This recipe for No Cream Creamy Celery Soup makes a low fat version of cream of celery soup that’s not only low in calories, but it’s delicious too!
There’s nothing quite like a warm bowl of soup on a cold day!
Cream of celery soup will always be one of favorite soups. It’s velvety smooth, creamy and just oh so delicious!
Being a food blogger, I spend my life on a diet.
No joke, imagine how hard it would be if you spent your days cooking, baking or looking at food. It’s not easy if you don’t want to gain weight.
I often try to create recipes that are not only delicious, but low in fat as well.
I love creamed soups, but if I ate them all the time, I’d be as big as a house.
So, to cut calories, I’ve found a way to make beautiful creamy soups that don’t have a bit of cream.
The trick – adding a potato which adds to bulk as well as adding a creamy constancy.
This is a lovely soup. I have friends that absolutely love it even though they don’t normally like celery.
This one is my go-to recipes when I’m craving soup I love how quick it comes together.
The only tedious part is chopping up the celery, garlic, onions and peeling one or two potatoes.
It really is simple to make. Here’s how to do it:
Start with cutting the celery into roughly the same-sized pieces, about an inch – 1.5 inches, don’t worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly. 
In a large stock pot, heat the oil over medium heat.
Add the onion and cook until soft and then add the garlic and cook another minute.
Adding the celery, stock potato and parsley. 
Increase the heat to medium-high and bring to a boil.
Cover and lower the heat and simmer for about 20 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don’t let them get mushy).
Remove the soup from heat and remove enough stock so that the celery just covered by the remaining stock. Set the reserved stock aside.
Then Remove some of the chopped celery and set aside.
This will be added back into the soup to give it some texture.
Purée the soup with a stick blender in the pot adding the reserved stock little by little until the soup reaches the desired consistency.
If you don’t have a stick blender a food processor or blender would work too.
Add the reserved celery, mix to combine, serve hot and enjoy!
Love low fat soups? Check out some of these other recipes here on Erren’s Kitchen
No Cream Creamy Broccoli Soup
Low Fat Creamy Cauliflower Saffron Soup
Potato Leek Soup
Cook’s Tips:
- To avoid stringy celery, use the more tender celery stalks that are closer to the middle of the head. Lighter colored celery is less likely to have though strings.
- To test if your celery is stringy (which for some can by unpleasant), before cutting the celery, break it in half by hand. If you see the strings sticking out of the break (see photo above), peel the celery to remove the strings.
- To remove the strings from the celery, clean and peel the back of the stalk with a vegetable peeler (for more detailed instructions, you can see this video on YouTube) or just by snapping your celery into sections and pulling out the exposed, stringy ribs.
★ Did you make this recipe? Please give it a star rating below!
No Cream Creamy Celery Soup
Come home to a warming bowlful of this scrumptious, low-fat soup. Satisfying and simple to make, this homemade soup is a great a light dinner or a tasty lunch.
Ingredients
- 1-2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves peeled and crushed
- 2 lbs fresh celery cleaned and chopped (see post for removing strings)
- 1 qt chicken or vegetable stock
- 1 lb potatoes peeled the potato and cut it into quarters
- a good handful of fresh parsley roughly chopped, including stems
- salt and Pepper to taste
Instructions
Chop the celery into roughly the same-sized pieces, about an inch - 1.5 inches, Don't worry about precision as the soup is going to be puréed anyway. You just want it to cook evenly.
In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
Add the garlic and cook another minute before adding the celery, stock potato and parsley. Increase the heat to medium-high and bring to a boil.
Cover, lower the heat and simmer for about 30 minutes or until the celery and potatoes are soft enough that they can easily pureed (But don't let them get too mushy).
Remove the soup from heat and using a ladle, remove enough stock so that the celery is just covered by the remaining stock. Set the reserved stock aside.
Remove some of the chopped celery with a slotted spoon (1-2 spoonfuls) and set aside.
Purée the soup with a stick blender in the pot - adding the reserved stock little by little until the soup reaches the desired consistency.
