A rich and creamy Celery Soup recipe that comes together in about 30 minutes, with a velvety smooth texture and amped up celery flavor- that requires no dairy! Adjustable to be made vegan.
JUMP TO RECIPEA 6 ingredient celery soup that delivers on creamy texture and bold flavor, all without dairy! This simple soup cooks celery and shallot to fall-apart tender, then blends with just the right amount of broth to build a seriously addictive and decadent veggie-forward bowl of deliciousness.
I have tested this recipe with different liquid ratios, as well as with shallots, onion, and scallion to develop the perfect celery-forward soup that delivers a silky smooth texture, all without any added dairy.
Table of Contents
- Why you'll love this celery soup
- Ingredient Notes
- Recipe Variations
- Step By Step Visual Guide
- Serving Suggestions for Celery Soup
- Storage and Reheating
- FAQ (Frequently Asked Questions)
- More cozy soup recipes
Why you'll love this celery soup
Only 6 Ingredients! This simple soup only requires a few ingredients, really letting the celery flavor shine through.
Full of Flavor. You'll slowly cook down the celery and shallots in a generous amount of good quality olive oil to softened them, then blend with stock for a richly flavored soup that's creamy, silky and delicious.
Dairy Free. This soup gets it's silky texture from well cooked veggies, olive oil, and a small amount of stock- no dairy required!
Ingredient Notes
Celery. This recipe serves 4-5 people, and calls for one whole bunch of celery. You'll cook the ribs down with minced shallot for mild onion flavor in olive oil until they are fall-apart soft. Reserve the leaves for a beautiful and delicious garnish!
Olive Oil. This recipe calls for a whole cup of olive oil, which adds a silky mouthfeel and velvety consistency to the soup. It also imparts a grass and herbaceous flavor that perfectly compliments the celery. Use a good quality extra virgin olive oil for best flavor and texture.
Celery Seed. Adding a bit of dried celery seed to the pot when cooking down the celery and shallots adds an extra boost of celery flavor to the soup, and purees perfectly into the finished soup.
Recipe Variations
| Shallot Swaps | You can use 1 small diced yellow onion or 3-4 thinly sliced scallions in place of the shallot. |
| Broth | To make this soup vegetarian, swap the chicken broth for vegetable broth or stock. |
| Adding Cream | If you prefer a more cream-based celery soup, you can use half stock and half cream or half and half when blending the soup. |
Step By Step Visual Guide
Celery Soup Recipe
Equipment
- large soup pot or Dutch oven
- Immersion blender or standard blender
Ingredients
- 1 cup good quality extra virgin olive oil
- 1 bunch Celery (leaves reserved), cut into ¼” slices
- 2 large shallots, minced
- 1 ½ cups chicken broth or stock, may also use vegetable stock
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- salt and freshly ground black pepper, to taste
Instructions
- Add olive oil, celery and shallot to a large soup pot or dutch oven, season with salt and pepper to taste, add celery seed and garlic powder, and toss to coat. 2. Heat over medium-low heat. Once cooking, (5-6 minutes, you’ll hear a gentle sizzle) cover and cook 25-30 minutes. 3. Once the celery is softened and can be easily mashed with a wooden spoon, add chicken broth and blend well with an immersion blender until smooth. Alternatively, add cooked celery and shallot mixture to a blender, add half of the liquid, and blend (carefully, covering the blender with a kitchen towel) until smooth. Return to the pot, add remaining broth, and heat until warmed through and creamy. 4. Taste for seasoning, and add salt and pepper if needed. Once blended, you can optionally heat the soup for a few minutes more to thicken, if desired. Serve with a dollop of sour cream, Greek yogurt, or labneh, a generous sprinkle of cracked pepper, and reserved celery leaves.
Notes
Nutrition
Serving Suggestions for Celery Soup
This celery soup makes a great first course or appetizer, served in smaller portions, since it is relatively rich.
Add a dollop of crème fraîche, sour cream, Greek yogurt, or labneh to each bowl for an extra creamy texture and a bit of tang, and top with reserved celery leaves and a good amount of freshly cracked pepper for an herby bite and pretty presentation.
This celery soup would make a great accompaniment to Slow Roasted Dill Salmon, Air Fryer Roast Chicken, Kale Salad with Crispy Chickpeas, Avocado and Feta, or Chicken Sausage Zucchini Boats.
Storage and Reheating
Refrigerator. Cool the celery soup to room temperature, and store in an airtight container in the refrigerator for up to 4 days.
Freezer. Once cooled, transfer the soup to freezer-safe containers or bags, and freeze for up to 3 months!
Reheating. To reheat, warm on low in a saucepan with a bit of extra water or broth until warmed through, or microwave on high at 30 second intervals, stirring in between, until warmed through. If reheating from frozen, thaw in the refrigerator overnight before reheating.
FAQ (Frequently Asked Questions)
What spices go well with celery soup?
For this recipe, I use celery seed, garlic powder, salt, and pepper to really let the celery flavor shine through. Some other complementary spices would be thyme, parsley, or dill.
Should I brown my celery and shallots?
For this recipe, for both flavor and color, I recommend cooking the celery and shallot over low heat and avoiding browning. Browning the celery and shallot will change the flavor profile, and give the soup a brown look.
Can I double this celery soup recipe?
Yes! Add double the amount of all ingredients, and cook until the celery and shallot are fall apart soft, adjusting the cook time accordingly to cook them fully before adding the broth and blending.
More cozy soup recipes
Try my easy Instant Pot Carrot Ginger Soup with Coconut Milk.
Whip up a batch of my Creamy Roasted Tomato Basil Bisque with Parmesan.
Give my easy and hearty Green Lentil Soup a try!
Try my Creamy Chicken Tortellini Soup with Leeks!
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