Get warm and cosy with this veggie loaded cream of celery and carrot soup. Seasoned with parsley and dill, this healthy and filling vegetarian soup is full of flavor and is perfect to serve for an easy dinner or as a sit down appetizer.
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I do love it when the seasons start to change, sweaters and comfort food starts right here!
Homemade soups are a wonderful way to heat your kitchen, your body, and of course, your soul! This creamy celery and carrot soup is a big hug in a bowl!
Flavorful, but not overpowering, this cream of celery soup is loaded with goodness, grab a spoon and let's go!
Be sure to try my Lentil and Turmeric Soup and Carrot and Orange Soup too!
Why you will love this recipe!
- Easy: All made in one pot on the stovetop, this soup is quick to prep and simple to make. Ready to serve in around 45 minutes, with very little hands on cooking time required.
- Simple ingredients: You just need a few basic ingredients to make up a big batch of this soup.
- Healthy: This vegetarian celery soup is loaded with fresh veggies and is low in calories and saturated fat.
- Make ahead: The recipe for this soup is easily doubled. It keeps well in the fridge and is freezer friendly too.
Ingredients
- Oil and butter: For softening the vegetables. You can use just oil if you prefer.
- Vegetables: Celery, carrots, onion and garlic.
- Stock: To keep this soup vegetarian, I used a vegetable stock, but chicken stock will work great too.
- Cream: I used half and half for the silky and creamy texture. Milk or table cream will both work well, milk will contain less fat but will have a thinner texture, and a table cream will result in a richer and creamier soup.
- Fresh herbs: We use fresh dill and parsley to flavor the soup. You can use dried herbs instead, but if you do, stir them in when you are softening the vegetables so the flavors have a chance to develop.
- Salt and pepper: Added to taste. Depending on the stock you are using, you may need to add more or less.
How to make celery carrot soup
Be sure to scroll down for the full recipe!
- Soften the vegetables (photo 1).
- Pour in the stock and allow to simmer (photo 2).
- Add in the cream and blend til smooth (photo 3).
- Stir in the fresh herbs and serve.
Recipe Variations
This creamy celery and carrot soup is easy to adapt to suit your tastes and dietary needs.
- Use different vegetables. Mushrooms, zucchini, or even potatoes will all work great in this recipe.
- Make it lower carb. This celery and carrot soup is fairly low in carbs and under 20g per serving, but if you are following a low carb diet you can simply leave the carrots out.
- Make it dairy-free and vegan. You can soften the vegetables in just oil and omit the butter. You can also leave out the half and half for a thinner but plant-based soup or try using a dairy-free alternative.
- Use different herbs. I use fresh parsley and dill, but other fresh herbs like thyme, oregano or cilantro will all work well.
- Make it chunky. If you prefer a chunky soup, you can skip the blending.
- Make it quicker. If you are in a real hurry for your soup, you can skip softening the vegetables and just boil them in the stock til tender instead. I prefer to soften them first as the process will add extra flavor.
Frequently Asked Questions
When it comes to make ahead meals, soups are a great option. Make up a big batch of this calery and carrot soup and enjoy it throughout the week. Once made, let the soup fully cool before transferring to an air tight container. It will keep well in the fridge for around 4 days.
The general consensus is that soups with dairy in them shouldn't be frozen as they can curdle when defrosted and reheated, but I find that if you slowly defrost the soup in the fridge and then stir it whilst gently reheating, it comes out just fine. Avoid microwaving to heat it up.
The frozen soup will keep well for 2 to 3 months.
A big bowl of this soup is perfectly comforting and delicious, but it's great to serve with crusty bread, garlic dough balls or garlic bread too. Try topping it with some air fried croutons for an extra crunch.
Recipe Notes and Tips
- Chop the vegetables fairly small so that the soften and cook quickly.
- An immersion blender is the quickest and easiest way to blend the soup right in the pot. You can also ladle it into a stand blender, but be careful as it will be piping hot.
- If making ahead of time, let the soup cool completely before storing.
- If using dried instead of fresh herbs, add them into the pot with the veggies rather than at the end of cooking.
This cream of celery soup with carrots is a wonderfully comforting dish. Simple and easy to make, it's rich and creamy with a subtle herby taste, and it's seriously addictive for any soup lover! Cosy up and make up a pot!
More Soup Recipes
- Sausage, Kale and White Bean Soup
- Creamy Mushroom and Leek Soup
- Roasted Cauliflower Blue Cheese Soup
- Thai Chicken and Rice Soup
I love hearing from you!! If you have tried this creamy celery and carrot soup, be sure to scroll down, give it a star rating and let me know what you thought!
