If you’re on the hunt for a velvety, comforting soup that feels like a warm hug on a chilly day, this Creamy Celeriac Soup Recipe is exactly what your kitchen needs. With its subtle earthy sweetness, delicate herbs, and a rich, silky texture, it’s a delicious way to showcase the underrated celeriac in all its glory. Whether you’re a seasoned cook or just getting started, this recipe combines simple ingredients into a luxurious bowl of goodness that will quickly become a favorite in your repertoire.
Ingredients You’ll Need
The beauty of this Creamy Celeriac Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role in layering flavors, contributing to the soup’s creamy texture, or adding that perfect hint of freshness and aroma.
- 1 onion, diced (brown or yellow): builds a naturally sweet and savory foundation for the soup’s flavor.
- 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup): adds a mild, onion-like softness that elevates the base.
- 3 celery stems, diced into 1cm cubes (~1 1/2 cups): brings a subtle crunch and its own earthy freshness to the mix.
- 800g / 1.6 lb peeled celeriac, cut into 2cm cubes (~1kg unpeeled): the star of the dish, gently nutty and wonderfully creamy when cooked.
- 200g / 7oz potato, peeled, cut into 2cm cubes (floury or all-rounder): provides extra creaminess and body to the soup.
- 2 garlic cloves, finely chopped: infuses a subtle savory depth without overpowering the delicate flavors.
- 60g / 4 tbsp unsalted butter: enriches the base with silkiness and a touch of indulgence.
- 1 cup full fat cream (pure, thickened or heavy): transforms the soup into a luscious, velvety delight.
- 1.5 litres / 6 cups water (or stock if preferred): provides the perfect cooking medium to tenderize and blend flavors.
- 1 1/2 tsp salt: essential for balancing and enhancing all taste elements.
- 1/4 tsp white pepper: adds a gentle heat without visible specks, keeping the soup’s appearance pristine.
- 1 fresh bay leaf: imparts a subtle earthy aroma that complements the vegetables.
- 2 thyme sprigs: fresh herbal notes that layer a beautiful complexity.
- 1/2 tsp black peppercorns: offers a hint of gentle spice within the sachet infusion.
- 1/2 tsp coriander seeds (or 1/8 tsp coriander powder if no sachet): brings an unexpected, warm citrusy nuance.
- Croutons (see note): adds a delightful crunchy contrast to the creamy texture.
- Olive oil, for drizzling: a fruity finish and glossy sheen to the bowl.
- 1 tbsp finely chopped chives (or parsley/chervil): fresh, vibrant greenery to brighten up each serving.
How to Make Creamy Celeriac Soup Recipe
Step 1: Prepare the Spice Sachet
Start by bundling the fresh bay leaf, thyme sprigs, black peppercorns, and coriander seeds into a small piece of cheesecloth, then tie it securely with cooking twine. This sachet will gently infuse your soup with a complex bouquet of herbs and spices without leaving any gritty bits behind.
Step 2: Gently Cook the Vegetables
Melt the butter in a large pot over medium-low heat. Add your diced onion, leek, celery, and garlic, and let them slowly soften for about 10 minutes. The key here is to avoid browning; you want a sweet, mellow base for your soup that forms without any harsh caramelized edges.
Step 3: Add Celeriac and Potato
Next, toss in the celeriac and potato cubes. Let them cook, stirring regularly for 10 minutes, until they start to soften but do not take on any color. This helps maintain the soup’s inviting pale hue and ensures a silky texture later on.
Step 4: Add Seasonings and Liquid
Stir in the salt, white pepper, and the spice sachet, then pour in the water or stock. Bring the whole pot to a boil before lowering the heat to a gentle simmer. Let it cook uncovered for 25 minutes, allowing the celeriac to become wonderfully tender and the flavors to meld.
Step 5: Enrich with Cream
Pour in your cup of full-fat cream, stirring it thoroughly into the soup. Let it simmer for another 3 minutes to thicken slightly, giving the soup a rich and luscious mouthfeel that feels downright indulgent.
Step 6: Blend to Silky Perfection
Remove the spice sachet carefully, making sure no leaves or seeds escape. Then, use a stick blender to puree the soup directly in the pot for about 3 minutes until completely smooth. If you prefer, cool it slightly and blend in batches using a stand blender—just be cautious to avoid splashes.
Step 7: Adjust the Seasoning
Give your soup a final taste and tweak the salt and pepper as needed. This step ensures every bowl you serve is perfectly balanced and bursting with cozy flavor.
Step 8: Serve with Toppings
Ladle your beautiful soup into warm bowls, topping each with golden croutons and a sprinkle of finely chopped chives. A drizzle of olive oil adds a fruity finishing touch and makes every spoonful feel special.
