This creamy carrot and celery soup is loaded with fresh vegetables and flavored with parsley and dill. Easy to make on the stovetop, it's a comforting vegetarian soup that's perfect for a light meal or 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 one of my favorite ways to make the most of simple ingredients, and this creamy celery and carrot soup is pure comfort food. It's packed with vegetables, gently flavored with fresh herbs and blended until smooth and creamy.
It's simple enough for a light meal but also works beautifully as an appetizer, and you can easily make a batch ahead of time for the week.
Be sure to try my Lentil and Turmeric Soup and Carrot and Orange Soup too!
Why you will love this recipe!
- Easy: Made in one pot on the stovetop, this carrot and celery soup is quick to prep and ready in around 45 minutes.
- Simple ingredients: You just need a few basic ingredients to make up a big batch of this simple soup.
- Veggie Loaded: Celery, carrots, onion and garlic make up the base of this simple vegetable soup.
- Make ahead: The recipe for this vegetable soup is easily doubled. It keeps well in the fridge and is freezer friendly too.
Ingredients
- Oil and butter: Used to soften the vegetables and add flavor. I use olive oil, but avocado, sunflower or vegetable oil will work too. You can use just oil if you prefer.
- Vegetables: Celery and carrots are the stars of the soup, with onion and garlic adding extra flavor.
- Stock: Vegetable stock keeps the soup vegetarian, but chicken stock or broth will work well too. Use a low-sodium option if you prefer to control the seasoning.
- Cream: Half-and-half gives the soup a silky, creamy texture without making it too heavy. Milk will result in a thinner soup, while table cream will make it richer.
- Fresh herbs: Fresh dill and parsley add a lovely herby freshness. You can use dried herbs instead; add them while sautéing the vegetables so they have time to release their flavor.
- Salt and black pepper: Added to taste. Depending on the stock you are using, you may need to add more or less.
How to make carrot and celery soup
Be sure to scroll down for the full recipe card with ingredient quantities and detailed instructions.
- Soften the celery, carrots, onion and garlic in the oil and butter (photo 1).
- Pour in the stock and simmer until the vegetables are tender (photo 2).
- Add the cream and blend until smooth (photo 3).
- Stir in the fresh dill and parsley, season to taste and serve.
Recipe Variations and Substitions
This creamy celery and carrot soup is easy to adapt to suit your tastes and dietary needs.
- Use different vegetables. Mushrooms, zucchini, or even sweet potato will all work great in this recipe.
- 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 vegetable stock.
- Use different herbs: I use fresh parsley and dill, but other fresh herbs like thyme, oregano, basil or cilantro will all work well. Dried herbs and spice can also be used, Italian seasoning and cumin are great options.
- Make it zingier: Stir in some lemon juice at the end of cooking.
- Make it chunky. If you prefer a chunky soup, you can skip the blending.
- Make it heartier: Add in some orzo pasta or rice for a fuller meal. Shredded chicken, navy beans or chickpeas are also great add ins.
Frequently Asked Questions
Yes. This soup is great for meal prep and will keep well in an airtight container in the fridge for up to 4 days. Let it cool completely before storing.
Yes, this soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge, then reheat gently on the stovetop, stirring well if the cream has separated slightly.
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.
Creamy 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.1 tablespoon oil, 1 tablespoon butter
- 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.6 celery stalks, 1 large onion, or two small, 2 large carrots, salt and pepper to taste
- Stir in the minced garlic and cook for an additional minute or two.4 garlic cloves
- Pour in the stock and bring to a boil.4 cups stock
- 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.2 cups half and half
- 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.1 tablespoon fresh dill, 4 tablespoons fresh parsley
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.
James Ligon says
Great Recipe! I've made it on the stovetop before. I'm going to try it in an instant pot tonight.
Slow The Cook Down says
Hi James, so glad you like it! Would love to know how it turns out in the Instant Pot!
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!
katherine oliver says
Can you also add turnips to this recipe? Can you also add potatoes to this recipe?
Slow The Cook Down says
Yes, absolutely! 😊 You can add both turnips and potatoes to this soup. Just peel and dice them into small, even pieces so they cook through with the other vegetables. You may need to add a little extra stock, depending on how much you add.
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.