Creamy Celery Root Soup Recipe with Truffle Oil

The first time I made creamy celery root soup, I was blown away by how such a humble vegetable could transform into something so elegant. There’s something magical about the way celery root softens and blends into a velvety texture, and when you drizzle a little truffle oil on top? Absolute perfection! This soup isn’t just food; it’s a cozy bowl of sophistication that tastes like it belongs in a fancy restaurant. But here’s the best part—it’s incredibly simple to make at home. Whether you’re hosting a dinner party or just looking for a comforting dish to warm you up on a chilly evening, this recipe is a keeper.

This creamy celery root soup with truffle oil is satisfying, healthy, and brimming with earthy flavors. I absolutely love how the truffle oil takes it to the next level (without being overwhelming). The soup pairs beautifully with crusty bread or even a side salad, making it versatile for any meal. Trust me, once you try this recipe, it’s bound to become a regular in your rotation. Let’s get cooking!

Why You’ll Love This Recipe

• Easy to Make: This recipe is beginner-friendly and comes together with just a few simple steps.
• Simple Ingredients: No fancy pantry items — just wholesome ingredients you probably already have or can easily find.
• Restaurant-Worthy: The addition of truffle oil elevates the flavors, making this soup feel luxurious and special.
• Comforting & Cozy: Perfect for chilly evenings, this soup warms you from the inside out.
• Healthy Benefits: Celery root is packed with nutrients, making this dish both indulgent and nourishing.

What makes this recipe stand out is its creamy yet light texture. Unlike other creamy soups that can feel overly rich, this celery root soup strikes the perfect balance. Plus, the truffle oil adds a subtle earthiness that complements the natural flavor of the celery root beautifully. Whether you’re impressing dinner guests or just indulging in some “me time,” this soup is the ultimate crowd-pleaser. I love pairing it with a crisp white wine for a truly memorable meal.

What Ingredients You Will Need

This recipe uses fresh, wholesome ingredients to create a soup that’s both comforting and nutritious. Here’s what you’ll need:

• Celery Root (Celeriac): Peeled and diced into chunks (the star of the show, with its mild, earthy flavor).
• Yellow Onion: Roughly chopped (adds a subtle sweetness).
• Garlic Cloves: Peeled and smashed (for a deep, aromatic base).
• Potatoes: Peeled and diced (for extra creaminess).
• Vegetable Broth: Use a low-sodium option for better control over seasoning.
• Heavy Cream: Optional but adds richness and a silky texture.
• Olive Oil: For sautéing the veggies.
• Salt & Pepper: For seasoning (adjust to taste).
• Truffle Oil: A drizzle to finish (adds that signature luxurious flavor).
• Fresh Thyme: Optional garnish for a pop of freshness.

If you don’t have truffle oil on hand, don’t worry! You can swap it for a drizzle of high-quality olive oil or even a sprinkle of Parmesan cheese for a different flavor profile. For a dairy-free version, substitute heavy cream with unsweetened almond milk or coconut milk.

Equipment Needed

You don’t need any fancy gadgets to make this soup, but here’s what will come in handy:

• Large Pot: For sautéing and simmering the soup.
• Immersion Blender: To blend the soup directly in the pot (a lifesaver for easy cleanup!).
• Cutting Board & Sharp Knife: For prepping all your veggies.
• Ladle: For serving the soup.

If you don’t have an immersion blender, a regular blender works just as well. Just blend the soup in batches and be careful with hot liquids—let it cool slightly before blending to avoid any spills or burns.

Preparation Method

1. Start by prepping your vegetables. Peel and dice the celery root, potatoes, and onion. Smash the garlic cloves lightly to release their flavor.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
3. Add the celery root and potatoes to the pot. Stir to coat them in the oil and cook for another 5 minutes.
4. Pour in the vegetable broth, making sure the vegetables are fully submerged. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes or until the celery root and potatoes are tender.
5. Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches and return the soup to the pot.
6. Stir in the heavy cream and season the soup with salt and pepper to taste. Heat gently over low heat for another 5 minutes.
7. Serve the soup hot in bowls. Drizzle with truffle oil and garnish with fresh thyme for a pop of color and flavor.

And that’s it! You’ve got yourself a bowl of creamy, comforting celery root soup with a touch of elegance from the truffle oil.

