Skip to Content
Menu

Root Veggie Bisque

  • Save
  • Jump to Recipe
Brooke Lark
Updated Feb 23, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Root Veggie Bisque

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section