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This Creamy Celery Soup is a wonderfully comforting dish that perfectly balances simplicity with flavor.
What makes it truly special is its creamy texture achieved without any heavy cream, relying instead on the natural starchiness of potatoes and the silky purée of fresh celery.
It’s a low-fat, nutrient-rich option that’s both satisfying and light, making it ideal for a wholesome lunch or a light dinner.
The recipe boasts a healthy profile, rich in fiber from fresh celery and potatoes, while olive oil provides heart-healthy monounsaturated fats.
The use of fresh parsley adds a boost of antioxidants and vibrant flavor.
This soup is also easy to make in large batches, making it excellent for meal prep or family-friendly gatherings.
Plus, the slow cooker adaptation adds convenience for busy days, allowing the soup to develop deep flavors with minimal hands-on time.
Must-Have Tools for Perfect Results
Large Soup Pot
Essential for sautéing the base ingredients and simmering the soup evenly. Its broad surface area ensures vegetables cook uniformly, making it a versatile piece for soups, stews, and sauces.
Stick Blender (Immersion Blender)
Perfect for pureeing the soup directly in the pot, this tool saves time and cleanup compared to transferring hot liquids to a blender. It’s invaluable for creating smooth soups and sauces with ease.
Slotted Spoon
This handy utensil allows you to scoop out reserved celery pieces while draining excess liquid, helping maintain the soup’s texture. It’s a versatile tool for many kitchen tasks like removing solids from liquids.
Vegetable Peeler
Crucial for removing tough strings from celery stalks, ensuring a smooth and pleasant texture in the soup. Beyond this recipe, a vegetable peeler is indispensable for prepping vegetables efficiently.
Slow Cooker (Optional)
Ideal for set-it-and-forget-it cooking, the slow cooker tenderizes the vegetables gently, intensifying flavors with minimal effort. It’s a kitchen must-have for busy cooks who want healthy, homemade meals ready on time.
Creamy Celery Soup
Equipment
- 1 Large soup pot
- 1 Stick Blender (Immersion Blender)
- 1 Slotted Spoon
- 1 Vegetable Peeler
- 1 Slow Cooker (optional)
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves peeled and crushed
- 2 pounds fresh celery washed, strings removed, and chopped into roughly 1-inch pieces
- 1 quart 4 cups chicken or vegetable broth
- 1 pound potatoes peeled and quartered
- A generous handful of fresh parsley chopped (including stems)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Start by cleaning the celery stalks thoroughly. Remove any tough strings by snapping the stalks and peeling off the fibrous ribs with a vegetable peeler or by hand. Chop the celery and onion into uniform, bite-sized pieces to ensure even cooking. Peel and quarter the potatoes to similar-sized chunks.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onions and cook gently, stirring occasionally, until they turn soft and translucent—about 5 minutes. Stir in the crushed garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Combine Vegetables and Broth: Add the chopped celery, potatoes, and parsley to the pot. Pour in the broth and stir to combine all ingredients evenly. Increase the heat and bring the mixture to a gentle boil.
- Simmer to Tenderness: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for around 30 minutes, or until the celery and potatoes are tender enough to mash easily with a fork but not falling apart.
- Reserve Celery for Texture: Using a slotted spoon, scoop out a few spoonfuls of the chopped celery and set aside. This will be added back later to provide pleasant texture in the final soup.
- Puree the Soup: Carefully blend the soup directly in the pot using an immersion blender until smooth and creamy. If the consistency is too thick, gradually add reserved broth until the desired texture is reached.
- Reintroduce Celery Chunks and Season: Stir the reserved celery pieces back into the puréed soup for a touch of crunch. Taste and season with salt and pepper as needed. Serve hot, garnished with extra parsley if desired.
Notes
- Celery Preparation: To avoid stringiness, select the tender inner celery stalks and always remove tough strings before chopping. Breaking celery by hand can help identify fibrous parts to peel away.
- Broth Options: Vegetable broth is perfect for a vegetarian version, while chicken broth adds depth of flavor. Homemade broth elevates the soup’s taste further.
- Blending Alternatives: If you don’t own an immersion blender, transfer the soup in batches to a countertop blender or food processor to purée. Be cautious with hot liquids and blend in small amounts.
- Slow Cooker Adaptation: For hands-off cooking, sauté the onions and garlic before adding all ingredients into a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until vegetables soften, then proceed with blending.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if the soup thickens. This soup also freezes well for up to 3 months.
Chef’s Secrets for Perfect Creamy Soup
Achieving the ideal creamy texture without heavy cream relies on selecting the right vegetables and cooking them properly.
Using starchy potatoes adds natural thickness and smoothness when blended. Removing the tough strings from celery is crucial—these fibrous parts can make the soup unpleasantly chewy.
A simple vegetable peeler or snapping celery by hand works wonders here. Sautéing onions and garlic slowly before adding broth builds a rich flavor base, elevating the soup’s taste beyond basic celery and potatoes.
Don’t rush the simmering process; gently cooking the vegetables until just tender ensures they purée smoothly without becoming waterlogged.
For texture contrast, reserve some celery pieces to stir in at the end, giving the soup a delightful bite.
Lastly, fresh parsley is more than a garnish—it brightens the earthy flavors and adds antioxidants.
Serving Suggestions for Creamy Celery Soup
This creamy celery soup pairs beautifully with a variety of accompaniments to make a satisfying meal.
Serve it alongside crusty whole-grain bread or garlic toast for dipping and added heartiness.
A fresh green salad with lemon vinaigrette complements the soup’s mild flavor, adding crispness and a citrusy zing.
For a protein boost, consider topping the soup with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds, which add crunch and healthy fats.
This soup also works well as a starter for dinner parties or a light lunch with a side of roasted vegetables or grilled cheese sandwiches.
Garnishing with extra chopped parsley or a drizzle of good-quality olive oil adds color and depth.
Storage Tips to Preserve Freshness
Store your creamy celery soup in airtight containers once cooled to maintain its freshness and flavor.
It will keep well in the refrigerator for up to four days.
When reheating, warm it gently over low heat to avoid scorching or separating.
If the soup thickens too much after refrigeration, stir in a little extra broth or water to restore the perfect consistency.
This soup freezes beautifully; pour it into freezer-safe containers or heavy-duty bags, leaving some space for expansion.
Frozen soup can last up to three months—thaw overnight in the fridge and reheat slowly.
Avoid reheating multiple times to preserve the best texture and taste.
Frequently Asked Questions Answered Clearly
1. Can I make this soup vegan or vegetarian?
Absolutely! Simply use vegetable broth instead of chicken stock, and you’ll have a delicious vegetarian or vegan-friendly soup without sacrificing flavor.
2. How do I remove the tough strings from celery easily?
Snap the celery stalks by hand to reveal fibrous strings, then peel these away with a vegetable peeler or fingers. Using tender inner stalks also helps reduce stringiness.
3. Can I substitute potatoes with another vegetable?
Yes, you can try using cauliflower or parsnips for a lower-carb option. These will also help thicken the soup but may slightly change the flavor profile.
4. What if I don’t have a stick blender?
You can use a regular blender or food processor. Blend the soup in small batches to avoid spills and be careful with hot liquids. A food mill is another great alternative.
5. How do I make the soup thicker or thinner?
Adjust the consistency by controlling the amount of broth you add during blending. For a thicker soup, add less broth; for a thinner texture, gradually add more until you reach the desired creaminess.
This recipe is inspired by errenskitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.