If you’re craving a cozy, comforting bowl that feels like a warm hug on a chilly day, this Creamy Celeriac Soup Recipe is going to become your new best friend. It perfectly balances the earthy sweetness of celeriac and the gentle creaminess that makes it irresistible, all while being surprisingly easy to make. Whether you’re a seasoned cook or just looking for a soul-soothing dish to add to your repertoire, this soup is a delightful blend of simple ingredients that come together to create something truly special.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient is straightforward, accessible, and plays a vital part in building the beautiful flavors and velvety texture of this soup.
- Onion (1, diced): Provides a subtle sweetness and a flavorful foundation to the soup.
- Leek (1/2, white part only, diced): Adds a gentle onion-like freshness and delicate aroma.
- Celery stems (3, diced): Contributes crisp herbal notes and depth to the vegetable medley.
- Celeriac (800g peeled, cut into cubes): The star of the soup, offering a lovely earthy and slightly nutty flavor.
- Potato (200g peeled, cubed): Brings creaminess and body to the soup when blended.
- Garlic cloves (2, finely chopped): Infuses a mild punch that perfectly complements the vegetables.
- Unsalted butter (60g): Creates a velvety base and helps gently soften the vegetables.
- Full fat cream (1 cup): Boosts richness and delivers that luxurious, creamy texture.
- Water or stock (1.5 litres): The cooking liquid that melds the ingredients together into a harmonious broth.
- Salt (1 1/2 tsp): Essential for balancing and enhancing all the flavors.
- White pepper (1/4 tsp): Adds a subtle warmth without overpowering the delicate taste.
- Bay leaf (1 fresh): Infuses gentle herbal notes for extra depth.
- Thyme sprigs (2): Offers a fresh, aromatic layer to the soup.
- Black peppercorns (1/2 tsp): Brings subtle heat and complexity to the spice sachet.
- Coriander seeds (1/2 tsp): Adds a lovely citrusy and nutty undertone, or substitute with coriander powder if needed.
- Croutons: For that guilty pleasure of crunch and texture contrast on the top.
- Olive oil (for drizzling): A finishing touch that glistens and adds fruity richness.
- Chives (1 tbsp, finely chopped): A fresh, mild onion flavor that brightens up the final presentation.
How to Make Creamy Celeriac Soup Recipe
Step 1: Prepare the Flavorful Spice Sachet
Start by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds inside a small piece of cheesecloth. Tie it carefully with cooking twine to create a sachet that will infuse your soup with delicate herbal and spice notes without leaving any stray bits behind.
Step 2: Sauté the Aromatics
Melt the unsalted butter in a large pot over medium-low heat. Add your diced onion, leek, celery, and garlic, then cook gently for about 10 minutes. You want the onions softened and translucent but definitely not browned—this step ensures a mellow, rich base to build your soup’s flavor.
Step 3: Add the Celeriac and Potato
Next, toss in the cubed celeriac and potato. Stir regularly and cook for 10 minutes so the edges just start to soften but don’t brown. This is crucial to keep your soup looking bright and appealing, preserving the fresh, clean taste.
Step 4: Simmer with Spices and Liquid
Now stir in the salt, white pepper, your prepared spice sachet, and the water or stock. Bring everything to a boil, then lower the heat for a gentle simmer. Let it bubble away uncovered for 25 minutes until the celeriac becomes wonderfully tender and ready to melt into the creamy texture you’re aiming for.
Step 5: Enrich with Cream
Pour in the full fat cream and allow the soup to simmer for an extra 3 minutes. This step is like the grand finale for richness, giving the soup that luxurious silkiness that feels so indulgent.
Step 6: Blend to Perfection
Remove the spice sachet with care, so none of the potent flavors overpower the finished soup. Use a stick blender right in the pot, blending for about 3 minutes until the soup is smooth and velvety. If you prefer, cool the soup slightly and puree it in batches with a regular blender—just be cautious with the hot liquid.
Step 7: Final Flavor Adjustments
Give your soup a taste test and adjust with a bit more salt or pepper if desired. This step lets you tailor the seasoning perfectly before you serve it.
Step 8: Serve Up Your Creamy Celeriac Soup Recipe
Ladle the steaming soup into bowls, then crown each one with golden croutons and a sprinkle of finely chopped chives. Drizzle with a light touch of olive oil and serve immediately, ideally with a side of crusty bread for dipping into that creamy, dreamy goodness.
How to Serve Creamy Celeriac Soup Recipe
Garnishes
Don’t underestimate the power of little details like croutons and fresh herbs—they add textural contrast and a fresh pop of color that makes the soup visually inviting and even more satisfying to eat.