- Add the reserved celery, mix to combine and serve hot.
Recipe Notes
If you don't have a stick blender, a food process or or blender would work just as well to puree the soup
Katerina says
I love the idea of not using cream and yet be a creamy soup!
Erren says
Hi Katerina, I’m so glad you like the recipe! sorry for the late reply, but I was sick with the flu for over a week. I’m just catching up!
The F Truth says
you realise the old idea that a diet must be low fat is very old and anti science, nutritional consensus is to have a balance of fat protein and carb not go low fat.
Erren says
For some it’s an old idea. To me it’s just a healthy way to eat. To each their own right? Thank so stopping by 🙂
Jenny says
I agree, and what “The F Truth” describes is just what this soup is, a healthy balance. It smells great as it cooks, can’t wait to taste it!
Erren says
Great to hear, Jenny! Hope you enjoy it!
Sarah says
I’m going to try this soup today, thinking of using coconut oil in place of olive oil 🙂
Sandra says
There may be other reasons for a low fat diet other than weight loss : )
Scot Loucks says
I use the potato trick all the time.
Great thickener for soups.
Trying this recipe tomorrow.
Will let you know.
Thanks
Virginia says
Yes potatoes and also white beans to soup make them creamy!!
shasta says
Tried this today. Finished with a drizzle of Butter Flavored Extra Virgin Olive Oil and was great!
Janice (@FarmersgirlCook) says
I made this lovely soup Erren. It’s really good, I’m posting about it on my blog and linking back to the recipe your page, I hope that is okay with you.
Erren says
Hi Janice, Thanks so much! So glad you liked it!
Debbie Clarke says
Lovely, just made it. It’s a keeper
Erren says
Awesome, Debbie! So glad you liked it!
mkeenan says
Loved this soup! Was so easy and tasty! The only change I made was to use bacon drippings instead of olive oil for another layer of flavour. It certainly is a keeper!!
Debora says
I made this last night as a starter and it was delicious! My husband and stepson were even impressed–which was a surprise since it’s a meatless soup. It had the smooth texture of a cream-based soup, minus the fat and lactose.
Erren says
Hi Debora, That’s great! I’m so pleased to hear it! 🙂
Carolyn Bohler says
Vegan!!!!! Thanks so much. 🙂
Erren says
You’re very welcome 🙂
joe says
just made this … absolutely delicious … 10/10. if you like celery and like soup, you must try this one.
full disclosure … i used what i had on hand, substituting as follows :
in place of olive oil, i used canola;
in place of a yellow onion i used a red;
in place of a potato, i used a sweet potato;
in place of parsley i used cumin.
as good as it was, next time around i think i will add chunks of potatoes and carrots, just to add some “heft” to it.
Erren says
Awesome, Joe! Sounds great! So glad you liked it! Thanks so letting me know!
Charity says
Instead of using a potato is it possible to use cauliflower?
Veronica Madore says
How did you get it not have strings from the celery and can you freeze it? It tastes great and I was thinking cumin would be a neat flavour alternative as well!
Erren says
Hi Veronica, Sorry for the late reply. I’m just finding out that the app I use on my phone to reply to comments isn’t working and a bunch went unanswered even though I did reply at the time. I think the stringy celery has to do with how green the celery is. Lighter celery tends to be less tough. If you do have darker celery, try chopping it smaller in the beginning. It should resolve the problem.
I have some in my freezer right now. The only problem I find with freeing is it sometimes ends up watery. Celery has a lot of water in it anyway so freezing will make it even more so. It’s still good, but not as thick and silky in texture. Hope this helps!
Diane Foubert says
I peel my celery to get rid of the strings–just use a potato peeler
Ursula.nye@gmail.com says
I am going to try it sounds delicious
Erren says
I just made it myself yesterday! It’s a favorite of mine! Hope you enjoy the recipe!
Penny says
Made this for dinner and got thumbs up. Added more garlic and lots of pepper and salt to taste
Erren says
Awesome! Always wonderful to hear! ?
Helen Brooks says
Great Celery Soup – it was yum!
