This low carb creamy turnip soup is silky, savory and cozy, and it gets all of its creaminess from blended turnips, not cream. If you miss a bowl of cream of potato soup on a chilly day, this is the one to make.
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It's almost dairy free, too, apart from a spoonful of butter, and it comes together in one pot in about half an hour. Turnips are one of my favorite low carb swaps for potatoes, and soup is where they really shine. Are you a soup fan? Check out all my low carb soup recipes!
Key Ingredients & Substitutions
- Turnips. The star of the show. Raw turnips are crisp and a little peppery, like a mild radish, but once they're cooked and blended they turn soft, mellow and slightly sweet, with a texture surprisingly close to potato. Pick small to medium turnips that feel heavy and firm, with smooth skin. Large, older turnips can taste bitter and woody. Rutabaga works too, but it's a bit higher in carbs and has a stronger, earthier flavor.
- Olive oil and butter. Using both gives you the rich flavor of butter without it burning while the turnips soften. For a fully dairy-free soup, use 2 tablespoons of olive oil and skip the butter.
- Chicken broth. The broth carries most of the flavor, so use one you'd happily sip on its own. A good chicken bone broth adds extra body. Vegetable broth makes it vegetarian. Check the label either way, as some brands add sugar or starch.
- Dried thyme and onion powder. Simple pantry seasonings that give the soup a savory backbone without the extra carbs of a whole chopped onion. Dried thyme pairs especially well with turnips. Fresh thyme works too; use about 1 tablespoon of leaves.
- Green onions and fresh thyme. A sprinkle on top adds color and a fresh bite that lifts the mellow soup.
Helpful Tips
Choose younger turnips to avoid bitterness. Bitterness is the most common complaint about turnips, and it mostly comes from large, old roots that have been stored a long time. Turnips about the size of a tennis ball or smaller are sweeter and milder. If your turnips are on the bigger side, the next two tips help a lot.
Peel them thickly. The sharp, bitter compounds are concentrated just under the skin. Use a sharp knife or a sturdy peeler and take off a slightly thicker layer than you would with a potato, until you see the pale, even flesh underneath.
Blanch big turnips first. For large or strong-smelling turnips, drop the cubes into boiling salted water for 2 to 3 minutes, then drain before adding them to the pan. This quick blanch pulls out much of the bitterness. Letting the cubes pick up a little golden color in the butter also adds a gentle sweetness that balances any sharp edge.
Cut even cubes and cook until fully tender. Cubes of about 1 inch cook at the same rate, so you won't end up with hard bits that refuse to blend. Before blending, a fork should slide into the biggest piece with no resistance. If it doesn't, simmer for a few more minutes.
Blend well, and blend safely. A stick blender is the easiest way to get a silky soup right in the pan. Keep blending for a full minute or two after it looks smooth. If you use a countertop blender, work in batches, fill it no more than halfway, and vent the lid with a folded towel over it so the steam can escape.
Season at the end. Broth varies a lot in saltiness, so taste the soup after blending and only then add salt and pepper. If it's thicker than you like, splash in a little more hot broth; if it's thin, simmer it uncovered for a few minutes.
Variations
- Extra creamy. Stir in ¼ cup of heavy cream or 2 ounces of cream cheese after blending for a richer, more indulgent soup.
- Loaded turnip soup. Top each bowl with crumbled bacon, shredded cheddar and a dollop of sour cream, just like a loaded baked potato soup.
- Garlic and parmesan. Add 2 or 3 smashed garlic cloves with the turnips and stir a handful of grated parmesan into the finished soup.
- Turnip and cauliflower. Swap half of the turnips for cauliflower florets for an even milder flavor.
- Smoky and spiced. Add ½ teaspoon of smoked paprika and a pinch of cayenne with the thyme, then finish with a drizzle of chili oil.
- Vegetarian. Use vegetable broth in place of chicken broth.
Serving Ideas
This soup makes a warming and satisfying lunch on its own, especially with a few Almond Flour Crackers on the side for dipping. For a heartier meal, add some shredded rotisserie chicken or crispy bacon on top for extra protein.
It also works as a starter before roast chicken, pork chops or a steak dinner. And if you're a turnip fan like me, go all in and serve it with a batch of crispy Low Carb Turnip Fries or Low Carb Roasted Turnips. You'll find plenty more ideas in my collection of The Best Keto Turnip Recipes.
Storing & Freezing
Let the soup cool, then keep it in an airtight container in the refrigerator for up to 4 days. It thickens as it chills, so add a splash of broth or water when you reheat it on the stove over medium-low heat, or in the microwave, stirring every minute or so.
Turnip soup freezes really well, which makes it a great make-ahead lunch. Freeze it in single portions in freezer-safe containers or bags for up to 3 months, leaving a little room for it to expand. Thaw overnight in the fridge, then reheat gently and whisk or give it a quick blend if it looks a little separated. If you plan to add cream or cream cheese, stir it in after reheating rather than before freezing.
Frequently Asked Questions
Are turnips keto?
Yes, in sensible portions. Raw turnip has roughly 6g of carbs and 2g of fiber per 100g, so about 4 to 5g net carbs, which is far lower than potatoes, parsnips or carrots. Before I started eating low carb I'd reach for those other root vegetables, so I was happy to learn turnips can be roasted, mashed, fried or blended just like potatoes. This soup comes in at about 7g net carbs per serving, which fits easily into a keto day.
What does turnip soup taste like?
Creamy turnip soup tastes mild, savory and slightly sweet, with a gentle peppery note in the background. Cooking takes away the sharp bite that raw turnips have, so the soup tastes a lot like a cross between potato soup and a mild cabbage or cauliflower soup. The thyme and broth make it taste comforting and familiar, even to people who say they don't like turnips.
More Low Carb Turnip and Soup Recipes
If you loved this soup, here are a few more recipes you might enjoy:
- Low Carb Turnip Fries
- Low Carb Turnip Gratin
- Low Carb Broccoli Cheese Soup
- Cauliflower Fennel Soup
- The Best Keto Turnip Recipes
📖 Recipe
Low Carb Creamy Turnip Soup
Ingredients
Equipment
Step-by-Step Instructions
- Peel the turnips, taking off a slightly thick layer of skin, and cut them into 1-inch cubes.
- Heat the olive oil and butter in a large saucepan over medium heat. Add the turnips, onion powder and dried thyme and stir to coat. Cover and cook for 7-8 minutes, stirring occasionally, until the turnips start to soften.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes, until the turnips are completely tender when pierced with a fork.
- Blend the soup with a stick blender until completely smooth. (Or carefully blend it in batches in a regular blender, filling it no more than halfway and venting the lid.) Taste and season with salt and pepper.
- Ladle into bowls and garnish with chopped green onions and fresh thyme leaves.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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