This creamy celeriac and bacon soup is full of flavour and so simple to prepare. With the help of a soup maker, you can have this delicious homemade soup ready in no time at all.
You'll love how easy this recipe is. Your soup maker does most of the work, leaving you free to get on with other things.
In just a few steps, you'll have a piping hot bowl of creamy celeriac and bacon soup to enjoy. It's an ideal option for busy weeknights or lazy weekends when you want something tasty without much fuss.
Love root vegetable soups? Try my easy soup maker carrot and parsnip soup too.
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✔️ Why you'll love this recipe!
- Soup makers deliver consistent results every time, heating evenly and blending thoroughly for perfectly smooth textures.
- Celeriac is a distinctive root vegetable with a mild, celery-like flavour and is packed with nutrients.
- This earthy, smoky soup is the ultimate winter comfort food, best enjoyed with a side of freshly baked bread!
🛒 Ingredient notes
Celeriac - use one medium-sized celeriac, approximately 500-600g. Peel and chop it into small cubes to add a creamy texture when cooked.
Bacon - smoked bacon lardons should be dry-fried until crispy. Add half to the soup maker with the other ingredients, reserving the rest for garnish when serving.
Onion - peel and finely chop one onion.
Garlic - use two cloves, peeled and finely chopped.
Dried Thyme - substitute with fresh thyme or rosemary if preferred.
Stock - use chicken or vegetable stock, prepared from a stock pot or cube.
Salt & Pepper - season to taste.
Double Cream - stir in at the end of cooking for a rich, creamy finish.
Parsley - use fresh parsley for garnish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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One: Dry fry the bacon lardons in a frying pan until crispy.
Two: Peel and cube the celeriac, and peel and chop the onion and garlic.
Three: Place the celeriac, onion, garlic, half the bacon, dried thyme, stock, salt and pepper in the soup maker and turn on (using the smooth setting).
Four: Stir in the double cream at the end of cooking and serve in bowls with the reserved crispy bacon and chopped parsley.
Top Tips
- Use a knife (easier than a vegetable peeler due to the celeriac's tough, knobbly skin) to carefully remove the thick outer layer of the celeriac skin. Make sure you peel deep enough so you reach the smooth, white flesh.
- Celeriac can be quite dense, so cutting it into smaller pieces helps it cook more evenly and speeds up the process.
- Make sure you stay within the maximum fill line in your soup maker, as the soup will expand slightly as it cooks. Overfilling can lead to spillages or the soup maker not working properly.
- Don't be afraid to add other vegetables, such as potato, parsnip, or leek, for extra flavour and texture. A little grated nutmeg or a sprinkle of smoked paprika can also enhance the taste.
🍴 Serving suggestions
Serve the hearty soup with air fryer garlic bread, cheese scones, or homemade focaccia.
Homemade croutons are another tasty option. Cut bread into small cubes, toss with olive oil and herbs, then bake until crisp. These add a satisfying crunch to each spoonful.
📖 Variations
- For extra depth of flavour, add a bay leaf. Remove before blending.
- Add sliced leeks instead of onion for a milder flavour.
- Add a couple of diced potatoes for a thicker, more filling soup.
- Include a peeled and chopped apple to add a hint of sweetness that pairs beautifully with the smoky bacon.
- Crumble some blue cheese or feta into the soup just before serving for a creamy, tangy twist.
- Mix in some cooked, chopped chestnuts for a nutty flavour and texture - perfect for Christmas.
🥡 Storage
Store - allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days.
Freeze - for up to 3 months.
Reheat - when reheating, warm the soup over a low to medium heat on the hob or in a microwave, stirring occasionally to ensure even heating.
❓ Frequently asked questions
Yes, you can make this soup on the hob. Fry the ingredients in a large pot, add your stock, and simmer until the celeriac is tender. Then blend with a hand blender or in a regular blender until smooth.
Yes, celeriac has a tough, knobbly skin that should be peeled before using. A sharp knife works better than a vegetable peeler for this task.
Yes, celeriac is lower in carbs compared to potatoes, making it a great option for those on low-carb or keto diets.
Yes, feel free to add other vegetables like potatoes, leeks, carrots, parsnips, or cauliflower to the soup to make it more nutritious and tasty.
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Recipe
Celeriac and Bacon Soup (In A Soup Maker)
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
Ingredients
- 200 g Smoked Bacon Lardons
- 1 Celeriac peeled and cut into small cubes
- 1 Onion peeled and chopped
- 2 Garlic peeled and chopped
- 1 teaspoon Dried Thyme
- 850 ml Chicken Stock
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Double Cream
- 1 tablespoon Parsley chopped
Instructions
- Dry fry the smoked bacon lardons in a frying pan until cooked and crispy (it should only take a few minutes).200 g Smoked Bacon Lardons
- Place half the bacon lardons, cubed celeriac, chopped onion and garlic, thyme, stock, salt and pepper in your soup maker. Set to smooth (or you can leave it chunky if you prefer) and turn the soup maker on. The soup took 21 minutes in my Morphy Richards 1.6 L soup maker.1 Celeriac, 1 Onion, 2 Garlic, 1 teaspoon Dried Thyme, 850 ml Chicken Stock, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Stir in the double cream and serve with the reserved bacon and chopped parsley.2 tablespoon Double Cream, 1 tablespoon Parsley
Betty says
So tasty!