Save There's something almost meditative about roasting celeriac until it turns golden and sweet, the kitchen filling with this earthy, nutty aroma that makes you pause mid-task just to breathe it in. Years ago, a friend brought a bowl of this soup to my place on a gray November afternoon, and I was genuinely shocked at how a vegetable I'd mostly ignored could become something this silky and comforting. The hazelnut crumble on top was the real revelation—that contrast between creamy warmth and crunchy texture changed everything about how I thought about soup. Now it's become my go-to when I want something that feels both elegant and honest, without any fuss.
I made this for a dinner party once, slightly nervous because celeriac felt like an unfamiliar ingredient to serve guests, but the moment people tasted it, the whole room went quiet—not awkward quiet, but the kind where everyone's just genuinely focused on what's in their bowl. Someone asked for the recipe before dessert even arrived, which felt like the ultimate compliment.
Ingredients
- Celeriac: This knobby root vegetable becomes impossibly creamy when roasted and blended, and the initial roasting step is what gives the soup its subtle sweetness—don't skip it.
- Potato: Acts as a natural thickener that keeps the soup velvety without requiring cream, though cream is lovely if you have it.
- Onion and garlic: The aromatic foundation that builds flavor quietly in the background, softened gently before the vegetables join.
- Vegetable broth: Use a quality one if possible, since it's the liquid carrying all the flavor through.
- Olive oil: For both roasting and sautéing, it adds a gentle richness without overpowering the delicate vegetable flavors.
- Heavy cream: Optional but transformative for texture, though plant-based alternatives work beautifully for a vegan version.
- Nutmeg: Just a whisper of it at the end bridges the earthiness of celeriac with warmth, so don't overdo it.
- Hazelnuts: Toasted briefly until fragrant, they provide that crucial textural contrast and a toasty flavor that complements the soup's earthiness.
Instructions
- Get the oven going and roast your celeriac:
- Preheat to 200°C (400°F) and spread your diced celeriac on a baking sheet with a drizzle of olive oil, tossing so every piece catches the heat. After about 25–30 minutes, turning once, you'll notice the edges turning golden and the pieces becoming tender when pierced with a fork—that's when you know the roasting has unlocked the sweet flavors inside.
- Build the aromatic base:
- Warm olive oil in your pot over medium heat and let the onion and garlic soften together, just 3–4 minutes, until the kitchen smells absolutely inviting. This isn't about browning, just gently opening up their flavors.
- Combine and simmer gently:
- Add your roasted celeriac and diced potato to the pot, pour in the broth, and bring everything to a boil before pulling the heat down to a simmer. Let it bubble quietly for 15–20 minutes until the vegetables are so soft they fall apart easily when pressed against the side of the pot.
- Prepare the hazelnut crumble while the soup finishes:
- Roughly chop your hazelnuts and warm butter in a small skillet over medium heat, then add the nuts and toast for 2–3 minutes until golden and wonderfully fragrant. Stir in the parsley and a tiny pinch of salt, then set aside to cool slightly.
- Blend until silky smooth:
- Use an immersion blender directly in the pot, working in steady pulses until you reach complete smoothness, or carefully transfer batches to a stand blender and blend until creamy. This is where the magic happens—what was chunky becomes luxurious.
- Finish with warmth and seasoning:
- Stir in the cream if using it, sprinkle in the nutmeg, salt, and pepper, then taste and adjust seasoning as needed. Reheat gently if it's cooled down during blending.
- Serve with the crumble on top:
- Ladle the soup into bowls and sprinkle generously with the hazelnut mixture just before serving, so it stays crunchy against the warmth below.
Save One rainy evening, I made this soup for myself with no particular occasion in mind, just because the weather felt like it needed something warm and substantial. I sat by the window with the bowl, hearing the rain tap against the glass, and realized that sometimes the simplest meals feel like the biggest comfort.
Making It Your Own
This soup welcomes small changes without losing its character. I've experimented with swapping half the hazelnuts for walnuts, adding a gentle splash of white wine to the pot just before blending, or topping with crispy sage leaves alongside the hazelnut crumble. Each variation shifts the mood slightly while keeping the soup's core identity intact. The beauty is that it's forgiving enough to bend to what you have on hand or what sounds good in the moment.
Pairing and Serving Ideas
This soup shines alongside crusty bread for soaking up every last spoonful, and a crisp white wine like Sauvignon Blanc is genuinely perfect if you're serving it for dinner. For a lighter lunch, a simple green salad with sharp vinaigrette cuts through the creaminess beautifully and feels balanced.
Storage and Make-Ahead Tips
The soup keeps beautifully in the refrigerator for up to four days and actually tastes slightly more developed after sitting overnight as flavors meld. The hazelnut crumble is best made fresh and stored separately in an airtight container for up to two days, then sprinkled on just before serving to maintain its crunch.
- Freeze the soup without cream for up to three months, then thaw and add fresh cream when reheating.
- Make the hazelnut crumble in double batches and keep some on hand for topping salads, roasted vegetables, or even breakfast yogurt.
- If you find the soup too thick after refrigerating, simply whisk in a splash of broth or cream when reheating.
Save This soup has become one of those recipes I return to again and again, never tired of it because it feels different depending on the season or mood. It's the kind of dish that whispers comfort rather than shouting it, which somehow makes it all the more satisfying.
Recipe FAQs
- → Why roast the celeriac before making soup?
Roasting celeriac concentrates its natural sweetness and adds subtle caramelized notes that you simply can't achieve through boiling alone. The high heat creates golden edges and deeper flavor, making the final soup more complex and satisfying.
- → Can I make this soup ahead of time?
Absolutely. The base soup purées beautifully and keeps refrigerated for up to 3 days. However, prepare the hazelnut crumble fresh and store it separately—the topping stays crisp and fragrant when added just before serving.
- → What's the purpose of potato in this soup?
Potato acts as a natural thickener, contributing starch that helps achieve that luxurious silky-smooth texture without needing excessive cream. It also balances the celeriac's pronounced flavor with mild creaminess.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or purée in batches in a high-speed stand blender. For restaurant-quality results, pass the puréed soup through a fine-mesh sieve to remove any remaining fibers.
- → Can I substitute the hazelnuts?
Walnuts, pecans, or toasted pumpkin seeds all work wonderfully as alternatives. Each brings its own character—walnuts add earthiness, pecans contribute sweetness, while pumpkin seeds offer a nutty, buttery crunch.
- → Is this suitable for freezing?
The soup base freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth or cream if needed. Make fresh crumble when serving.