This Carrot and Celery Soup is low-fat, nutritious, and mildly sweet from the carrot. It’s ideal for dipping freshly baked bread into. Enjoy this vegetable-rich cream of celery and carrot soup to stay warm and cozy. This flavorful vegetarian soup, which is healthful and substantial and is seasoned with parsley and leeks, is ideal for serving as a sit-down appetizer or an easy meal.
Looking for more easy-to-make dinner recipes? be sure to check my Instant Pot Red Lentil Soup, Carrot, and Lentil Soup, or this Instant Pot Chicken Fajitas.
Why you’ll love it
- Easy: This soup is quick to prepare and easy to make because it is done entirely in one pot on the stovetop. With only a small amount of hands-on effort, meals may be prepared and served in around 45 minutes.
- Simple ingredients: To cook a large quantity of this soup, you only need a few common items.
- Healthy: This vegetarian celery soup is low in calories and saturated fat and is packed with fresh vegetables.
- Make ahead of time: This soup’s recipe can be simply doubled. It freezes well and keeps nicely in the refrigerator.
Making your own soups is a great way to warm your home, your body, and of course, your soul. This comforting celery and carrot soup are like a giant bear embraces!
This cream of celery soup is full of nutrients and has a flavor that is not overbearing. Grab a spoon and let’s go!
Ingredients to make this carrot and celery soup
This is an overview of the ingredients needed to make this carrot and celery soup. The full list and detailed instructions are down below in the recipe card!
- Olive oil: To make the vegetables softer. If you would rather, you can just use oil.
Celery, carrots, onions, and garlic - Stock: I used vegetable stock in order to keep this soup vegetarian, but the chicken stock would also be excellent.
- Cream: For the silky and creamy texture, I used half and half. Both milk and table cream will work well; however, table cream will provide a richer and creamier soup. Milk has less fat but a thinner texture.
- Fresh herbs: To flavor the soup, we use fresh leeks and parsley. You can substitute dried herbs instead, but if you do, add them in as the vegetables are softening to give the flavors time to meld.
- Spices: in this recipe, I used some garlic powder, fresh black pepper, salt, and chili powder.
How to make Carrot and Celery Soup
This is an overview of the steps to make carrot and celery soup. For detailed instructions view the recipe card down below!
- On medium-high heat, add onion to a big saucepan with olive oil.
- Add the carrot, and celery, then toss everything together. Cover and cook for an additional five minutes.
- Bring to a boil the water, garlic, and salt.
- Reduce the heat to medium-low, then sauté the vegetables until they are all tender. Serve hot.
Recipe Variations and Substitutions
It’s simple to customize this creamy celery and carrot soup to your preferences and dietary requirements.
- Use a variety of vegetables. This dish works well with potatoes, zucchini, or even mushrooms.
- Reduce the carbs. Although the celery and carrot soup is under 20g of carbohydrates per serving, you can omit the carrots if you’re on a low-carb diet.
- Make it vegan and dairy-free. You can eliminate the butter and simply soften the vegetables in oil. You can try using a dairy-free substitute or omitting the half & half for a lighter, plant-based soup.
- Utilize various botanicals. Other fresh herbs like thyme, oregano, or cilantro would also work well; I only use fresh parsley and dill.
Pro Tips
The celery, carrot, and onion should be cut as uniformly as possible to ensure an attractive soup and even cooking.
While it is advised to sweat the onion, carrot, and celery since it makes them sweeter, you are not required to do so. You can save time by simply throwing everything into the pot and letting it cook through.
Storing and Freezing
I found that if you slowly defrost the soup in the fridge and then mix it while gently reheating, it turns out just fine. The common belief is that soups with dairy in them shouldn’t be frozen since they can curdle when defrosted and reheated. Avoid heating it in the microwave.
The soup can be kept frozen for two to three months.
Can you make it ahead of time?
Soups are a fantastic choice for meals that may be prepared ahead of time. This soup of carrots and celery can be prepared in bulk and eaten all week long. After making the soup, allow it to cool completely before transferring it to an airtight container. For about 4 days, it will keep well in the refrigerator.
This recipe of carrots and celery soup is quite soothing. Any soup lover will find this dish to be quite addictive. It’s also simple and quick to create. Make a pot and curl up!
More Easy and Quick recipes:
- Instant Pot Red Lentil Soup
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Chicken Fajitas
- Carrot and Lentil Soup
- Quick & Easy Gouda Mac and Cheese
Carrot and Celery Soup
Ingredients
- 4 celery stalks chopped
- 1 large onion
- 3 carrots
- 1 tbsp garlic powder
- 2 tbsps olive oil
- 4 cups vegetable or chicken stock
- 1 cup milk or half and half optional
- 1/2 tsp chili powder
- 1 leek chopped
- 3 tbsps fresh parsley chopped
- salt and pepper to taste
Instructions
- In a large pot, melt the butter and oil over medium-high heat.
- Add some salt and pepper to the pot along with the chopped celery, onion, and carrots. Cook for about 15 minutes or until softened.
- Add the garlic powder and stir. Continue cooking for one or two more minutes.
- Bring to a boil after adding the stock.
- After 15 minutes, turn off the heat and let the mixture simmer.
- Pour in the half and half or milk and whisk to mix after allowing it cool.
- Use an immersion blender or a stand blender to carefully blend the soup.
- Add the fresh parsley and chili powder, and leeks on top after seasoning with salt and pepper to taste.
Recipe Notes
- To ensure that the vegetables cook fast and soften, chop them into little pieces.
- An immersion blender is the quickest and most straightforward method for blending the soup in the pot. Alternatively, you can spoon it into a stand-alone blender, but be careful—it will be boiling.
- Let the soup cool completely before storing if making ahead.
- If you're using dried herbs rather than fresh ones, add them to the pot when the vegetables are, not at the end.
Refreshing and delicious soup recipe. Thanks for sharing
Simple, straightforward, and sooooo comforting. I love how easy and tasty this is. Thanks for another winner!
such a simple and delightful Carrot and Celery Soup. everyone really enjoyed it with dinner last night
Such a simple homemade soup recipe! Sounds so healthy & flavorful. 🙂
I love soup season for recipes just like this one! Turned out perfectly creamy and delicious; easily, a new favorite way to warm up on a cold night!
so gald you liked the recipe! 😀