Creamy Celeriac and Hazelnut Soup in 45 Minutes

Name: Creamy Celeriac and Hazelnut Soup in 45 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: 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

Author: lia

Published: November 25, 2025

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There’s something magical about celeriac and hazelnut soup—the way the earthy sweetness of celeriac melts into the rich, toasty crunch of roasted hazelnuts. The first time I made this soup, I was skeptical. Celeriac? That knobby, odd-looking root vegetable? But one spoonful convinced me. The creaminess, the nutty aroma filling the kitchen—it instantly became a cold-weather staple in my home. It’s the kind of soup that feels like a warm hug, simple yet luxurious. Trust me, once you try it, you’ll understand why I can’t stop making it. And the best part? It comes together in under an hour, with ingredients that let each flavor shine.

Why You’ll Love This Celeriac and Hazelnut Soup

This soup is my go-to for so many reasons—let me count the ways:

Creamy dreaminess: The blended celeriac and cream make it velvety without being too heavy.
Nutty magic: Roasted hazelnuts add this incredible depth that makes every spoonful interesting.
Weeknight hero: Just chop, simmer, and blend—dinner’s ready in 45 minutes flat.
Vegetarian delight: No meat? No problem! It’s hearty enough to satisfy everyone at the table.

Honestly, I’ve served this to die-hard carnivores who didn’t even miss the meat. That’s how good it is.

Ingredients for Celeriac and Hazelnut Soup

Okay, let’s get into the good stuff—what you’ll need to make this cozy masterpiece. I’m picky about ingredients because every single one plays a starring role here:

1 large celeriac (peeled and diced—trust me, peeling is messy but worth it)
1 cup hazelnuts (roasted—don’t skip roasting them, it’s where the magic starts)
1 onion (chopped—I like yellow onions for sweetness)
2 cloves garlic (minced—fresh, please, no powder!)
4 cups vegetable stock (homemade if you’ve got it, but store-bought works)
1 cup heavy cream (or less if you want it lighter—your call)
2 tbsp olive oil (for sautéing—that golden base flavor)
Salt and pepper (to taste—but be generous)

See? Simple, real ingredients—nothing fancy, just things that sing together beautifully.

How to Make Celeriac and Hazelnut Soup

Now for the fun part—let’s turn those humble ingredients into something extraordinary. I promise, it’s easier than you think. Just follow these simple steps, and you’ll have a pot of creamy, nutty goodness in no time. My biggest tip? Don’t rush the process—good soup takes a little patience (but not too much!).

Step 1: Sauté the Aromatics

Heat that olive oil in your favorite soup pot over medium heat. When it shimmers, toss in the chopped onions—you’ll know they’re ready when they turn translucent, about 3 minutes. Then add the garlic (your kitchen will smell amazing!). Stir constantly for just 30 seconds—burnt garlic is the enemy here. This golden, fragrant base is where your soup’s flavor starts building.

Step 2: Cook the Celeriac

Add those diced celeriac pieces next. Give everything a good stir so the veg gets coated in that oniony-garlic goodness. Now pour in the vegetable stock—it should just cover the celeriac. Bring it to a lively bubble, then dial the heat back to a gentle simmer. Let it cook for about 20 minutes—you’ll know it’s done when a fork slides easily into the celeriac chunks. Don’t let it go mushy though!

Step 3: Blend and Finish

Time to transform it all into silky perfection! Grab your immersion blender (or carefully transfer to a stand blender in batches) and blend until smooth. Now stir in the cream—watch how it swirls into that gorgeous pale ivory color. Finally, fold in most of those glorious roasted hazelnuts (save some for garnish!). Taste and season generously with salt and pepper. That’s it—soup’s on!

Tips for Perfect Celeriac and Hazelnut Soup

Want to take your soup from good to “where has this been all my life”? Here are my tried-and-true secrets:

Roast those hazelnuts dark: Let them get seriously golden in the oven—those toasty, almost-burnt edges add incredible depth.
Texture control: Love it extra creamy? Blend longer. Prefer some bite? Leave it slightly chunky.
Season in layers: Add a pinch of salt with the onions, another after blending—it builds flavor beautifully.
Cream flexibility: Substitute half-and-half if you’re watching calories, or go wild with crème fraîche for extra richness.

Oh! And always—always—taste right before serving. This soup loves a final sprinkle of flaky salt.

Serving Suggestions for Celeriac and Hazelnut Soup

Now, how to serve this gorgeous soup? Let me tell you my favorite ways. First—grab the crustiest bread you can find. A warm baguette or sourdough is perfect for dipping into that creamy goodness. For a lighter meal, pair it with a crisp apple-walnut salad. And don’t forget the garnishes! I love topping each bowl with extra roasted hazelnuts (for that crunch), a drizzle of hazelnut oil if I’m feeling fancy, and maybe some fresh thyme or chives. Trust me, those little touches make it feel restaurant-worthy.

Storage and Reheating Instructions

Leftovers? Lucky you—this soup keeps beautifully for about 3 days in an airtight container in the fridge. When reheating, go low and slow: warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little extra stock or water. Avoid the microwave if you can—it tends to make the texture a bit grainy. And honestly? The flavors meld even more overnight, so day-two soup might just taste even better!

Nutritional Information for Celeriac and Hazelnut Soup

Here’s the scoop on what’s in each comforting bowl (based on my exact recipe, but remember—your brands and tweaks might change things slightly): About 320 calories, 6g sugar, and a hearty 5g fiber per serving. It’s packed with good fats from those hazelnuts and cream, plus a decent protein punch. Not bad for something that tastes this indulgent! Just keep in mind, nutritional values can vary depending on your specific ingredients.

FAQs About Celeriac and Hazelnut Soup

Can I make this soup vegan? Absolutely! Swap the heavy cream for coconut cream or a plant-based alternative like cashew cream. It’ll still be rich and creamy—just with a slightly different flavor twist.

Can I roast the hazelnuts ahead of time? Totally! Roast them up to 2 days in advance and store them in an airtight container. Just give them a quick chop before adding to the soup.

What’s a good substitute for cream? If you’re looking for something lighter, half-and-half or whole milk works, though it won’t be quite as rich. Crème fraîche is another indulgent option.

Can I freeze this soup? You can, but I’d recommend skipping the cream until after thawing. Freeze the blended soup base, then add cream when reheating for the best texture.

Share Your Celeriac and Hazelnut Soup Experience

Did you make this soup? I’d love to hear how it turned out! Leave a comment below or tag me on social media—tell me your favorite part or any clever twists you added. Happy cooking!