Creamy Celeriac Soup Recipe
Oh, you’re going to love this Creamy Celeriac Soup Recipe! It’s one of those comforting dishes that feels luxurious without being complicated—a real treat on chilly days or whenever you want something soothing and deeply flavorful. The velvety texture combined with celeriac’s subtle, slightly nutty earthiness just hits the spot every time I make it.
I often turn to this recipe when I want to impress but keep things simple in the kitchen. It’s perfect for a cozy dinner or making ahead for lunches throughout the week. Plus, cooking celeriac this way really brings out its unique character, and with the cream adding that luscious touch, you get a soup that feels both rustic and elegant.
Ingredients You’ll Need
These ingredients blend harmoniously to create a rich, fragrant base that lets celeriac shine. When shopping, look for firm, smooth celeriac bulbs and fresh herbs—both make a noticeable difference.
- Onion: Brown or yellow onions add a natural sweetness and depth to the soup’s flavor.
- Leek (white part only): It gives a gentle oniony aroma without overpowering the soup.
- Celery stems: Enhances the earthy tones while adding a bit of crispness during cooking.
- Celeriac (peeled and cubed): The star ingredient—its distinct flavor is earthy, slightly nutty, and creamy when cooked.
- Potato (peeled and cubed): I use a floury potato to create that wonderfully smooth, thick texture.
- Garlic cloves: Adds a subtle punch that wakes up all the other flavors.
- Unsalted butter: For richness and a silky finish—you won’t want to skip this!
- Full fat cream: This is what transforms the soup to irresistibly creamy without being heavy.
- Water or stock: Stock gives extra depth, but water is just fine for a clean canvas.
- Salt and white pepper: White pepper keeps the soup looking pristine while adding gentle warmth.
- Spice sachet ingredients: Bay leaf, thyme, black peppercorns, and coriander bring a subtle herbal complexity. Using whole spices in a sachet makes it easy to remove after cooking.
- Croutons: Perfect for adding crunch and soaking up the creamy goodness.
- Olive oil and fresh herbs (chives or parsley): A little drizzle and greenery brighten the bowl and add freshness.
Variations
I love how versatile this Creamy Celeriac Soup Recipe is—you can easily tweak it to your liking or dietary needs. Don’t hesitate to play around with it based on what you have or prefer.
- Going dairy-free: I swapped cream for coconut milk once, and it was surprisingly good! Just skim the coconut flavor with some fresh lemon zest.
- Adding herbs: Sometimes, I stir in fresh dill or tarragon just before serving for an herby twist that perks things up beautifully.
- Spice it up: A pinch of smoked paprika or a touch of cayenne can add a warming kick if you like a bit of heat.
- Make it vegan: Replace butter with olive oil and cream with plant-based cream alternatives—I’ve had great success with cashew cream too.
- Seasonal twists: Swapping the potato for sweet potato or adding roasted chestnuts is a cozy autumn variation I swear by.
How to Make Creamy Celeriac Soup Recipe
Step 1: Build Your Flavor Base
Start by gently melting the butter in a large pot over medium heat. Add the diced onion, leek, and celery and cook slowly, stirring often, until they’re soft and just starting to take on color—usually about 8 to 10 minutes. This slow sweat develops a subtle sweetness that’s crucial. Be patient here; don’t rush or you risk burning the onions, which would add bitterness to your soup.
Step 2: Add the Vegetables and Garlic
Once your aromatics are soft, add the chopped garlic, celeriac, and potato cubes. Stir everything well so the garlic gets fragrant—not browned—and the veggies start mingling with the base flavors. This step sets the scene for a rich, well-rounded profile.
Step 3: Infuse With Your Spice Sachet
Prepare a small cheesecloth or muslin sachet with the bay leaf, thyme sprigs, black peppercorns, and coriander seeds. Toss it in alongside the vegetables, then pour over your water or stock. This little bundle is a game changer—it imparts delicate herbal notes without leaving gritty bits behind. Bring everything to a boil, then lower to a simmer and cover.
Step 4: Simmer Until Tender
Cook for about 30 to 40 minutes until the celeriac and potatoes are completely tender. You should be able to easily pierce cubes with a fork. Don’t skimp on this—getting the veggies fully soft ensures your soup will be irresistibly smooth after blending.
Step 5: Blend to Creamy Perfection
Remove the spice sachet and discard. Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until super smooth and creamy. I like to pause and scrape down the sides to make sure there are no lumps. At this point, stir in the cream and adjust salt and white pepper to taste. Be gentle stirring in the cream so it stays silky and smooth.
How to Serve Creamy Celeriac Soup Recipe
Garnishes
I always top my bowls with crunchy homemade croutons, a drizzle of good-quality olive oil, and a sprinkle of finely chopped chives. It adds texture and a fresh, herbal pop that sings alongside the creamy soup. Sometimes, I swap chives for parsley or chervil depending on what’s in the garden, and it’s delightful every time.
Side Dishes
This soup pairs wonderfully with crusty bread—think a rustic sourdough or seeded rye. For a heartier meal, I like serving it alongside a simple green salad dressed with lemon vinaigrette or roasted vegetables. You’ll get a lovely balance between creamy, crisp, and fresh.
Creative Ways to Present
For special occasions, I’ve served this creamy celeriac soup in small espresso cups or shot glasses as an elegant appetizer. Garnishing with a tiny dollop of crème fraîche and a leaf of fresh thyme makes it feel super fancy without much effort. It’s always a hit when I do a sit-down dinner party.
