5.0 from 81 votes
Celery Soup (Easy Recipe With or Without Cream)
A light and delicious soup made with celery that can be made vegetarian or vegan, with or without cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 152 kcal
Course:
Soup
Cuisine:
British , Scottish
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion (chopped)
- 1 ½ cups celery stalks (chopped)
- leaves from the celery stalks (if you have them leftover)
- 6 cup vegetable broth (or chicken stock or broth- or water with 2 tsp of Better Than Bouillon)
- 2 medium potatoes (peeled and diced)
- 1 tsp kosher salt (or sea salt to taste)
- ⅛ tsp black pepper (freshly ground to taste)
- ¼ cup cream (optional, or ½ cup/ 120 ml milk, or ⅓ cup/ 80 ml half and half)
Instructions
- Put the oil in a large soup pot over medium heat, then add the onion and celery. Sauté for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
- Add the celery leaves (if using) and cook for another two or three minutes.
- Add the broth to the onion and celery, and bring to a simmer.
- Next, add the chopped potatoes and continue to simmer, stirring occasionally until potatoes are soft.
- Add some salt and pepper to taste. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth. At this point, the soup is ready to eat. However, unless you follow a vegan diet, or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking: ¼ cup heavy cream (60 ml), or ⅓ cup of half and half (80 ml), or ½ cup of milk (120 ml).
- You can serve the soup as is, or with croutons, if you like.
Cup of Yum
Notes
- As you can see from the photo in the post, my homegrown celery stalks are small and much more thin than store-bought celery, so you may need to use 1.5 or 2 cups of chopped celery if you use store-bought. This recipe isn't critical for measurements and cups are an awful way of gauging how much to use. I always recommend a scale.
- Nutrition facts are calculated using vegetable broth and .25 cup of cream.
Nutrition Information
Serving
1 bowl
Calories
152kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
11mg
(4%)
Sodium
1356mg
(57%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
763IU
(15%)
Vitamin C
16mg
(18%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 152
% Daily Value*
| Serving | 1 bowl | |
| Calories | 152kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 1356mg | 57% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.