Hey there, soup lovers! Are you ready to try something uniquely comforting? Our Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds is definitely the cozy hug you’ve been craving this season.
This easy and quick recipe combines the earthiness of rutabaga with the bright acidity of tomatoes to create a flavor-packed dish that’s both creamy and satisfying without skimping on the health factor. Plus, it’s vegan, gluten-free, and packed with nutrients!
Customization? Oh, you bet! Swap out the rutabaga for sweet potatoes or carrots if you’re feeling adventurous, or try a different nut for the garnish. And the best part? You can whip this up in under 30 minutes, making it perfect for those busy days or late-night cravings.
If you’ve ever wondered how to make creamy vegetable soup or a deliciously healthy tomato soup, this recipe is a must-try!
Serving and Pairing Suggestions:
This soul-warming soup is a complete meal on its own, but you can take it up a notch by pairing it with some Zucchini Noodles with Pesto for a light touch or Roasted Vegetables for that extra crunch. And for those who enjoy a fresh beverage, why not serve it alongside a refreshing Watermelon Agua Fresca? It’s the perfect way to balance out the creaminess.
Tips and Notes:
- Storage: Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
- Chive Oil: If you’re feeling fancy, try making your own chive oil by blending chives with olive oil for extra flavor!
- Nut Alternatives: If you’re not a fan of almonds, pistachios or walnuts would make a great substitute.
- Spice it Up: For a kick, add a pinch of red pepper flakes or your favorite hot sauce!
Ready to get cooking? Let’s dive into the deliciousness!
Creamy Rutabaga and Tomato Soup with Chive Oil and Smoked Almonds
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.