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Creamy Celery Soup

This incredibly simple soup is great as a stand-alone bowl of soup for lunch or alongside grilled cheese for a light dinner. But it’s also a magnificent, light, gluten-free gravy served beneath a filet of salmon, chicken, or grilled vegetables, and it even tastes great cold. 

Prep Time5 mins
Cook Time19 mins
Course: Appetizer, Main Course, Soup
Cuisine: American, Fusion, Mediterranean
Keyword: easy, family-friendly, gluten-free, gourmet, gravy, soup
Servings: 4 people
Cost: $3

Ingredients

  • 2 tbsp avocado oil or favorite high-heat oil
  • 2-4 cloves garlic depending on taste preference
  • 3 tsp dried thyme or 3 Tbsp fresh thyme
  • 2 bunches celery, including tops chopped
  • 1/2 tsp coarsely ground black pepper or to taste
  • Chicken or vegetable broth to cover. I use Better than Bouillon No Chicken Base about 4 cups
  • 1-2 Tbsp apple cider vinegar to taste
  • Olive oil for drizzling organic extra virgin, not bitter
  • Optional Cubed potato, red pepper flakes, cream, butter for finish, grated cheese (my kids love it with some grated cheddar mixed in)
  • 2 medium varietal onions shallots work great, too

Instructions

  • Saute onions in high-heat oil. Add garlic. Stir to incorporate. Add chopped celery, dried or fresh thyme, and twist of pepper. Add broth to cover the veggies. Boil at medium-high heat, stirring occasionally, and cover with a lid to encourage veggies to steam and soften. (Optional: Add cubed potatoes for a creamier, heartier dimension to the soup. I typically prefer to highlight the flavor and natural creaminess of the onions and celery.)

  • Cook until celery is soft enough to fall apart when pressed on with a spoon. Turn off heat.

  • Use an immersion blender to puree into a creamy soup. You can play with this part of the process, leaving some vegetable bits or pureeing until entirely smooth. Alternatively, ladle into a blender, being careful not to over-blend or liquefy the soup.

  • Add 1-2 Tablespoons apple cider vinegar and a generous drizzle of olive oil. The apple cider vinegar adds an important acidic component that brings out the flavor of all the ingredients combined. A few squeezes of lemon juice or white wine vinegar would work well here, too, but I prefer the mildly sweet addition of the apple cider vinegar.

  • Salt and pepper to taste, being careful not to over-salt. Celery is a high-sodium vegetable, and highly flavorful, so it naturally needs less salt. Be mindful, too, of whether or not your broth contains salt already.

  • Optional additions include a drizzle of heavy cream, or a small knob of butter added prior to pureeing for a richer, creamier texture and flavor. (Today, I used none of these as I was craving a clean, crisp soup with the mild flavor of a good olive oil.)

  • Top with red pepper and black pepper and a sprinkle of thyme, or serve beneath grilled salmon, meat, or veggies for a surprising alternative to typical sauces or gravy. I keep this soup in the fridge for several days and use it as a flavor addition to nearly everything savory, including fried eggs and tomatoes on toast.