Dairy Farmers of Canada

Cream of celeriac with Cheddar & onion

Our dietitians' favourite

There are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom.

  • Prep: 15 min
  • Cooking: 35 min
Yields 6 Servings
cream of celeriac with cheddar onion


  • 1 tbsp (15 mL) butter
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 6 cups (1.5 L) celeriac peeled and diced
  • 3 cups (750 mL) chicken or vegetable broth no salt added
  • 1 cup (250 mL) milk
  • Salt and freshly ground pepper
  • 12 slices of baguette
  • 4 oz (120 g) Canadian Aged Cheddar grated
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In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside. Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender. Puree using a hand or upright blender. Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted. Pour soup into bowls and add bread slices, top with reserved onions and serve.


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Nutritional information

Per serving
Energy: 280 Calories
Protein: 14 g
Carbohydrate: 33 g
Fat: 11 g
Fibre: 3.7 g
Sodium: 517 mg

Top 5 Nutrients

(% DV*)
Calcium: 25 % / 275 mg
Phosphorus: 35 %
Riboflavin: 25 %
Selenium: 30 %
Vitamin B12: 26 %