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+ servings
cream of celery soup in a bowl drizzled with yogurt and garnished with celery and herbs.

Cream of Celery Soup

Herbs and Flour
This creamy celery soup is made without any dairy!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 4 servings
Calories 213 kcal


  • 1 tablespoon olive oil
  • 2 lbs celery chopped
  • 1 onion chopped
  • 3 medium yellow potatoes peeled and chopped
  • 4 cups vegetable stock
  • 1 bay leaf
  • 1 tablespoons parsley chopped
  • salt and pepper


  • Heat olive oil in a large soup pot over medium heat. Add onion and saute for 1-2 minutes. Add the celery, potatoes, stock, bay leaf and salt and pepper.
  • Increase heat to high to bring to a boil then lower to medium-low and let simmer for 25-30 minutes or until the celery and potatoes are soft. Remove from heat. Let cool slightly before blending. Remove bay leaf.
  • Transfer cooked vegetables to a blender or food processor using a slotted spoon. Add about 1 1/4 cups of broth, reserving the rest in case more is needed. Blend the soup in a blender or food processor in batches. If no more liquid is needed to reach the desired consistency, discard. Return the pureed soup to the pot. Heat over medium heat and taste and adjust seasonings if needed. Serve with a sprinkle of parsley or a drizzle of Greek yogurt (if not vegan).


Calories: 213kcalCarbohydrates: 40gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1133mgPotassium: 1308mgFiber: 8gSugar: 9gVitamin A: 1608IUVitamin C: 42mgCalcium: 118mgIron: 2mg
Keyword celery, creamy soup, dairy free, garden vegetables, pureed soup, vegan, vegetarian
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