Creamy Celeriac Soup

Name: Creamy Celeriac Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (plus more for serving); 3 medium shallots (diced); 4 cloves garlic (minced); 3 large celeriac root (peeled and diced); 1 ½ tablespoons kosher salt (or more to taste); 1 ½ cups white wine (Chardonnay or Pinot Grigio); 3 cups heavy cream (or use half and half); 2 cups vegetable broth (or more if needed); 2 tablespoons dill (for serving)

This Celeriac Soup is velvety-smooth, savory, and satisfying! It’s infused with the aromatic depth and richness of shallots, garlic, white wine, and heavy cream, making it perfect for cold and rainy winter days. Plus, everything comes together in 40 minutes with less than 10 ingredients!

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Why This Recipe Works

This celeriac soup recipe is a gem for anyone wanting a sophisticated meal with minimal effort. Just like my hamburger soup and white bean soup, it’s prepared in one pot to simplify the cooking process and keep cleanup to a minimum.

With just a few key ingredients like shallots, garlic, and celeriac, this soup transforms into an incredibly satisfying, creamy, and luxurious blend. It’s the perfect pairing for a prosciutto and mozzarella sandwich, B.L.A.T., or turkey club sandwich.

This recipe is vegetarian, as written, but it’s versatile enough to suit a wide range of dietary preferences and can easily be adapted for larger gatherings. With the short preparation and cooking time, it’s ideal for busy weeknights when you’re short on time!

Ingredients

Olive Oil: For sautéing the aromatics, adding a rich flavor and texture.
Shallots: I prefer shallots in this celeriac soup for their delicate, slightly sweet flavor that doesn’t overpower the dish.
Garlic: Fresh garlic cloves add an intensely savory aroma and spicy, warm undertones.
Celeriac: Also known as celery root, celeriac provides a subtle, earthy taste with nutty hints. It’s lighter yet more complex than its stalk counterpart. You should be able to find it at any large grocery store or farmer’s market.
White Wine: Adds acidity and brightness, with a slight fruitiness that perfectly complements the earthy celeriac. I recommend either Chardonnay or Pinot Grigio.
Heavy Cream: Gives the soup a luxuriously creamy and rich consistency.
Vegetable Broth: Provides a savory base that ties the other ingredients together.
Dill: Fresh dill adds a vibrant, slightly tangy finish that lifts the entire dish.

Instructions

Cook the Aromatics: Heat a heavy-bottomed pot over medium-low. Add some olive oil and the diced shallots. Cook them until they soften, stirring often. Add the minced garlic and cook for another minute, just until fragrant.
Prepare the Celeriac: While the shallots and garlic are cooking, prepare the celeriac by washing, trimming the edges, peeling, and then dicing them into 1-inch pieces.
Sauté and Deglaze: Increase the heat to medium. Add the diced celeriac to the pot, sautéing for a few minutes. Pour in your white wine and cook until it has reduced by half.
Simmer the Soup: Add vegetable broth and heavy cream, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer until the celeriac is fork-tender.
Blend: Carefully transfer the mixture to a blender or use an immersion blender directly in the pot to blend the soup until it’s smooth. Add more broth or heavy cream to achieve your desired soup consistency if needed.
Garnishes: Ladle your celeriac soup into bowls, then drizzle the tops with a bit more olive oil and sprinkle with fresh dill before serving.

Substitutions & Variations

Shallots: Yellow or white onions can be used for a more robust flavor or leeks for a milder alternative.
Garlic: In a pinch, ½ teaspoon of garlic powder can substitute for each clove.
Celeriac: Parsnips or turnips offer a similar texture with a slightly different flavor profile. For a lighter version, use cauliflower.
White Wine: For a non-alcoholic version, use additional vegetable broth with a squeeze of lemon juice for acidity.
Heavy Cream: Try half-and-half cream or even coconut milk for a lighter version.
Vegetable Broth: Chicken or beef broth can be used for a non-vegetarian soup.
Dill: Fresh parsley, chives, or tarragon can be used for garnishing.

Storing & Reheating

The best part about this celeriac soup is how well it stores and reheats! Just follow these simple tips:

Fridge: Once the soup is cool, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Freezer: Freeze the soup in portioned containers for up to 3 months. Thaw the soup overnight in the fridge for quick and easy weeknight dinners.
Reheating: Warm the soup gently on the stove over medium heat, stirring occasionally. Add a little broth or water if the soup has thickened too much during storage.

Expert Tips

Deglaze Thoroughly: After adding wine, make sure to scrape the bottom of the pot to incorporate the fond (browned bits) into the soup, which is key to its rich flavor.
Season in Stages: Add a portion of the salt when sautéing the shallots and garlic, and adjust the rest to taste after blending. This builds layers of flavor.
Control the Texture: For an ultra-smooth soup, you can pass it through a fine mesh sieve after blending to remove any remaining fibrous bits.
Balance the Creaminess: If you’re using heavy cream, temper it by adding a small amount of hot soup to the cream before mixing it all together to prevent curdling.
Brighten with Acid: A final splash of lemon juice or white wine vinegar can lift the soup’s flavors, adding a bright counterpoint to the richness.

FAQs

How can I thicken the soup if it’s too thin?

Simmer the soup uncovered for a few minutes to reduce and thicken, or add a cornstarch slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water.

What’s the best way to peel celeriac?

Cut off the top and bottom to create stable surfaces. Then, using a knife, carefully peel away the outer skin, working from top to bottom.

How can I adjust the soup for a dairy-free diet?

Use coconut or almond milk instead of heavy cream, adjusting the quantity to achieve your desired creaminess. Just note that the consistency won’t be quite as velvety and luxurious.

If you enjoyed this celeriac soup recipe, try some more hearty and comforting soups like these:

If you try this Celeriac Soup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!