This easy recipe for Creamy Celery Soup has no cream, making it a low-fat, vegan version of cream of celery soup that’s healthy & delicious.
This celery soup is really tasty. I have friends who love it, even if they’re not usually fans of celery. The best part is that it’s a healthier take on creamy soups. It’s smooth and thick, just like the creamy soups we all love, but it has 90% fewer calories!
I’ve discovered a method to create wonderfully creamy soups without using any cream, significantly reducing the calorie count. The secret? Incorporating potatoes makes a thicker soup while also creating a creamy consistency. I love this method so much, I’ve used it to create my Creamy Broccoli Soup, Cauliflower Saffron Soup and my Easy Carrot Soup.
Why This Recipe Works
- Using a generous amount of celery that cooks in the stock, along with fresh aromatics and herbs, creates a full-bodied celery flavor without needing a lot of complicated ingredients.
- Using potatoes to thicken the soup gives it more substance and a smoother, silkier texture.
- Pureeing the celery soup with the potato results in a creamy soup without the added fat.
Ingredient Notes
- Celery: To avoid stringy celery, use the more tender celery stalks that are closer to the middle of the head. Lighter-colored celery is less likely to have though strings.
- Oil: Choose a light, healthy oil, such as olive or canola oil, that won’t overpower the soup’s flavors.
- Onion: We prefer a yellow onion for its mild sweetness, but you can also use white, red, or even shallots to create your own flavor profile.
- Garlic: Fresh garlic is preferred for its superior flavor, but it can be substituted with garlic powder or prechopped garlic if you prefer.
- Chicken or Vegetable Stock: Opt for low-sodium versions to control the soup’s saltiness. It’s found in the soup aisle.
- Potatoes: Russet or Yukon Gold potatoes are ideal for their starchy quality, contributing to the soup’s creaminess.
- Parsley: Fresh parsley adds a burst of freshness. You can also experiment with other fresh herbs to create your own unique flavors.
- Salt and Pepper: We prefer kosher salt and freshly ground pepper, but you can use whatever you have on hand.
Celery Buying Guide
Opt for celery that’s light-colored and crisp, with stalks that are firm and tightly packed.
Ensure you buy celery with leaves attached, as they’re full of flavor. The leaves themselves should be a vibrant, pale green without any wilting or browning, indicating freshness and quality.
Prepping Celery For The Smoothest Soup
Some celery stalks can be quite stringy, and these tough bits can make your soup’s texture less smooth.
To test if your celery is stringy (which can be unpleasant for some), break it in half by hand before chopping. If you see the strings sticking out of the break (see photo below).
To de-string the celery, first wash it, then use a vegetable peeler to shave off the strings from the back of each stalk. Alternatively, you can break the celery into pieces and yank out the stringy ribs that become visible. For a clearer demonstration, you can find this helpful video on YouTube that provides a step-by-step guide.
Erren’s Top Tips
- Prep Your Celery: Use a vegetable peeler to remove the strings from the celery to ensure a smoother soup.
- Chop Evenly: Cut the celery and potatoes into similar-sized pieces so they cook at the same rate. The potatoes can be cut into quarters as they cook faster than celery.
- Simmer Gently: Cook the soup on low heat after it reaches boiling to allow the flavors to meld without overcooking the vegetables.
- Blend Well: Use an immersion blender for a creamy texture. If you don’t have one, a regular blender works, too; just be careful with the hot liquid.
- Taste as You Go: Season with salt and pepper during cooking, but always taste before adding more – you can always add, but you can’t take away!
- Reserve Some Liquid: Set aside some of the cooking stock before blending. You can add it back if the soup is too thick.
- Save Some Celery: Keep a few spoonfuls of the cooked celery to add texture to the soup after blending.
Storage & Freezing Instructions
To store leftovers: Cool your celery soup for about 30 minutes then place it in airtight containers, and refrigerate for up to 3 days.
To Freeze: For longer storage, freeze the soup in freezer-safe containers, leaving some space at the top, for up to 2 months. Thaw in the fridge overnight and reheat on the stove, adding water or stock if it’s too thick.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Creamy Celery Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves peeled and crushed
- 2 lbs fresh celery cleaned and chopped (see post for removing strings)
- 1 qt chicken or vegetable stock
- 1 lb potatoes peeled the potato and cut it into quarters
- a good handful of fresh parsley roughly chopped, including stems
- salt and pepper to taste
Instructions
- Chop the celery into roughly the same-sized pieces, about an inch – 1.5 inches, Don’t worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
- In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
- Add the garlic and cook another minute before adding the celery, stock, potato, and parsley. Increase the heat to medium-high and bring to a boil.
- Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily be pureed (But don’t let them get too mushy).
- Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any reserved stock aside.
- Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.
- Purée the soup with a stick blender in the pot – adding the reserved stock little by little until the soup reaches the desired consistency.
- Add the reserved celery, mix to combine and serve hot.
Tips + Notes
- If you don’t have a stick blender, a food processor or blender would work just as well to puree the soup.
- To avoid stringy celery, use the more tender celery stalks that are closer to the middle of the head. Lighter colored celery is less likely to have though strings.
- To test if your celery is stringy (which for some can be unpleasant), before cutting the celery, break it in half by hand. If you see the strings sticking out of the break (see photo above), peel the celery to remove the strings.
- To remove the strings from the celery, clean and peel the back of the stalk with a vegetable peeler (for more detailed instructions, you can see this video on YouTube) or just by snapping your celery into sections and pulling out the exposed, stringy ribs.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014 but published again in 2018 to include step-by-step directions, nutritional information, new photos, and a video.
Sally says
What is the serving size for 189kcal?
I made this for my husband. Added some carrot rounds, some cumin, and some butter.
Also made fresh pumpernickel croutons to add to it
Erren's Kitchen says
I would say a regular bowl full. I hope this helps 🙂
Melanie Spaltro says
Really enjoyed the soup, but also question the serving size. A “full bowl” can vary by the size of the bowl. Could you be a little more exact?
Erren's Kitchen says
Hi Melanie, this recipe makes six of what I think is a full bowl, you can also adjust the recipe at the top of the recipe card if you have more people to feed 🙂
Carol kennedy says
loved celery soup, thank you so much for recipe
Erren's Kitchen says
So glad you enjoyed it, Carol.
Karen Horan says
Loved this soup (and the garlic bread suggested to accompany it)! I love playing in the kitchen – my family calls it my Kitchen Therapy (at least they don’t call me a Mad Scientist) – and wondered about the base of this soup. Have you ever swapped out the celery for another veggie to create “Creamy Whatever Soup”? I have a large amount of roasted garlic in my freezer that needs to be used up. I have a garlic soup recipe I’ve always used but it has cream in it. I was thinking of swapping out the celery and making a creamy garlic soup with the potato providing the creaminess. I think I hear the kitchen calling me.
Erren's Kitchen says
Wow Karen that sounds delicious! I think this recipe can be adapted, and garlic is a fabulous choice!
Karen says
Work in progress as I write. I’m not certain we should have an ongoing conversation through the comments so PM me at the address I provide if you want to discuss it more. Once it’s been figured out and you try making it yourself (assuming you will), then you can share with your readers if you want.
Don Taylor says
This works really well – and completely delicious. Very safe if you’re likely to find vegans among your guests! Good veggie stock is important. I started boiling it up an hour or two before starting the soup – just using old garden vegetables that wouldn’t have been fit to serve on a plate. Congratulations!
Erren's Kitchen says
Thank you Don, I bet this tastes wonderful with your homemade stock, so glad you enjoyed it!
Charlie Roach says
Exactly hon many calories in a boul of creamy celery soup?
Erren's Kitchen says
Hi Charlie, the nutrition information can be found just above the ingredients on the recipe card. I hope this helps.
Janice says
Winter=Soup and this recipe was such a success. I love ‘creamy’ soups with no cream, and this was perfect. I must confess I substituted dill in lieu of the parsley and loved the combination. Thank you!
Erren Hart says
You’re so welcome! 🙂
Mari says
Hi I made this 3 times already my husband and I love it thanks for sharing ❤
Erren Hart says
I’m so happy to hear it! It’s a favorite of mine too! 🙂
Cheryl says
Very easy to made and Full of flavors ! Even my kids toddler and baby they both love it 😉 thank you
Erren's Kitchen says
That is so good to hear, thank you Cheryl
Catherine Murphy says
I look forward to making your celery soup.We grow our own celery .So can I freeze it and what is the optimum time to freeze it for.Many thanks
Catherine
Erren's Kitchen says
Yes, you can, up for 3 months Catherine!
Natalie says
Can I cook the celery leaves into this soup instead of throwing them? Thanks, Natalie
Erren's Kitchen says
Yes, you can Natalie!
Jean Brown says
I lovethat celery soup but i dont puree mine it is still so good thanks for sharing the without cream bc you right potatoes work.well
Erren's Kitchen says
I will try it without blending next time, good idea Jean!