Easy Roasted Celeriac Creamy Soup Recipe
This Easy Roasted Celeriac Creamy Soup is everything you didn’t know you needed after a long day. A velvety, earthy blend of roasted celeriac and potatoes, brightened with fresh dill oil. Inspired by Polish flavors, this celeriac soup brings a unique twist to the classic creamy soup.
Want to know the real magic of this celery root soup? A crunchy roasted buckwheat topping takes it from delicious to unforgettable.
Whether you enjoy this Creamy Celeriac Soup as a light lunch or pair it with crusty bread and salad for a cozy dinner, it will be a hit. It delivers bold flavors and comforting textures, perfect for those chilly evenings.
Why you will love this Celeriac Creamy Soup
Unique flavor and creamy texture – roasted celeriac is earthy and lightly sweet in taste. Blended until smooth, it pairs beautifully with the roasted buckwheat or homemade croutons.
Versatile and customizable – it’s perfect as a starter, a light lunch, or even a dinner when paired with crusty bread or a side salad. You can swap toppings (e.g., roasted hazelnuts or rye croutons).
Healthy and indulgent – veggie-forward, packed with nutrients from celeriac and celery, while still feeling indulgent thanks to the cream cheese and cream.
Ingredients, Variations and Substitutions
Celeriac – also known as celery root, brings a delicate, nutty sweetness and creamy texture when roasted and blended. Its earthy profile pairs beautifully with the herbaceous dill and aromatics. If you can’t find celeriac, other root vegetables like parsnips or turnips are good substitutes. They’ll deliver a similar depth of flavor, though slightly less creamy. For a lighter option, even cauliflower can work.
Leeks – form the aromatic base of this soup, offering a mild, onion-like sweetness that complements the roasted celeriac without overpowering it. Make sure to thoroughly clean them to remove any grit hidden between the layers. Use the white and light green parts. Yellow onions or shallots can also be used, they may impart a slightly sharper flavor. For a more delicate profile, spring onions work well too.
Celery – enhances the soup’s earthy undertones. The crisp flavor balances the richness of the roasted vegetables. Fennel stalks could provide a similar texture and a mild anise note, or you could simply omit it for a slightly creamier result.
Potatoes – create a creamy texture, helping to thicken it naturally. Starchy varieties like Yukon Gold or Russets are ideal, but you could also use white sweet potatoes for a hint of sweetness. If you’re aiming for a low-carb alternative, cauliflower is great.
Garlic – roasted adds a rich, mellow depth of flavor. If you prefer a quicker option, sautéed minced garlic works, though it will be sharper in taste. For a twist, black garlic could bring a unique umami punch.
Bay Leaf and Whole Peppercorns – they infuse the soup with warm, subtle spice as it simmers. If you’re out of bay leaves, a sprig of fresh thyme or a pinch of dried oregano can offer a similar earthy note.
Vegetable Stock – creates a hearty base. For extra richness, use chicken stock or chicken broth. If you want to highlight the roasted flavor of root vegetables, a light miso broth adds a savory twist, while plain water with a pinch of salt works in a pinch.
Heavy Cream – makes the soup smooth, enhancing the roasted flavors. Half-and-half or coconut cream are good swaps if you’re looking to lighten things up. For a tangier flavor, crème fraîche or plain yogurt can be stirred in just before serving.
Fresh Dill and Dill Oil – are used as a flavorful finish. Parsley or chives can add a milder herbal note if dill isn’t to your taste. You could also experiment with tarragon for a slight licorice flavor.
Roasted Buckwheat – adds crunch and nutty contrast to the soup’s creamy base. If you’re not a fan of buckwheat, toasted hazelnuts or rye croutons work wonderfully. For a gluten-free option, try toasted quinoa for a similar crunch.
Olive oil or butter is used as a base to sauté vegetables. It’s a healthier option that complements the earthiness of the celeriac. If you prefer a richer taste, butter is an excellent alternative, offering a creamy and slightly nutty depth. You could experiment with ghee for a hint of caramelized flavor or even infused oils, such as garlic or herb oil, for extra complexity. For a vegan preparation, stick with olive oil or a plant-based butter.
Thyme – adds an earthy aroma with hints of mint and citrus. If fresh thyme isn’t available, dried thyme can be used sparingly as a substitute, but its flavor is more concentrated, so adjust the quantity to taste.
