Celery Root and Cannellini Bean Cream Soup

Today, I’m presenting Celery Root and Cannellini Bean Cream Soup—one of my favorite cold-weather comfort dishes.

This soup brings together the gentle, slightly sweet flavor of celery root with the creamy texture of cannellini beans. The celery root is slowly cooked until tender, which softens its earthy notes and brings out its natural sweetness. Cannellini beans are added to give the soup body and a smooth, velvety consistency without making it feel too heavy. Everything is blended until silky, creating a balanced, nourishing dish that feels both wholesome and satisfying.

To finish, the soup is topped with crumbled blue cheese. As it melts into the warm bowl, it adds a rich, savory depth that complements the mild flavors of the base. The result is a well-rounded soup with layers of flavor — creamy, slightly earthy, and gently bold — perfect as a starter or a light main course, especially during colder months.

For more cream soup ideas, look no further:

Cauliflower Cream Soup (La Crème Dubarry)

Curried Zucchini Soup
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 celery root, about the size of a large grapefruit
  • 1 can/15oz/425g cannellini beans
  • 1 large onion
  • 5-6 cup vegetable bullion (Water with one tbsp of Better than bullion vegetable base can be used instead.)
  • 1/2 cup heavy cream (Half and half or milk can be used instead.)
  • 3 bay leaves
  • 3 allspice whole berries
  • salt and pepper to taste (I used 1 tsp of salt.)
  • good quality blue cheese (Crumbled to use as topping.)
  • 3-4 tbsp olive oil for sautéing (Neutral vegetable oil can be used instead.)
  • chopped fresh parsley for garnish (Optional.)
Instructions
  1. Peel the celery root and cut it into roughly 1-inch squares. Peel the onion and dice it into small, even pieces. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
  2. Add the celery root squares, bay leaves, and whole allspice berries to the pot. Season with salt and pepper, and sauté for about 5 minutes to develop the flavors. Pour in water or vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 10 minutes, until the celery root is tender. Stir in the drained cannellini beans and cook for an additional 5 minutes to heat through.
  3. Remove the bay leaves and allspicberries. Purée the soup until smooth and velvety. Stir in heavy cream to enrich the texture, then adjust seasoning to taste. Garnish with a sprinkle of olive oil ,blue cheese and fresh herbs for extra flavor.
Recipe Notes

Use 5–6 cups of broth, adjusting as needed depending on the size of the celery root. The soup’s consistency can be tailored to your preference—add more broth for a lighter, thinner texture or less for a richer, creamier result. Trust your judgment to achieve the thickness you find most satisfying.