Side Dishes
This soup pairs beautifully with a crusty baguette or some warm, toasted sourdough. A simple green salad dressed with lemon and olive oil also complements the soup’s creaminess wonderfully without overwhelming it.
Creative Ways to Present
For a special occasion, serve the soup in petite cups as an elegant appetizer or drizzle a swirl of herb-infused oil on top for a gourmet touch. You can even add a sprinkle of toasted nuts or seeds to add a crunchy surprise that boosts the texture profile.
Make Ahead and Storage
Storing Leftovers
Once cooled, your leftover creamy celeriac soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day.
Freezing
This soup freezes really well! Pour it into freezer-safe containers leaving some room for expansion. It can be frozen for up to 3 months, making it perfect to batch cook and pull out on busier days.
Reheating
To reheat, thaw if frozen, then warm gently over low heat on the stovetop, stirring occasionally to keep the texture smooth and prevent scorching. You can add a splash of cream or water if it thickens too much during reheating.
FAQs
Can I substitute the cream with a dairy-free alternative?
Absolutely! For a dairy-free version of this Creamy Celeriac Soup Recipe, coconut cream or cashew cream works beautifully, providing a similar richness and texture.
Is celeriac the same as celery root?
Yes, celeriac is often called celery root. It’s a knobby root vegetable with a mild celery flavor but a denser, creamier texture that’s perfect for soups like this one.
What if I don’t have all the fresh herbs or spices?
No worries! You can substitute dried herbs for fresh, just use them sparingly as their flavors are more concentrated. If you don’t have coriander seeds, coriander powder is a fine substitute for the spice sachet.
Can I make this soup thicker or thinner?
Definitely. If you like it thicker, reduce the cooking liquid a bit or add more potato next time. For a lighter soup, simply add extra water or stock when blending or reheating.
Is it necessary to use the spice sachet?
The sachet is an easy way to infuse subtle layers of flavor without leaving bits in your soup. If you want to skip it, just add the spices directly but strain the soup after blending to keep it smooth.
Final Thoughts
This Creamy Celeriac Soup Recipe is a perfect reminder that simple, humble ingredients can come together to create something truly memorable. Its smooth, rich texture and delicate layers of flavor make it a comforting choice for any day you want to feel spoiled by dinner. Give it a try—you might just find it becoming your ultimate go-to soup, whether for quiet nights at home or sharing with friends and family.
Print
Creamy Celeriac Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 5 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
Description
This Creamy Celeriac Soup is a comforting and elegant dish that features the earthy flavor of celeriac combined with potatoes and aromatic herbs. Slow-cooked and blended to a silky smooth texture, enriched with cream and butter, it’s perfect for a cozy meal served with crunchy croutons and fresh chives.
Ingredients
Vegetables
- 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
Herbs & Spices
- 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)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Dairy & Oils
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
- Olive oil, for drizzling
Liquids
- 1.5 litres / 6 cups water (or stock if preferred)
Garnish
- Croutons (see note)
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare 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 that will infuse the soup with delicate flavors without leaving stray spices in the final dish.
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and chopped garlic. Cook gently for about 10 minutes until the onion softens and becomes translucent but does not brown, forming a flavorful base for the soup.
- Cook Root Vegetables: Add the diced celeriac and potato to the pot. Stir and cook for 10 minutes so the edges begin to soften without browning, thereby maintaining the soup’s clean, white appearance.
- Add Liquids and Spice Sachet: Stir in the salt, white pepper, the prepared spice sachet, and water or stock. Bring the mixture to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for 25 minutes, until the celeriac is very tender and flavors meld.
- Enrich with Cream: Pour in the full-fat cream and simmer the soup for 3 more minutes, stirring occasionally to blend the cream evenly and create a smooth, creamy texture.
- Blend the Soup: Remove the spice sachet carefully. Use a stick blender to 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, taking care to avoid splashes.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to perfect the flavor.
- Serve: Ladle the soup into bowls. Garnish with golden croutons and sprinkle with finely chopped chives. Drizzle with a little olive oil and serve immediately with crusty bread for dipping, completing a heartwarming meal.
Notes
- For extra flavor, substitute the water with vegetable or chicken stock.
- Use floury potatoes like Russets for a creamier texture and better thickening.
- Croutons can be made by lightly frying cubed bread in olive oil or butter until golden and crispy.
- This soup can be made ahead and reheated gently on the stovetop; add extra cream before serving to freshen it up.
- To make it vegan, replace butter with olive oil and use coconut cream or a plant-based cream alternative.
