Celery Root Bisque with Thyme Croutons

Velvety, elegant, and packed with earthy flavors, this Celery Root Bisque with Thyme Croutons is a comforting yet sophisticated dish perfect for cool weather or an upscale dinner party. Featuring creamy celery root (also known as celeriac), aromatic leeks, and a touch of garlic, this rich soup is brought to life with fresh thyme and just the right amount of heavy cream for a luscious finish. Topped with golden, herb-kissed thyme croutons made from toasted crusty bread, each spoonful delivers a delightful contrast between the smooth, savory bisque and the crispy garnish. Ready in just an hour and made with wholesome ingredients, this recipe is an elegant way to highlight often-overlooked root vegetables. Serve it as a starter for a gourmet meal or enjoy it as a standalone dish with a drizzle of olive oil and a sprinkle of fresh thyme for a touch of refinement.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds celery root (celeriac)
• 2 medium leek (white and light green parts only)
• 1 medium yellow onion
• 3 cloves garlic
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices crusty bread
• 1 teaspoon thyme (for croutons)
• 2 tablespoons olive oil (for croutons)

Directions

Step 1

Peel and chop the celery root into 1-inch cubes. Rinse thoroughly. Slice the leeks in half lengthwise, rinse to remove any dirt, and thinly slice. Dice the onion and mince the garlic.

Step 2

In a large pot, melt the butter with olive oil over medium heat. Add the leeks, onion, and garlic, and sauté for about 5 minutes until softened and fragrant, but not browned.

Step 3

Add the celery root to the pot and stir to coat with the buttery mixture. Cook for 5 minutes, stirring occasionally.

Step 4

Pour in the vegetable stock and add the thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 25 minutes, or until the celery root is very tender.

Step 5

While the soup is simmering, prepare the thyme croutons. Preheat your oven to 375°F (190°C). Cut the bread slices into 1-inch cubes and toss with olive oil and thyme. Spread the cubes on a baking sheet and bake for 10–12 minutes, or until golden and crisp.

Step 6

Once the celery root is tender, remove the bay leaf from the soup. Using an immersion blender or a countertop blender, puree the soup until completely smooth. Be cautious with hot liquids if using a countertop blender—blend in batches if necessary.

Step 7

Return the pureed soup to the pot (if needed) and stir in the heavy cream. Season with salt and pepper, and adjust to taste.

Step 8

Serve the bisque hot, garnished with thyme croutons and an optional drizzle of olive oil or a sprinkle of fresh thyme leaves.

Nutrition Facts

Serving size	(2714.9g)

Amount per serving	% Daily Value*
Calories	3060.5

Total Fat 190.5g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 333mg	0%
Sodium 6781.1mg	0%
Total Carbohydrate 283.0g	0%
Dietary Fiber 38.0g	0%
Total Sugars 44.1g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 730.3mg	0%
Iron 22.2mg	0%
Potassium 5200.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 7.1%

Carbs: 36.9%