Creamy Celery Soup

This easy recipe for Creamy Celery Soup has no cream, making it a low-fat, vegan version of cream of celery soup that’s healthy & delicious.

Serve this delicious recipe with Homemade Garlic Bread for a simple comforting meal.

A Thick, Creamy Celery Soup that’s Healthy and Delicious

Now that the weather is cooling down, it’s time to spend more time in the kitchen! When the weather gets cooler, I want comfort food, and I crave soups in particular!  

This phenomenal recipe is a healthy vegetable soup that’s silky, thick and creamy, just like when it’s made the traditional way, but this soup has 90% fewer calories!

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 one is my go-to recipe 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’s really is simple to make.

How to make Creamy Celery Soup:

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 stockpot, heat the oil over medium heat.

Add the onion and cook until soft. Add the garlic and cook another minute.

Add the celery.

Pour in the stock.

Add the salt, pepper, 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 be 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!

• Want a low carb variation?  Replace the potato with cauliflower.  I’ve done it and it works really well.

I truly adore this recipe and would just love to know what you think if you try it. 🙂 And I’d love to know what YOUR low-fat secrets are for healthy eating!

Do you have a secret ingredient or technique? Please share in the comments section below!

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Let's Make 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 light dinner or a tasty lunch.

4.71 from 136 votes

Prep10 minutes

Cook30 minutes

Total40 minutes

Serves: 8 servings

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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

Cups - Metric

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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 be pureed (But don't let them get too mushy).
• Remove the soup from heat. If necessary, using a ladle, remove enough stock so that the celery is just covered. Set any 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.

Tips + Notes

• If you don't have a stick blender, a food processor or blender would work just as well to puree the soup.
• 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 be 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.

 

Nutrition Information:

Calories: 189kcal (9%)| Carbohydrates: 24g (8%)| Protein: 8g (16%)| Fat: 6g (9%)| Saturated Fat: 1g (6%)| Cholesterol: 7mg (2%)| Sodium: 433mg (19%)| Potassium: 805mg (23%)| Fiber: 2g (8%)| Sugar: 7g (8%)| Vitamin A: 510IU (10%)| Vitamin C: 9.5mg (12%)| Calcium: 68mg (7%)| Iron: 1.2mg (7%)

Author:Erren Hart

Course:Soup

Cuisine:American

Keyword:celery recipes, celery soup, healthy celery soup

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Update Notes: This recipe was originally posted in 2014 but published again in 2018 to include step by step directions, nutritional information, new photos, and a video.