Roasted Celeriac Cream Soup with Parmesan Crisps

Name: Roasted Celeriac Cream Soup with Parmesan Crisps
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 800 g celeriac (approx. 1 large); 150 g onion (1 medium); 3 cloves garlic; 1 l vegetable broth; 200 ml heavy cream (30% fat); 3 tbsp olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 100 g Parmesan cheese (freshly grated); 1 tbsp fresh parsley or chives (chopped, for garnish)

Difficulty

easy

Time

Price Category

average

Calories

Medium

This roasted celeriac cream soup is a true winter soul-warmer, with its rich, earthy flavor brought out by roasting the celeriac. The creamy texture and the sweet notes of the roasted vegetables perfectly harmonize with the crispy Parmesan crisps. It's an easy-to-make yet elegant soup that is guaranteed to impress guests or elevate everyday meals. Give it a try and enjoy the harmony of flavors!

Steps

Prepare and Roast Vegetables

Preheat your oven to 200°C (390°F). Peel and cut the celeriac into 2-3 cm (1 inch) cubes. Peel the onion and cut it into larger pieces, and leave the garlic cloves whole with their skin on. On a baking sheet, toss the celeriac, onion, and garlic with 2 tbsp of olive oil, salt, and pepper. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized.

Make the Soup

Remove the roasted vegetables from the oven. Squeeze the roasted garlic pulp from its skin. In a large pot, heat 1 tbsp of olive oil, then add the roasted celeriac, onion, and garlic. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for another 5-10 minutes to allow the flavors to meld.

Blend and Cream

Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Stir in the heavy cream, mix well, then return to low heat and warm through without boiling. Taste and adjust seasoning with salt and pepper if needed.

Make Parmesan Crisps

While the soup is cooking, prepare the Parmesan crisps. Grate the Parmesan cheese. On a baking sheet lined with parchment paper, place small mounds of grated cheese, spaced apart. Bake for 5-7 minutes in the preheated 200°C (390°F) oven until golden brown and crispy. Remove, let cool slightly, then carefully peel them off the paper.

Serving

Ladle the hot soup into bowls, garnish with fresh parsley or chives, and serve with the crispy Parmesan crisps.

	Per 100g	Per Serving 280g
Calories	140 kcal	392 kcal
Protein	6g	17g
Fat	10g	28g
Carbohydrate	6g	17g
Fiber	2g	6g
Sugar	2.5g	7g

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vegetables

vegetarian

roasted

everyday

soup

creamy

International

all seasons

Hot

Roasted Celeriac Cream Soup with Parmesan Crisps

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare and Roast Vegetables

Make the Soup

Blend and Cream

Make Parmesan Crisps

Serving

Extra Tips

► Cut the celeriac into even-sized pieces before roasting to ensure they cook uniformly.

► Remove the Parmesan crisps from the baking sheet immediately after baking, before they cool completely and stick.

► If you prefer a thicker soup, use less broth or simmer it longer until it reaches your desired consistency.

Nutrition