Enjoy this fresh and creamy soup for a vegetarian lunch or dinner.
Now and then, I seek out a nourishing meal to comfort my loved ones on cold nights. Celery soup is one of the simplest yet most delicious ways to do it. The ingredients are easy to obtain, and the steps are nearly effortless to follow. First-time chefs and seasoned professionals alike can find something to celebrate about celery soup.
Each spoonful tastes more heavenly than the last, with the ideal harmony of savory creaminess. That’s why this can be a yummy way to sneak a serving of veggies into your family’s diet, without sacrificing flavor or texture. Not to mention—celery soup can conquer almost any occasion, whether it’s a special event or casual weeknight.
Made with onion, garlic, fresh celery, potatoes, vegetable broth, and a vibrant array of herbs, celery soup stands out in a crowd. For that reason, you can serve it with many different dishes—from crusty bread to homemade pizza or a big salad. Although celery soup is simple, it’s surprisingly dynamic, so explore the potential and whip up a mouthwatering meal that matches your family’s tastes.
Does it taste like potato and leek soup?
I once had a friend who loved potato and leek soup, and he said celery soup had a similar taste. The only difference is that celery soup tends to be more herbaceous, full of dill, which has a more floral flavor than other herbs. So, on one hand, celery soup has the same kind of creamy yet savory balance, but without the leeks’ sharp flavor. Celery soup is milder, and for that reason, I think it’s often better suited for children or people looking to gently expand their palates.
How do I store leftovers?
Once cooled to room temperature, leftover celery soup can be stored in an airtight container. Refrigerate it for 3-4 days and enjoy it as soon as possible. The fresher, the better! Reheat it in a pot on the stove over medium heat, stirring occasionally until it’s warm and steamy. For longer storage, you can freeze it in a freezer-safe container for up to 3 months and then thaw it in the fridge overnight before reheating.
Serving suggestions
Ready to serve a lovely vegetarian meal for your family and friends? Garnish your celery soup with fresh parsley and an extra dollop of sour cream, then dish it out with sides of Garlic Toast, Crispy Asparagus, and Avocado Caprese Salad. If, however, you’d like to go for a more omnivorous selection, pair celery soup with Greek Chicken Meatballs, Turkey Burgers In The Oven, or Crock-Pot Steak Bites.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion, diced
- 5 garlic cloves chopped
- 1 1/2 pounds celery sliced thin
- 2 cups potatoes sliced into 1/2-inch rounds
- 5 cups low-sodium vegetable broth
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 pinch cayenne pepper optional
- 1/4 cup fresh dill chopped
- 1/2 cup fresh parsley chopped, plus more for garnish
- 2/3 cup light sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until golden, about 5 minutes.
- Stir in the chopped garlic and cook for 1 minute until fragrant.
- Mix in the celery, potatoes, vegetable broth, bay leaf, salt, pepper, and cayenne pepper (if using). Bring to a simmer, cover, and cook for about 10 minutes until the potatoes are tender.
- Remove the bay leaf and add the chopped dill and parsley. Use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool a bit and blend in batches.
- Return the soup to low heat. Stir in the light sour cream gently and heat through without boiling. Serve hot and garnish with extra parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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