Sometimes, there’s nothing better than soup for dinner, and this celery soup is a joy.
This is a wonderfully simple little soup – barely any ingredients and barely any cooking time, but it’s very tasty and soothing, and you could easily convince guests you’ve spent hours making it.
I feel as though celery has lost its spark a bit recently. Ever since the whole ‘negative calories’ thing made it into public knowledge, it seems to me as though celery has turned into something you nibble on when you’re hungry and dieting. Hopefully, if you try this recipe, you’ll see celery as the delicious star ingredient it should be.
I’ve (naturally) added a splash of double cream to this recipe – you could easily leave this out and it would still be almost as tasty (and vegan).
This will make enough soup as a starter for 4 or a main for 2 hungry people and will be ready in 30 minutes max. Serve with doorstops of bread for dipping and mopping.
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
Ingredients, Substitutions and Variations
- Olive oil – or you could use vegetable oil or (if you don’t need the dish to be vegan) butter.
- Onions – use two large white or yellow onions.
- Celery – the key ingredient! You can add more if you have a glut.
- Vegetable stock – or 1 litre of water and a good vegetable stock cube.
- Parsley – for a boost of fresh flavour.
- Double cream – optional, but delicious.
Top Tips
- Make in advance You can make this in advance and heat up when you need it. Make a batch at the start of the week, keep in the fridge and use for lunches throughout the week!
- Thicken it up If you like your soup thick, peel and chop a potato into one centimetre pieces and add at the same time as the celery. Simmer the soup for an extra 10 minutes before you whizz it and you will have a thicker soup.
- To serve Serve with chunky bread on the side, cheese on toast, garlic bread or even pizza. Yum!
Celery Soup
Ingredients
- 1 tablespoon olive oil
- 2 onions
- 450 grams celery
- 1 litre vegetable stock
- Large handful of chopped parsley
- 20 ml double cream for serving
Instructions
- Roughly chop the onions and add to a large casserole dish with the olive oil. Sweat over a medium heat for a couple of minutes.
- Chop the celery, discarding the tips and base, and add to the dish. Stir and cook for another 2 minutes.
- Pour in the stock, cover and simmer for 10-15 minutes, until the celery is soft.
- Turn off the heat and stir in the parsley. Blitz the soup with a food processor until smooth, then taste and season with salt and pepper.
- To serve, drizzle each bowl of soup with a swirl of double cream. Yum!
More delicious soup recipes:
- Potato Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Cauliflower Cheese Soup
- Chilled Beetroot Soup
- Thai Noodle Soup
- Leek and Chorizo Soup
- Carrot and Ginger Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
- Red Leicester and Broccoli Soup
Get the cook book:
Dinner in 15 Minutes (or less)
16 delicious dinner recipes, all ready in less than 15 minutes! Perfect for weeknights, and clearly presented in this PDF ebook.
£2.99
This celery soup was incredibly creamy and delish! Definitely serving it again.
It was so creamy and flavorful, with a hint of tanginess from the celery. The recipe was super easy to follow and the end result was amazing. Definitely making this again!
Simply delicious! The soup was so comforting and flavorful, perfect for a cozy night in.
Whilst I tend to dislike uncooked celery, this soup is quickly becoming one of my favourites. It’s so inexpensive and easy to make, and tastes delicious and creamy.
I’ve seen cream of celery soup in a can but haven’t ever seen a recipe for it. This looks really great. Thanks for sharing!
I made this with heavy cream and it was absolutely amazing. So much tasty flavor in one simple bowl of soup.