Make Ahead and Storage
Storing Leftovers
After cooling, I pour leftovers into airtight containers and keep them in the fridge. The soup stays beautifully fresh for up to 3 days, which makes it perfect for batch cooking meal prep. Just give it a good stir before reheating as the cream can settle a bit.
Freezing
I freeze portions in freezer-safe containers or heavy-duty zip-lock bags. The texture holds up surprisingly well thanks to the potatoes and cream. When ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from separating. Microwaving works too but I recommend heating in short bursts and stirring in between. Adding a splash of water or stock while reheating helps maintain that perfect creamy consistency.
FAQs
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Can I make this Creamy Celeriac Soup Recipe vegan?
Absolutely! Just swap the butter for olive oil or a plant-based margarine and use a dairy-free cream alternative like coconut cream or cashew cream. You might want to add a little lemon juice or nutritional yeast to brighten the flavors.
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What can I use instead of celeriac if I can’t find any?
Parsnip or celery root are decent substitutes that offer a similar earthy sweetness. Keep in mind, the flavor won’t be exactly the same but these alternatives still yield a lovely creamy soup texture.
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How do I prevent the soup from turning watery after freezing and reheating?
To avoid watery soup, freeze the soup without extra added liquids beyond the recipe. When reheating, warm gently over low heat and stir constantly. If it’s still a bit thin, let it simmer uncovered for a few minutes to evaporate excess moisture.
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Can I use vegetable stock for a richer flavor?
Definitely! Vegetable stock adds a lovely depth to the Creamy Celeriac Soup Recipe without overpowering its delicate flavors. Homemade stock works best but store-bought is perfectly fine too.
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What’s the best way to peel celeriac?
Celeriac can be a bit knobbly, so I use a sharp chef’s knife or sturdy vegetable peeler. Cut off the rough skin, turning the bulb as you go. If you find it tough to handle, trimming the ends first can give you a stable base to work from.
Final Thoughts
This Creamy Celeriac Soup Recipe has genuinely become a favorite in my kitchen because it’s comforting, elegant, and surprisingly easy. Every time I make it, I’m reminded just how rewarding it is to create something both simple and so delicious from humble roots. I hope you’ll give it a try—it’s perfect for sharing, leftover lunches, or just treating yourself on a cozy afternoon.
Print
Creamy Celeriac Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This creamy celeriac soup is a comforting and velvety dish packed with earthy flavors from celeriac and celery, enriched with butter and cream for luscious texture. It uses a subtle spice sachet of bay leaf, thyme, peppercorns, and coriander to infuse warmth, making it an ideal starter or light meal for cooler days. Garnished with crisp croutons and fresh herbs, it offers a delightful balance of smoothness and crunch.
Ingredients
Vegetables and Aromatics
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup)
- 3 celery stems, diced into 1cm cubes (~1 1/2 cups)
- 800g / 1.6 lb peeled celeriac, cut into 2cm cubes (~1kg unpeeled)
- 200g / 7oz potato, peeled, cut into 2cm cubes (floury or all-rounder)
- 2 garlic cloves, finely chopped
Dairy and Fats
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
Liquids and Seasoning
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Spice Sachet Ingredients
- 1 fresh bay leaf
- 2 thyme sprigs
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp coriander powder if no sachet)
Garnish/Serving
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare the spice sachet: Place the bay leaf, thyme sprigs, black peppercorns, and coriander seeds inside a small piece of cheesecloth or a tea infuser bag to create a spice sachet. This will easily infuse the soup with flavor without leaving bits in the final dish.
- Sauté vegetables: In a large pot over medium heat, melt the unsalted butter. Add the diced onion, leek, and celery. Cook gently for about 5-7 minutes, stirring occasionally, until the vegetables soften and become translucent without browning.
- Add celeriac, potato, garlic, and spice sachet: Add the peeled and cubed celeriac and potato to the pot, along with the finely chopped garlic. Stir well to combine and cook for another 2 minutes to release the fragrant aromas.
- Add liquid and seasoning: Pour in the water (or stock if preferred) and add the salt and white pepper. Add the prepared spice sachet into the pot. Stir gently and bring the mixture to a boil.
- Simmer soup: Reduce heat to a simmer and cook uncovered for about 25-30 minutes, or until the celeriac and potato are tender when pierced with a fork.
- Remove spice sachet and blend: Carefully remove the spice sachet from the soup and discard. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, you can blend the soup in batches in a countertop blender.
- Add cream and adjust seasoning: Stir in the full-fat cream until fully combined. Taste the soup and adjust seasoning with additional salt or white pepper if needed. Warm gently but do not boil after adding the cream to preserve its richness.
- Serve and garnish: Ladle the soup into bowls, drizzle with olive oil, sprinkle with finely chopped chives (or parsley/chervil), and top with croutons for texture and contrast.
Notes
- For croutons, cube bread, toss in olive oil and toast them in the oven or skillet until golden and crispy.
- This soup can be made ahead and refrigerated for up to 2 days; reheat gently on the stovetop.
- Use vegetable or chicken stock instead of water for more depth of flavor.
- To make this soup vegan, substitute butter with olive oil and use a plant-based cream alternative.
Keywords: celeriac soup, creamy soup, vegetable soup, autumn soup, easy soup recipe, comforting soup, beginner friendly