How to Serve Creamy Celeriac Soup Recipe
Garnishes
While the soup itself is a star, fresh garnishes elevate it to the next level. Chopped chives or an alternative like parsley or chervil add a pop of green and subtle herbal brightness. Crispy croutons provide a wonderful crunch that contrasts perfectly with the creamy soup. A light drizzle of good quality olive oil imparts fruitiness and a lovely glossy texture.
Side Dishes
This soup pairs beautifully with simple, rustic sides such as crusty artisan bread or toasted baguette slices for dipping. A crisp green salad dressed with lemon vinaigrette can add some refreshing contrast. For a heartier meal, try serving it alongside roasted chicken or a light quiche.
Creative Ways to Present
For a sophisticated touch, serve the Creamy Celeriac Soup Recipe in elegant shallow bowls and garnish with edible flowers or microgreens. You can also swirl a little garlic or herb oil on top for visual appeal. If you want to double down on textures, sprinkle toasted nuts like hazelnuts or walnuts to add a nutty bite alongside the croutons.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in an airtight container in the fridge. It will keep fresh for up to 3 days and tastes just as wonderful when reheated gently on the stove.
Freezing
This Creamy Celeriac Soup Recipe freezes exceptionally well. Portion it out into freezer-safe containers or bags, leaving space for expansion. It will maintain its creamy texture for up to 3 months, making it a convenient make-ahead option for busy days.
Reheating
When reheating, warm the soup slowly in a saucepan over low heat, stirring frequently to prevent it from sticking or breaking. If the soup thickens too much after freezing, simply stir in a splash of cream or water to bring it back to the perfect consistency.
FAQs
Can I use vegetable stock instead of water?
Absolutely! Using vegetable stock will add extra depth and richness to the soup, enhancing the savory flavors, but water keeps it clean and classic if you prefer a lighter base.
What if I don’t have celeriac on hand?
Celeriac is unique in its flavor and texture, but you can substitute with parsnip or turnip in a pinch. Keep in mind, this will change the taste slightly but still deliver a creamy and delicious soup.
Is this soup suitable for freezing without cream?
You can freeze the soup before adding cream for better texture retention. Just add the cream when you’re reheating to keep it silky and fresh.
How can I make this soup vegan?
To make it vegan, swap the butter for olive oil or vegan margarine, and use a plant-based cream alternative such as coconut cream or cashew cream. The flavors will still shine beautifully.
What’s the best way to make homemade croutons?
Cube some stale bread, toss with olive oil, salt, and garlic powder, then bake in the oven at 180°C (350°F) until golden and crunchy. They add a fantastic texture contrast and soak up the soup’s creamy goodness.
Final Thoughts
This Creamy Celeriac Soup Recipe is a true testament to how a few humble ingredients can come together to create something extraordinary. Every spoonful feels like pure comfort, with layers of gentle flavors and a silky finish that make it special. I hope you have as much fun making and savoring this soup as I do sharing it with friends. So go ahead, give it a try and watch it become your next favorite bowl of cozy goodness!
Print
Creamy Celeriac Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This Creamy Celeriac Soup is a comforting, velvety soup made with celeriac, potatoes, and aromatic herbs. Gently cooked with butter, cream, and a delicate spice sachet, it offers a smooth and flavorful experience perfect for cozy meals. Garnished with golden croutons, fresh chives, and a drizzle of olive oil, this soup is both elegant and nourishing.
Ingredients
Main Ingredients
- 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 & Fats
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
Liquids & Seasoning
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 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
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare the 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 create a sachet. This will infuse the soup with subtle aromatic flavors during cooking.
- Sauté the Vegetables: Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and garlic, cooking gently for about 10 minutes until the onions soften without browning, establishing a rich and flavorful base for the soup.
- Add Root Vegetables: Stir in the diced celeriac and potato, cooking for another 10 minutes while stirring regularly. This softens the edges without coloring, ensuring the soup maintains a clean, white appearance.
- Add Seasonings and Simmer: Stir in salt, white pepper, the prepared spice sachet, and pour in the water (or stock). Bring the mixture to a boil, then reduce to a gentle simmer. Let cook uncovered for 25 minutes until the celeriac becomes very tender.
- Add Cream and Simmer: Pour in the full fat cream and continue simmering for an additional 3 minutes, enriching the soup with a smooth, creamy consistency.
- Blend the Soup: Carefully remove the spice sachet. Use a stick blender to blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender, following safety guidelines.
- Adjust Seasoning: Taste the soup and season further with salt and pepper if necessary to balance the flavors perfectly.
- Serve: Ladle the soup into bowls. Top with golden croutons and sprinkle with chopped chives. Drizzle with olive oil and serve immediately with crusty bread for a delightful meal.
Notes
- For croutons, cube day-old bread, toss with olive oil, salt, and garlic powder, then bake at 180°C (350°F) until golden and crispy.
- You can substitute water with vegetable or chicken stock for deeper flavor.
- To keep the soup lighter, use low-fat cream or a mix of milk and cream.
- The spice sachet can be made using a tea infuser if cheesecloth isn’t available.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes perfectly.