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Cream of Celery and Carrot Soup
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 6 celery stalks chopped
- 1 large onion, or two small peeled and chopped
- 2 large carrots peeled and chopped
- 4 garlic cloves minced
- 4 cups stock vegetable or chicken (950ml)
- 2 cups half and half (475ml)
- 1 tablespoon fresh dill chopped
- 4 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
- Heat the oil and butter in a large pot on a medium high heat.
- Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook til softened, around 15 minutes.
- Stir in the minced garlic and cook for an additional minute or two.
- Pour in the stock and bring to a boil.
- Allow to simmer for 15 minutes, then take off of the heat.
- Let cool a little and then pour in the half and half and stir to combine.
- Blend the soup with an immersion blender or carefully in a stand blender.
- Stir in the fresh dill and parsley and taste to season with salt and pepper.
Notes
- Chop the vegetables fairly small so that the soften and cook quickly.
- An immersion blender is the quickest and easiest way to blend the soup right in the pot. You can also ladle it into a stand blender, but be careful as it will be piping hot.
- If making ahead of time, let the soup cool completely before storing.
- If using dried instead of fresh herbs, add them into the pot with the veggies rather than at the end of cooking.
Jennifer says
Excellent adaptable recipe that even beginners could handle. I did it in the instapot because I am all about time saving. I have switched up the spices and veggies each time I've made it. I use home made veg or chicken broth to lower salt content and cashew milk for dairy free and a little protein.
Slow The Cook Down says
Thanks for commenting Jennifer, and so glad you enjoy this soup! I love that you adapted it for the Instant Pot! I agree, it's a great recipe that's easy to put your own twist on!
Del Davies says
It's on the stove now and I am sure it will warrant the 5 stars. Only had a miserable onion so added two leeks instead.
Will report back later meantime hugs from. Beautiful Cape Town.
Slow The Cook Down says
Hope you enjoyed it Del!
D Gilbert says
Super little recipe. Popped ingredients in the slow cooker and whizzed up when I got home. Family loved it with a little cream
Slow The Cook Down says
Love the idea of doing it in the slow cooker! Glad you all enjoyed it!
Meagan says
Excellent flavor and texture! I added ground sausage after blending the soup for additional protein and flavor. Cooking this soup was pretty labor intensive though with washing the veggies, peeling, and chopping. I had a little bit of help, but by myself it probably would have taken me two hours from the time I started pulling things out of the fridge to the time it was ready to serve. That is the only reason I didn’t give it five stars.
IRIS Alicia BROSSARD says
I found the soup to be kind of watery, I followed the instructions to the letter. If I were to make it again, I would maybe use about half of the stock in this recipe. I had to add extra spices because it was too bland. Not sure I would do this again.
deb says
I am on a low salt diet, so I had to improvise. Your recipe is a great base for creamed soups so I will use it often. I followed recipe as written but added a wee bit of chicken broth using less cubes, but same amt. of water. The cubes are full of salt, so I halved the salt adding less cubes. Then added a bit of cayenne pepper, and a wee wee bit of cheese. It turned out great. We ate most of it and then a couple of days later, I had some leftover turnip so threw it in and used the immersion blender and that tasted good as well. Your recipe is very versatile. Thanks!
Carolyn Braxton-Walker says
Making soup this morning I enjoyed your recipe I know it’s going to be delicious 😋
Raymond says
Came out delicious I wish I added a little more garlic but the flavor was there
Nora says
Omg. So good! I had celery and carrots I needed to use up - I used homemade cashew half and half , margarine instead of butter and cilantro instead of parsley and was so yummy. Also crumbled a strip of turkey bacon on top. Delicious!!
Slow The Cook Down says
so glad you enjoyed it Nora, thanks for taking the time to comment 🙂
Jan says
Excellent exactly as written and a great base to change up any combination of veggies imaginable! Thanks for a great recipe!
Dorothy says
Made this soup yesterday. Used dried herbs and fresh garlic. Added half semi skimmed milk and long life cream. Delicious.
Claudia says
Tried this last week and LOVED it! It’s fast, easy and delicious. Perfect for cold nights 👍
Alexandra says
I double the recipe and added sage instead of dill and it ender wonderful. Thanks
Sue says
Blizzard here today…couldn’t go out, so I substituted 1 cup of almond milk, 1/2 cup of fat free cottage cheese, and a couple of tablespoons of whipped cream cheese for the half and half. It was delicious!
Michelle says
Excellent; simple ingredients and great flavor.