Celery Soup Recipe

I absolutely adore this recipe because it’s the perfect blend of comforting, creamy goodness and wholesome, nourishing ingredients. The aroma of sautéed onions and garlic combined with the smooth and velvety texture makes it a go-to dish that always brings warmth and joy to my soul.

I adore making tasty and warm bowls of celery soup, which fuse 4 cups of finely chopped celery with a delicious ensemble of minced garlic and a medium onion, all of which gets sautéed in olive oil (or my new favorite, from an organic spray bottle, which seems to coat the pan nicely without puddles of oil). With an ample amount of potato and a nice vegetable broth, each bowl of this soup is an eco-friendly, nutritious delight, with thyme and optional cream providing add-ins that entice the eaters.

Ingredients

Olive oil: A fat that is heart-healthy and adds richness and flavor to the soup.

Onion: Contributes sweetness and depth; abundant in antioxidants and vitamin C.

Provides fiber, vitamins, and a refreshing, crisp flavor.

Boosting the immune system, adding aromatic warmth, and providing savory flavor: garlic does it all.

Vegetable broth: the foundation for soup; low in calories, but rich in taste.

Potato: Contributes a velvety consistency; is a source of carbohydrate; and is energy-giving.

Thyme is a fragrant herb that enhances flavor and has antioxidant properties.

Optional heavy cream: If desired, adds richness and creaminess.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups celery, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 medium potato, peeled and diced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a deep saucepan, warm the olive oil over medium. Heed the call of the finely diced onion and sauté it for about 5 minutes until it has a soft and translucent personality.

2. Add the minced garlic and cook for 1 more minute until it becomes fragrant.

3. In the pot, combine the chopped celery and diced potato. Simmer for about 5-7 minutes, stirring now and then, until the vegetables soften somewhat.

4. Add the vegetable broth and bring to a boil.

5. Lower the heat to a simmer and mix in the dried thyme, salt, and freshly ground black pepper to taste.

6. Put the lid on the pot, and let the soup simmer for approximately 20-25 minutes, until the potatoes and celery are tender.

7. Take the pot off the heat and use an immersion blender to carefully mix the soup until it’s smooth. If you don’t have an immersion blender, no problem—you can blend the soup in batches using a countertop blender instead.

8. If your preference is for a creamy soup, add the heavy cream and return the pot to low heat for a few minutes to warm through.

9. Adjust the seasoning to your taste, adding more salt or pepper if you need it.

10. Serve piping hot, garnished with fresh chopped parsley. Enjoy your delectable soup of celery!

Equipment Needed

1. Deep saucepan with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Immersion blender or countertop blender
6. Measuring spoons
7. Measuring cups
8. Ladle (for serving)

FAQ

• Q: Can I use chicken broth instead of vegetable broth?A: Yes, if you’re not worried about keeping the soup vegetarian, you can use chicken broth as a substitute.
• Q: Is the heavy cream necessary in the recipe?Heavy cream is not a must-have. It adds richness, but you can also enjoy the soup without it.
• Q: How can I make the soup vegan?A: Don’t use heavy cream or substitute it with a plant-based alternative like coconut milk or cashew cream.
• Q: Can I freeze the celery soup?A: Yes, this soup freezes well. Just be sure to let it cool thoroughly before moving it into a container that can safely go in the freezer. If you’re using cream, think about stirring that in after reheating the soup for a better mouthfeel—it’s more of a texture thing than a flavor thing.
• Q: How long will the soup last in the refrigerator?When kept in an airtight container, the soup will maintain its status as a perishable for approximately 3-4 days in the chill of the refrigerator.
• Q: Can I add other vegetables to the soup?Certainly! You can also incorporate other vegetables, such as carrots or leeks, to enhance the flavor and add more texture.

Substitutions and Variations

Instead of olive oil, use 2 tablespoons of coconut oil.
Instead of using 1 medium onion, employ 2 small leeks, chopped.
4 cups chicken broth rather than vegetable broth
1 cup of cauliflower, chopped, in place of 1 medium potato
½ cup coconut milk in place of heavy cream (for a dairy-free option)

Pro Tips

1. Enhance Flavor with Aromatics For a richer flavor base, consider adding a bay leaf or a splash of white wine to the sauté process after adding the garlic. This can enhance the depth of flavor in the soup.

2. Texture Variation If you enjoy some texture in your soup, blend only half of it and mix the puree back with the remaining chunky portion. This will give you a combination of smoothness and bite.

3. Cream Substitute To make the soup lighter or if you’re avoiding dairy, try substituting the heavy cream with a splash of coconut milk or a dollop of plain Greek yogurt. These alternatives add creaminess without the same richness.

4. Herb Infusion Infuse the drying thyme in a small piece of cheesecloth or a tea infuser before adding it to the pot. This allows you to easily remove it after simmering if you prefer not to bite into the dried herbs.

5. Garnish Options Experiment with different garnishes for extra flavor and texture. Crispy fried onions, toasted pine nuts, or a swirl of pesto could complement the soup wonderfully.