Need to use up lots of celery? Then you're going to LOVE this creamy Celery Soup!
This unique soup is super easy to make, light and healthy, and totally delicious.
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Doesn't it seem like every celery recipe ever calls for just one stalk? Yet you have to buy the whole bunch, making for lots of leftover celery.
I hate to waste food, but celery certainly isn't the most exciting veggie ever (let's be real), so it's tough. Thankfully, I've discovered the BEST way to use up a bunch ... this easy Celery Soup!
You are going to love this yummy soup! It's made without cream, so it's healthy and low cal, yet it's still creamy and cozy. And it has a light and delicate flavor that's different, yet delicious.
Best of all, this recipe is super simple to make with just a few ingredients. You probably already have everything you need!
Ready to try it for yourself? Keep reading for all the details.
This recipe uses really basic ingredients, most of which are probably in your pantry. Here's what you'll need:
- Celery - This recipe is perfect for using up lots of celery! You'll use the whole head (leaves and ribs). Don't worry if you're missing a rib or two.
- Potatoes - The potatoes are what make this soup creamy without the need for any heavy cream. I used Yukon gold, which have a great texture and buttery flavor.
- Onions + Garlic - Both add lots of flavor to this simple soup.
- Herbs - This recipe uses a combo of dried basil and bay leaves while simmering, plus a generous amount of fresh parsley, which is added just before blending.
- Vegetable Broth - I make my own from bouillon so I always have some on hand.
- Salt + Pepper - I prefer Kosher salt.
This Celery Potato Soup recipe is naturally vegetarian + vegan (plus gluten free and dairy free), which means everyone at your table can enjoy it!
You'll Also Need
You'll need a large pot to cook the soup (I used my trusty dutch oven), as well as an immersion blender to purée the soup. If you don't have an immersion blender, you can use a regular blender.
How to Make Celery Soup
This homemade Celery and Potato Soup is super quick and easy to make! You'll find a detailed, printable recipe below, but here's an overview of the steps:
- Sauté the celery and onion. You'll cook the celery and onion in a combination of butter and olive for about 10 minutes, or until they start to get tender. Then add the garlic and cook just until fragrant, about 30 seconds or so.
- Add the potatoes, broth, and dried herbs. Bring this mixture to a boil, then reduce heat and simmer until the veggies are tender. Add the fresh parsley and cook for couple minutes more.
- Purée the soup. Remove the bay leaf, then use your immersion blender to purée the soup. Celery can be stringy, so make sure to take your time and get everything. If you're using a traditional blender, purée the soup in batches, and be careful not to burn yourself. When you're done blending the soup, season it to taste with salt and pepper.
- Add toppings. This creamy vegetable soup is delicious as-is, but who can resist some tasty toppings? Check out my tips below for ideas!
While not 100% necessary, toppings are a great way to add some extra flavor to this simple Celery Soup! Try drizzling the soup with a little heavy cream, coconut milk, yogurt, or sour cream. Add a swirl of pesto. Sprinkle on some fresh herbs ... parsley or basil would be delish. Crank up the heat with hot sauce. Punch up the flavor with a sprinkle of blue cheese. Or top with something crunchy, like croutons or crackers.
I thinned some sour cream with a little water, seasoned it with a touch of salt, then swirled it in the soup. So pretty and delicious!
This recipe is pretty basic, which means it's easy to customize. Here are some easy ideas:
- Potatoes - I used Yukon Gold potatoes here. Starchy potatoes, such as Russets, will also work great.
- Spinach - Want to make this soup extra green? Throw in a bunch of spinach toward the end of the simmering time.
- Other Veggies - Have some other veggies in your fridge that need to be used up? Throw them in. Carrots, leeks, fennel, broccoli, parsnips, asparagus, and cauliflower would work great. Add harder veggies with the celery and quicker cooking veggies with the potatoes or at the very end. Just keep in mind some veggies may change the color or texture of the soup, and you may need to add additional broth.
- Herbs - Change up the flavor by adding with different herbs. Fresh mint, dill, thyme, and chives would all work great. Sprinkle on top or add with the parsley.
- Chunky - Prefer a chunkier soup? Not problem, just skip the blending at the end, or just purée half.
- Extra Rich and Creamy - Stir in some heavy cream or sour cream after puréeing.
Store any leftovers in an airtight container in your refrigerator, and it will keep for about three to four days. You may also freeze the soup for one to two months.
Reheat the soup in your microwave or over medium-low heat on the stove.
The easy soup is super light! Pair it with a simple salad (like this Chopped Salad, Pomegranate Salad, or Kale and Brussels Sprout Salad) for a healthy meal, or serve it with some garlic bread, beer bread, or crusty artisan bread for dipping.
Looking for more healthy vegan soup ideas? Try one of these tasty recipes next:
- Vegetable Barley Soup
- Lentil Soup
- Vegetable Stew
- 15 Bean Soup
- Easy Vegetable Soup
- Minestrone Soup
- Curried Corn Chowder
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large head celery, thinly sliced (about 6 cups)
- 1 large onion, diced
- 2 large cloves garlic, minced
- 4 cups vegetable broth
- 3 large Yukon Gold potatoes, cut into 1-inch cubes (about 3 ½ cups)
- 1 large bay leaf
- 1 teaspoon dried basil
- ½ cup chopped flat leaf parsley
- kosher salt
- Large Pot
- Heat olive oil and butter in a large pot over medium heat.
- Add onions and celery, then season lightly with salt and pepper. Sauté until veggies start to get tender, stirring occasionally (about 10 minutes).
- Stir in garlic and cook just until fragrant, stirring constantly (about 30 seconds).
- Add broth, potatoes, bay leaf, and basil to pot. Cover and bring to a boil over high heat. Remove lid, reduce heat, and simmer until veggies are tender, stirring occasionally (about 10 minutes).
- Mix parsley into soup, then simmer for a couple minutes.
- Remove soup from heat, discard bay leaf, then purée until totally smooth using immersion blender (or with a traditional blender, in batches). Season generously to taste with salt and pepper.
- Serve soup hot. Enjoy!