Celery Root Fennel Soup

SoupGluten-FreeCelery RootFennel

Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.

Photography Credit: Elise Bauer

This smooth and creamy Celery Root Soup is a perfect warming winter soup! In addition to celery root, it includes fennel, garlic, onions, and potatoes.

Celery root, like its close relation celery, is one of those under-appreciated vegetables. It’s actually a variety of celery that is cultivated just for its sturdy, starchy root.

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I’m guessing celery root lacks for mass popularity because it can be a bit difficult to peel! It’s nobby all over and you can’t easily skin it with the vegetable peeler.

Like butternut squash, celery root requires a steady hand and a sharp solid knife to master. But once peeled, it can be cooked and mashed, shredded into a slaw, or simmered into a delicious celery root soup like this one.

Cutting celery root for soup

Use a sharp chef’s knife to cut off the ends of the celery root. Then stand the root upright on a cutting board and use downward slices to cut the remaining peel off the the root.

You can also use a vegetable peeler to peel the celery root, though it can be a little challenging.

Once peeled, cut the roots in half, place the halves cut side down on the cutting board, slice them, then chop them.

Celery Root Fennel Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8

The one challenge of making celery root soup is peeling the celery roots, which with their nobby-ness can be difficult. Use a sharp chef's knife to cut off the ends of the root. Then stand the root upright on a cutting board and use downward slices to cut the remaining peel off the the root. Then cut the roots in half, place the halves cut side down on the cutting board, and thinly slice them.


  • 2 Tbsp butter
  • 2 cups thinly sliced onions (sliced across the grain)
  • 4 cloves garlic, sliced
  • 2 medium fennel bulbs, thinly sliced
  • 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced (See TheKitchn's guide to peeling celery root)
  • 1 medium russet potato, peeled and thinly sliced
  • 2 bay leaves
  • 7 cups chicken stock
  • 2 1/2 teaspoons kosher salt (less or more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup whipping cream
  • Fennel fronds for garnish


1 Cook onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.

2 Add the garlic and the sliced fennel, lower the heat to medium and cook for 10 to 12 minutes or until softened.

3 Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt. Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.

4 Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)

5 Stir in cream and black pepper. Adjust salt to taste. Garnish with fennel fronds.

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Celery Root Fennel Soup

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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7 Comments / Reviews

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Did you make it? Rate it!

  1. Cindy Nichols

    It’s wonderful, and I even forgot to add the cream! The next day I added a turnip just because I had one. Also delish. I think it might be good with some caraway seed. But the recipe as-is is great. Warming and creamy, with interesting notes.


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  2. pam

    i finally got around to make the 2nd version of “celery soup”

    indeed w/ fennel, the taste is more complex & nourishing
    yet still simple & light enough for summer

    (i home made broth from chicken feet )

  3. pam

    Hi, Elise,


    upon reviewing, i just realized that the 1st celery soup is from celery (not celery root).

    celery root & fennel are 2 vegetables i rarely cook (don’ tknow how)

    so thanks for expanding my horizon.

  4. pam

    hi how does this compare with your other celery root soup (no flennel)


    (both look good tho)

    Show Replies (1)
  5. Alcea

    I tried for the first time the cellery root fennel soup. It was amazing. Very good and very tasty. Everybody loved it!


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