Celery soup is such an easy and delicious soup when you use this recipe. Adapt to your liking to make it vegetarian, or vegan, and also choose to make a plain celery soup, or cream of celery soup.
Celery is definitely an under-appreciated vegetable.
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I think the problem is that most store-bought celery is rather “anemic”, for lack of a better term. If you are lucky enough to grow your own celery, or buy it at the farmer’s market, you’ll notice a distinct difference in how it appears. This is my home-grown celery.
For one thing, the leaves have always been cut off on store-bought celery in the US which is such a shame! There’s so much flavor and nutrition in the celery leaves, and yes, the stalks, too. They are great for adding to soups and so many dishes, for example these Italian-style beans, and of course, celery soup, itself.
Celery soup is so simple, yet you can serve it simply or elegantly. Make it with chicken stock, or keep it vegetarian by using vegetable stock and choose whether to add cream and make cream of celery soup, or make it vegan without cream.
These are all easy to make with this one simple recipe for celery soup.
This soup is perfect to use up a lot of celery, and it freezes well, also.
Authentic chicken cacciatore makes use of fresh celery, too.
March happens to be National Celery Month, so why not give this simple soup recipe a try?
Celery Soup (Easy Recipe With or Without Cream)
recipe by Christina Conte makes 6 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- onion
- fresh celery, (with the leaves, if possible)
- stock (or water with bouillon
- potatoes
- salt
- pepper
- (optional: cream, milk or half and half)
Note: as you can see, my homegrown celery stalks are small and much more thin than store bought, so you may need to use 1.5 or 2 cups of chopped celery if you use store bought. This recipe isn’t critical for measurements and cups are an awful way of gauging how much to use. I always recommend a scale.
Instructions
Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
Add the celery leaves (if using) and cook for another two or three minutes.
Add the broth to the onion and celery, and bring to a simmer.
Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft.
Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth.
At this point, the soup is ready to eat.
However, unless you follow a vegan diet, or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking:
- 1/2 cup of milk
- 1/4 cup of heavy cream
- 1/3 cup half and half
You can serve the soup as is, or with croutons, if you like.
I like to add a swirl of cream.
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Celery Soup (Easy Recipe With or Without Cream)
A light and delicious soup made with celery that can be made vegetarian or vegan, with or without cream.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium sized onion, chopped
- 150 g (about 1 to 2 cups) of chopped celery stalks
- leaves from the celery stalks (if you have them)
- 1.5 L (6 cups) vegetable or chicken broth (or water with 2 tsp Better Than Bouillon)
- 2 medium sized potatoes, peeled and diced
- Kosher or sea salt to taste (at least 1 tsp)
- freshly ground black pepper
- optional: cream, milk, or half and half
Instructions
- Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
- Add the celery leaves (if using) and cook for another two or three minutes.
- Add the broth to the onion and celery, and bring to a simmer.
- Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft.
- Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth. At this point, the soup is ready to eat. However, unless you follow a vegan diet, or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking:
- 1/2 cup of milk
- 1/4 cup of heavy cream
- 1/3 cup half and half
You can serve the soup as is, or with croutons, if you like.
Notes
As you can see from the photo in the post, my homegrown celery stalks are small and much more thin than store bought celery, so you may need to use 1.5 or 2 cups of chopped celery if you use store bought. This recipe isn't critical for measurements and cups are an awful way of gauging how much to use. I always recommend a scale.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 315Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 1215mgCarbohydrates: 54gFiber: 17gSugar: 26gProtein: 11g
Nutrition information is only estimated.
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[…] is a crunchy addition to this salad, but this celery soup is a creamy […]
I had never had celery soup but needed to find a way to use some celery given to me. This was just what I wanted! It definitely hit the spot this winter. Thank you!
Goodness, this national kindness day must be working! I’m receiving such lovely comments and reviews today, Mariana! Thank you SO much for letting me know! I love to hear this! :) Hope you find more of my recipes to enjoy!
I just made the celery soup…delicious. I added 2 diced cloves of garlic and a 1/2 cup diced carrots. I didn’t add any cream.
Good for you, Norma!
My hubby is wanting celery soup and this sounds wonderful. The only thing I would say is it would be nice if the instructions were with the ingredient’s so you could print them also.
Just scroll down to the recipe card and hit PRINT :)
I love how potatoes alone can create a super rich and creamy soup. With or without the cream, this sounds delicious. And your tea cup in top pic is beautiful! ;-) ~Valentina
Thank you so much, Valentina!
Have you ever tried a plant based milk like Almond Milk. I don’t tolerate dairy at all. That’s why I ask. Plus Vegans could then have Cream of Celery Soup too. Rice or soy milks might also maybe even oat milk. I think Coconut milk might be too sweet. Sounds good. Homemade cream of, to make all those 1950’s casseroles healthier.
Hi MaryAnn, I haven’t ever tried almond milk, and won’t be trying it or promoting its use after reading about this a few years ago. Not sure how rice or soy milk would taste, but agree on the coconut milk, wouldn’t be a good choice with celery. Let me know if you try any of the others.
You are so good – even I am tempted with this gorgeous looking soup, Christina. Alas, I have tried over and over and it’s the only veg I just can’t appreciate but I’ll keep trying. Beautiful photos too.
And I’m sure you get beautiful celery in France! Maybe it’s just not your cup of tea Jill, we all have different taste buds. :)
Looks and sound lovely, Christina! I do enjoy celery both raw and cooked. It truly is an under-appreciated vegetable, just as you say. And I love when one of those background ingredients like celery get to ‘star’ once in a while.