Why You’ll Love Creamy Celeriac and Hazelnut Soup Recipe

I enjoy this recipe because it feels special without being complicated. I get a velvety soup in under an hour, and the combination of celeriac and hazelnuts gives me a depth of flavor that tastes far more indulgent than the effort involved. I also like that it works beautifully as a starter or as a light main meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large celeriac, peeled and diced
1 cup hazelnuts, roasted
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable stock
1 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste

Directions

I start by heating the olive oil in a large pot over medium heat. I add the chopped onion and minced garlic and sauté them until they soften and become fragrant. I then stir in the diced celeriac and let it cook for about five minutes so it begins to soften slightly.

Next, I pour in the vegetable stock and bring everything to a boil. I reduce the heat and let the soup simmer for about twenty minutes, until the celeriac is tender. I blend the soup until completely smooth using an immersion blender. After blending, I stir in the heavy cream and roasted hazelnuts, then season with salt and pepper. I serve the soup warm, sometimes with extra chopped hazelnuts on top.

Servings and Timing

I make this recipe to serve 4 people. The prep time takes me about 15 minutes, the cooking time is around 30 minutes, and the total time comes to roughly 45 minutes.

Variations

I sometimes swap the heavy cream for coconut cream when I want a dairy-free version. I also like adding a pinch of nutmeg or thyme for extra warmth. For a lighter texture, I reduce the cream slightly and add more vegetable stock.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, stirring occasionally to keep the texture smooth. If the soup thickens too much, I add a small splash of stock or water.

FAQs

Can I make this soup ahead of time?

I often make it a day in advance, and I find the flavors deepen nicely overnight.

Do I need to roast the hazelnuts?

I strongly prefer roasting them because it enhances their flavor, but I can use pre-roasted hazelnuts to save time.

Can I freeze this soup?

I freeze it without the cream and add the cream after reheating for the best texture.

What can I use instead of celeriac?

I sometimes use parsnips or cauliflower, though the flavor will be slightly different.

Is this soup very thick?

I find it moderately thick, but I adjust the consistency with extra stock if needed.

Can I use a blender instead of an immersion blender?

I use a countertop blender in batches if I don’t have an immersion blender.

What garnishes work well with this soup?

I like extra hazelnuts, a drizzle of cream, or a little olive oil on top.

Is this soup suitable for vegetarians?

I make it vegetarian by using vegetable stock, and it works perfectly.

Can I make it vegan?

I replace the heavy cream with a plant-based alternative like coconut cream.

What pairs well with this soup?

I usually serve it with crusty bread or a simple green salad.

Conclusion

I find this creamy celeriac and hazelnut soup to be a comforting and flavorful recipe that I return to often. It’s smooth, satisfying, and perfect for when I want a warm, nourishing dish that feels both rustic and elegant.

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