Easy Creamy Celery Root Soup

This celery root soup is one of those that you’ll come back to all the time because it is so easy, no fuss, and absolutely delicious.

This silky, creamy celery root soup is one of those recipes that are so simple but so good and full of fresh flavor that we make it all the time.

Sometimes, you really don’t need a fancy or complicated recipe. This great recipe benefits from its simple ingredients.

Why you’ll love this creamy soup

It is a shame that celery root is not more popular. This root with all its windy little things at the bottom has an earthy deliciousness and is so healthy! If you have never cooked with root celery before but see it at your grocery store, I highly encourage you to give this classic cream of celery soup a try!

You will love that we’re only using real, whole-food ingredients in this soup. And except for the celery root, we’re only using simple pantry ingredients that you probably already have at home.

You can serve this light soup on its own with a simple salad or serve it as an appetizer.

I am giving you a very basic recipe that is yummy as it is but you can totally dress this soup up with optional ingredients!

Best of all, this soup takes just about 30 minutes to make!

What are the ingredients:

• Celery root: this is the main ingredient. You can find it in well-sorted grocery stores, farmer’s markets, or in those produce boxes. It is worth finding in your area. Unfortunately, I have not made this soup with celery stalks (same plant) but if you do, let me know how it turned out!
• Potato: Celery root’s sidekick in this recipe is the humble potato. It gives this soup more body and a creamy texture.
• Bone broth: The liquid is either (homemade) bone broth or chicken bouillon. In a pinch, you could use beef broth but I do recommend using either chicken broth or bouillon.
• Butter: Fat is a flavor enhancer that I like to add. I prefer good, grass-fed butter in this recipe. You could also use a neutral oil, such as avocado oil or even olive oil.
• Sea salt and black pepper: you may not even need either but you can always season the soup to taste.

Useful utensils:

• Vegetable peeler: this is so helpful for peeling the potato. It makes that job so much faster and more enjoyable. Also, you won’t be cutting away too much of the potato as it will cut fairly close to the skin. For the celery root, I simply use a kitchen knife because it has a much thicker skin.
• High-speed blender: I use and recommend a Vita-Mix or similar blender for this recipe. It makes all the difference as it gives this soup that silky, creamy consistency. We’ve had ours for almost 20 years and it’s still going strong. Alternatively, you can use your regular blender or a hand-held stick blender.

Substitutions and variations:

• Stock: you can make this soup vegan version by using vegetable stock
• Onion: if you’d like to add even more flavor, you can sautee a chopped onion in some oil and add it to the soup
• Potato: you can either use russet potatoes or golden potatoes. Instead, you could also use white beans or a cup of cashews (after soaking them in water for 4 hours).
• Sour cream: to make it extra creamy, you can add heavy cream to this soup. I prefer sour cream because it has a more complex flavor. No matter which one you use, a dollop in every bowl looks beautiful and adds a nice depth of flavor.
• Flavors and spices: you can brighten this simple recipe up with some lemon juice.
• White Wine: You might also like to add a dash of white wine to the soup. If you’re serving to children, you could bring the soup to a boil again so that the alcohol evaporates.
• Garnish: if you’d like to make your celery soup a bit more substantial, you could add some diced avocado, roasted pumpkin seeds, or chopped fresh herbs. We like using parsley or dill. You can even give it a sprinkling of red pepper flakes.

How to Make Celery Root Soup:

1. Peel and dice one big celery root.
2. Peel and dice one large russet potato.
3. Place the celery and potato in a medium saucepan.
4. Add enough stock or chicken broth to just cover the vegetables, about 2 cups.
5. Cover the pot with a lid and bring it to a boil over medium heat. Turn the heat to low and cook until both the celery and the potato are soft.
6. Transfer this vegetable mix to a high-speed blender and blend on high for about 20 seconds. If you’re using another blender or a hand-held immersion blender, you may need to do this in more than one batch.
7. Return the blended soup to the pot and season with salt and pepper to taste. Add a good tablespoon of butter and mix it in well.
8. If you find it too thick, you can add some more broth or bouillon.
9. Most likely, you will find that this creamy celery soup is delicious as it is. However, there are some optional ingredients you could add depending on your mood and what you have on hand.

How to serve this delicious soup

• We love serving it as an appetizer soup or first course before a main course in a big bowl
• You can also make it a main by adding some of the nutritious ingredients mentioned before. A great way is to serve it with a green salad and lots of crusty bread
• On a hot summer day, you might even like to serve this soup at room temperature which makes this a refreshing and quick meal

I’d love you hear all your comments and questions below!

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