cubes
- 2 cups russet potatoes, cut into 1-inch cubes
- 8 ounces yellow cipollini onions (or any tiny yellow onion)
- 12 small carrots with greens still attached.
- 1 cup heavy whipping cream
- Salt and pepper to taste
Directions
- In a large pot, bring the water to a boil.
- Add Better Than Bouillon and whisk until dissolved.
- Lower heat, add rutabaga and potatoes and cover.
- Simmer for 30 minutes or until the rutabaga is soft.
- Mash roughly with a potato masher half of the potatoes and rutabaga, leaving larger pieces.
- Preheat oven to 450 degrees F.
- Halve onions, thinly slice the white section of leek, and peel carrots leaving some greens attached (about an inch).
- Place on a baking sheet and coat with olive oil.
- Roast for 15 minutes; remove leeks, add them to soup, and continue roasting onions and carrots for 20 additional minutes.
- Add cream and salt, and pepper to taste. Mix until combined.
- Remove from heat and add the carrots and onions.
If you’re like me, you’ll eat soup any time of the year, but when the temperature drops below 50, it is officially soup weather for me.
I think you’ll enjoy this easy, delicious root vegetable soup recipe. It’s creamy, rich, and hits the spot on a cool day, no matter what time of the year.
Try these angel biscuits to go with this soup. And for an easy dessert, this chocolate lasagna.
