Creamy Celery and Herb Soup (Print Version)

Silky celery soup blended with fresh herbs, butter, and cream. Vegetarian, gluten-free comfort in 45 minutes.

# What You’ll 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 & 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

# How-To:

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 including parsley, dill, and chives. Simmer for 2 additional 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 fresh herbs. Serve hot with crusty bread.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you really only needed thirty minutes.
  • The herbs keep it bright instead of letting it fade into beige blandness.
  • Works beautifully for both rushed weeknights and when you want to impress someone with something simple.
02 -
  • Don't rush the initial sautéing—giving the onion and celery real time to soften makes the difference between a soup that tastes incomplete and one that tastes perfect.
  • Fresh herbs stirred in at the very end stay bright and visible instead of disappearing into a gray-green mush.
03 -
  • Use a good quality vegetable broth—it becomes the backbone of everything, so don't settle for one that tastes too salty or chemical.
  • If your soup turns out thinner than you wanted, you didn't cook the potatoes long enough; if it's thicker than you like, stir in a little extra milk or broth to loosen it.
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