Barefoot Contessa Cauliflower & Celery Root Soup

Barefoot Contessa Cauliflower & Celery Root Soup is made with cauliflower, celery root, fennel, yellow onions, chicken stock, and a splash of heavy cream. This recipe creates a rich, velvety vegetable soup with deep flavor and light texture. It takes about 1 hour and 15 minutes to prepare and serves 5 to 6.

Barefoot Contessa Cauliflower & Celery Root Soup Ingredients

• ¼ cup good olive oil, plus extra for serving
• 2 cups chopped yellow onions (2 onions)
• 2 cups (1-inch-diced) celery root
• 2 cups (1-inch-diced) fennel, core and stalks removed
• 2 pounds cauliflower, cored and cut into florets (1 medium)
• 2 cups good chicken stock, preferably homemade
• Kosher salt
• 2 tablespoons heavy cream
• Homemade Croutons, for serving (recipe follows)
• Chopped fresh chives, for serving

Homemade Croutons (Makes About 2 Cups):

• 2 tablespoons good olive oil
• 2 cups (½-inch-diced) bread from a country loaf, crusts removed
• Kosher salt

How To Make Barefoot Contessa Cauliflower & Celery Root Soup

1. Sauté the Aromatics: In a Dutch oven, heat olive oil over medium-low. Add onions and sauté 8–10 minutes until tender but not browned.
2. Add the Vegetables: Stir in celery root and fennel, sauté 5 minutes. Add cauliflower, chicken stock, and 2 teaspoons salt. Bring to a boil, cover, and simmer 25–30 minutes until vegetables are tender.
3. Add Water and Simmer: Add 3 cups water, bring to a boil, and simmer uncovered for 20 minutes.
4. Blend the Soup: Purée soup in batches until very smooth. Return to a saucepan, stir in cream, and adjust salt to taste. Reheat gently.
5. Make the Croutons: Heat olive oil in a sauté pan. Add bread cubes and toast over medium heat until browned. Season with salt.
6. Serve: Ladle soup into bowls. Top with croutons, chopped chives, and a drizzle of olive oil. Serve hot.

Recipe Tips

• Use Fresh Celery Root: Choose firm, heavy roots for best flavor.
• Add Water Slowly: Adjust the water quantity if you prefer a thicker soup.
• Don’t Overfill Blender: Always purée in batches to avoid overflow.
• Crouton Crunch: Toast bread until crisp for the best contrast in texture.
• Balance with Chives: They add freshness and a pop of color.

What To Serve With Cauliflower & Celery Root Soup

This soup pairs nicely with a green salad, a slice of rustic sourdough bread, or a plate of roasted vegetables. A crisp white wine or sparkling water with lemon complements the flavors well.

How To Store Cauliflower & Celery Root Soup

Refrigerate:
Store the soup in an airtight container for up to 1 week. Store croutons separately at room temperature.

Freeze:
Freeze soup (without toppings) for up to 3 months. Thaw and reheat gently before serving.

Cauliflower & Celery Root Soup Nutrition Facts

• Calories: 210
• Total Fat: 13g
• Saturated Fat: 3g
• Carbohydrates: 19g
• Sugar: 6g
• Protein: 4g
• Sodium: 720mg

FAQs

Can I make this soup dairy-free?
Yes, omit the cream or use a plant-based alternative like coconut or oat cream.

Do I need to peel the celery root?
Yes, remove the tough outer layer before dicing.

Can I use store-bought croutons?
Absolutely, though homemade adds a fresh, buttery crunch.

Is this soup vegetarian?
Use vegetable broth instead of chicken stock for a vegetarian version.

What’s a good substitute for fennel?
Leeks or extra celery root can replace fennel if needed.

Try More Recipes:

• Barefoot Contessa Wild Mushroom & Farro Soup
• Barefoot Contessa Zucchini Basil Soup
• Barefoot Contessa 16 Bean Soup