If you’re looking for a soup that’s comforting, velvety, and a little bit unexpected, this Creamy Celeriac Soup Recipe might just become your new favorite. It’s the kind of dish I reach for when I want something cozy but sophisticated, perfect for chilly evenings or when you want to impress guests with minimal effort. The earthy sweetness of celeriac combined with silky cream and fragrant aromatics makes every spoonful so satisfying.

I love how versatile this soup is—you can make it as simple or as fancy as you like, and it feels just right for a quick weekday dinner or a weekend gathering. Plus, it’s incredibly forgiving, so you don’t have to worry about precision as much. If you’ve never cooked with celeriac before, this Creamy Celeriac Soup Recipe is the perfect introduction, and I’m excited to share all my tips to help you nail it.

Ingredients You’ll Need

Each ingredient in this Creamy Celeriac Soup Recipe plays a role in building layers of flavor and texture. The mix of vegetables brings depth, while the butter and cream create that luscious mouthfeel I adore. When shopping, look for firm celeriac with no soft spots, and choose fresh herbs for the best aroma.

Onion: Brown or yellow onion adds a sweet base note when gently sautéed.
Leek (white part only): Gives a subtle oniony flavor with a soft texture.
Celery stems: Adds freshness and a hint of crunch before blending.
Celeriac (peeled): The star of the show, with its earthy, slightly nutty flavor.
Potato (floury or all-rounder): Helps thicken the soup for creaminess without extra flour.
Garlic cloves: Just a touch, to enhance the savory depth.
Unsalted butter: For sautéing, it lends a rich and silky base.
Full fat cream: Adds the luscious creaminess that makes the soup feel indulgent.
Water or stock: I use water most times to keep it light, but chicken or vegetable stock works wonderfully for extra flavor.
Salt: Essential for bringing all the flavors together.
White pepper: Gives a gentle heat without flecks of black pepper in your beautiful creamy soup.
Bay leaf: Adds a fragrant, herbal background note.
Thyme sprigs: Earthy and slightly minty, perfect to balance the creaminess.
Black peppercorns and coriander seeds: In the spice sachet, these give subtle warmth and complexity without overwhelming the soup.
Croutons: For serving, they add that delightful crunch contrast.
Olive oil: A drizzle at the end enhances flavor and presentation.
Finely chopped chives (or parsley/chervil): Fresh herbs brighten every spoonful and add a pop of color.

Variations

I love making this Creamy Celeriac Soup Recipe my own depending on mood and pantry staples. Don’t hesitate to tweak it—you’ll find small changes can make a big difference in texture and flavor.

Vegan option: Replace butter with olive oil and full fat cream with coconut cream or cashew cream. I’ve found the soup still stays wonderfully creamy and comforting.
Herb swaps: Instead of thyme, try rosemary or sage for a more robust herbal flavor. Rosemary brings a lovely piney aroma that pairs beautifully with celeriac.
Extra veggies: Adding a small carrot or parsnip can add subtle sweetness. I sometimes toss in a handful of spinach at the end for color and nutrients.
Spice it up: A pinch of smoked paprika or a dash of cayenne can transform this from mild to smoky or spicy—especially nice if you’re serving with creamy croutons.

How to Make Creamy Celeriac Soup Recipe

Step 1: Prepare Your Vegetables

Start by peeling the celeriac carefully; it can be a bit tough, so I like to use a sharp knife rather than a peeler. Cut it into even 2cm cubes to ensure everything cooks uniformly. Dice the onion, leek, celery, and potato similarly for a balanced texture. Finely chop the garlic last to prevent it from overpowering the other aromatics early on.

Step 2: Sauté Aromatics in Butter

Melt the butter in a large pot over medium heat. Add the diced onion, leek, celery, and garlic. Stir frequently until they soften and turn translucent—this usually takes about 5-7 minutes. Patience here pays off, as you’re building a flavorful base that will lift the whole soup.

Step 3: Add Vegetables and Spice Sachet, then Simmer

Throw in the cubed celeriac and potato, giving them a good stir to coat in that buttery mix. Add the water (or stock), salt, and white pepper. For the spice sachet, I use a piece of cheesecloth or a small muslin bag to hold the bay leaf, thyme sprigs, peppercorns, and coriander seeds—you’ll remove it easily later. Bring everything to a gentle boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender when pierced with a fork.