Salt and Black Pepper – use to taste. Salt draws out the natural flavors of the soup, while freshly ground black pepper provides a subtle heat. Consider using flaky sea salt or Himalayan pink salt. If you’re watching your sodium intake, a pinch of nutritional yeast can add savory depth without additional salt. If you want to elevate the spice profile, try substituting with white pepper for a milder heat or a pinch of smoked paprika for warmth and smokiness. For those avoiding heat, a dash of ground coriander can bring a gentle warmth and complement the other flavors.
Equipment you will need
- Large baking sheet
- Parchment paper
- Large pot
- Wooden spoon
- Blender or immersion blender
- Fine mesh strainer
- Small saucepan
- Ladle
- Mixing bowl
- Baking dish or small skillet
Top Tips
Roasting the veggies – caramelization deepens the soup’s flavor, so don’t rush it! Aim for a nice golden-brown color on the vegetables. Flip the vegetables halfway through roasting to ensure even browning.
Layering flavors – gently sauté the leeks and celery, low and slow is the way to go. This process builds a sweet, aromatic base without burning. Don’t skip the step of infusing the broth with bay leaves and peppercorns.
Blending – blend to desired consistency. Strain the soup through a fine mesh sieve after blending for a smooth texture.
Heavy cream and cream cheese – temper the cream and cream cheese by adding a small amount of warm soup before stirring into the pot. Adjust the amount of cream based on your desired richness—more for indulgence, less for a lighter soup.
Roasted buckwheat topping – toss the buckwheat with a bit of oil and season it generously before roasting for a crunchy, flavorful topping. Watch the buckwheat closely as it roasts; it can go from golden to burnt quickly.
Herbs – use fresh dill for the most vibrant flavor in the infused cream and as a garnish. Dried dill won’t provide the same impact. Add dill at the end to preserve its bright, fresh flavor.
Seasoning – taste and adjust salt after blending; the cream and cream cheese can subtly mellow the seasoning. If the soup feels too thick, add a splash of broth or water to thin it out.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Wash, peel, and chop the celeriac root and potatoes. Peel the garlic.
- Toss the peeled and cubed celery root pieces, potatoes, and garlic cloves with one tablespoon of olive oil.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
- Wash and cut the leeks and celery.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Add the sliced leek and sauté until soft and fragrant, about 5 minutes. Add diced celery and cook for a few more minutes.
- Transfer the roasted vegetables to the pot with the leeks.
- Add broth, salt, black pepper, bay leaves, peppercorns, and a few strings of fresh thyme.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes over medium heat to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
- Stir in the heavy cream and softened cream cheese.
- Heat gently, stirring continuously, until the cream cheese is fully melted and incorporated. Adjust seasoning with more salt and pepper if needed.
- Stir in the fresh dill before serving to preserve its bright, herbaceous flavor.
- Garnish with a swirl of dill-infused oil, crispy pancetta, roasted buckwheat or homemade croutons, and fresh dill.
How can I best enjoy this soup?
Pair it with bread – a slice of crusty bread, warm baguette, sourdough, or rye will complement the creamy texture and nutty flavors of the soup.
Topping variety – don’t skip the roasted buckwheat topping or homemade croutons. They provide a nice crunch to the velvety soup. You can also add a swirl of dill-infused oil. A light garnish of fresh dill or other herbs also is a great choice.
Make it a meal – add a glass of white wine, (crisp Sauvignon Blanc or a light Chardonnay), or sparkling water with a wedge of lemon and a side salad.
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Storage instructions, reheating
Storage
- Cool the soup thoroughly before storing it to prevent condensation and keep it from becoming watery.
- Transfer the soup to an airtight container for optimal freshness. It will stay well in the fridge for up to 3-4 days.
- To keep this soup for longer, you can freeze it. Cool it completely, transfer it to a freezer-safe container, and freeze it for up to 3 months.
Reheating
- Stovetop: pour the soup into a pot and simmer over medium heat, stirring occasionally. Adjust the consistency by adding broth or water.
- Microwave: if you’re reheating a single portion, place the soup in a microwave-safe bowl and cover it loosely with a lid. Heat in 30-second intervals, stirring in between, until the soup is warmed.
