How to make Celery Soup? (Creamy, Light and Elegant)

One of those lovely and light soups that are frequently found on menus and is simple to make at home from scratch is celery soup.

Simple Celery Soup and celery are boiled until fork-tender, then pureed until smooth. Never before has Meatless Monday tasted better!

Delicious Celery Soup

Perfect for making a quick lunch out of what you have on hand or for a rainy day soup!

This delicious recipe only calls for pantry staples and a few other ingredients I normally keep on hand (like butter, a potato, and some celery).

It comes together quickly in a single pot.

Is Celery Soup Good for You? Celery has health advantages even when it is eaten plain. It just becomes better when paired with onions.

How is Celery Soup made?

VEGETABLES Celery (of course! ), potatoes, and onions are the main ingredients in this gently flavored soup. If you’d like, add carrots, broccoli, or spinach!

DAIRY To give the soup its rich, creamy flavor, a very small amount of heavy cream is added. In a pinch, milk will do, but the soup won’t be as creamy.

SPICES & HERBS The finishing touches on this creamy soup include salt and pepper, fresh dill, and parsley.

Making Celery Soup: A How-To

Making celery soup is simple!

1. In butter, sauté onion and celery until transparent (per the recipe below).
2. Cook the potatoes in the broth after adding them.
3. Mix, add garnish, and then serve.

Pro Advice

• Blend the soup using a hand blender (immersion blender). Before blending, take out some of the potato and celery pieces and cut them up a bit for a chunkier soup. Reintroduce them to the pureed soup.
• Add a bit more cream and mix well if the soup is too thick.

Silky and smooth

Long fibers in celery remain intact after being cooked. Make sure to thoroughly combine.

This can also be strained to make it completely silky and smooth, much like potato leek soup.

The blended soup should be strained to get rid of any stringy pieces using cheesecloth. I typically don’t bother, but when we have visitors over, we like to strain the food.

Leftovers

• Reheat it in a simmering pot, thinning it as needed with additional cream (or milk). The flavors of celery soup improve the next day once more time has passed for the flavors to meld. In a sealed container, it ought to keep for up to 4 days in the fridge.
• Ladle into sealed bags, then place them flat in the freezer to freeze. The bags can be frozen and then placed upright in the freezer to conserve space. Any recipe that calls for a celery soup base should be used!

Celery Soup

This celery soup is the ideal way to stay warm on a chilly day because it is creamy and flavorful.

Ingredients

• 3 tablespoons butter
• 1 onion chopped
• 4 cups celery chopped, ½” thick
• 1 small potato peeled, chopped ½” thick, about 1 cup
• 3 cups chicken broth
• ¼ cup heavy cream
• 1 teaspoon lemon juice
• salt & black pepper to taste
• 2 teaspoons fresh parsley more for garnish if desired
• fresh dill, croutons, and cream for garnish optional

Instructions

1. In a big pot, combine the butter, onion, and celery. Cook for 5-7 minutes at medium heat until tender but not browned.
2. Add potatoes and broth to the pot. About 20 minutes should pass while the potatoes are covered and simmered.
3. Smooth out the soup with a hand blender. Juice from one lemon, some cream, and spice to taste. 2–3 minutes of simmering.
4. Optional: If preferred, drain soup through cheesecloth to get rid of any stringy celery parts for a smoother texture.
5. Add herbs and, if wanted, sprinkle some cream as a garnish.

Notes

• Before blending, take out some of the potato and celery pieces and cut them up a bit for a chunkier soup.
• Reintroduce them to the pureed soup.
• Add a bit of additional cream (or broth) and mix well if the soup is too thick.
• The blended soup should be strained through cheesecloth to get a silky, absolutely smooth consistency. I typically don’t bother, but when we have visitors over, we like to strain the food.

Nutrition information

Serving: 1cup | Calories: 163 | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 808mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 1mg