Creamy Celery and Herb Soup (Printable)

Silky smooth soup with tender celery and fresh herbs for a light, comforting finish.

# What You Need:

→ 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 for swirling)
15 - Crusty bread for serving (optional)

# Directions:

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 more minutes.
06 - Blend soup until smooth using an immersion blender, or carefully blend 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 extra herbs. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It turns a humble vegetable drawer staple into a gourmet starter that looks far more expensive than it actually is.
  • The texture is incredibly silky without needing a heavy amount of cream to reach that luxurious consistency.
02 -
  • Overcooking the fresh herbs for too long will turn their bright green color into a dull brown.
  • Cutting your potato into very small cubes ensures it cooks at the same rate as the celery stalks.
03 -
  • Strain the soup through a fine mesh sieve after blending if you want a truly professional restaurant quality finish.
  • Always add your fresh herbs at the very end to preserve their delicate oils and vibrant aroma.
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