Looking for a comforting and flavorful soup recipe that is both creamy and vegetarian-friendly? This creamy celery soup recipe is perfect for chilly nights in, with its silky smooth texture and savory notes of onion, garlic, and thyme.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 cups chopped celery (about one large bunch)
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- Salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Add the garlic to the pot and cook for an additional minute.
- Next add the celery to the pot along with salt, pepper, thyme leaves stirring occasionally until celery has softened about ten minutes.
- After the celery has softened then add potatoes into a big bowl of cold water making sure they are all submerged under water before adding them into your pot but drain them first before putting them to your mix as we don’t want too much water included from washing vegetables.
- Pour in enough vegetable broth to cover all of your ingredients by at least an inch or two it should take roughly six cups depending on size.Then bring everything up up simmer till potatoes are fully cooked.
- Time to puree! Working in batches if necessary carefully transfer mixture into a blender or food processor (be cautious as hot liquids expand when blended so fill only about half way) you may also use an immersion blender directly in pot approximately three min.Transfer back into pot once finished blending If desired feel free strain any solids out using sieve .
7.Taste test! Adjust seasonings as needed :))
Preparation Time：20 minutes
Cooking Time： 30-35 minutes
- For an extra creamy texture, use a high-speed blender or immersion blender to puree the soup until smooth. It’s important to let the soup cool down slightly before blending and only fill the blender halfway with hot liquid.
- To add some protein to this vegetarian soup recipe, try topping it with some crispy chickpeas, toasted nuts or seeds or adding in tofu for additional protein.
This celery soup is flavorful on its own, but feel free to add additional herbs and spices based on your personal preferences. Some popular options include smoked paprika, red pepper flakes, bay leaves and fresh parsley.
Recommended Tools to Make this Recipe:
A large pot or Dutch oven – this will be perfect for sautéing veggies and simmering the broth.
A high-speed blender or immersion blender – you’ll need a powerful tool if you want your soup smooth and silky.
Cutting board/board scraper
To sum up: This creamy vegetable celery soup recipe is a simple yet flavorful option that can serve as a hearty main course meal any day of the week. Don’t forget that crispy chickpeas offer added texture and nutritional value!
Can I substitute the cashews in this soup recipe?
Yes, you can substitute cashews with blanched almonds or raw sunflower seeds if you have a nut allergy. If nuts aren’t an issue for you but you don’t happen to have any cashews on hand, macadamia nuts or pine nuts will work as well.
How can I make this soup spicy?
If you prefer a bit of heat in your soups, add 1/4 teaspoon of red pepper flakes while cooking the onions and celery to infuse some spice into the base of the soup. You could also sprinkle some cayenne pepper into each bowl before serving.
Can I freeze leftover soup?
Yes! This creamy vegetarian celery soup is freezer-friendly and great for meal prep. After preparing it according to instructions and allowing it to cool completely, store individual portions in an airtight container (leaving room at the top for expansion) and freeze for up to 3 months.