Go Back
–+ servings

Creamy Roasted Celery Root Soup

This Creamy Roasted Celery Root Soup combines roasted celery root, cauliflower, apples, leeks, and garlic with fresh herbs, chicken bone broth, crème fraîche, and butter for a rich, velvety smooth soup. Finished with crispy artichokes, rye croutons, chives, olive oil, and optional licorice salt, it's a cozy and flavorful soup perfect for fall and winter.
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings

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 the oven to 425°F. Prepare a large rimmed baking sheet.
  • Arrange the cubed celery root, chopped cauliflower, peeled apples, halved leeks, and whole garlic cloves on the baking sheet.
  • Season with paprika, kosher salt, and freshly ground black pepper. Drizzle with 2 tablespoons of extra virgin olive oil and toss to coat.
  • Spread the vegetables into an even layer and roast for approximately 25 minutes, flipping halfway through, until tender and lightly golden. If necessary, continue roasting until the celery root is fork-tender.
  • Transfer the roasted vegetables to a large pot or Dutch oven.
  • Add the chicken bone broth, fresh thyme sprigs, and sage leaves.
  • Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for approximately 45 minutes to allow the flavors to develop.
  • Remove the thyme sprigs and sage leaves.
  • Using an immersion blender, carefully puree the soup until completely smooth and creamy.
  • Alternatively, transfer the soup to a countertop blender in batches, following the manufacturer's instructions for blending hot liquids.
  • Add the crème fraîche or mascarpone cheese and unsalted butter to the blended soup.
  • Blend again until completely incorporated and silky smooth.
  • Return the pot to low heat and gently simmer for another 10 minutes, stirring occasionally.
  • Taste and adjust the salt and pepper as needed. Add a splash of additional broth if the soup is thicker than desired.
  • While the soup finishes simmering, drain the canned artichokes thoroughly and pat dry with paper towels.
  • Roughly chop the artichokes and toss with 1½ tablespoons of cornstarch and a pinch of salt until lightly coated.
  • Heat enough olive oil to coat the bottom of a large skillet over medium heat.
  • Test the oil with a small artichoke piece. If it sizzles gently, add the remaining artichokes in a single layer.
  • Cook, turning occasionally, until golden brown and crispy.
  • Transfer to a paper towel-lined plate to drain. (You may need to do this in batches in order to not overcrowd the pan).
  • Ladle the warm soup into serving bowls.
  • Top with rye croutons, crispy artichokes, and freshly chopped chives.
  • Finish with a drizzle of good extra virgin olive oil and a small sprinkle of licorice salt, if desired.
  • Serve immediately.

Notes

  • Celery Root: Peel thoroughly and cut into evenly sized pieces for consistent roasting.
  • Roasting: Don't skip roasting the vegetables. It creates deeper flavor and natural sweetness.
  • Broth: Substitute regular chicken broth or vegetable broth for the chicken bone broth.
  • Dairy: Mascarpone can replace crème fraîche. Omit the dairy for a dairy-free version, adjusting the richness to taste.
  • Apples: Firm pears can replace the apples for a slightly different sweetness.
  • Texture: Blend thoroughly for a silky finish. Add extra broth if the soup is too thick.
  • Crispy Artichokes: Dry thoroughly before coating with cornstarch for the best results.
  • Toppings: Rye croutons, chives, olive oil, and licorice salt are optional but add wonderful flavor and texture.
  • Storage: Refrigerate leftover soup for up to 3–4 days or freeze for up to 2–3 months for best quality.