There’s something magical about a bowl of Apple and Celery Root Soup—it’s like autumn in a spoon. The first time I made it, I was skeptical about pairing sweet apples with earthy celery root, but one taste and I was hooked. The sweetness balances the nutty depth so perfectly, you’d swear they were meant to be together. Over the years, this soup has become my go-to when I need something cozy yet surprising. I’ve tweaked the recipe (okay, maybe burned a batch or two along the way) to get it just right. Trust me, whether you’re a soup lover or a skeptic, this one’s a game-changer.

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Why You’ll Love This Apple and Celery Root Soup

This soup is my secret weapon for chilly nights and lazy weeknights alike. Here’s why it’s always on rotation in my kitchen:

Effortless elegance: Just chop, simmer, and blend—no fancy techniques needed. Even my soup-phobic nephew can make this one.
That magical flavor dance: Sweet apples and earthy celery root play off each other like old friends. The first spoonful always surprises people (in the best way).
Cozy but light: Creamy texture without feeling heavy—perfect for when you want comfort food that won’t weigh you down.
Sneaky-good for you: Celery root packs fiber and vitamins, while apples add natural sweetness. (I call it “health food in disguise.”)
Leftover gold: Tastes even better the next day as flavors meld. My work lunch savior!

Once you try this Apple and Celery Root Soup, you’ll understand why I make double batches every time.

Ingredients for Apple and Celery Root Soup

Here’s what you’ll need for this soul-warming soup – I promise, nothing too fussy! I’ve learned through trial and error (and one memorable “oops” with unpeeled celery root) that prep matters here:

2 tablespoons olive oil – The good stuff for sautéing
1 onion, chopped – Yellow or white, whatever’s in your pantry
2 garlic cloves, minced – Fresh is best, but I won’t judge if you use pre-minced in a pinch
1 large celery root (about 1 lb), peeled and cubed – Don’t skip peeling – that outer layer is tough as nails!
2 apples, peeled and diced – I’m partial to Granny Smith for their tang, but more on that later
4 cups vegetable broth – Homemade if you’re fancy, store-bought if you’re human
1 teaspoon salt – Plus more to taste at the end
½ teaspoon black pepper – Freshly cracked if you can
½ teaspoon thyme – Dried works great, but fresh is lovely if you’ve got it
½ cup heavy cream (optional) – The secret weapon for extra richness (see notes for vegan swaps!)

How to Make Apple and Celery Root Soup

Alright, let’s get cooking! This Apple and Celery Root Soup comes together beautifully when you follow these simple steps. Don’t rush the sautéing – that’s where all the flavor magic happens!

Heat the oil in your favorite soup pot over medium heat. I use my well-loved Dutch oven – the heavy bottom prevents burning.
Sauté onions and garlic for about 5 minutes until they’re soft and translucent. This builds your flavor foundation, so don’t skimp on time here.
Add celery root and apples, stirring to coat them in those delicious oniony juices. Cook for another 5 minutes – you’ll start smelling the earthy-sweet aromas!
Pour in vegetable broth and add your seasonings. Bring to a lively boil, then reduce to a gentle simmer. Set your timer for 25 minutes.
Check tenderness – the celery root should be fork-tender when done. If not, give it another 5 minutes. No one likes crunchy soup!
Blend carefully using an immersion blender (my preferred method) or transfer small batches to a regular blender. Hot liquid expands, so go slowly to avoid splatters!
Stir in cream if using, just until incorporated. This is when the soup transforms from good to “wow” creamy.
Taste and adjust – maybe a pinch more salt? A twist of pepper? Make it yours!

Tips for the Best Apple and Celery Root Soup

Here are my hard-earned tricks for soup success:

Granny Smith apples give the perfect tangy balance against sweet celery root.
Test celery root tenderness with a fork before blending – undercooked makes grainy soup.
Garnish boldly! Try crispy sage leaves, apple matchsticks, or a swirl of yogurt.