Erren says
Awesome! So glad you liked it! 😁
Marvin says
I made the celery soup and it is/was fab!
Erren says
Wonderful! 😊
Charlie says
Do you use the leaves as well, or only the stems?
Erren says
Hi Charlie, I love using the leaves for soups. Leave them on. It just adds to the flavor.
Marvin says
I used the entire stalk.
Dawna says
I just made this recipe as we had an over abundance of celery from our garden. It was delicious and I added croutons and raw pumpkin seeds as a garnish to each bowl. I will be making this again!
Erren says
I’m so glad you enjoyed it Dawna! And wish fresh celery! Sounds great!
joe daues says
2 lbs celery? is that about one head of celery? or must I get a scale to measure?
1 lb potato, is that about one russet or 2 golden yukons?
would be a lot easier if size of vegs were given
Erren says
It’s 2 heads and 2 large potatoes. I got a lot of complaints that I didn’t have exact weights so I just re-wrote the recipe!
Deb Parks says
I’m making it now and noticed that the recipe never says when to add the broth. Saute celery first? With the potatoes?
Hali says
Lovely!! Made this using sweet potatoes and coconut oil. It’s a keeper!
Erren says
Wow Hali, great variation! I’m going to try that one!
Leslee says
Looking to make this for a first course for Christmas Eve. My 86 year old is a huge fan of all things celery. With the big prime rib dinner, the no cream idea seemed a nice, lighter way to start. Big question: can I make it ahead? I am worried the reserve celery might get soggy. Thanks and can’t wait to make it.
Erren says
Hi Leslee, I understand your concern with the reserve celery, but as the soup is a pureed soup, the celery has to soft. I don’t think making it ahead will effect it. I have made it ahead and froze it as well as chilling in the fridge and it’s been just as good as fresh. Hope this helps.
Al says
Delicious soup, I made one addition of one medium carrot.
Erren says
Hi Al, I’ve done that before too! Delicious!
Al says
I should add we enjoyed it unpureed, we’ve made it five weeks in a row now. Mmm, mmm, good!
Erren says
Awesome! Thanks for letting me know! 😀
Philip LaMely says
Let me say, this is the second time in preparing this soup. My wife was impressed with the flavor. As for me, I appreciate learning new techniques that add for creativity of flavor in my world of cooking. Thanks…this was an excellent recipe.
Erren says
You’re very welcome. I’m glad you both enjoyed the recipe!
janice says
pot of soup still warm but missing 1 large bowlful…very satisfying yet not heavy. i left the soup chunky & for seasoning used 1 tsp pink sea salt and several grinds of fresh black pepper. guessing the flavor will intensify overnight but as is it is SO GOOD. this one’s a keeper! thank you for sharing.
Erren says
So happy you like it, Janice! It’s a favorite of mine too 😊
Linda says
This is a great recipe for those who are on a Weight Watchers diet. On Smart points, it’s 0 points per serving and only 189 calories, which aren’t usually counted on Weight Watchers, but I keep them in consideration. So..Woo-Hoo! Going to try this tonight, as I accidentally overstocked my fridge with celery.
Linda says
Oops! Previously wrote that a portion of this soup was 0 Weight Watchers Smart Points. After checking the nutritional count, I stand corrected! It is 6 points. I am sure this is due to the concentration of the natural sugars in the pureed veggies. But 6 healthy, low fat points is better that some of the canned soups out there that also have preservatives. By the way, I just made this and it is a new go-to for me. It is delicious!
Kat says
I made this today. Delicious! I through all the ingredients in a crockpot and let it cook all day. I used organic fingerling potatoes. I didn’t peel them. I didn’t saute anything.I did destring the celery by pulling the strings back with a knife. I added two bay leaves and cooked it on low all day. I came home, pulled out the bay leaves. I pureed with an immersion blender. It came out delicious and creamy. I will make this again.
Erren says
Sounds great, Kat! I love hearing how people make my recipes work for them.
Mfeld says
Made this today! Was very good. Didn’t make a whole lot but thats ok, next time I will just double it!