This celery root soup is one of those that you’ll come back all the time because it is so easy, no-fuss, and absolutely delicious.
Here at Our Gabled Home we like to keep things simple and healthy. Every so often, I have found or developed a recipe that I come back to all the time. This silky, creamy celery root soup is one of them.
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!
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 staple ingredients that most people have at home already.
You can serve it 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!
Note: This is a collaboration with some of my blogging friends so please scroll all the way down to find their delicious soup recipes! You will love them as much as I do!
This post may contain affiliate links. Please read our Disclosure Policy.
Your main ingredient is celery root. 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 is!
Celery root’s side-kick in this recipe is the humble russet potato. It gives this soup more body and creaminess. Fortunately, they are very easy to find!
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.
Fat is a flavor enhancer and we want to add this, too. I prefer a good, grass-fed butter in this recipe. You could also use a neutral oil, such as avocado oil.
With a little bit of salt and pepper, this soup doesn’t really need much more. I will give you a few ideas for optional ingredients later.
I like using a vegetable peeler for the potato. It just makes peeling it so much faster and more enjoyable. I have 2 of this kind. They are a bit more pricey but I know they hold up – and I really don’t like using plastic in my kitchen if I can avoid it. For the celery root, I simply use a kitchen knife.
I use and recommend a high-speed 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. If you can afford it, I really recommend the Vita-Mix. If you don’t own one, you can use another blender or a hand-held immersion blender.
How to Make Celery Root Soup:
Peel and dice one big celery root and one medium-sized russet potato.
Place the celery and potato in a pot. Add about 2 to 2 ½ cups of chicken broth or stock. Place a lid on the pot and bring to a boil. Turn the heat to medium-low and cook until both the celery and the potato is soft.
Transfer all this 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.
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.
If you find it too thick, you can add some more broth or bouillon.
Most likely, you will find that this 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.
We love adding sour cream to soups. Just a dollop in every bowl looks beautiful and adds a depth of flavor.
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.
Other options are adding some diced avocado, roasted pumpkin seeds, or chopped herbs. We like using parsley.
Easy, Simple Celery Root Soup
- Vegetable peeler
- High Speed Blender (such as Vitamix)
- 1 large celery root
- 1 medium russet potato
- 2 – 2 ½ cups chicken bone broth or bouillon
- 1 TBSP butter
- salt & pepper to taste
- Peel and dice both the potato and the celery root.
- Place potato and celery in a medium pot. Add the chicken broth or bouillon.
- Place a lid on the pot and bring to a boil. Turn heat to medium-low and simmer until potatoes and celery is soft (about 15 minutes).
- Transfer everything to a high-speed blender and blend on high for about 20 seconds. Alternatively, you can use any other blender or hand-held immersion blender. You may have to work in several batches.
- Return the soup to the pot and season with salt and pepper to taste. Add the butter and mix well.
- Serve as is or add optional ingredients:
- You could add some sour cream, add a dash of white wine, add diced avocado, roasted pumpkin seeds, chopped herbs, or any of your favorite toppings.