There’s something incredibly comforting about a warm, velvety soup on a chilly day, and this Creamy Celeriac Soup Recipe checks all those boxes and then some. I absolutely love how it’s rich and indulgent, yet light enough to feel fresh and wholesome. If you’ve ever wondered how to turn that knobbly, slightly intimidating celeriac into a silky, delicious bowl of comfort—well, you’re in the right place. Stick with me and I’ll share all my tips to make this soup your new favorite.
Why You’ll Love This Recipe
- Silky Smooth Texture: The cream and careful blending make this soup unbelievably creamy without feeling heavy.
- Simple Ingredients: Most of what you need is probably already in your kitchen pantry or fridge, and the celeriac adds a unique flavor twist.
- Perfect Balance of Flavors: The subtle earthiness of celeriac pairs beautifully with aromatic herbs and gentle garlic and onion base.
- Creative Flexibility: You can easily swap ingredients or add your own touches, making it your own signature dish.
Ingredients You’ll Need
The beautiful thing about this Creamy Celeriac Soup Recipe is how the ingredients blend together to create a depth of flavor without any complicated steps. Each element has a role, from the celeriac’s earthy notes to the rich cream and warming spices.
- Butter: Unsalted is best so you can control the seasoning, and it provides a luscious base for sautéing.
- Garlic: Finely chopped to gently infuse the soup without overpowering.
- Onion: Brown or yellow onion works perfectly—they mellow out beautifully when cooked low and slow.
- Leek (white part only): Adds subtle sweetness and complexity; just be sure to wash carefully since dirt hides between layers.
- Celery stalks: Dice them small to complement the celeriac texture and add freshness.
- Celeriac: The star of the show—peel it well and chop into consistent cubes for even cooking.
- Potato: Choose floury or all-rounder varieties; they add body without making the soup too dense.
- Water or stock: Water is the base here, but stock works if you want extra depth.
- Salt and white pepper: For seasoning without altering the soup’s beautiful pale color.
- Cream (full fat): Essential for that silky finish—you can’t quite skip this unless you swap for stock or alternatives I’ll mention.
- Herb and spice sachet: Bay leaf, thyme, black peppercorns, and coriander seeds—infuse flavor elegantly without stray bits.
- Croutons: Homemade crispy croutons bring texture and a bit of indulgence on top.
- Olive oil and fresh chives: For that perfect finishing drizzle and fresh bite.
Variations
One of the best parts of this Creamy Celeriac Soup Recipe is how easy it is to adapt to your taste or dietary needs. I often tweak it based on what’s on hand or who I’m cooking for.
- Vegetarian or lighter version: I swap the cream for low-fat cream or try using vegetable stock instead of water and skipping the cream, which makes it lighter but still tasty.
- Herb swaps: Sometimes I switch thyme for rosemary or add a touch of sage — just make sure to keep using a sachet to keep soup smooth.
- Spice variations: Adding a pinch of nutmeg or a small dash of smoked paprika can give the soup a warm twist that’s perfect for colder months.
- Dairy-free alternative: I’ve tried coconut cream instead of dairy cream for a subtle tropical note, though it changes the flavor distinctly.
How to Make Creamy Celeriac Soup Recipe
Step 1: Prepare Your Spice Sachet
Start by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds into a small piece of cheesecloth. Tie it tightly with cooking twine to make a sachet. This step really helps infuse the soup with fragrant warmth while keeping it nice and clean looking—no floating bits in your gorgeous white soup!
Step 2: Sauté Your Aromatics Slowly
Melt the butter in a large pot over medium-low heat. Then add your onion, leek, celery, and garlic. Don’t rush this part — slowly cooking for about 10 minutes helps the veggies release sweetness and develop a rich base flavor without browning. Your patience here really shows in the final soup’s taste.
Step 3: Add Celeriac and Potato
Toss in the cubed celeriac and potato, cooking them for about 10 minutes. Stir regularly and keep an eye out—they should soften just a bit but not brown or caramelize. We want to keep the soup pale and fresh tasting!
Step 4: Simmer with Spice Sachet
Add salt, white pepper, the sachet, and water. Bring everything to a boil, then reduce to a simmer uncovered. Let it cook gently for 25 minutes until the celeriac is very tender—this is when all those flavors really meld into a lovely harmony.
Step 5: Stir in Cream and Blend
Pour in the cream and simmer for another 3 minutes so the soup gets that luscious richness. Then, remove the spice sachet and blend until silky smooth. I usually use a stick blender right in the pot — it’s quick and easy. If you prefer a blender, let the soup cool slightly and blend in batches to avoid soup explosions (true story from experience!).
Step 6: Final Seasoning and Serving
Give your soup a taste and adjust the salt and pepper to your liking. Then ladle it into bowls, sprinkle with homemade croutons and chopped chives, and drizzle with a little olive oil. Serve it up with crusty bread for dunking, and watch your family go crazy over this comforting dish!
Pro Tips for Making Creamy Celeriac Soup Recipe
- Take Your Time Sautéing: That slow, gentle cooking of your onion, leek, celery, and garlic is key — it builds deep flavor without any bitterness.
- Stick to the Spice Sachet: It keeps the soup’s texture beautifully smooth and prevents little herb bits from cluttering up the bowl.
- Blending Safely: If using a blender, never fill it more than a third full while hot and always vent the lid — learned the hard way with a kitchen ceiling splattered in soup!
- Peeling Celeriac: Use a sturdy peeler and go over twice, it takes a bit of muscle but smooths out that rough skin perfectly for even cooking.
