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Roasted celery root soup served with croutons
Creamy soup made from roasted celery root with toasted croutons

Roasted Celery Root Soup with Garlic

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups Appetizers
Celery root (celeriac) is often overlooked, but roasting reveals a completely new side. In the heat of the oven, the root's raw, earthy flavors are tamed, replaced by a sweet, nutty, almost chestnut-like aroma. This deep flavor is highlighted by thyme, resulting in a silky cream soup that will convince even those who thought they didn't like celery.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Large pot
  • Immersion blender

Allergen Information

⚠️ Milk (if using dairy cream)
⚠️ Wheat (croutons)

Instructions

1 ✓

Preheat the oven to 400°F (200°C). Peel the celery root and cut into 1-inch cubes. Quarter the onion. Leave the garlic cloves whole (in their skins to prevent burning, or peeled and tucked under the vegetables).

2 ✓

Place the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme. Roast for 25-30 minutes until the celery edges start to brown and soften.

Tip: Roasting concentrates flavors and caramelizes sugars, making the soup much richer than if boiled.
3 ✓

Transfer the roasted vegetables to a pot (squeeze the garlic out of the skins if roasted whole). Pour in the broth, bring to a boil, and simmer for 10 minutes.

Tip: This fully softens the fibers for blending.
4 ✓

Blend the soup until smooth using an immersion blender. Add the cream and bring to a gentle simmer once more.

Tip: The fat in the cream carries the flavors and creates a silky texture (emulsion).
5 ✓

Meanwhile, toast the bread cubes in a skillet with a little oil until crispy.

6 ✓

Serve the hot soup topped with crunchy croutons.

Recipe FAQ

Why is my soup grainy?
Celery root fibers are tough. If it wasn't cooked/roasted until soft enough, the blender can't make it perfectly smooth. Simmer longer or pass it through a fine-mesh sieve.

Ingredients

  • 1.5 lbs Celery Root (Celeriac), peeled
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 0.75 cup Plant-Based Cream (or Heavy Cream)
  • 3.5 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Dried Thyme (or 2 sprigs fresh)
  • 1 tsp Salt
  • 0.5 tsp Ground White Pepper
  • 1 cup Bread Cubes (for croutons)