Creamy Celeriac Soup with Parmigiano Reggiano

This creamy celeriac soup transforms a handful of winter vegetables into an elegant, deeply flavorful dish. Parmigiano Reggiano adds richness and a savory umami note, while fennel, thyme, coriander, and allspice bring warmth and complexity. Serve it with crispy prosciutto for a more substantial meal, or keep it fresh and light with broccoli sprouts, lemon juice, and a generous drizzle of extra virgin olive oil.

Celeriac: an overlooked vegetable

Celeriac, also known as celery root, is still unfamiliar to many home cooks, despite being incredibly versatile. I grew up in a culinary culture (Romanian) where celeriac was a staple, so it has never felt unusual to me — and I’m always happy to find new ways to use it.

Its earthy, subtly celery-like flavor becomes mellow and slightly sweet when cooked, making it especially good in creamy soups and purées. If you’re new to this root vegetable, you can read more about its flavor, nutritional benefits, and how to prepare it in my guide to celeriac or celery root.

A flavorful soup made without stock

Despite its smooth texture and layered flavor, this creamy celeriac soup is made without cream or prepared stock. The flavor comes from gently sautéing the vegetables in extra virgin olive oil, then seasoning them with thyme, fennel, coriander, allspice, white pepper, and a touch of mustard.

Parmigiano Reggiano is stirred in after blending, giving the soup its rich, savory finish without making it heavy. A squeeze of lemon juice at the end is important: it brightens the earthy root vegetables and brings all the flavors into balance.

If you avoid dairy or want to make the soup vegan, replace the Parmigiano with a couple of tablespoons of white miso. Stir the miso in after removing the soup from the heat rather than boiling it.

How to Make Cream of Celeriac Soup

Prepare all the vegetables as listed. Peel the celeriac and cut it into medium-sized cubes.

Heat the olive oil in a soup pot over medium heat. Add the leek and garlic and sauté until soft and fragrant, taking care not to brown them.

Add the celery, fennel, parsnip, and parsley root. Season with ½ teaspoon salt, then add the white pepper, coriander, allspice, fennel seeds, mustard powder, thyme, and bay leaf. Stir well and cook for about 5 minutes.

Add the celeriac and the large piece of carrot. Stir and cook for another 1–2 minutes before adding any liquid.

Pour in just enough hot water to cover the vegetables. Bring to a boil, reduce the heat, and simmer until the celeriac is tender.

Remove the carrot, bay leaf, and fresh thyme sprigs, if used. Blend until smooth and creamy using an immersion blender or high-powered blender. Add a little more hot water if needed to reach your preferred consistency.

Return the soup to gentle heat and stir in the Parmigiano Reggiano. Taste and adjust the seasoning with salt and pepper, then add a squeeze of lemon juice.

If using prosciutto, cook the slices in a small amount of olive oil over low heat until they begin to firm up. Turn off the heat and allow them to crisp in the pan.

Divide the soup among bowls and finish with crispy prosciutto or fresh sprouts, extra virgin olive oil, and a splash of lemon juice.

How to Serve Creamy Celeriac Soup

If using prosciutto for topping, fry some slices in a small amount of olive oil over low heat until they begin to harden. Turn off the heat and let them crisp up in the pan.

Serve the soup in bowls, topped with crispy prosciutto or broccoli sprouts, a drizzle of high polyphenol olive oil, and a splash of lemon juice for acidity.

For a more consistent dinner, you can serve this celery root soup with a side of protein of your choice: chicken, beef, sausage, Quorn, etc.

If served as the main dinner, these quantities make four generous portions. If served as an appetizer or a side to protein, you can stretch it to 6 servings.

How to serve creamy celeriac soup

For a richer and more substantial version, top each bowl with crispy prosciutto. Cook the slices gently in a small amount of olive oil until they begin to firm up, then turn off the heat and leave them in the pan to become crisp.

For a lighter presentation, add broccoli sprouts or microgreens. Finish either version with extra virgin olive oil and a splash of fresh lemon juice.

The recipe makes four generous light-meal portions or up to six smaller servings as an appetizer. If serving it for dinner without prosciutto, pair it with a simple protein such as roasted chicken, sausage, beef, or eggs.

Enjoy this nutritious and tasty celeriac soup recipe (check out the nutritional label below the recipe card).

Try More Celeriac Recipes

• Creamy Celeriac Puree
• Cream of Celeriac, Parsnip and Cauliflower
• Mashed Cauliflower, Celeriac, and Parsnip
• Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto
• Roasted Celeriac (Hasselback) with Garlic-Butter Sauce

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