How to Serve Creamy Celeriac Soup Recipe
Garnishes
I love topping this soup with crunchy homemade croutons — they add the perfect contrast to the creamy texture. A drizzle of good-quality olive oil adds a lovely silky finish and fresh chopped chives bring a subtle oniony pop. Sometimes, I swap chives for parsley or even chervil if I have it around.
Side Dishes
This soup pairs beautifully with crusty sourdough bread or a baguette—perfect for dunking. On cooler days, I like serving it alongside a simple mixed leaf salad dressed in lemon vinaigrette to keep things balanced.
Creative Ways to Present
For a special occasion, I’ve served this soup in little shot glasses as a starter—garnished with tiny herb sprigs and a drizzle of truffle oil for extra wow factor. It also makes a fantastic base for a layered soup shooter with a swirl of pesto or smoked paprika on the top.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 4-5 days. If the soup thickens, just stir in a splash of water or cream while reheating—it brings back the smooth texture beautifully.
Freezing
Though I haven’t officially tested freezing this Creamy Celeriac Soup Recipe extensively, I’ve frozen similar soups without any issues. Just freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
Reheating
I reheat the soup slowly on low heat, stirring often to avoid scorching. Adding a little cream or water helps restore that fresh, velvety finish. Avoid microwaving at high heat as it can cause separation.
FAQs
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What does celeriac taste like in this soup?
Celeriac has a subtle, nutty celery-like flavor that’s earthy but mild. In this soup, it creates a delicate background that blends beautifully with the cream and herbs, giving you a comforting yet fresh taste.
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Can I use vegetable stock instead of water?
Absolutely! Using vegetable stock will intensify the flavor. If you opt for stock, you might consider reducing or skipping the cream and adjusting salt since stock can be salty or richer.
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Is it possible to make this soup vegan?
Yes! Swap butter for a plant-based fat like olive oil, and use coconut cream or a vegan cream alternative. Use vegetable stock instead of water for more flavor, and skip the dairy cream or substitute with your favorite non-dairy cream.
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How do I peel celeriac easily?
Trim off the leafy stalks and any root bits. Then, using a potato peeler, remove the thick skin by going over each section a couple of times. A strong vegetable peeler works best to get a clean, smooth surface for cooking.
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Can I prepare this soup ahead of time?
Definitely! This soup keeps well refrigerated for several days, and you can also freeze it to save for later. Just reheat gently and add a splash of cream or water to restore its creamy goodness.
Final Thoughts
This Creamy Celeriac Soup Recipe has become one of those dishes I’m always excited to make when I want something cozy yet a bit unexpected. Its subtle flavors and luxurious texture never fail to impress guests and family alike. Give it a try—you’ll love how easy it is to transform humble ingredients into something truly special. And trust me, once you master this, you’ll keep coming back to it as a go-to soup for chilly evenings or simple lunches. Happy cooking!
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Creamy Celeriac Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This creamy Celeriac Soup is a comforting, flavorful dish made from celeriac root and potatoes, enriched with cream and infused with aromatic herbs and spices. Perfect as a warming starter or light meal, it uses simple ingredients cooked gently on the stovetop to develop a rich base without stock, delivering a smooth, velvety texture and subtle earthy flavors.
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
- Create Spice Sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth, then tie securely with cooking twine to make a sachet for easy flavor infusion.
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium-low heat. Add chopped onion, leek, celery, and garlic. Cook gently for about 10 minutes until the onion softens without browning, developing the soup’s flavorful base.
- Add Root Vegetables: Add the diced celeriac and potato to the pot. Cook while stirring regularly for 10 minutes, allowing the edges to soften without coloring, keeping the soup’s appearance white and clean.
- Simmer Soup: Stir in salt, white pepper, the prepared spice sachet, and water. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 25 minutes until the celeriac is very tender.
- Add Cream: Pour in the cream and simmer for an additional 3 minutes to enrich the soup with a smooth, creamy texture.
- Blend Soup: Remove the spice sachet carefully. Using a stick blender, blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, cool slightly and blend in batches in a regular blender following safety precautions.
- Season to Taste: Taste the soup and adjust salt and pepper as needed to fine-tune the flavor.
- Serve: Ladle the soup into bowls. Top with golden croutons and sprinkle with chopped chives. Drizzle with a little olive oil and serve immediately with crusty bread for dipping.
Notes
- Leek: Use only the white and very pale green part; wash thoroughly between layers to remove grit.
- Celeriac: Also known as celery root, peeled carefully with a potato peeler. It tastes like celery with a nutty, earthy flavor and is a lower-carb potato alternative.
- Potato: Use floury or all-rounder types like Russet or Yukon Gold; waxy potatoes are not suitable.
- Cream Alternatives: Low-fat cream, vegetable stock instead of water (skip cream and salt), or evaporated milk can be used but may alter flavor and texture.
- Sachet Substitutes: If no cheesecloth, add herbs directly and use coriander powder instead of seeds; strain if desired for a clearer soup.
- Blending Safety: Blend soup in batches only 1/3 full, remove blender lid cap, cover hole with towel to avoid splatters.
- Croutons: Cut crustless bread into 0.75 cm cubes, toss with olive oil and salt, bake at 180°C/350°F for 10 minutes, tossing halfway until golden and crisp.
- Storage: Keep refrigerated up to 4-5 days; freezes well though untested.
- Nutrition: Values are per serving, assuming 5 servings total.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