Step 4: Blend Until Silky Smooth

Remove the spice sachet and carefully blend the soup. I usually use an immersion blender right in the pot—it’s convenient and cuts down on dishes. Blend until the soup is smooth and velvety. This step is where the magic happens, turning chunky cooked veggies into creamy goodness. If your soup feels too thick, just add a splash more warm water or stock to loosen it.

Step 5: Stir in the Cream and Adjust Seasoning

Lower the heat and gently stir in the full fat cream to keep it silky without curdling. Taste and adjust salt or pepper as needed, because soup always benefits from a final seasoning check. Heat through for another 5 minutes, but don’t let it boil after adding cream—that keeps it nice and smooth.

How to Serve Creamy Celeriac Soup Recipe

The image shows a variety of ingredients neatly arranged on a white marbled surface. At the top right is a large, textured celery root with rough brown and pale green skin. To the top left is a white bowl filled with pale yellow cheese cubes. Below the cheese cubes, several light green celery stalks are lined up vertically. In the center is a round, light brown onion next to two small white bowls – one with golden olive oil and the other with mixed black and white peppercorns. To the right of the onion is another small white bowl holding coarse salt. Green thyme sprigs and two broad sage leaves are placed near the bottom center. Three peeled garlic cloves sit scattered between a white bowl of smooth cream and a white bowl filled with crispy golden brown bread cubes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about textures, so topping this Creamy Celeriac Soup Recipe with crunchy homemade croutons is my go-to. A light drizzle of good-quality olive oil adds richness and a subtle fruitiness. Finely chopped chives bring a fresh, oniony pop that brightens every mouthful—sometimes I swap in parsley or chervil depending on what I have on hand.

Side Dishes

This soup goes beautifully with crusty bread or a simple green salad dressed with lemon and olive oil for a light lunch. When I’m feeling indulgent, I serve it alongside garlic butter toast or a quiche loaded with seasonal vegetables. It’s hearty enough to stand on its own but loves company.

Creative Ways to Present

For special occasions or when I want to impress, I serve the soup in elegant bowls with a swirl of herbed cream and edible flowers like nasturtiums. Another fun idea is to cup it in small espresso cups as an appetizer portion. Pairing with a sprinkle of toasted nuts or seeds adds unexpected crunch and visual appeal.

Make Ahead and Storage

Storing Leftovers

After the soup cools to room temperature, I usually transfer it to airtight containers and keep it in the fridge for up to 3 days. It keeps its flavor beautifully, but I like to give it a good stir before reheating to reincorporate any separated cream. I find it’s actually better the next day as the flavors settle and deepen.

Freezing

This Creamy Celeriac Soup Recipe freezes well, but I recommend freezing it without the cream, then adding the cream when thawing and reheating. I’ve found freezing with cream can sometimes cause a slight change in texture. Freeze in portion-sized containers or freezer bags for up to 3 months.

Reheating

When reheating, warm the soup gently on the stovetop over low to medium heat, stirring frequently. Add the cream toward the end to maintain that silky finish. Avoid microwaving straight from frozen to prevent uneven heating; slow and steady is the way I keep it smooth and delicious.

FAQs

Can I make this Creamy Celeriac Soup Recipe vegan?

Absolutely! Swap out the butter for olive oil and replace the full fat cream with coconut cream, cashew cream, or any plant-based cream alternative. These swaps still give you a rich, creamy texture without dairy.
Do I need to peel the celeriac?

Yes, peeling celeriac is important since the skin is tough and woody. Use a sharp knife for easier and safer peeling, and aim to remove all the brownish outer layer for the best texture.
Can I use vegetable stock instead of water?

Definitely. Vegetable or chicken stock adds a deeper savory flavor to the soup, which I often do when I have stock on hand. If you want a lighter version, plain water works just fine since the veggies and aromatics carry plenty of flavor.
What if I don’t have all the spices for the sachet?

No worries! You can simplify by using just the bay leaf and thyme, or substitute coriander seeds with a pinch of coriander powder. The key is to not overwhelm the soup—sometimes less is more.
How thick should the soup be?

The perfect creamy celeriac soup is smooth and thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a bit more warm water or stock while blending until you reach your preferred consistency.

Final Thoughts

This Creamy Celeriac Soup Recipe is one of those comforting dishes that just feels like a warm hug in a bowl. I always come back to it when I want something simple yet elegant, full of flavor without fuss. If you give it a try, I’m sure you’ll find it’s easy to make, wonderfully satisfying, and a lovely way to enjoy a lesser-known vegetable with lots of character. Next time you want to cozy up with something delicious, this recipe’s got you covered.