Creamy Celeriac Soup Recipe

If you’re looking for a soup that’s both comforting and uniquely delicious, this Creamy Celeriac Soup Recipe is exactly what you need. I absolutely love how smooth and velvety this soup turns out, with that subtle earthy flavor from the celeriac that feels so fresh and different. When I first tried making this, I was surprised how such simple ingredients come together to create a bowl that’s both hearty and elegant. Stick around, and I’ll share all my best tips so you can make this soup like a pro in your own kitchen!

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Ingredients You’ll Need

The magic really starts with your fresh celeriac and some aromatic veggies like leek and celery. Each ingredient plays an important role, especially since this soup uses water instead of stock to keep things light but flavorful. I’ll share some tips to help you pick and prep your ingredients so you’ll get the best outcome.

• Unsalted Butter: Use unsalted so you can control the salt levels better as the soup cooks.
• Garlic Cloves: Finely chopped so the garlic flavor gently infuses the base but never overpowers.
• Onion (Brown or Yellow): Adds a sweet depth when sautéed slowly—don’t rush this step!
• Leek (White Part Only): Gives a mild onion flavor; be sure to wash it well between the layers to remove any grit.
• Celery Stems: Brings freshness and a bit of crunch if you leave some bits slightly less cooked.
• Celeriac (Peeled): The star of the show, with its nutty and earthy taste, acting as a low-carb potato substitute.
• Potato (Floury or All-Rounder): Helps give the soup body and smooth texture; avoid waxy potatoes here.
• Water or Stock: Water keeps it light, stock adds richness—your choice based on preference.
• Salt & White Pepper: White pepper keeps the soup’s pale look without black specks.
• Full Fat Cream: Essential for that luxurious, creamy mouthfeel and extra flavor boost.
• Herb & Spice Sachet: Bay leaf, thyme, peppercorns, and coriander seeds give a subtle fragrant touch without flecks in the soup.
• Croutons (Optional): Adds a crunchy contrast that really elevates each spoonful.
• Olive Oil: For drizzling at the end—just a little brings shine and richness.
• Fresh Chives: I love the mild onion gun it adds as a garnish, but parsley or chervil works great too.

Variations

One of the reasons I keep coming back to this creamy celeriac soup recipe is how easy it is to make it your own. Whether you’re watching calories or want to boost its nutritional profile, there are simple swaps you can try without losing that comforting vibe.

• Dairy-Free Version: I switched cream with coconut milk once for a friend who’s lactose intolerant, and it gave a lovely tropical twist without sacrificing creaminess.
• Herb Swaps: Instead of thyme and bay leaf, try adding rosemary or sage for an earthier taste—worked great for my autumn dinner parties.
• Spiced Up: Toss in a pinch of nutmeg or smoked paprika at the end for unexpected warmth that my family adored.
• Vegetable Stock Base: Use low-sodium veggie stock instead of water if you want more depth but keep it lighter than traditional cream soups.

How to Make Creamy Celeriac Soup Recipe

Step 1: Prepare the Spice and Herb Sachet

Start by bundling your bay leaf, thyme sprigs, peppercorns, and coriander seeds into a small piece of cheesecloth—or a clean muslin cloth—then tie it shut with kitchen twine. This little sachet is my secret weapon for infusing flavor without ending up with flecks in your soup. It’s such a simple trick but makes all the difference for a clean-looking bowl.

Step 2: Sauté Your Aromatics Slowly

Melt your butter over medium-low heat, then add the onion, leek, celery, and garlic. This step takes about 10 minutes. Don’t rush it—letting these soften gently without browning gives the soup its rich, natural sweetness. When I first overlooked this and turned up the heat, the flavor just wasn’t the same. Patience here really pays off!

Step 3: Add the Celeriac and Potato

Once the aromatics are soft, toss in your diced celeriac and potato. Cook this mixture, stirring regularly, for about 10 minutes. The key here is to let the celeriac and potato start to soften without browning—if you see any color, turn down the heat. The goal is to keep that beautiful pale color and delicate flavor that makes this soup so special.

Step 4: Simmer with Seasoning and Sachet

Add salt, white pepper, your herb sachet, and the water (or stock if you’re using). Bring to a boil and then reduce to a simmer. Keep the pot uncovered and let it cook for about 25 minutes until the celeriac is incredibly soft. You’ll know it’s ready when you can easily pierce a piece with a fork.

Step 5: Stir in the Cream

Pour in your cream and simmer gently for another 3 minutes. This is when the soup really starts to thicken and become luxurious. I always taste it here to decide if it needs a little more salt or pepper before blitzing.

Step 6: Blend Until Smooth and Silky

Remove your spice sachet, then blend the soup. I prefer using a stick blender directly in the pot—it’s faster and less messy. But if you’re using a countertop blender, cool the soup slightly and blend in small batches to avoid any explosion of hot soup flying everywhere (been there, learned that the hard way!). Blend until gorgeously smooth.

Step 7: Adjust and Serve

Give your soup a final seasoning check and adjust salt and pepper as needed. Then, ladle into bowls and garnish with your favorite toppings. Trust me, a drizzle of olive oil and some crunchy homemade croutons take this soup from lovely to next-level!

How to Serve Creamy Celeriac Soup Recipe

Garnishes

I love topping this soup with crispy croutons made from crustless bread cubes toasted with olive oil and a little salt. It adds a lovely crunchy texture that contrasts the smoothness so well. A sprinkle of fresh chives feels like the perfect final touch to brighten up each bowl with a hint of onion freshness.

Side Dishes

My go-to side for this is a crusty sourdough bread or a warm baguette perfect for dunking. Sometimes I pair the soup with a simple salad of mixed greens dressed in lemon vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in shallow bowls with a swirl of herb oil made from parsley and basil blended with olive oil. Adding tiny dollops of crème fraîche and a few microgreens makes it feel restaurant-worthy and super festive.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, and they stay fresh and tasty for up to 4 or 5 days. Just give it a good stir before reheating to bring the cream back together if it’s separated slightly.

Freezing

Though I haven’t froze this soup extensively, I’ve had no issues freezing similar creamy soups. I recommend freezing in portion-sized containers, leaving a little room at the top for expansion. When thawed, it reheats beautifully on the stove over low heat with a gentle stir.

Reheating

To reheat, I warm the soup slowly in a saucepan over low-medium heat, stirring often to keep it smooth and prevent it from sticking to the bottom. Avoid boiling as it can cause the cream to separate a bit. Adding a splash of cream or milk while reheating can freshen the texture if needed.

FAQs

Final Thoughts

This Creamy Celeriac Soup Recipe has become one of those dishes I find myself coming back to over and over, especially when I want something soothing yet a little different from the usual. Its rich texture and gentle flavor always bring smiles around the table, and I’m confident you’ll love it just as much. Give it a try and watch how it becomes a staple in your soup rotation—you won’t regret it!

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