This Creamy Roasted Celery Root Soup is the definition of cozy comfort in a bowl.
It’s luxuriously smooth, deeply flavorful, and surprisingly easy to make. Roasted celery root, cauliflower, leeks, apples, and garlic blend together into a velvety puree that’s both earthy and subtly sweet.
A touch of crème fraîche adds richness and tang, creating a perfectly balanced, creamy finish.
To elevate every bite, it’s topped with rye croutons, crispy artichokes, fresh chives, a drizzle of olive oil, and a sprinkle of licorice salt—each layer adding new textures and flavors.
This soup is elegant enough for entertaining yet comforting enough for a simple fall or winter dinner.
Whether you’re a soup lover or looking for a new way to enjoy celery root, this recipe delivers a satisfying balance of creamy, roasted, and aromatic flavors that make every spoonful unforgettable.
What is Celery Root?
Celery root, also called celeriac, is a knobby, earthy root vegetable with a mild, slightly sweet flavor reminiscent of celery. It becomes tender when roasted or cooked and blends beautifully into soups, purees, and mashes.
Why you’ll love this recipe!
What ingredients do I need?
- Celery Root: The star of the soup! Cubed and roasted, it adds earthy flavor and creamy texture when pureed.
- Cauliflower: Adds body and a subtle nutty flavor while keeping the soup smooth and velvety.
- Apples: For natural sweetness that balances the savory vegetables.
- Leeks: Mild and aromatic, leeks enhance the soup’s depth without overpowering it.
- Garlic: Roasted whole for mellow, caramelized flavor that rounds out the dish.
- Extra Virgin Olive Oil: For roasting vegetables and finishing, adding richness and fruity notes.
- Paprika, Salt & Pepper: Simple seasonings that enhance all the flavors.
- Fresh Thyme & Sage: Herbs bring warmth and an earthy, aromatic dimension.
- Chicken Bone Broth: Adds savory depth and a silky base for the soup.
- Crème Fraîche (or Mascarpone): Blended in for creamy richness and a touch of tang.
- Unsalted Butter: Elevates the flavor and adds luxurious creaminess — use high-quality if possible.
Recipe Variations
- Make it vegetarian but using vegetable broth instead of chicken broth.
- Leave out the crème fraîche and butter if you have a dairy allergy or sensitivity.
- Use a pear instead of an apple.
- Top with pumpkin seeds and sourdough croutons!
- Use regular chicken broth instead of bone broth. I like the bone broth for the added flavor and protein however.
- Top it with a little crispy bacon, or prosciutto, to elevate it even more!
Pro Tips
- Roasting the vegetables is imperative! It creates depth, flavor, and caramelization of everything. Do not skip this step.
- Have fun with the toppings! I do recommend keeping them crunchy however to balance out the textures. But try other crispy vegetables, nuts, seeds, etc.
- Do not skip the good olive oil drizzle, just trust me!
- Use an immersion blender if possible so that you can blend it right in the pot you cooked it in. If you don’t have one, use a blender for this, you may just need to do it in batches.
Leftovers and Storage
- Store soup covered in the refrigerator for up to 1 week.
- Store in individual serving containers, covered, for easy lunches and meals.
- Use silicone soup molds to store individual servings longer in the freezer (up to 2 months).
- Store extra crispy artichokes in an air tight container for 3-4 days. Crisp up in a frying pan or oven for a few minutes to crisp them back up before using them again.
Other Recipes You’ll Love
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Roasted Celery Root Soup
Ingredients
- 1 large celery root cubed
- 1/2 head of cauliflower roughly chopped
- 2 small apples peeled and cut off core
- 2 large or 3 small leeks trimmed and cut in half
- 6 garlic cloves left whole
- 2 tbsp extra virgin olive oil
- Paprika salt and pepper
- 3 springs of thyme
- 6 fresh sage leaves
- 4 c. Chicken bone broth
- 4 oz Creme Fraiche or marsacpone cheese
- 2 tbsp unsalted butter get the good stuff if you can
Crispy artichokes (optional)-
- Enough olive oil to coat the bottom of the pan
- 1 can artichokes drain and then dried on a paper towel, chop roughly
- 1 1/2 tbsp cornstarch
- Pinch salt
Instructions
- Preheat oven to 425F and add celery root, apples, leeks, cauliflower, and cloves to a large baking sheet. Sprinkle with salt, pepper, and paprika. Drizzle with olive oil and mix to combine. Roast for about 25 minutes, flipping halfway through.
- Add the roasted vegetables to a large pot. Add broth and fresh herbs. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes.
- Remove herbs and then puree using an immersion blender until it is smooth (you can also use a food processor if you don’t have an immersion blender, but you might have to do it in batches).
- Once smooth, add in the creme fraiche and butter and puree again. Return to the stove and simmer for 10 minutes, stirring occasionally.
While it is simmering, make the crispy artichokes if you plan to use them.
- Heat a large skillet over medium heat, add enough olive oil to cover the bottom of the skillet. Add artichoke single artichoke leaf to the pan, if it sizzles then the oil is ready. Add the rest of the artichokes and cook, flipping occasionally, until crispy and golden brown. Remove artichokes from pan and place on a paper towel lined plate.
- When ready to serve, spoon soup into a bowl and top with croutons, chives, crispy artichokes, olive oil drizzle, and licorice salt (if desired).
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.