Celery Soup is a comforting homemade soup made with tender celery and aromatic vegetables, blended into a smooth and creamy bowl. It’s an easy way to enjoy plenty of fresh celery without needing complicated ingredients.
I like it for lunch, a simple starter, or a quiet weeknight dinner.
Celery Soup Recipe
Table of Contents
Key Ingredients
Celery is the main ingredient of this recipe. So, you want to use a full bunch to get plenty of fresh, distinct celery flavor. I’ve made it with just a few stalks before, and it ended up tasting more like a plain vegetable soup.
Potato thickens the soup naturally as it blends, so you don’t need flour or cornstarch. It gives the soup plenty of body without making it feel heavy.
Heavy cream: A little cream at the end makes the soup taste rich and silky instead of watery. You can swap in half-and-half if you want something lighter.
Tips & Tricks
Let the blender vent when blending hot soup: Hot liquid expands quickly and can push the lid off if the blender is too full or sealed tightly. I blend in small batches and leave the vent open, with a folded towel over the lid for extra safety.
Keep the heat low after adding the cream: Boiling the soup can make the cream separate and the texture turn grainy. Just keep it over low heat for just a couple of minutes, until it’s warmed through.
Here’s how to make the celery soup:
Celery Soup
A silky, comforting soup made with fresh celery, potato, and a touch of cream, simple pantry ingredients turned into a cozy bowl of soup.
Ingredients
- 3 tbspunsalted butter
- 1medium yellow onion (diced)
- 6 cupscelery (chopped, about 1 large bunch)
- 1medium russet potato (peeled and diced)
- 2 clovesgarlic (minced)
- 4 cupsvegetable broth
- 1/2 cupheavy cream
- salt and black pepper (to taste)
- 1 tbspfresh celery leaves or parsley (chopped, for garnish)
Instructions
- 1Melt butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
- 2Stir in the celery, potato, and garlic. Cook for 5 minutes, stirring occasionally.
- 3Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the celery and potato are very tender.
- 4Remove the pot from heat. Using an immersion blender, blend the soup until smooth (or carefully blend in batches in a countertop blender).
- 5Stir in the heavy cream and return the pot to low heat. Warm through for 2-3 minutes, don't let it boil.
- 6Season with salt and black pepper to taste. Ladle into bowls and garnish with celery leaves or parsley.
Nutrition per serving
📌 Notes
- The potato helps thicken the soup naturally without needing flour.
- For a lighter version, swap the heavy cream for half-and-half or whole milk.
- Soup keeps in the fridge for up to 4 days and also freezes well for up to 2 months.
How to Pair
Celery soup tastes creamy, savory, and gently herbal. Crisp sides and hearty breads can complement its fresh flavor. You’ll want to enjoy it with:
- Toasted sourdough, garlic bread, or warm dinner rolls for dipping.
- Grilled cheese, a turkey sandwich, or a spinach quiche.
- A cucumber salad, roasted asparagus, or apple slaw for a crisp contrast.
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