Celery
Roasted Celery Soup
Popular on Food52
120 Reviews
Mirandamom
January 18, 2023
When I strained this soup, I was left with something not much thicker than broth, despite working the solids energetically. So I added a couple more chopped potatoes and some peas and we’re pretty happy with the result.
cosmiccook
November 7, 2018
Anyone make this w celery ROOT ) aka celeriac?
inpatskitchen
November 8, 2018
I haven't...but why not?. If you do it please let me know how it goes...
Alles
April 2, 2018
Yum! My modification was to double the vegetables because I like chunks in my soup. Will make again; thanks!
Sidney
March 8, 2018
Subbed half of a head of cauliflower for potatoes and ended up adding some coconut milk to half of the batch. Made sure to use my blender instead of food processor to make it creamy in keeping with the other comments. Truly divine! The cauliflower sub and optional coconut addition also works really nicely with Anna Thomas' green soup. https://food52.com/recipes/31438-anna-thomas-green-soup
Deedledum
October 12, 2016
I've always peeled the strings/hairs of celery before using it-that might help those people who are put off by them. People who wear dentures can't chew through the suckers. It's a great soup, and is a good way to use up the last of your celery.
inpatskitchen
October 12, 2016
I see your point Deedledum...that's why I suggest straining it. Glad you liked it...thanks so much!
Zalea S.
March 11, 2016
I've made this soup a couple of times and I've made a few alterations.
1. I double the batch, it makes A LOT-BUT I EAT A LOT OF THIS SOUP **D:
2. I use vegetable broth
3. maybe it's the broth I use, but I need to cut back on the salt
4. I use water instead of half and half because I like thinner soups
5. I add more lemon.
1. I double the batch, it makes A LOT-BUT I EAT A LOT OF THIS SOUP **D:
2. I use vegetable broth
3. maybe it's the broth I use, but I need to cut back on the salt
4. I use water instead of half and half because I like thinner soups
5. I add more lemon.
Dan
July 26, 2015
Made this again tonight. Love it. Putting it through the strainer is a must for me to get out the hair like celery threads- my 25 years + old blender just isn't up to the job on its own - but the final result is silky and wonderful and worth the extra effort. Great soup..
Malise
June 8, 2015
I made the soup with the addition of the rutabaga(suggested by a reader) and some shredded carrots. I skipped the potato because the texture seemed great without it. I also used 4 cups of broth and 2 cups of water for the stock to cut down on sodium just a bit and milk for the cream to cut down on the calorie total. My husband and I both really liked it--he was a little skeptical when I said we were having Celery Soup, but asked for seconds!
Douglas B.
March 28, 2015
I loved roasted veggies (especially endive, red onion and sweet potato) and now I have another fav to roast Fennel & Celery. As well as this fine soup
Allison
March 1, 2015
I love the flavor of this (and I skipped the cream) but I do not care for the texture. I used only celery hearts, so they weren't hardly stringy at all, but the pureed soup is unpleasantly stringy. Also, the waxy red potatos give the soup a sticky, gloppy texture that I don't care for at all. This is a nice interpretation of vichyssoise, and I love the fennel, but I won't make it again.
inpatskitchen
March 1, 2015
Sorry you weren't happy but welcome to Food52. I'm sure you'll find many other recipes on this site that you're happy with.
Cheyenne W.
February 3, 2015
This recipe was delish and so easy to make. I used white potatoes instead of red, onions in place of fennels. So glad I found this site!
btglenn
April 27, 2014
This recipe can be the base for a number of additions or substitutions for whatever you have in the house, or for other personal preferences. I find, for a richer celery flavor, instead of fennel, or in addition to it, to substitute a celery root in this recipe. Another possibility is adding a rutabaga. I also add chopped celery leaves to the broth in addition to the potatoes. A quicky thickener used by Jacques Pepin is to use instant potatoes for a thickener -- I used Idahoan Original in this recipe. And, for the creamy taste, I substitute a scant half cup of almond milk with 1 1/2 tablespoons of whipped cream cheese in the puree. For a finish, try a dollop of sour cream to top it off.
Deb L.
February 23, 2014
I just made this soup; oh so yummy! I did skip the cream for allergy reasons and found that the potato gave it a creamy texture that was just right. I am sure the cream would have made it delectible but it is good to know it is wonderful without for those of us who cannot use cream. Also I used vegetable base, because I had some, to make it vegan safe!
Karen P.
February 13, 2014
Subbed an item out of necessity - a tbsp of dill for fennell. Added half a red onion (sauteed) because it was in the house and a couple extra stalks because I really had too much in the house! Soup turned out great and I'll definitely recommend it. :)
(]Celia[)
February 5, 2014
Also, I'm nthing the people who said you can skip the cream. I'm sure it's lovely with it, but potatoes + immersion blender yielded just the texture I was looking for even without it.
