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If you’ve never had celery root soup (a.k.a. celeriac soup), now is the time to try! It’s smooth and creamy, with a lightly celery flavor. Serve it up with the optional toppings for extra flavor — it will remind you of a classic potato soup.
Why You’ll Love This Celery Root Soup Recipe
- Mild flavor, similar in taste to a potato soup
- Luxuriously creamy texture
- Simple ingredients
- Easy to make ahead
- Naturally healthy and low carb
Celeriac Soup Ingredients
This section explains how to choose the best ingredients for cream of celery root soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – Used for sauteing. Avocado oil is also fine to use. Butter can also be okay if you don’t turn up the heat too high.
- Garlic – Use fresh garlic cloves for best flavor or jarred garlic for convenience.
- Onion – I used a white onion, but you could also use a yellow onion. Chopped leeks would also be a delicious option.
- Bay Leaf – This addition gives classic soup flavor.
- Celery Root – Look for celery roots that are about 4-5 inches in diameter and don’t have any visible bruising or soft spots. You will peel it, so don’t worry about the rough exterior. Use a sharp knife to cut into one-inch cubes.
- Cauliflower Florets – This addition gives the consistency of a celery root and potato soup — without the potatoes!
- Chicken Broth – I like to use organic chicken broth, but feel free to use your favorite type and brand or vegetable broth. If you’d like to lower the sodium, use low-sodium broth and if you’d like a richer flavor, try bone broth.
- Sea Salt & Black Pepper
- Heavy Cream – This helps give a creamy, luxurious texture. If you want a dairy-free option, you can use full-fat coconut milk instead.
- Toppings – These toppings are optional, but recommended: cheddar cheese, cooked bacon, green onions (or fresh herbs, such as fresh parsley, thyme sprigs, or chives), and freshly cracked black pepper.
How To Make Celery Root Soup
This section shows how to make cauliflower and celery root soup with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Sauté. Heat oil in a dutch oven or large pot over medium heat. Add garlic, onion, and bay leaf. Saute until the onion is translucent and the garlic is fragrant.
- Simmer. Add celeriac, cauliflower florets, chicken broth, sea salt, and black pepper. Bring to a boil and reduce heat to medium-low and simmer, until celeriac is tender.
- Blend. Remove bay leaf, stir in heavy cream, and blend using an immersion blender until smooth and creamy. Simmer for a few more minutes.
- Garnish. Ladle soup into bowls and add cheese, bacon, and green onions for toppings, if desired.
Frequently Asked Questions
If you’re new to cooking with celery root, these answers to common questions will get you comfortable.
What Is Celery Root?
Celery root, also known as celeriac, is a root vegetable with abumpy brown exterior and smooth, white interior. Contrary to the name, it is not the root of celery stalks; it’s just a related veggie. It has a mild, sweet, subtle celery flavor, and when cooked, resembles the texture of potatoes.
Is Celery Root Good In Soups?
Yes, celery root has a subtle celery flavor and a texture similar to potatoes — both of which are fantastic in soups.
You can use celery root in soup or anytime you want a healthier, lower carb swap for potatoes. For this celeriac soup recipe, I opted for a “loaded potato soup” experience.
Do You Peel Celeriac Before Cooking?
Yes, you’ll want to peel the celeriac root before cooking it. The exterior is bumpy and dirty, so not something you’ll want to eat, but the inside once you peel it is very similar to a turnip or potato.
Store soup in the refrigerator for 3-4 days.
Can You Freeze Celery Root Soup?
Yes, you can freeze celery root soup in a glass storage container for 2-3 months.
Reheat the soup in a large saucepan or in the microwave, until hot.
More Easy Creamy Soup Recipes
If you love creamy, vegetable-based healthy soups all winter like I do (I’ve got to stay warm in Minnesota somehow!), try these next:
Creamy Celery Root Soup
Creamy Celery Root Soup (Celeriac Soup)
This creamy celery root soup recipe (a.k.a. celeriac soup) tastes like a pureed loaded potato soup, but it's much healthier. Plus, it's so easy to make, with simple ingredients!
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Celery Root Soup
Optional Toppings (Recommended!)
Tap on the times in the instructions below to start a kitchen timer while you cook.
Heat the olive oil in a Dutch oven over medium heat. Add the garlic, onion and bay leaf. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
Add the cubed celeriac, cauliflower florets, chicken broth, sea salt, and black pepper to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, until the celeriac is tender.
Remove from the heat and remove the bay leaf. Add the heavy cream. Blend with an immersion blender, until the soup is smooth and creamy. Simmer for 5 more minutes.
To serve, top soup with optional toppings, if desired.
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Serving size: 1 cup
Nutrition facts do not include optional toppings.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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