Creamy Turnip Root Soup

This Creamy Turnip Root Soup is a delightful winter treat.

Creamy Turnip Root Soup
Yield: 10 (1⁄2-cup) servings • Preparation: 40 minutes • Cook: 25 minutes
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  1. 2 tablespoons salted butter
  2. 1 cup chopped sweet onion
  3. 4 cups diced peeled turnip roots
  4. 5 cups Swanson’s* low-sodium chicken broth
  5. 1 teaspoon salt
  6. ½ teaspoon ground sage
  7. Garnish: sour cream, crumbled cooked bacon, fresh sage leaves
  1. In a large saucepan, melt butter over medium-high heat. Add onion, and cook for approximately 7 minutes, reducing heat to low and stirring occasionally until onion is tender, light brown, and caramelized.
  2. Add turnips, broth, salt, and sage. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover, and cook until turnips are very tender, approximately 25 minutes. Remove from heat, and purée with a hand-held immersion blender.
  3. Garnish individual servings with sour cream, crumbled cooked bacon, and sage leaves, if desired.
  1. Make-Ahead Tip: Soup can be made a day ahead and refrigerated in a covered container. Rewarm gently over low heat, adding more broth if needed.
  2. *For this recipe, we recommend Swanson’s broth because it is light in color. Other broths may have a darker color and may cause soup to look yellow.
TeaTime Magazine
 From TeaTime January/February 2014

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