(]Celia[)
February 5, 2014
This soup is AMAZING. Every since I first had cream of celery root soup in Stowe, VT (one of those transformative food moments I'll remember forever) I've been trying to recreate it. Wrestling with gnarly celeriac is never my favorite, but worse, I could never get the intense celery flavor and velvety texture I craved. Turns out, I was coming at it the wrong way entirely. One bite of this soup and I was back in the ski cabin with the snow outside, so happy to be alive.
SKK
February 3, 2014
I have always loved this recipe and I made it again tonight. Loved by all. Thank you again for sharing it!
ghainskom
January 8, 2014
I'm trying to buy more of the vegetables I used to pass and bought fresh fennel for the first time of my life for this recipe. And I don't regret it. My 6 yo wasn't too fond of it but my 2 yo loved it and so did I!
inpatskitchen
January 8, 2014
So happy you and the 2 year old enjoyed! Fennel is one of my most favorite underused vegetables!
Erin C.
December 10, 2013
This. Was. Fabulous.
I had tons of leftover celery from Thanksgiving. Raw celery is not my jam - it's so plain - but I was committed not to letting it go to waste when I found this soup. I subbed the cream/H&H for 2T butter and omitted the fennel since I didn't have any on hand. Oh...then I added some crumbled bacon to finish things off :) This was a great light, yet warming, dinner soup. Thanks for the recipe!
I had tons of leftover celery from Thanksgiving. Raw celery is not my jam - it's so plain - but I was committed not to letting it go to waste when I found this soup. I subbed the cream/H&H for 2T butter and omitted the fennel since I didn't have any on hand. Oh...then I added some crumbled bacon to finish things off :) This was a great light, yet warming, dinner soup. Thanks for the recipe!
inpatskitchen
December 11, 2013
So glad you enjoyed! Thank you for making it...the bacon sounds awesome!
Woolley S.
June 15, 2013
Sounds wonderful except for those lactose intolerant folks --- any suggestions?
Ps, soy products are also really not acceptable.
Ps, soy products are also really not acceptable.
inpatskitchen
June 15, 2013
In a recent "Features" article, AntoniaJames wrote about homemade nut milks and suggested almond or cashew milk. Read the article here:http://food52.com/blog/5911-making-nut-milks-at-home
I haven't tried it yet but AJ is a fantastic cook and knows what she's talking about. Good luck and let me know how it turns out!
I haven't tried it yet but AJ is a fantastic cook and knows what she's talking about. Good luck and let me know how it turns out!
sel E.
April 25, 2013
Hi Pat, I love this soup so much that I'd like to have your permission to feature it on my blog (with credit of course). Pls let me know. Thx :)
sel E.
March 8, 2013
This looks fantastic. And I have a whole bunch of celery in need of some loving in my fridge. However, fennel is always hard to get (and oh so expensive) where I live. What do you think would be a good substitute? Thanks
inpatskitchen
March 9, 2013
Thanks sel et poivre! Maybe 1/4 to 1/2 teaspoon of ground fennel seed and more celery? And lindamettler's dill suggestion sounds fabulous!
sel E.
March 9, 2013
Thank you both! I will try it with fennel seed and maybe scatter some dill on top.
sel E.
March 12, 2013
Finally made this for dinner. Like you suggested, I added some fennel seeds before I roasted the celery. And I made a few other changes. I only had 2 smallish potatoes and a couple of sweet potatoes, so I just threw them all in. I also didn't have any cream so I just used milk. A pinch of sugar to round up the flavours and a sprinkle of chilli flakes at the end and guess what? It was so so good! Best soup I've had in ages. Thank you!
placidplaid
March 3, 2013
I will although I will leave the fennel out of the first batch just to get the celery essence.
placidplaid
March 3, 2013
Just found this recipe and I'm looking forward to cooking it up. As a little girl I used to love Campbell's Cream of Celery soup. I wouldn't go for it now but this will be a nice recreation. Can't wait to savor!
inpatskitchen
March 3, 2013
Thanks so much placidplaid! Please let me know how you like it if you do try!
cratecooking
February 13, 2013
Absolutely delicious! A clever way to use up celery, as I always seem to have extra!
inpatskitchen
February 13, 2013
Thanks! I'm so glad you enjoyed this....I always have extra celery too!
TeraO
January 30, 2013
I was required by the homeopathic doctor I was working with to eat 2 cups of cooked celery along with my dinner, this soup came to my rescue! SO glad I can just eat a large bowl of this instead of some cooked celery alone. Thank you, delicious!
lindamettler
November 11, 2012
Hard to believe that such a simple recipe would yield the most fabulous soup ever. Made this for a dinner party and it was an enormous success. Many thanks for a recipe I'll make again and again.
