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Creamy Roasted Celery Root Soup

This Creamy Roasted Celery Root Soup is velvety, smooth, and packed with rich, layered flavors. Roasted celery root, cauliflower, leeks, apples, and garlic are pureed with crème fraîche for a silky, comforting base. Topped with rye croutons, crispy artichokes, chives, olive oil, and a sprinkle of licorice salt, it’s a cozy, elegant soup perfect for fall or winter dinners.
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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

Top with croutons, crispy artichokes, chopped chives, a drizzle of good extra virgin olive oil, and licorice salt if you can find it!
Make it vegetarian with vegetable broth instead.
Use regular chicken broth instead of bone broth.  I like the bone broth for the added flavor and protein however.
Leave out the crème fraîche and butter altogether for dairy allergies or sensitivities.
Substitute a pear for the apple.