Gluten-Free Rutabaga Soup
By the Gluten Free Recipes team ·
This hearty and comforting gluten-free rutabaga soup offers a delightful balance of earthy sweetness from the rutabaga and savory depth from the stock. Its smooth, velvety texture, punctuated by tender chunks of vegetables, makes for a satisfying and nourishing meal.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, rutabaga, diced yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rutabaga Soup: When preparing this soups and stews recipe, to prevent cross-contamination with gluten, always use certified gluten-free ingredients and ensure all cooking surfaces, utensils, and equipment are thoroughly cleaned before preparation. Be mindful of shared equipment in your kitchen In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Rutabaga Soup: This recipe is naturally free from gluten-containing grains, relying on cornstarch for thickening. Always ensure your stock is certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 pound rutabaga, peeled and diced into 1-inch cubes
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté until they begin to soften and become fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
- 2
Add the diced rutabaga to the pot and stir to coat with the softened vegetables and oil. Cook for an additional 3-4 minutes, allowing the rutabaga to begin to soften slightly and develop a subtle sweetness.
- 3
Pour in the certified gluten-free chicken or vegetable stock, ensuring all the vegetables are submerged. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the rutabaga and other vegetables are fork-tender and easily pierced.
- 4
While the soup simmers, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth and no lumps remain. Once the vegetables are tender, slowly whisk this slurry into the simmering soup. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
- 5
Season the rutabaga soup generously with salt and black pepper to taste. Taste and adjust seasonings as needed. Serve hot, garnished as desired.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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