This easy, creamy blended Celeriac Soup recipe makes the most of seasonal celery root. It’s roasted, then blended with garlic, thyme, and vegetable stock for a velvety soup that is warm and comforting, and easy to make! Naturally vegan.
Celeriac, commonly known as celery root, is a breed of celery that is grown for its large, round edible root.
Like most root vegetables, it's perfect for soup.
Although it’s not quite a common vegetable, its unique texture and flavor make it great to use in this easy celeriac soup.
You’ll simply chop up the celeriac and roast it up in the oven at a high temperature. It then gets blended with water, thyme, oil, and vegetable stock which turns it into a creamy soup that tastes delicious.
It’s a soup that’s light enough to serve during the warmer months but can also be a great comforting soup for winter.
Enjoy celery root soup as an appetizer, light lunch, or easy dinner.
Why You'll Love This Recipe
You’ll get to use an in-season vegetable that’s both light and hearty. Celeriac is in season from September through April.
Despite coming from a celery plant, the root is slightly sweet making it a great healthy soup option for kids.
You can customize the flavors in this simple soup by adding your favorite herbs and spices before blending.
Celeriac is a healthy root vegetable that is low in calories and high in vitamin C and fiber.
Ingredients & Tools
- Celeriac - You’ll need one large celeriac root to make 4 servings of this soup.
- Onion & Garlic - These aromatic veggies infuse the soup with garlic and onion flavor.
- Cooking Oil - This is used to saute the onion and garlic to release the flavors.
- Dried Thyme - Gives the soup a nice herb fresh flavor.
- Vegetable Stock & Water - These two ingredients help thin out the soup while the vegetable stock adds additional flavor and depth to the soup.
Step By Step Tutorial
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
1. Preheat the oven to 400F/200C and prepare a baking sheet for the celeriac.
2. Peel the celeriac, dice it into medium-sized cubes.
3. Place them onto a baking sheet. Drizzle with the oil, sprinkle with thyme, and toss well. Spread out onto the baking sheet in a single layer, then roast in the oven for 25 minutes or until it begins to turn golden.
4. Heat the oil in a large soup pot, then add the onion and cook for 5-7 minutes or until translucent. Add the garlic and cook for another 1-2 minutes being careful not to burn. Add the vegetable stock and water, bring to a boil, then reduce the heat and simmer for 5 minutes.
4. When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring it back to the boil, and simmer for a further 3 minutes.
5. Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.
Be careful when peeling celeriac as it contains lots of knobs. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife.
When blending the soup, use a high-speed blender and blend in batches with a towel on top to keep your hands and arms safe.
Make sure the celeriac is roasted until tender and golden but not too browned.
For a deep vegetable flavor, replace any water with more vegetable stock.
Pairs well with a toasted slice of yeast-free Naan Bread.
Serve as an appetizer for a Portobello Mushroom Steak dinner.
Roast up some golden potatoes along with the celeriac and blend for a thick texture and hearty flavor.
Make it creamy and rich by blending with a tablespoon or two of butter (or vegan butter).
Sprinkle some fresh herbs on top such as basil, dill, or fresh parsley.
Give this soup a kick of spice by adding a pinch of cayenne or red chili flakes before blending.
Make curried celeriac soup by adding your favorite Indian curry spices and topping with fresh cilantro.
When serving, drizzle the soup with a bit of olive oil, sour cream, yogurt, or coconut milk.
Add 2 peeled and diced apples before blending for a celeriac and apple soup.
Add chopped parsnips, carrots (or a mix of both) to the pot with the roasted celery root and boil until soft.
Try swapping the onion for chopped leeks.
Try it like a Mary Berry Celeriac Soup by adding a good handful of watercress.
To Make Gluten-Free: Celeriac soup as written is naturally gluten free.
To Make It Vegan: This recipe is 100% vegan, but if you choose to blend it with butter, make sure it is vegan butter.
Storing: Store leftover cooled celeriac soup in an airtight container, jar or bag in the fridge for 4-5 days before reheating and serving.
Freezing: Pour cooled soup into freezer-safe bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Celeriac has a nutty flavor that is slightly sweet and crunchy. Most people compare the taste to a parsnip with a bit of a lighter flavor.
Yes! This particular breed of celery has celery stalks on the top with a root at the bottom. The root is the celeriac and has a different flavor, shape, and taste than celery.
This all depends on your health goals. Potatoes are higher in carbs than celeriac but both contain a great array of vitamins and minerals.
More Soup Recipes
I hope you love this creamy celeriac soup as much as we do! Be sure to check out some of my other soup recipes too!
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Roasted Celeriac Soup
- 1 celeriac (celery root)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic chopped
- 3 cups (700ml) vegetable stock
- 1 cup (230ml) water
- Heat the oven to 400°F/200°C.
- Peel the celeriac (careful, it’s knobbly. Slice the bottom off, hold it cut side down so it doesn’t roll, and carefully trim off the exterior with a sharp knife).
- Chop the celeriac into cubes, then place onto a baking sheet. Drizzle with the oil, sprinkle with thyme and toss well. Spread out onto the baking sheet in a single layer, then roast in the oven for 25 minutes or until it begins to turn golden.
- Meanwhile, heat the oil in a large soup pot, then add the onion and cook for 7 minutes or until translucent. Add the garlic and cook for a further minute. Add the vegetable stock and water, bring to the boil, then reduce the heat and simmer for 5 minutes.
- When the roasted celeriac is finished, add it to the pan (you may wish to reserve a few pieces for garnish), bring back to the boil and simmer for a further 3 minutes.
- Transfer to a blender (you may need to do this in batches so as not to overfill) and process until smooth.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.