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Roasted celeriac soup served with croutons
Silky smooth roasted celeriac soup topped with crunchy croutons and herbs

Roasted celeriac soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups Starters
Celeriac is a divisive vegetable, but roasting reveals a completely new side to it. In the heat of the oven, the tuber's raw, earthy flavours are tamed, replaced by a sweet, nutty aroma almost reminiscent of chestnuts. This deep flavour is highlighted by thyme, resulting in a silky cream soup that will convince even those who thought they didn't like celeriac.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Large pot
  • Hand blender

Allergen Information

⚠️ Cream (if dairy)
⚠️ Gluten (bread)
⚠️ Celery (celeriac)

Instructions

1 ✓

Preheat the oven to 200°C. Peel the celeriac and cut into 2-3 cm cubes. Quarter the onion, leave the garlic whole (in skins if you don't want them to burn, or peeled and hidden under the vegetables).

2 ✓

Place the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme. Roast for 25-30 minutes until the celeriac edges start to brown and soften.

Tip: Roasting concentrates the flavours and caramelises the sugars, making the soup much richer than if simply boiled.
3 ✓

Transfer the roasted vegetables to a pot (squeeze the garlic out of its skin if roasted whole). Pour over the stock, bring to a boil, and simmer for 10 minutes.

Tip: This fully softens the fibres for blending.
4 ✓

Blend the soup until smooth using a hand blender. Add the cream and bring to a boil once more.

Tip: The fat content of the cream carries the flavours and makes the texture silky (emulsion).
5 ✓

Meanwhile, toast the bread cubes in a frying pan with a little oil.

6 ✓

Serve the hot soup with the crispy croutons.

Recipe FAQ

Why is the soup grainy?
Celeriac fibres are tough. If it wasn't cooked/roasted until soft enough, the blender cannot make it completely smooth. Cook it longer or pass it through a sieve.

Ingredients

  • 600 g Celeriac (cleaned)
  • 1 medium Red onion
  • 2 cloves Garlic
  • 200 ml Plant-based cream (or single cream)
  • 800 ml Vegetable stock (or water)
  • 2 tbsp Olive oil
  • 1 tsp Dried thyme (or 2 sprigs fresh)
  • 1 tsp Salt
  • 0.5 tsp Ground white pepper
  • 50 g Bread cubes (for croutons)