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Root Veggie Bisque

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.
By Brooke Lark
Updated Feb 23, 2011
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Ingredients

  • 1 rutabaga
  • 1 turnip
  • 1 sweet potato
  • 2 parsnips
  • 1 yellow beet
  • 2 cloves garlic
  • 1 sage leaf
  • 1 sprig thyme
  • 1 1/2 cups vegetable broth
  • 1/2 cup cream
  • Salt and pepper to taste
  • 1/3 cup sour cream
  • 1/4 cup bacon bits

Steps

  • 1
    Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
  • 2
    Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
  • 3
    Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have all of the root veggies called for in this soup, it’s easy to improvise! Just substitute your favorite root vegetable (turnips, rutabaga, sweet potatoes, potatoes, or parsnips) for any on the list.
  • tip 2
    Like your soup thinner? Thicker? This recipe is very forgiving! Feel free to add more or less chicken broth until your favorite consistency is achieved.

Nutrition

Nutrition Facts are not available for this recipe
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