Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds
This Creamy Rutabaga and Tomato Soup is rich and flavorful, topped with a drizzle of vibrant chive oil and crunchy smoked almonds, making every spoonful irresistible!
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cooking spoon
- 1 Measuring cups and spoons
- 1 Knife
- 1 Cutting board
Ingredients
- 1 medium rutabaga - peeled and diced
- 2 cups diced tomatoes - fresh or canned
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil - for cooking
- 1/4 cup fresh chives - chopped, for chive oil
- 1/4 cup olive oil - for chive oil
- 1/2 cup smoked almonds - chopped, for garnish
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the diced rutabaga and tomatoes to the pot, stir, and cook for about 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the rutabaga is tender.
- While the soup is cooking, prepare the chive oil: blend 1/4 cup olive oil with the fresh chives until smooth. Set aside.
- Once the rutabaga is tender, remove the pot from heat. Use a blender or immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Serve the soup warm, drizzled with chive oil and topped with chopped smoked almonds.
Notes
For a spicier kick, add a pinch of cayenne pepper when blending.
Feel free to substitute the smoked almonds with walnuts for a different texture.
This soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently before serving.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 17gProtein: 6gFat: 28gSaturated Fat: 8gCholesterol: 30mgSodium: 640mgFiber: 4gSugar: 5g
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