Easy Roasted Celeriac Creamy Soup Recipe
Creamy, lightly sweet, paired with crunch topping this Celeriac Soup is delicious and very satisfying.
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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
Roasting the veggies - caramelization deepens the flavor of the soup, so don’t rush it! Aim for a nice golden-brown color on the vegetables.
Blend - for desired consistency, blend using a high-speed blender; for an ultra-smooth texture, strain the soup through a fine mesh sieve.
Crunchy Topping - top the soup with roasted buckwheat or pretzel bun croutons for a crunchy, flavorful finish.
Nutrition
Serving: 1.5cupCalories: 282kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 42mgSodium: 1359mgPotassium: 615mgFiber: 3gSugar: 5gVitamin A: 1147IUVitamin C: 23mgCalcium: 87mgIron: 2mg
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