Celery Soup Recipe

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.

Prep Time5

Cook Time30

Course: Dinner

Keyword: celery, chicken soup

Servings:

Calories: 398kcal

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

No shallots? Use 1 small diced yellow onion or 3-4 thinly sliced shallots.

Always taste! Before serving, give the soup a taste, and add more salt and pepper if needed.

Nutrition