Ingredient Substitutions & Notes

Listen, we’ve all been there – halfway through a recipe only to realize we’re missing something. Here’s how to adapt this Apple and Celery Root Soup without losing that magic flavor:

Out of heavy cream? Coconut milk makes a fabulous vegan alternative (use full-fat for richness). Or skip it entirely – the soup’s still deliciously creamy from blended veggies!
Vegetable broth options: Chicken broth works if you’re not vegetarian. In a pinch, water + 1 extra teaspoon salt does the job (I’ve done this camping!).
Apple varieties: Granny Smith’s my go-to, but Honeycrisp adds sweetness, while Pink Lady gives a nice balance. Just avoid mealy apples – they turn to mush.
Fresh thyme substitute: ¼ teaspoon dried thyme = ½ teaspoon fresh. Or try rosemary for a woodsy twist.
Celery root prep tip: If you hate peeling, some stores sell it pre-peeled (but check for freshness – it browns quickly).

Remember friends – cooking’s an adventure. My worst kitchen disasters became my best stories (and sometimes even better recipes)!

Serving Suggestions for Apple and Celery Root Soup

This soup shines brightest when served with simple accompaniments that let its flavors take center stage. My favorite way? A thick slice of warm, crusty bread for dipping (bonus points if it’s fresh from the bakery!). For lighter meals, pair it with a crisp apple-walnut salad – the textures play off each other beautifully. And don’t forget garnishes! A sprinkle of fresh thyme leaves, homemade garlic croutons, or a drizzle of olive oil adds that perfect finishing touch. Pro tip: Serve in pre-warmed bowls to keep everything cozy longer.

Storing and Reheating

This Apple and Celery Root Soup keeps like a dream in the fridge for up to 3 days – the flavors actually get better as they mingle! When reheating, go low and slow over medium heat, stirring occasionally. The cream can separate if you blast it with high heat (ask me how I know). If it thickens too much, just whisk in a splash of broth or water to bring it back to silky perfection. Sadly, I don’t recommend freezing this one – the dairy tends to get grainy when thawed.

Apple and Celery Root Soup Nutritional Information

Let’s talk numbers – but remember, these are estimates based on my standard recipe. Your Apple and Celery Root Soup might vary slightly depending on your exact ingredients (like how generous you are with that cream!). Here’s the nutritional breakdown I’ve calculated per serving:

Calories: Around 220 per bowl – cozy but not overwhelming
Fat: 10g (mostly from olive oil and cream)
Carbohydrates: 30g – with 12g natural sugars from the apples
Fiber: 5g thanks to celery root’s sneaky-good nutrition
Protein: 3g – pair with some crusty bread if you want more

A few notes from my kitchen experiments: Skip the cream? You’ll save about 50 calories per serving. Using coconut milk instead? The fat content changes slightly but stays in the same ballpark. And that fiber? It’s why this soup keeps you full longer than you’d expect!

Disclaimer: Nutrition facts vary based on specific ingredients used. This is just my home cook’s estimate – not medical advice!

Frequently Asked Questions

Over the years, I’ve gotten some great questions about my Apple and Celery Root Soup – here are the ones that pop up most often:

Can I freeze this soup?
If you’re using cream in the recipe, I don’t recommend freezing – dairy tends to separate and get grainy when thawed. (Learned that the hard way during my “meal prep phase”!) The good news? It keeps beautifully in the fridge for 3 days, and the flavors actually improve as they mingle.

What apples work best?
Granny Smith are my absolute favorite for their bright tang that balances the celery root’s earthiness. But I’ve had great results with other firm, tart varieties like Honeycrisp or Pink Lady too. Just avoid mealy apples – they turn to mush and lose that lovely texture contrast.

How to make it vegan?
Easy peasy! Simply swap the heavy cream for full-fat coconut milk – it gives that same luxurious creaminess. For an extra flavor boost, try a splash of apple cider vinegar to mimic the tang you’d get from dairy. Just be sure to use vegetable broth (not chicken) to keep it 100% plant-based.

There you have it – all my soup wisdom in one place! Now it’s your turn – try this Apple and Celery Root Soup recipe and tell me about your perfect bowl in the comments. Did you add a special garnish? Try a fun apple variety? I want to hear all about your kitchen adventures!