Creamy Celery and Herb Soup (Printable)

Silky smooth soup with tender celery and fresh herbs for a light yet flavorful finish.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, chopped
03 - 6 celery stalks, sliced (approximately 14 ounces)
04 - 1 medium potato, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs and Seasoning

08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Finishing

14 - 2 tablespoons heavy cream or crème fraîche, optional
15 - Crusty bread for serving, optional

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced celery and diced potato to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in vegetable broth and add bay leaf. Bring to a simmer, cover, and cook for 15 to 18 minutes until celery and potato are very tender.
05 - Remove bay leaf. Stir in milk and fresh herbs (parsley, dill, chives). Simmer for 2 additional minutes.
06 - Blend the soup until smooth using an immersion blender, or carefully in batches using a countertop blender.
07 - Return soup to pot. Season with salt and black pepper to taste. Heat gently if needed.
08 - Ladle into bowls, swirl in cream or crème fraîche if desired, and garnish with fresh herbs. Serve hot with crusty bread.

# Expert Suggestions:

01 -
  • It comes together in 45 minutes and tastes like you've been stirring a pot all afternoon.
  • The fresh herbs make it taste bright and alive, not heavy or wintry.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything.
  • Leftover soup freezes beautifully, which means comfort food on demand.
02 -
  • Don't skimp on cooking the vegetables until they're truly tender—this is what makes the soup silky, not extra cream.
  • Blend it thoroughly; any bits of celery fiber will make the texture less luxurious, so keep going until it's completely smooth.
  • Fresh herbs make this recipe sing, so if you only have dried, use a third of the amount and know it won't be quite the same.
  • The bay leaf must come out before blending or it will splinter and ruin the texture.
03 -
  • An immersion blender beats a countertop blender for this soup—it's faster, less messy, and you have better control over the texture.
  • If your soup breaks and looks curdled, it's usually because the milk got too hot; add a splash of cool broth and blend again on low speed and it will come back together.
  • Taste as you season because every broth brand has different salt levels, and you want to be the one in control of how seasoned it is.
Return