Name: Celeriac Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 1 large celeriac (about 1.5 lbs), peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons butter or olive oil; 1 medium potato, peeled and diced (optional); 4 cups vegetable broth (or chicken broth); 1 sprig fresh thyme or 1 bay leaf; Salt, to taste; Black pepper, to taste; ¼ cup cream or milk (optional, for extra richness); Fresh parsley, chives, or olive oil (for garnish)

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Celeriac Soup is a creamy, earthy, and subtly nutty dish made from celeriac (also called celery root), a humble root vegetable that transforms into something elegant when cooked. With its velvety texture and mild flavor, this soup feels comforting yet refined. I love making it on chilly days when I want something warming, light, and packed with wholesome goodness.

Why You’ll Love This Recipe

I love this soup because it’s simple, flavorful, and versatile. The celeriac brings a unique taste that’s somewhere between celery and potato, and it blends beautifully into a smooth, creamy base. It pairs wonderfully with herbs, garlic, or even a drizzle of cream. It’s a soup that feels fancy enough for entertaining but is easy enough for weeknight cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Celeriac (peeled and diced)
Onion (chopped)
Garlic (minced)
Butter or olive oil
Potato (peeled and diced, optional for extra creaminess)
Vegetable broth (or chicken broth)
Fresh thyme or bay leaf
Salt
Black pepper
Cream or milk (optional, for extra richness)
Fresh parsley, chives, or a drizzle of olive oil (for garnish)

Directions

I start by peeling and chopping the celeriac and potato into cubes.
In a large pot, I heat butter or olive oil over medium heat and sauté the onion until softened, then add garlic and cook briefly until fragrant.
I add the diced celeriac (and potato if using), then pour in the broth and add herbs.
I bring it to a boil, reduce the heat, and simmer for 25–30 minutes until the vegetables are tender.
I remove the herbs, then use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
I stir in cream or milk if I want a richer texture, and season with salt and pepper to taste.
I ladle into bowls and finish with fresh herbs, olive oil, or a swirl of cream.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30 minutes to cook, so it’s ready in about 40 minutes total.

Variations

I sometimes roast the celeriac cubes before adding them to the pot for a deeper, caramelized flavor.
A squeeze of lemon juice or drizzle of truffle oil adds a bright finishing touch.
For extra richness, I blend in a spoonful of mascarpone or crème fraîche.
I’ve added apples or pears for a slightly sweet, autumn-inspired twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove, stirring often. It also freezes beautifully—once cooled, I portion it into freezer-safe containers and freeze for up to 3 months. I reheat from frozen by thawing overnight in the fridge, then warming on the stove.

FAQs

Do I need to peel celeriac?

Yes, the outer skin is tough and fibrous, so I always peel it before chopping.

Can I make this soup vegan?

Yes, I use olive oil instead of butter and skip the cream or swap in coconut milk or oat cream.

How do I keep the celeriac from browning after peeling?

I drop the peeled cubes into a bowl of water with a little lemon juice until I’m ready to cook them.

Can I make it thicker?

Yes, I add an extra potato or reduce the broth slightly for a thicker, heartier texture.

What’s the best way to serve celeriac soup?

I love serving it with crusty bread or a grilled cheese sandwich. It also works beautifully as a starter for a dinner party.

Conclusion

Celeriac Soup is a creamy, elegant dish that shows off the earthy, nutty flavor of this underrated root vegetable. I love how easy it is to make and how versatile it can be, whether I keep it simple or dress it up with gourmet touches. Every spoonful feels cozy and nourishing, making it one of my favorite go-to soups for the colder months.