This easy celery soup is smooth, creamy, and full of fresh flavor. It’s made with celery, onion, fennel, and a touch of sour cream for a rich but light taste. Topped with fresh dill and crunchy croutons, this soup is a simple and delicious meal for any day!
Ingredients Needed:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 teaspoon fennel seeds
- 2–3 garlic cloves, chopped
- 1 bunch of celery, ends trimmed (celery leaves reserved for garnish), chopped into 1-inch pieces
- 3 cups vegetable broth/vegetable stock, or chicken broth/chicken stock
- 1 bay leaf
- ¼ cup sour cream
- Kosher salt and black pepper to taste
- ½ cup chopped fresh dill, for garnish
- Croutons, for garnish
How To Make Celery Soup Recipe?
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, fennel seeds, and garlic. Season with salt and pepper. Cook for 5–7 minutes until soft.
- Cook the celery: Add chopped celery and the bay leaf. Pour in the broth and stir. Bring to a boil, then lower the heat and let it simmer for 5–7 minutes.
- Blend the soup: Remove the bay leaf and let the soup cool slightly. Use an immersion blender or a standard blender to blend until smooth.
- Strain for extra smoothness: Pass the soup through a fine-mesh strainer into a bowl. Clean the pot and pour the strained soup back in.
- Add sour cream and heat: Stir in the sour cream and blend again for a creamy texture. Season with more salt and pepper if needed. Heat on low until warm, but do not boil.
- Serve and garnish: Pour the soup into bowls and top with celery leaves, fresh dill, croutons, and a drizzle of olive oil.
Recipe Tips:
- Chop the celery evenly: Cut the celery into small, even pieces so it cooks quickly and blends smoothly. Large pieces can make the soup chunky instead of creamy.
- Blend well for a smooth texture: Use an immersion blender for easy blending or a high-speed blender for an extra silky finish. Straining the soup after blending will make it even smoother.
- Season carefully: Celery has a light, fresh taste, so don’t add too much salt at once. Taste the soup after blending and add more seasoning if needed.
- Don’t overcook the celery: Cooking it for just 5–7 minutes keeps its fresh taste. Overcooking can make the soup lose flavor and turn too thick.
- Add sour cream last: Stir in the sour cream after blending and heat gently. Boiling after adding cream can make the soup separate or change its texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the celery soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Pour the soup into a freezer-safe container, leaving some space at the top. Freeze for up to 2 months.
- Reheat: Pour the soup into a pot and heat over low to medium heat, stirring occasionally, until warmed through. Avoid boiling to keep the texture smooth.
Nutrition Facts:
- Calories: 160 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 480mg
- Potassium: 450mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 6g
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