Celery Soup

iamwinfred

This celery soup recipe turns a bunch of overlooked stalks into a bowl of pure comfort. It is silky, lightly creamy, and ready in well under an hour with almost no fuss. A little butter, a splash of cream, and fresh dill turn plain celery into something you will actually crave.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings servings

Calories 165 kcal

Equipment

Large Dutch oven or heavy-bottomed soup pot
Cutting board and sharp knife
Immersion blender or countertop blender
Fine-mesh strainer optional, for extra silky finish
Wooden spoon
Ladle

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic minced
8 cups celery about 2 large bunches, roughly chopped, plus a few leaves reserved for garnish
1 medium russet potato peeled and diced
4 cups chicken broth or vegetable broth
1 bay leaf
1/2 cup heavy cream
2 tablespoons fresh dill chopped, plus more for garnish
1 tablespoon fresh lemon juice
Salt and black pepper to taste

Instructions

Wash the celery, trim ends, and roughly chop into one-inch pieces. Dice the onion, mince the garlic, and peel and dice the potato.
In a large Dutch oven over medium heat, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the celery and potato with a pinch of salt and pepper. Stir and cook for 5 minutes until the celery begins to soften.
Pour in the broth, add the bay leaf, and bring to a gentle boil. Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes until the vegetables are tender. Remove and discard the bay leaf.
Use an immersion blender to puree the soup until smooth. For extra silky texture, pass through a fine-mesh strainer back into the pot.
Return the strained soup to low heat. Stir in the cream, dill, and lemon juice. Warm gently for 2 to 3 minutes without boiling. Season with additional salt and pepper to taste.
Ladle the hot soup into bowls and garnish with celery leaves, extra dill, and a drizzle of olive oil or cream. Serve immediately.

Notes

Choose celery with crisp, tightly packed stalks and fresh-looking leaves for the best flavor.
Do not skip the potato; it gives the soup body without needing flour or extra cream.
Straining is optional but recommended to remove stringy fibers for a restaurant-style finish.
Add the lemon juice at the very end so its bright flavor does not cook off.
Simmer gently rather than boiling hard, which can make the celery taste bitter.
For a vegan version, swap the butter for olive oil and the heavy cream for full-fat coconut milk or cashew cream.
Add a teaspoon of curry powder with the garlic for a warm, spiced twist, or stir in shredded sharp cheddar at the end for cheesy celery soup.
Store in an airtight container in the refrigerator for up to 4 days. Freeze the soup before adding cream for up to 3 months.
Reheat gently on the stovetop over low heat; avoid microwaving on high, which can cause the cream to separate.
This soup pairs wonderfully with crusty garlic bread, a green salad, or a grilled cheese sandwich.

Nutrition

Serving: 1servingCalories: 165kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 520mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 4mg

Keyword celery soup, cream of celery, easy vegetable soup, healthy soup recipe