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Velvety Creamy Celery Soup

Close-up of bright green, creamy celery soup served hot in a white mug.
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Make this comforting, smooth celery soup from scratch. This easy recipe delivers a rich, velvety texture perfect for a cozy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 2 large bunches)
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsweetened plant-based milk (soy or oat recommended for creaminess)
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped celery and diced potatoes to the pot. Stir and cook for 5 minutes.
  4. Pour in the vegetable broth. Add the salt and pepper.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes and celery are very tender, about 15 to 20 minutes.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the plant-based milk and lemon juice. Heat gently for 2 minutes, but do not boil.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For a richer flavor, sauté 2 cloves of minced garlic with the onion.
  • If you prefer a lower-carb version, reduce the potato amount or omit it, adding a small amount of raw cashews soaked in hot water for 10 minutes before blending to maintain creaminess.
  • This soup freezes well for up to three months. Cool completely before storing.

Nutrition

Find it online: https://delishsymphony.com/velvety-creamy-celery-soup-recipe/