Tips
- Freezing Creamy Soups: Cream-based soups like this one can sometimes separate when frozen and reheated. To prevent this, you can either reheat the soup over low heat and whisk it until smooth, or you can freeze the soup without the cream, adding it after reheating for a fresher taste.
- Toppings: Add the roasted buckwheat topping just before serving to maintain its crunch.
Easy Roasted Celeriac Creamy Soup Recipe
Equipment
- large baking sheet
- parchment paper
- large pot
- wooden spoon
- blender or immersion blender
- fine mesh strainer
- small saucepan
- ladle
- Baking dish or small skillet
- mixing bowl
Ingredients
- 3 cups celeriac root diced
- 2 potatoes peeled and diced
- 2 cloves garlic
- 2 stalks celery
- 1 leek
- 4-6 cups broth
- 1/2 cup cream
- 4 oz cream cheese
- 2 tablespoons olive oil
- 1 bay leaf
- 2-3 tablespoons fresh dill finely chopped (plus extra for garnish)
- 4 sprigs fresh thyme
- 5 black peppercorns
- 1 1/2 teaspoons salt to taste
- ½ tsp black pepper
- Optional garnishes: crispy pancetta rye croutons, or dill-infused cream, roasted buckwheat
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, peel, and chop the celeriac root and potatoes. Peel the garlic.
- Toss the peeled and cubed celery root pieces, potatoes, and garlic cloves with one tablespoon of olive oil.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
- Clean and slice the leeks and the celery. Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Add the sliced leek and sauté until soft and fragrant, about 5 minutes. Add diced celery and cook for a few more minutes.
- Transfer the roasted vegetables, cooked leeks, and celery to a large soup pot or Dutch oven.
- Add broth, salt, black pepper, bay leaves, peppercorns, and a few strings of fresh thyme.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes over medium heat to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
- Stir in the heavy cream and softened cream cheese.
- Heat gently, stirring continuously, until the cream cheese is fully melted and incorporated. Adjust seasoning with more salt and pepper if needed.
- Garnish with a swirl of dill-infused oil, roasted buckwheat, crispy pancetta or homemade croutons, and extra fresh dill.
Notes
Nutrition
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Conclusion
It is time for you to make this Celeriac Creamy Soup Recipe today! Perfect for chilly days or when you’re craving something unique yet comforting.
Earthy flavors, creamy textures, and a Polish-inspired twist set it apart from the usual. Whether you’re enjoying it as a comforting starter or a wholesome main dish, it will leave you feeling nourished and satisfied.
The combination of roasted celeriac, dill-infused oil, and the crunch of roasted buckwheat offers layers of flavor and textures.
FAQ about Celeriac Creamy Soup
Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep since the flavors develop even more after a day in the fridge. Store it in an airtight container and reheat it gently when ready to serve. Store the toppings (like roasted buckwheat and dill-infused oil) separately for best results.
What can I use instead of dill?
If you’re not a fan of dill, parsley or chives make great alternatives. For a slightly earthy flavor, try tarragon. These herbs still pair well with the creamy, roasted flavors of the soup.
Is this soup vegetarian or vegan?
As written, this soup is vegetarian. To make it vegan, substitute the cream with coconut milk or cashew cream and omit the cream cheese. Make sure the vegetable broth is also vegan-friendly.
Can I use other toppings besides roasted buckwheat?
Yes! Toasted pumpkin seeds or roasted hazelnuts are great alternatives. For a cheesy twist, try adding a sprinkle of Parmesan or crispy fried shallots.
Can I substitute the celeriac with another vegetable?
While celeriac is the star, you can substitute it with parsnips, turnips, or even a combination of potatoes and cauliflower for a similar creamy texture and earthy flavor.
How can I make the soup thicker or thinner?
For a thicker soup, use less broth or add an extra potato. To thin it out, add more broth or water during the blending step until you reach your desired consistency.
Is this soup gluten-free?
Yes, the soup itself is gluten-free. If you’re adding toppings like croutons or roasted buckwheat, ensure they are gluten-free or choose gluten-free alternatives.
How do I balance the flavors if the soup tastes too earthy?
A splash of lemon juice or white wine vinegar can brighten the flavors and balance the earthiness. Adjust the seasoning with salt and pepper as needed.
