Roasted celery root and apple soup is a unique way to enjoy root vegetables this fall and winter season.
The roasting brings out the natural sweetness in both celery root and apples, creating a balanced, comforting soup.
Simple ingredients and straightforward roasting and simmering techniques make this recipe approachable for home cooks.
Why You’ll Love This Recipe
- Roasting the celery root and apples enhances their natural sweetness and adds depth of flavor to the soup.
- Using a small amount of apple adds a subtle sweetness that balances the earthy celery root without overpowering it.
- Blending the soup creates a smooth, comforting texture perfect for chilly days.
Rustic Roasted Celery Root and Apple Soup
This hearty roasted celery root soup blends earthy celery root with sweet apples for a comforting fall and winter dish.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- About 4 servings
Ingredients
- 2 medium celery roots (celeriac), peeled and cut into 1-inch cubes (about 2.5 pounds / 1.1 kg)
- 2 medium apples, peeled, cored, and sliced (about 1 pound / 450 g)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth or low-sodium chicken broth (960 ml)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk (120 ml), optional for creaminess
- Fresh parsley or thyme for garnish (optional)
Instructions
- Roast the Celery Root and Apples Preheat your oven to 400°F (200°C). Toss the celery root cubes and apple slices with olive oil and spread them on a baking sheet in a single layer. Roast for 25 minutes until tender and lightly caramelized, stirring halfway through.
- Cook the Aromatics While roasting, heat a large pot over medium heat. Add the chopped onion and cook with a pinch of salt until soft and translucent, about 5-7 minutes.
- Simmer the Soup Add the roasted celery root and apples to the pot with the onions. Pour in the broth, add salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
- Blend the Soup Use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a blender). Return to the pot.
- Finish and Serve Stir in the cream or coconut milk if using, adjust seasoning as needed. Heat gently until warmed through, but do not boil. Serve garnished with fresh parsley or thyme if desired.
Helpful Tips
- Peel the celery root carefully with a sharp knife because the skin is rough.
- Use a sweet but firm apple variety like Fuji or Honeycrisp for balanced flavor and texture.
- To keep the soup vegan, substitute vegetable broth and use coconut milk instead of cream.
- Ensure the soup is cooled to 40°F (4°C) within 2 hours if storing leftovers to maintain food safety.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop until steaming hot, reaching an internal temperature of 165°F (74°C).
This soup can be frozen for up to 2 months; cool completely and freeze in airtight containers.
Frequently Asked Questions
Can I make this soup vegan?
Yes, use vegetable broth and substitute heavy cream with coconut milk or another plant-based milk.
How do I store leftover soup safely?
Cool the soup to 40°F (4°C) within 2 hours of cooking and refrigerate in airtight containers. Reheat to 165°F (74°C) before serving.
Can I use a blender instead of an immersion blender?
Absolutely, blend the soup in batches in a standard blender until smooth, then return to the pot.
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