ImprovCuisine
May 19, 2012
Going on vacation and had some celery to use up. Made this soup and it was DELICIOUS! We had a healthy dinner and now there are leftovers in the freezer for when we get back. I can't wait. Great recipe.
inpatskitchen
May 19, 2012
Thank you so much! I'm soo glad you enjoyed it....I could go for some leftover right now myself.
Jay S.
April 14, 2012
My wife and I are so glad we found this recipe (and this site). Roasted Celery Soup is truly a gourmet delight! ????? Thank you so much, Pat! You are a wonder!
inpatskitchen
April 14, 2012
Thank you so much Jay! This is an unbelievable site (I found it a little more than a year ago).So many great cooks, so much to learn...And welcome to Food52!
arielleclementine
April 2, 2012
it's 90 degrees in Austin, but we had this for dinner tonight anyway- what a gorgeous soup!! will make again and again!
inpatskitchen
April 3, 2012
Thanks so much arielleclementine! 90 degrees? Whew! Not looking forward to those temps.
Ascender
March 13, 2013
I bet this soup would be equally good served chilled in the summer. Might need a bit more salt served cold.
inpatskitchen
March 13, 2013
I think you're right....celery vichyssoise? Sounds great! I'll have to try it when the weather warms. Thanks for the idea!
TheWimpyVegetarian
April 2, 2012
This looks just wonderful, Pat!! Very belatedly, many many congrats to you for your win!
savorthis
March 29, 2012
This does look good. It definitely elevates what seems to be a benign (or in my case, deadly) vegetable. If I had not been sent TWICE to the hospital for allergic reactions to celery, I'd love to try it!
inpatskitchen
March 29, 2012
Thank you so much savorthis! So sorry you can't eat celery and so I certainly do understand. I've had a number of allergies myself throughout the course of my life that I've happily and luckily outgrown.
lakelurelady
March 29, 2012
I love this soup. The tip about adding celery seeds is a good one. Congrats on a well deserved win.
Texas E.
March 28, 2012
Incredibly delicious! Minimal ingredients, easily and quickly prepared. Really reminded me of a great German asparagus soup.
Thanks for a great recipe!
Thanks for a great recipe!
inpatskitchen
March 28, 2012
Thanks so much! I'd love to see your German asparagus soup...spent a summer there as an exchange student years and years ago. And I love asparagus soup! Please post!
krusher
March 28, 2012
Well deserved win. I love and cook celery soup regularly - Simon Hopkinson's recipe. Your roasting of the celery, fennel (which I had never added but love) and garlic is the genius step with magic results. I will be cooking your recipe from now on. Thank you
SKK
March 28, 2012
Hi Pat, I am making your soup for the third time for a dinner party. Love how the simplicity of the recipe produces such depth of flavor and such complexity. And it is easy to roast the vegetables the day before. Congratulations - you certainly deserve this award!
fiveandspice
March 28, 2012
Congratulations!!!! Such a wonderfully lovely soup! This is just perfect for the transitioning season right now, too.
fiveandspice
March 23, 2012
Congrats on being a finalist IPK! This looks wonderfully soothing and delicious!
Waverly
March 23, 2012
This looks wonderful! So proud to be a finalist with you. Am saving your recipe. Congrats!
inpatskitchen
March 23, 2012
Thanks Waverly! I love your mushroom recipes and am so honored to be a finalist with you also!
Kitchen B.
March 23, 2012
Congratulations. We made your orange chicken a few weeks ago - to resounding praise. Well done....
inpatskitchen
March 23, 2012
Thanks so much!! I'm glad the orange chicken was a success..it's a hit around here too!
krusher
March 22, 2012
This looks amazing. I love soups so this one will be tried in the next week. I can just about taste it as I read the recipe. Well done and congratulations.
SKK
March 22, 2012
I love, love, love this recipe. It is so good - made it with chicken broth once and vegetable bouillon another time for vegetarian friends. It is really amazing. Another homerun for you!
Panfusine
March 22, 2012
COngratulations on the well deserved finalist pick...I could substitute Vegetable broth to make this vegetarian, couldn't I??
SKK
March 22, 2012
Hi PF, I too love this recipe. I substituted vegetable bouillon that I always have on hand and it was great. The recipe for the bouillon comes from 101 cookbooks http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html
inpatskitchen
March 22, 2012
Certainly use vegetable broth and SKK's link to a broth sounds amazing!
inpatskitchen
March 10, 2012
I must tell you....my daughter and her 3 kids stopped by yesterday and I reheated some of this for her. Her youngest, who is just shy of 3 climbed up on her lap and took over the bowl saying "Yummy!" after each slurp. Yay Alex!
AntoniaJames
March 8, 2012
Perfectly lovely. On the must-try list!! ;o)
AntoniaJames
March 8, 2012
I'm definitely making it soon! I love creamy soups and this one gets bonus points (lots of them!) for the fennel. What an inviting photo that is, too. Nicely done, my friend. ;o)
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