Roasted Celery Soup Recipe on Food52 (2024)

When I strained this soup, I was left with something not much thicker than broth, despite working the solids energetically. So I added a couple more chopped potatoes and some peas and we’re pretty happy with the result.

Anyone make this w celery ROOT ) aka celeriac?

Yum! My modification was to double the vegetables because I like chunks in my soup. Will make again; thanks!

Subbed half of a head of cauliflower for potatoes and ended up adding some coconut milk to half of the batch. Made sure to use my blender instead of food processor to make it creamy in keeping with the other comments. Truly divine! The cauliflower sub and optional coconut addition also works really nicely with Anna Thomas' green soup. https://food52.com/recipes/31438-anna-thomas-green-soup

I've always peeled the strings/hairs of celery before using it-that might help those people who are put off by them. People who wear dentures can't chew through the suckers. It's a great soup, and is a good way to use up the last of your celery.

I've made this soup a couple of times and I've made a few alterations.
1. I double the batch, it makes A LOT-BUT I EAT A LOT OF THIS SOUP **D:
2. I use vegetable broth
3. maybe it's the broth I use, but I need to cut back on the salt
4. I use water instead of half and half because I like thinner soups
5. I add more lemon.

Dan July 26, 2015

Made this again tonight. Love it. Putting it through the strainer is a must for me to get out the hair like celery threads- my 25 years + old blender just isn't up to the job on its own - but the final result is silky and wonderful and worth the extra effort. Great soup..

I made the soup with the addition of the rutabaga(suggested by a reader) and some shredded carrots. I skipped the potato because the texture seemed great without it. I also used 4 cups of broth and 2 cups of water for the stock to cut down on sodium just a bit and milk for the cream to cut down on the calorie total. My husband and I both really liked it--he was a little skeptical when I said we were having Celery Soup, but asked for seconds!

I loved roasted veggies (especially endive, red onion and sweet potato) and now I have another fav to roast Fennel & Celery. As well as this fine soup

I love the flavor of this (and I skipped the cream) but I do not care for the texture. I used only celery hearts, so they weren't hardly stringy at all, but the pureed soup is unpleasantly stringy. Also, the waxy red potatos give the soup a sticky, gloppy texture that I don't care for at all. This is a nice interpretation of vichyssoise, and I love the fennel, but I won't make it again.

This recipe was delish and so easy to make. I used white potatoes instead of red, onions in place of fennels. So glad I found this site!

This recipe can be the base for a number of additions or substitutions for whatever you have in the house, or for other personal preferences. I find, for a richer celery flavor, instead of fennel, or in addition to it, to substitute a celery root in this recipe. Another possibility is adding a rutabaga. I also add chopped celery leaves to the broth in addition to the potatoes. A quicky thickener used by Jacques Pepin is to use instant potatoes for a thickener -- I used Idahoan Original in this recipe. And, for the creamy taste, I substitute a scant half cup of almond milk with 1 1/2 tablespoons of whipped cream cheese in the puree. For a finish, try a dollop of sour cream to top it off.

I just made this soup; oh so yummy! I did skip the cream for allergy reasons and found that the potato gave it a creamy texture that was just right. I am sure the cream would have made it delectible but it is good to know it is wonderful without for those of us who cannot use cream. Also I used vegetable base, because I had some, to make it vegan safe!

Subbed an item out of necessity - a tbsp of dill for fennell. Added half a red onion (sauteed) because it was in the house and a couple extra stalks because I really had too much in the house! Soup turned out great and I'll definitely recommend it. :)

Also, I'm nthing the people who said you can skip the cream. I'm sure it's lovely with it, but potatoes + immersion blender yielded just the texture I was looking for even without it.

This soup is AMAZING. Every since I first had cream of celery root soup in Stowe, VT (one of those transformative food moments I'll remember forever) I've been trying to recreate it. Wrestling with gnarly celeriac is never my favorite, but worse, I could never get the intense celery flavor and velvety texture I craved. Turns out, I was coming at it the wrong way entirely. One bite of this soup and I was back in the ski cabin with the snow outside, so happy to be alive.

SKK February 3, 2014

I have always loved this recipe and I made it again tonight. Loved by all. Thank you again for sharing it!

I'm trying to buy more of the vegetables I used to pass and bought fresh fennel for the first time of my life for this recipe. And I don't regret it. My 6 yo wasn't too fond of it but my 2 yo loved it and so did I!

Paul October 17, 2013

Made this last night. Came out GREAT!