Best 4 Creamy Turnip Soup Recipes

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In the realm of creamy and comforting soups, turnip soup stands out with its unique blend of sweet and earthy flavors. This versatile dish can be enjoyed as a light lunch or hearty dinner, and it's a great way to use up leftover turnips. With just a few simple ingredients and easy-to-follow steps, you can create a delicious and nutritious soup that the whole family will love. This article offers a collection of creamy turnip soup recipes, each with its own unique twist. From classic preparations to more innovative variations, you'll find a recipe that suits your taste and dietary preferences. Whether you prefer a smooth and velvety texture or a chunky rustic soup, there's a recipe here to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY TURNIP SOUP



Creamy Turnip Soup image

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY TURNIP WITH PAPRIKA SOUP



Creamy Turnip With Paprika Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons paprika
1 teaspoon dried thyme leaves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: shallot crisps*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 10.8 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 87.6 mg, Sugar 4.4 g

CREAMY TURNIP SOUP WITH CARROT JULIENNE



Creamy Turnip Soup with Carrot Julienne image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Vegetable     Vegetarian     Lunch     Carrot     Turnip     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill

Steps:

  • Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
  • Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
  • Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.

CREAMY TURNIP AND SWEET POTATO SOUP



Creamy Turnip and Sweet Potato Soup image

Simmer sweet potato and turnip with onion and garlic and puree for a perfectly balanced soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons butter
1 cup chopped yellow onion
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh rosemary
1 sprig fresh thyme
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken stock
1 1/2 cups diced peeled sweet potato
1 1/2 cups diced peeled turnip
1/4 to 1/2 cup heavy cream, as desired
Grated Parmesan, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
  • Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
  • Serve hot sprinkled with grated Parmesan.

Tips:

  • Choose the right turnips: Look for small, tender turnips with smooth skin and no blemishes.
  • Trim the turnips properly: Cut off the tops and bottoms of the turnips, then peel them with a vegetable peeler.
  • Cut the turnips evenly: This will help them cook evenly in the soup.
  • Don't overcrowd the pot: If you're using a small pot, cook the turnips in batches.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Serve with a garnish: A dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil are all great options.

Conclusion:

Creamy turnip soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover turnips. With its creamy texture and slightly sweet flavor, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying soup, give creamy turnip soup a try. You won't be disappointed!

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