This healing bowl of Celery Soup is comforting, affordable, and flavorful and can be made in 35 minutes. One of the most popular soup recipes on the blog with hundreds of 5-star reviews! Video.
When we come to a great barrier, when we find a place inside us we do not know how to navigate, when we are in a painful experience that we cannot avoid, we need to sit right down there–at the root of that experience, at the root of the tree of life- and be still. ~Adyashanti
This recipe for Simple Celery Soup is creamy and luscious ohhhhh so comforting! If you’ve been here a while, you’ll know how much I love to take simple, ordinary ingredients and try to elevate them. It’s something I learned from my very frugal, immigrant parents who would often host the most delicious dinners while using the humblest, most cost-saving ingredients.
This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. What I love most about this is, how adaptable it is. It is really easy to make this vegan. For more plant-based soup inspiration, take a peek at our 25 Cozy Vegetarian Soup Recipes!
Watch how to make Simple Celery Soup!
Oftentimes I’ll skip the dairy completely and make this with cashews, cooked right in the soup.
Sometimes I’ll make it with sour cream, giving it a delicious tanginess and extra richness.
Traditionally, it’s made with butter and heavy cream, which is totally fine too. Up to you!
Do what feels best.
Here I’ve topped the soup with crispy celery leaves and toasted nigella seeds and some hemp seeds, but really, you can top it any way you like. Try it with our vegan parmesan grated over top!
Croutons are always a nice option, as well as my new favorite, halloumi croutons, or millet croutons if going grain-free.
The crispy celery leaves are a beautiful touch and are really simple to make too.
Nigella Seeds are often used in Indian and Middle Eastern cooking and offer up a pungent, oniony-peppery, herbal flavor, that is especially nice when toasted in a little oil. Sometimes they are called black cumin or black caraway seeds.
They are not imperative to the recipe, but if you have Nigella seeds, try them out-they will elevate!
And if you are curious about the health benefits of celery – they are numerous!
Seriously, just google it!
Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few.
Health benefits aside, I personally just really loooooooove the flavor. I am one of those people who fill celery stalks with almond butter and sprinkle them with sea salt and fresh cracked pepper. A tasty snack!
As common as celery is, it truly is a flavor enhancer.
So for me, to have a bowlful of this Celery Soup with warm toasty bread ….. is beyond amazing!
I hope you like it too!
More Favorite CElery recipes!
Have a lovely weekend! xoxo
More Favorite Soup Recipes
- 25 Cozy Vegetarian Soup Recipes
- Minted Pea Soup
- Potato Leek Soup
- Coconut Corn Chowder
- Homemade Tomato Soup
- North African Carrot Soup
- Creamy Celeriac Soup
- Parsnip Soup
- Simple Cabbage Soup
- Farmers Market Vegetable Soup
- 50 Farmers Market Recipes!
More from feasting at home
Simple Celery Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 7 cups
- Category: Soup, vegan, Gluten free
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!
Ingredients
- 2 tablespoons olive oil, or butter
- 1 onion, diced
- 4 fat garlic cloves, rough chopped
- 6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
- 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
- 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
- 1 cup water
- 1 bay leaf (optional), remove it before blending
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
Add:
- 1/4 cup fresh dill (small stems ok)
- 1/2 cup fresh parsley (small stems ok)
- Stir in: 1/2 cup (or more) of probiotic sour cream, vegan sour cream, heavy cream or cashew cream. (see notes)
- Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)
Instructions
- Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
- Add the garlic and stir 1-2 minutes, until fragrant.
- Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
- Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
- Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
- Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
- To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Enjoy!
Notes
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!
Slicing the celery thinly will prevent fibers texture.
If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.
Nutrition
- Serving Size: 1.5 cups made with ½ cup sour cream
- Calories: 183
- Sugar: 5.2 g
- Sodium: 478.2 mg
- Fat: 9.3 g
- Saturated Fat: 2.9 g
- Carbohydrates: 22.1 g
- Fiber: 4.8 g
- Protein: 4.5 g
- Cholesterol: 8.1 mg
Great soup– rather than sour cream, I added some lemon juice. I needed the tartiness but didn’t want to use dairy!
Ummm…. so, this recipe rocks!!! Simple and delicious. I might try swapping out potatoes for celeriac… curious how that will go.
do it! Thanks Tommy!
Really easy and delicious soup.
It feels good to eat it because you know you’re eating something very healthy and good for you.
My whole family loves this! Every time I cook it, it’s a real hit. Thanks so much for the recipe!
Loved it !
Scrumptious! Thank you for this recipe.
Loved it! I didn’t have dill on hand but had cilantro- I added that with a half squeeze lemon and sour cream. My 5 year old even liked it!
Thanks for your comment.
Was thinking of adding cilantro and wondered if that would taste good.
Will try next time I make it.
It was delicious and so simple to make. I was missing a few ingredients and I forgot to do the crispy leaves. I used sour cream. I don’t weigh ingredients either. Next time I will make double the quantity. I have used other celery soup recipes and was always disappointed. This is going to be a weekly addition for us.
Gald you enjoyed this Tracy!
I added lemon juice and sprinkled with cheddar cheese as I cooked low sodium, so the lemon juice added that sparkle she mentions even with the sour cream and yogurt I used. The cheddar cheese added tanginess with enough salt.
Great recipe. I followed it almost exactly, making it vegan by using cashews instead of sour cream or yogurt. This may become a regular.
Lovely texture, not too thin, not to thick. Do add the parsley, it make all the difference.
i keep vegetable scraps to make broth, which i used for this recipe. the soup was simple to make and delicious.
Made this celery soup on my new instant blender, and it was great. Used almond milk, lemon, with sea salt.
Yummy! A great solution for a great portion out of the huge celery I was given! Thanks a lot 🙂
Like other people who have posted, I only cooked this dish because I had a surplus of celery but I will definitely be making it again. All the flavours work wonderfully together. I especially liked the addition of dill. I served mine with crispy chickpeas. YUM!
SO, SO, SO, SO GOOD!!!! will definitely be making it again 😍 thank you
Yum, yum, yum! We used homemade veggie stock. I didn’t have spinach or much parsley, so used arugula instead to give it some green specks – it came out delicious. For the toasted celery leaves, I coated them lightly in EVOO and browned them in the toaster oven (like making kale chips) – what a fun addition! This will be a staple in our house!
Really delicious! Next time I’ll use a chinois to get it extra smooth and juice some spinach for an extra pop of color. Thanks so much for sharing!
amazing and so simple
This soup is even better cold with or without cream.
I sprinkled the toasted celery leaves with garlic salt & Parmesan Cheese.
It was like delicate Vichyssoise verses Creamy Potato soup.
I honestly only made this because my grocery order came with way too much celery but I ended up loving it! I used spinach cause I didn’t have parsley/ dill (though that would’ve been good too), a big helping of cayenne, and swirled in some unsweetened vegan yogurt for tang and creaminess. Yum!
Just made it, so delicious! Will definitely make it again!
Hello. I juice my celery. The whole stalk. Can I make this with the pulp of the celery? It looks and sounds delish!
You could add some- but the flavor is in the juice- so whole celery is best.
Perfect.
What are your suggestions to serve with the soup for dinner?
You could keep it simple with a loaf of good bread? Or serve with sandwich or hearty salad?