Creamy celery root soup is an easy, cozy winter meal. Top it with caramelized mushrooms and a quick chive oil to make a simple homemade soup feel gourmet.
Enjoying different winter root vegetables is one of my favorite ways to celebrate seasonal produce. They’re delicious, cheap, and can be cooked in so many ways.
This recipe uses an unappreciated variety I hope you’ll love. Celery root is nutty and sweet, but has a hint of crispness that makes it cozy, but fresh.
Why you’ll love this recipe
- It takes just 10 minutes to prep and 30 to cook.
- Celery root is inexpensive, nutritious, and delicious.
- You can garnish it with my suggestions, or make it your own!
What is Celery Root?
You might have heard it called celeriac, and both names are right. It’s a root from the same family as celery, and shares some similarities in flavor, but it isn’t from the same plant.
It’s not the prettiest vegetable, but it packs tons of flavor and nutrients. They’re low-carb and loaded with essential vitamins, minerals, and fiber.
Celeriac is kind of a forgotten vegetable nowadays, but it’s actually one of the oldest recorded, eaten way back in the middle ages. I say let’s bring it back!
Once you’ve gathered your knobby brown celery root, you’ll need just a few basics to whip up a pot of creamy soup.
- Butter – Go for unsalted so you can season everything yourself.
- White onion – You can use yellow or shallots too.
- Leeks – Use only the white and light green portions. Make sure to wash away any grit before dicing.
- Celery root – You’ll need about 2 pounds worth, which may be just a single large one. Peel off the tough outer brown skin and dice the white flesh.
- Garlic – Mince two cloves finely.
- Vegetable Broth – You’ll need 4 cups of a good veggie stock, but you can use chicken stock or water if needed.
- Heavy cream – This makes it creamy, but you can sub in half and half if you want something a little lighter.
- Salt & Pepper – Season to taste with both.
- Mushrooms – Sliced and caramelized button mushrooms, white or brown, are a perfect topping for celeriac soup.
I also highly recommend making chive oil to swirl on top. It’s entirely optional, but it’s so good. All it takes is one ounce of chives and a few tablespoons of olive oil.
To whip up a batch of celery root soup, you’ll need a large pot and either an immersion or stand blender you’re comfortable using for hot liquids.
Start by melting 2 tablespoons of butter over medium heat. To that you’ll add the leeks, onions, and diced celery root to cook until they’ve softened. Next add the garlic and cook until fragrant, just another minute or so.
Pour in the stock and bring it to a boil, then reduce the heat until it’s at a simmer. Let it cook until the celery root is soft and tender, about 25 minutes. Then, add in the cream and let it simmer for a few more minutes.
Blend everything right in the pot if you have an immersion blender, or transfer small batches to a stand blender. Be careful not to overfill it, and keep your hand and a towel on the lid to reduce the risk of splattering. Season the soup with salt and pepper to taste.
That’s it. All that’s left are the easy garnishes. You can even whip them up while your soup is simmering.
In a skillet over medium heat, combine the remaining butter and sliced mushrooms. Saute for 10 minutes, or until they’ve caramelized to a golden brown. For chive oil, simply use a food processor to blitz the oil and chives together.
Serving & Storage
To enjoy a bowl of celery root soup, top it with caramelized mushrooms and drizzle of the chive oil. It’s pretty enough to serve at a dinner party, or to enjoy as a cozy meal with your family.
This serves four, but if you’d like to double it, please do. It contains a very small amount of cream, so it freezes well and reheats easily to enjoy over a few days. Chive oil can also be stored in a glass jar for 2-3 days.
Of course, feel free to garnish it however you like! The bright, earthy flavor of celery root can be paired with croutons, toasted seeds, or crunchy chickpeas.
I hope you’re inspired to love root veggies like my family and I do, especially overlooked ones like celeriac. There are so many awesome celery root recipes out there to try out!
And, if you’re looking for sides to serve with this soup, try one of my winter salads to keep your table seasonal.
- Creamy Celery Root Salad with Apple
- Clementine, Arugula, and Radicchio Salad
- Red Cabbage Salad with Apple, Orange, and Spinach
- Apple, Fennel, and Walnut Salad with Orange Dressing
- Shaved Brussels Sprouts Salad with Pomegranate
Creamy Celery Root Soup with Mushrooms
- 3 tablespoons unsalted butter
- 1 white onion , chopped
- 1 leek , white and light green parts only, halved and chopped
- 1 (about 2 lb. / 900g) celery root , peeled and cubed
- 2 garlic cloves , minced
- 4 cups (950 ml) vegetable broth
- ½ cup heavy cream
- Salt , to taste
- Black pepper , to taste
- 8 oz. (225g) button mushrooms , sliced
Chive oil (optional):
- 1 oz. (30g) chives , chopped
- 3 tablespoons olive oil
- Melt 2 tablespoons of unsalted butter in a large soup pot over medium heat. Add the onion, leek, and celery root, and cook, stirring often, for about 5 minutes, or until vegetables start to soften. Add the garlic and continue to cook for 1 minute.
- Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook for 20 – 25 minutes or until the celery root pieces are soft. Stir in the heavy cream and cook for a few minutes more.
- Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter. Season with salt and black pepper, to taste.
- In a medium skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté until they have released all of their juices and are slightly browned, up to 10 minutes.Set aside.
- For the chive oil, place chives and olive oil in a small food processor and blend until combined.
- Serve the soup topped with browned mushrooms and drizzled with chive oil.