Cooking Tips & Techniques

• Choose Fresh Ingredients: Look for firm, unblemished celery root and fresh potatoes for the best flavor.
• Don’t Skip the Sauté: Cooking the onions and garlic first helps develop a deep, savory base for the soup.
• Blend with Care: If using a blender, allow the soup to cool slightly before blending to avoid accidents.
• Control the Thickness: Add more vegetable broth if the soup is too thick for your liking.
• Truffle Oil: A little goes a long way! Start with a small drizzle and add more to taste.

One time, I got a bit carried away with the truffle oil and overdid it—let’s just say it was an intense experience! Since then, I’ve learned that a light hand works best. Also, if you’re making this soup ahead of time, it tastes even better the next day as the flavors meld together.

Variations & Adaptations

• Dairy-Free: Skip the heavy cream and use unsweetened almond milk or coconut milk for a lighter version.
• Extra Protein: Stir in cooked chicken or white beans for a heartier soup.
• Seasonal Twist: Add roasted butternut squash or parsnips during the fall for a sweeter flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil for some heat.
• Herbaceous Flavor: Swap thyme for fresh dill or parsley for a different herbal twist.

Personally, I’ve tried this recipe with a big handful of grated Parmesan stirred in at the end for added saltiness and richness—it’s absolutely divine!

Serving & Storage Suggestions

This creamy celery root soup is best enjoyed warm and fresh. Here are some serving ideas:

• Serve with a drizzle of truffle oil and a sprig of fresh thyme.
• Pair with crusty bread or garlic toast for dipping.
• Enjoy alongside a crisp green salad for a light yet satisfying meal.

For storage, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. To freeze, portion the soup into freezer-safe containers and store for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens upon storage, you can thin it with a splash of vegetable broth or water.

Nutritional Information & Benefits

This creamy celery root soup is not only delicious but also packed with nutrients:

• Calories: Approximately 180 calories per serving.
• Rich in Fiber: Celery root and potatoes provide fiber for digestive health.
• Low in Fat: Perfect for those watching their fat intake (skip the cream for an even lighter version).
• Vitamins & Minerals: Celery root is a great source of vitamin C, potassium, and antioxidants.
• Gluten-Free: Naturally gluten-free for those with dietary restrictions.

This soup feels indulgent but is packed with healthy ingredients that support your body’s nutritional needs. I love that it’s a lighter comfort food option, especially when you’re craving something cozy but don’t want to overdo it.

Conclusion

If you’re looking for a recipe that’s both comforting and sophisticated, this creamy celery root soup with truffle oil is the perfect choice. I can’t tell you how many times I’ve made this for guests, only to watch their faces light up after the first bite. It’s a recipe that’s easy to customize, so don’t hesitate to tweak it based on your preferences.

Creamy Celery Root Soup Recipe with Truffle Oil

Print Recipe

A velvety, elegant soup made with celery root and finished with a drizzle of luxurious truffle oil. Perfect for chilly evenings or dinner parties.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large celery root (peeled and diced into chunks)
• 1 yellow onion (roughly chopped)
• 2 garlic cloves (peeled and smashed)
• 2 medium potatoes (peeled and diced)
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• Truffle oil (for drizzling)
• Fresh thyme (optional garnish)

Instructions

1. Peel and dice the celery root, potatoes, and onion. Smash the garlic cloves lightly to release their flavor.
2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
3. Add the celery root and potatoes to the pot. Stir to coat them in the oil and cook for another 5 minutes.
4. Pour in the vegetable broth, making sure the vegetables are fully submerged. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes or until the celery root and potatoes are tender.
5. Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches and return the soup to the pot.
6. Stir in the heavy cream and season the soup with salt and pepper to taste. Heat gently over low heat for another 5 minutes.
7. Serve the soup hot in bowls. Drizzle with truffle oil and garnish with fresh thyme for a pop of color and flavor.

Notes

For a dairy-free version, substitute heavy cream with unsweetened almond milk or coconut milk. Use fresh celery root and potatoes for the best flavor. A light drizzle of truffle oil is recommended to avoid overpowering the dish.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 3
• Sodium: 450
• Fat: 7
• Saturated Fat: 3
• Carbohydrates: 24
• Fiber: 4
• Protein: 3

Keywords: celery root soup, creamy soup, truffle oil, healthy soup, gluten-free soup, vegetarian soup, comforting soup