This easy celery soup recipe will have you looking at those familiar green stalks in a whole new way. Besides celery, you’ll need an onion for flavor, a potato for creaminess, and a touch of lemon juice to brighten things up at the end. The result is a satiny, creamy soup that’s greater than the sum of its parts and takes only 45 minutes to make—and most of that time is hands-off.
While this light and mild soup is delicious just how it is, there are countless ways to make it your own. Swap the butter for oil to make it vegan, or add fresh herbs and a splash of buttermilk for even more brightness and tang. You can also use chicken or vegetable broth for a more savory depth; see more variations below. It’s a great back-pocket recipe—a creamy, wallet-friendly soup that can be anything you want it to be.
Ingredients for Making Creamy Celery Soup
If you have these five basic ingredients, this creamy celery soup can be on the table in under 45 minutes:
Celery: You’ll need about one and one-half bunches of celery to make the soup. To prep the vegetable, trim off the roots and reserve any nice-looking leaves for garnish (the rest can be tossed in with the stalks). Rinse celery well to remove any grit, paying close attention to the bottom portion nearest to the root end, then chop it into 1/2-inch-thick pieces.
Onion: One medium onion is all it takes to add a subtle allium backbone to this recipe. A yellow or white onion will work well; we don’t recommend using a red onion as it will change the color of the finished soup.
Potato: A single russet lends the soup silkiness without the use of heavy cream. Peel it first, then chop it into bite-size pieces and add it to the pot with celery and onion. The starchiness of a russet is responsible for the creaminess, which you won’t get from a waxier variety like a Yukon gold or red-skinned potato.
Butter: Sautéing the vegetables in a couple of tablespoons of butter adds a touch of richness and flavor, but you can certainly swap in olive oil or a plant-based butter alternative to make this soup vegan.
Lemon juice: A splash of lemon juice at the very end helps to brighten this simple soup. No lemon on hand? Swirl in a spoonful of sour cream or plain yogurt instead.
Equipment Needs for Celery Soup
You’ll only need two basic pieces of kitchen equipment to make this simple soup, including:
Large pot: A 4- to 6-quart pot or Dutch oven will be large enough to hold the vegetables and liquid as they simmer together.
Blender: A blender is key for turning the cooked vegetables into a creamy, silky finished product. An immersion blender will work just as well as a regular blender—there’s no need to strain the soup, so you can purée it directly in the pot before stirring in the lemon juice. In a pinch, you can purée the soup using a food processor, just be sure not to overfill the bowl to keep the liquid from spilling out.
Avoid Burns When Blending Soup: It’s important to not fill the blender more than halfway as hot liquids expand when blended and can cause the lid to come off, increasing the likelihood of injury.
