Roasted Celeriac Soup with Crispy Sage
Earthy roasted celeriac, carrots, and potatoes blended into silky soup, finished with crispy sage leaves and fresh thyme. The roasting caramelizes vegetables for deep flavor, while pan-fried sage adds textural contrast and nutty notes. Serve as an elegant starter for fall dinners or light lunch with crusty bread. This version combines oven-roasting for complexity with a quick sage garnish that the finished dish.
Ingredients
- 1 medium celeriac, peeled and diced
- 2 carrots, diced
- 2 medium russet potatoes, diced
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, for roasting
- ¼ teaspoon salt
- 3 ½ cups low-sodium vegetable broth
- 5 sprigs fresh thyme
- 2 tablespoons olive oil, for sage
- 10 leaves fresh sage
- 1 tablespoons heavy cream(optional)
Instructions
- 1
Preheat oven to 425 F.
- 2
Remove skin and roots from celeriac. Dice celeriac, carrots, and potatoes into half-inch cubes. Mince shallot and garlic.
- 3
Combine diced vegetables with minced shallot and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
- 4
Roast until vegetables begin to caramelize and brown, 35 to 40 minutes.
- 5
While roasting, heat olive oil over medium-high heat. Fry sage leaves in batches until crisp. Set aside.
- 6
Transfer roasted vegetables to blender. Add thyme and vegetable broth. Puree until smooth.
- 7
Transfer soup to pot. Bring to boil over medium heat, adjusting broth to desired consistency.
- 8
Serve topped with crispy sage, fresh thyme, and a drizzle of heavy cream if using.
Tips
Cut vegetables uniformly into half-inch cubes so they roast evenly and caramelize at the same rate.
Fry sage leaves just until crisp and golden; they char quickly and turn bitter if overcooked.
Reserve extra vegetable broth and add gradually after blending to reach your preferred soup consistency.
Good to Know
Refrigerate in airtight container up to 4 days. Soup separates slightly; reheat gently and whisk to recombine.
Prepare soup through blending step, cool, and refrigerate. Make crispy sage fresh before serving for best texture.
Ladle into bowls. Top with 2-3 crispy sage leaves, pinch of fresh thyme, and drizzle of cream. Serve with crusty bread.
Common Mistakes
Do not over-blend; stop when smooth to preserve subtle texture.
Do not crowd sage leaves when frying; fry in batches so they crisp instead of steam.
Do not skip the roasting step; boiling vegetables produces thin, flat flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes. Replace heavy cream with coconut milk or cashew cream stirred in at the end. The soup is equally satisfying without it, or drizzle with herb-infused olive oil instead.
What if I don't have fresh thyme?
Use one-half teaspoon of dried thyme added to the blender, or substitute rosemary or sage for similar earthy notes. Fresh herbs provide better aroma but dried works.
How long does leftover soup keep?
Refrigerated in an airtight container, soup keeps 4 days. Freeze up to 3 months; thaw overnight in fridge. Reheat on stovetop over medium heat, stirring occasionally.