Celery Soup (Easy Recipe With or Without Cream)

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. Celery soup is delicious!

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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 almost 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.

Looking for a thick chowder without cream? Try this creamy corn chowder recipe!

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. In fact, once you learn this basic recipe, you can make any type of vegetable soup you like, and mix and match the ingredients, as well!

It’s the same basic recipe for leek and potato soup, cream of mushroom soup, sunchoke soup or cream of broccoli soup, just as examples.

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)

Servings: 6 servings

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

A light and delicious soup made with celery that can be made vegetarian or vegan, with or without cream.

5 from 26 votes

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Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion (chopped)
• 1 ½ cups celery stalks (chopped)
• leaves from the celery stalks (if you have them leftover)
• 6 cup vegetable broth (or chicken stock or broth- or water with 2 tsp of Better Than Bouillon)
• 2 medium potatoes (peeled and diced)
• 1 tsp Kosher salt (or sea salt to taste)
• ⅛ tsp black pepper (freshly ground to taste)
• ¼ cup cream (optional, or ½ cup/ 120 ml milk, or ⅓ cup/ 80 ml half and half)

US Customary - Metric

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: ¼ cup heavy cream (60 ml), or ⅓ cup of half and half (80 ml), or ½ cup of milk (120 ml).
• 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 facts are calculated using vegetable broth and .25 cup of cream.

 

Nutrition

Serving: 1 bowl | Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 1356mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg

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Author: Christina Conte

Course Soups

Cuisine British, Scottish

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