Alice Rose Celeriac has a subtle, nutty flavour that’s easy to lose if it’s simply boiled in water. Roasting it first concentrates that flavour considerably, giving the finished soup a depth that a purely boiled version doesn’t have.
Thyme and a touch of garlic support the celeriac without overpowering it, and a thorough blend gives the soup its silky, restaurant-style texture.
It’s a good winter soup, built around one vegetable that doesn’t get nearly enough attention.
Why Roasting the Celeriac First Deepens Its Flavour
Celeriac has a relatively mild flavour compared to something like carrot or pumpkin, and boiling it from raw dilutes what flavour it does have even further, as much of it leaches into the cooking water.
Roasting it instead concentrates its natural nuttiness through caramelisation, giving the finished soup a rounder, more savoury depth.
Blending the soup thoroughly with a stick blender, and passing it through a sieve for an extra-smooth finish, is what gives it that silky, almost velvety texture.
Celeriac can retain a slightly fibrous quality even when fully cooked, and a proper blend, or a sieve afterwards, removes any remaining coarse texture.
Ingredients for Gordon Ramsay Celeriac Soup
- 1 large celeriac (approx. 1kg), peeled and chopped into chunks
- 1 onion, roughly chopped
- 3 tbsp olive oil
- 3 garlic cloves, whole and unpeeled
- 2 sprigs fresh thyme
- 1 litre vegetable or chicken stock
- 100ml double cream
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Celeriac Soup — Step by Step
Step 1 — Roast the Celeriac
Preheat the oven to 200°C / 180°C fan / Gas 6. Toss the celeriac and onion with the olive oil, spreading them out on a large baking tray. Tuck in the whole garlic cloves and thyme sprigs. Roast for 30–35 minutes, turning halfway, until softened and lightly golden.
Step 2 — Peel the Garlic
Once cool enough to handle, squeeze the roasted garlic out of its skins. Discard the thyme stalks.
Step 3 — Simmer
Transfer the roasted vegetables and garlic to a large pot. Pour in the stock and bring to a simmer. Cook for 10 minutes to let the flavours combine.
Step 4 — Blend
Blitz thoroughly with a stick blender until completely smooth. Pass through a fine sieve for an extra-silky finish, if desired.
Step 5 — Finish with Cream
Stir in the double cream and warm through gently, without letting it boil.
Step 6 — Season and Serve
Season with salt and pepper to taste. Serve hot.
My Top Tips for the Best Gordon Ramsay Celeriac Soup
Roast the celeriac rather than boiling it from raw, as this concentrates its natural nutty flavour considerably.
Roast the garlic whole in its skin, as this turns it soft and mellow rather than sharp and raw.
Blitz thoroughly, and sieve if you want it completely silky, since celeriac can retain a slightly fibrous texture even after a good blend.
Add the cream at the end, off a hard simmer, to avoid it splitting.
Go easy on the thyme, as too much can turn slightly medicinal and overpower the delicate celeriac flavour.
Serving Suggestions
Serve with a swirl of extra cream and crusty bread on the side. A few croutons or toasted hazelnuts scattered over the top add a nice crunch against the smooth soup.
How to Store Gordon Ramsay Celeriac Soup
In the fridge: Cool completely and store in an airtight container in the fridge for up to 4 days.
In the freezer: Freezes very well for up to 3 months. For best results, freeze before adding the cream, then stir it in fresh once reheated.
Gordon Ramsay Celeriac Soup Recipe
Ingredients
Method
- Roast celeriac, onion, garlic and thyme at 200°C / 180°C fan / Gas 6 for 30–35 minutes.
- Squeeze garlic from skins, discard thyme stalks.
- Combine with stock in a pot, simmer 10 minutes.
- Blitz until smooth. Sieve for extra silkiness if desired.
- Stir in cream, warm gently without boiling.
- Season, serve hot.
Notes
Frequently Asked Questions About Gordon Ramsay Celeriac Soup
Can I make this soup without cream?
Yes — it’s still good without it, just slightly less rich. A splash of milk can be used for a little creaminess without the full richness of double cream.
Why does my soup taste bland?
This usually means the celeriac wasn’t roasted for long enough to develop its full flavour, or the soup needs more seasoning. Roast until well caramelised and season generously at the end.
Can I add potato to this soup?
Yes — a small potato added alongside the celeriac makes the soup slightly heartier and adds extra body, though it will dilute the celeriac flavour a little.
Can I use a food processor instead of a stick blender?
Yes, though you’ll need to blend in batches and take care with the hot liquid. A stick blender directly in the pot is easier and less messy.
