Celeriac velouté is a deliciously creamy, velvety soup that proves you don’t need heavy cream to achieve a satisfying texture. Using the earthy flavors of celeriac (celery root), this dish is simple yet sophisticated, perfect for a light yet indulgent meal. While traditional velouté sauces often rely on a roux or cream for their texture, this version combines roasted celeriac, garlic, and onions with vegetable stock to create a naturally rich and smooth soup. It’s a comforting, elegant choice for anyone looking for a healthy, dairy-free alternative to traditional cream soups.

Celeriac Velouté Recipe

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Ingredients

1 large celeriac celery root, peeled, cleaned, and diced into even cubes
1/2 large sweet onion cut into quarters
1 small head of garlic bottom chopped off and excess skin removed
3 tablespoons extra virgin olive oil EVOO
Vegetable stock enough to blend the vegetables
Salt to taste
For the Croutons:
Non-stick cooking spray for the baking sheet
Leftover focaccia bread cut into diamond-shaped pieces
1 tablespoon butter
Sea salt for seasoning

Instructions

Roast the Vegetables:

Preheat your oven to 350°F (175°C).
Lightly spray a large baking sheet with non-stick spray. Arrange the diced celeriac and onion in a single layer on the sheet. Roast in the oven for about 30 minutes, or until the vegetables are soft and lightly caramelized. The roasting process enhances the earthy flavors of the celeriac, giving the soup a deeper, more complex taste.
For the garlic: Drizzle olive oil into a small ramekin and place the garlic head cut-side down. Sprinkle with sea salt, cover with aluminum foil, and roast alongside the other vegetables. Roasting the garlic softens its natural sharpness and adds a sweetness to the soup.

Blend the Soup:

Once the vegetables are tender, transfer them to a large bowl. Squeeze the roasted garlic out of its skin and add it to the bowl with the roasted vegetables.
Pour in enough vegetable stock to cover the vegetables. Use an immersion blender to purée the mixture until smooth and creamy. This is where the velouté technique shines, creating a silky texture without any cream.
For a truly smooth consistency, press the purée through a fine sieve, ensuring a velvety texture with no lumps.

Make the Focaccia Croutons:

In a small frying pan, melt the butter over medium heat. Add the focaccia pieces and toast until golden brown and crispy on all sides. These croutons provide a satisfying crunch, perfectly complementing the smoothness of the soup.

Serve and Garnish:

Reheat the velouté if necessary, and then ladle it into bowls.
Garnish with the crispy focaccia croutons. The toasts add not only a textural contrast but also a burst of flavor that elevates the soup.
Serve immediately, and enjoy the creamy richness of this delightful, light soup.

Why This Recipe Works:

Celeriac, a root vegetable often overlooked, plays the starring role in this velouté. Unlike traditional cream-based soups, which rely on heavy dairy, this recipe achieves a luxurious creaminess thanks to the natural starches in the celeriac and the roasting process that intensifies its flavor. By roasting the vegetables, particularly the garlic and onion, you deepen their sweetness, resulting in a richly layered soup.

If you’re looking for more specialized soup recipes, discover our flavorful allium-free vegetable soup perfect for those with dietary restrictions.

While the soup is rich, it remains light due to the absence of cream or other heavy fats. Instead, a modest amount of olive oil and butter (for the croutons) provide just the right amount of richness without overwhelming the dish.

This dish is also highly versatile. It’s easy to modify based on dietary preferences—vegetarian, dairy-free, or even vegan (simply swap out the butter for olive oil in the croutons). Plus, it’s a fantastic option for meal prep, as it keeps well in the fridge for several days, or can even be frozen for later use.

Optional Additions for a More Complex Dish:

Vegetable Macédoine: For added texture and flavor, you can create a vegetable macédoine (a finely diced vegetable medley) using carrots, peas, and additional celeriac. This adds both color and a slight bite to the dish, balancing the smoothness of the velouté.
Parsley Oil: For a vibrant green garnish and an extra burst of flavor, make a simple parsley oil by blending fresh parsley with olive oil. Drizzle this oil over the soup just before serving for a fresh, aromatic finish.
Sage: Adding a touch of fresh sage while simmering the soup can impart a beautiful, earthy flavor that complements the celeriac’s natural taste. You can also garnish with crispy sage leaves for an extra touch of elegance.

Serving Suggestions:

Celeriac velouté makes an excellent starter for a formal meal or can stand alone as a light lunch or dinner. Pair it with a crisp white wine, such as Sauvignon Blanc, to enhance the earthiness of the celeriac while keeping the meal refreshing. It also goes wonderfully with a light salad or as an accompaniment to a grilled protein like chicken or fish.

This dish is perfect for anyone looking for a comforting, creamy soup without the heaviness of cream. It’s simple, healthy, and full of flavor—an elevated yet budget-friendly option that will impress at any table.

By combining roasted celeriac with aromatic garlic and onions, this recipe offers an incredibly rich, velvety soup that’s naturally dairy-free and light. The added croutons offer crunch and texture, balancing the smoothness of the soup, making it an ideal dish for cozy evenings or as an elegant first course at dinner parties. Enjoy the creamy richness without the cream, and savor the depth of flavor that makes this celeriac velouté so special.