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This delicious broccoli and celery root soup is thick, comforting, and topped with crispy cheese croutons. Or is it celery root soup with broccoli? I guess it depends on how you look at it! Either way, it’s perfect for chilly days or whenever you’re craving a hearty bowl of homemade soup.
Table of contents
Use Up Leftover Vegetables
This broccoli and celery root soup is perfect for using up leftover vegetables in your fridge. I often find myself with a few vegetables that need to be used, and turning them into a delicious, hearty soup is one of my favorite ways to avoid food waste. I love using broccoli in soup such as in this broccoli soup with cheese and the broccoli soup with spinach as well.
That’s exactly how this broccoli and celery root soup came about. It’s easy to make, packed with vegetables, and the crispy Parmesan croutons make it even better.
Recipe Ingredients
The base of this broccoli soup is pretty simple. You’ll only need a few ingredients:
- Broccoli: I used one medium head of broccoli, which weighed about 14 ounces (400 grams). You can use both the florets and the stalk, so there’s very little waste.
- Celery root (celeriac): For this recipe, I used one whole celery root. Mine was fairly small. Celery root has a mild, earthy flavor that works really well with broccoli and gives the soup a lovely thick texture.
- Vegetable broth: Using vegetable broth keeps the soup vegetarian, but you can easily substitute chicken broth if you prefer.
I kept the ingredients simple, but you can add extra flavor with onion and garlic. Celery is another great addition, or stir in a handful of fresh spinach toward the end of cooking for an even greener soup.
For the croutons, I used day-old bread, olive oil, and grated Parmesan cheese. You can also check out my recipe for homemade croutons.
You’ll find the complete ingredient list and quantities in the recipe card below.
How To Make Broccoli Soup with Celery Root
Making this broccoli soup is incredibly easy. Most of the work involves preparing the vegetables.
Start by peeling the celery root and cutting it into cubes. Next, cut the broccoli into florets and chop the stalk into smaller pieces.
I usually peel the broccoli stalk as well. This is optional, but the outer layer can be quite tough, and I prefer removing it before cooking. Since you’ll be blending the soup anyway, this helps ensure a nice, smooth texture.
Add the celery root and chopped broccoli stalk to a large soup pot with the vegetable broth. Bring to a boil and simmer for about 15 minutes, or until the vegetables are almost tender.
Add the broccoli florets and cook for another few minutes until tender. This way, the broccoli doesn’t need to cook for too long.
Use an immersion blender to puree everything until smooth.
I like my soup fairly thick, but if you prefer a thinner consistency, simply add a little extra broth or water until it’s just right.
For a creamier soup, you can also stir in a splash of heavy cream or coconut cream. Both work well, depending on your preference.
Recipe Card Broccoli Soup with Celery Root
Broccoli and Celery Root Soup
Ingredients
For the Soup
- 1 small celery root celeriac
- 400 gram broccoli
- 1.5 liters vegetable broth
For the Cheese Croutons
- A few slices of day-old whole wheat bread
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- Instructions
Instructions
Make the Soup
- Peel the celery root and cut it into small cubes.
- Cut the broccoli into florets and set them aside. Peel the tough outer layer from the broccoli stalk, if needed, and cut the stalk into small pieces.
- Add the celery root and chopped broccoli stalk to a large soup pot along with the vegetable broth.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the vegetables are almost tender.
- Add the broccoli florets and cook for another 3–5 minutes, until tender.
- Use an immersion blender to blend the soup until smooth. If the soup is too thick, add a little extra water or broth until you reach your desired consistency.
Make the Cheese Croutons
- Cut the bread into small cubes.
- Place the bread cubes in a bowl and toss with the olive oil and grated Parmesan cheese.
- Heat a skillet over medium heat and cook the bread cubes, turning frequently, until golden brown and crispy.
- Ladle the soup into bowls and top with the cheese croutons just before serving.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
