Cream of Rutabaga Carrot Soup with Maple Syrup

Name: Cream of Rutabaga Carrot Soup with Maple Syrup
Prep time: 30 min
Cook time: 55 min
Ingredients: 3 tbsp. butter; 1 tbsp. canola oil; 2 cups yellow onions, chopped; 4 cups rutabaga, diced (tips & tricks); 4 cups carrots, diced; ground Himalayan pink salt, to taste; 1 tbsp. ginger, minced; 3 large cloves garlic, pressed; 1 tbsp. Italian seasoning; 1/4 tsp. cayenne pepper, or to taste; freshly ground mixed peppercorns, to taste; 4 cups low-sodium chicken broth (substitute vegetable broth); 1 cup 35% heavy cream, plus more for garnish; 3 tbsp. maple syrup; 4 slices cooked bacon, crumbled, for garnish; 2 tbsp. fresh chopped parsley, for garnish

Author: Francine Lizotte

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Posted on Mar 5th, 2026

by Francine Lizotte

Cream of Rutabaga Carrot Soup with Maple Syrup

Although we’re finally here in March, the month can be unpredictable. We can still encounter many cold days, snowstorms, and heavy rain ☔. What we need to get through the last “official” month of bad weather is a nice, hot bowl of soup!

On the website 💻, I’ve posted over three dozen recipes, and they just keep coming. It can be a Creamy Cabbage Soup, Pasta e Fagioli (Pasta Fazool), Moroccan Harira Soup, Bourride Provençale with Aïoli, Kartoffelsuppe (German Potato Soup), and so on…

Before we say goodbye 👋 for a good 8 months of cold temperatures, let’s add another fabulous one to the list… my Cream of Rutabaga Carrot Soup with Maple Syrup! Flavorful, this comforting soup is loaded with deliciousness! It’s exactly what we need until the double digits stick around until November.

After generously seasoning (and I mean it) the onions, rutabaga, and carrots with ground sea salt 🧂, they’re sautéed in butter and oil, then cooked for 10 minutes. Did you know that by adding a small amount of oil, it prevents the butter from burning?

To this, ginger and garlic 🧄 are quickly sautéed before adding spices such as Italian seasoning, cayenne pepper for a little heat, and freshly ground mixed peppercorns. Then comes the broth. I prefer chicken but vegetable is another option.

The mixture is brought to a boil, covered, reduced to medium-low, and simmered gently for 30 minutes ⏰ or until all the vegetables are tender. When time is up, make sure to test if they’re done otherwise, cook them a little longer.

It won’t be a Cream of Rutabaga Carrot Soup with Maple Syrup without the heavy cream and, of course, maple syrup 🍁! When these two are added, the heat is returned to medium, and the mixture simmers, uncovered this time, for another 5 minutes.

Using an immersion blender, the soup is puréed until completely smooth. If a regular blender is used, scoop up a small amount, put the lid on, and cover it with a dish towel while holding the lid so it doesn’t splash out all over the place and burn you 🔥.

Before serving, like I always say, – “taste 🥄 and adjust the seasoning if needed”. The soup is scooped into warm bowls, and the top is drizzled with heavy cream. I like to garnish it with crumbled cooked bacon and sprinkle on some freshly chopped parsley, which completes the dish.

My Cream of Rutabaga Carrot Soup with Maple Syrup is incredibly tasty and also very satisfying! In Québec, March is the beginning of the sugar shack season, and what better way to enjoy this delicious gift 🎁 from Mother Nature than by making this amazing recipe…
Bon Appétit! 🍽

Check out these other delicious soup recipes… 😀
– Lasagna Soup
– Avgolemono Chicken Soup
– Corn Chowder
– Albóndigas • Mexican Meatball Soup
– Garlic Soup
– Hot & Sour Soup
– Italian Wedding Soup
– Split Pea & Ham Soup
– French Onion Soup Gratinée
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

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