Celery Soup

5.0
(2)
2 Reviews
2 Photos

Dairy-free, delicious celery soup! Serve plain — absolutely delicious — or with a dollop of sour cream, or a little Parmesan or other shredded cheese.

Submitted by Jeannie Turicik
Updated on July 28, 2024
close up view of Celery Soup in a bowl with a spoon, served with bread
2
Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 3 tablespoons olive oil, divided, or to taste

  • 1 large onion, chopped

  • 2 carrots, peeled and chopped, or more to taste

  • 1 leek, thinly sliced

  • 4 cloves garlic, peeled and chopped

  • 6 cups diced celery

  • 1 quart chicken bone broth

  • 1 ½ pounds baby yellow potatoes, peeled

  • 1 small bunch fresh parsley

  • 1 teaspoon dried thyme, or to taste

  • ½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste

  • salt and ground black pepper to taste

Directions

  1. Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.

  2. Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.

  3. Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.

  4. Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.

  5. Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Cook’s Note

Feel free to add whatever seasonings you like.

To puree soup in a food processor or blender, divide it into 2 batches.

Nutrition Facts (per serving)

208 Calories
8g Fat
32g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 208
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 608mg 26%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 5g 9%
Vitamin C 41mg 46%
Calcium 106mg 8%
Iron 2mg 13%
Potassium 988mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.