Roasted Celery Soup

By • March 8, 2012 117 Comments

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Author Notes: Celery roasted with a little fennel and garlic and then pureed with chicken broth and potatoes makes for a nice starter or light lunch. A touch of half and half or cream with a spritz of lemon finishes it off.inpatskitchen

Food52 Review: WHO: Inpatskitchen is a prolific FOOD52er and -- as a retired teacher, paralegal, and seafood retailer -- a bit of a cook of all trades, too.
WHAT: A simple and elegant twist on cream of celery soup.
HOW: By roasting the celery and fennel, and boiling the potatoes in broth, inpatskitchen builds a lovely foundation of flavors. And of course, cream to finish is always a great idea.
WHY WE LOVE IT: This soup truly elevates humble, plain vegetables that are usually relegated to a garnish plate or side dish to a higher plane of existence. Given proper attention, lo and behold, they shine.
The Editors

Makes almost 2 quarts

  • 8 large celery stalks cut into 2 inch pieces
  • 1/2 bulb fresh fennel cut into 2 inch chunks
  • 2 large whole garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 medium redskin potatoes, peeled and cut into a 1 1/2 inch dice
  • 6 cups chicken broth
  • 1/2 cup light cream or half and half
  • 2 teaspoons fresh lemon juice
  • Salt and pepper for re seasoning if needed
  • Celery leaves and fennel fronds for a little garnish
  1. Place the cut celery, fennel and cloves of garlic in a 9x13 inch roasting pan. Add the salt, pepper and olive oil and toss to thoroughly coat everything. Roast in a 350F oven for 40 to 45 minutes, stirring occasionally, until the edges of the vegetables just begin to brown.
  2. While the vegetables are cooking, cook the potatoes in the chicken broth until tender..about 10 to 12 minutes. Set the pan aside to cool a bit.
  3. When the vegetables have finished roasting add them to the potatoes and broth. Let everything cool a bit.
  4. In a blender puree the soup in batches. If you have a "liquify" setting on your blender use that. If you like you can strain the soup through a mesh strainer. Once pureed. return the soup to the pot and bring up to the boil. Stir in the cream/half and half and the lemon juice. Re season if needed and garnish each bowl with celery leaves and fennel fronds if you like.
  5. NOTE: For a little more pronounced celery flavor add a pinch or two of celery seed or salt when re seasoning.
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Comments (117) Questions (0)

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2 days ago Dan

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..

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2 days ago inpatskitchen

I'm so glad you're happy with this..thanks very much!

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about 1 month ago Malise

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!

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about 1 month ago inpatskitchen

Thanks Malise! Your version sure sounds like a hit!

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4 months ago Douglas Boyce

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

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4 months ago inpatskitchen

Thank you Douglas! I sure hope you enjoy!

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5 months ago Allison

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.

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5 months ago inpatskitchen

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.

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6 months ago Cheyenne Wiley

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!

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6 months ago inpatskitchen

Thanks! So happy you enjoyed! And Welcome to Food52!

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over 1 year ago btglenn

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.

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over 1 year ago inpatskitchen

Your ideas sound wonderful btglenn!

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over 1 year ago Deb Letourneau

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!

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over 1 year ago inpatskitchen

Thanks so much Deb!!

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over 1 year ago Karen PG

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. :)

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over 1 year ago inpatskitchen

Thanks Karen! So glad you enjoyed!

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over 1 year ago (]Celia[)

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.

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over 1 year ago (]Celia[)

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.

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over 1 year ago inpatskitchen

Thank you so much! I'm so happy you enjoyed!

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over 1 year ago SKK

I have always loved this recipe and I made it again tonight. Loved by all. Thank you again for sharing it!

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over 1 year ago inpatskitchen

Thank YOU!!

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over 1 year ago ghainskom

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!

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over 1 year ago inpatskitchen

So happy you and the 2 year old enjoyed! Fennel is one of my most favorite underused vegetables!

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over 1 year ago Erin C.

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!

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over 1 year ago inpatskitchen

So glad you enjoyed! Thank you for making it...the bacon sounds awesome!

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almost 2 years ago Paul

Made this last night. Came out GREAT!

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almost 2 years ago inpatskitchen

Thanks Paul! I'm so happy you enjoyed it!

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about 2 years ago Woolley Segap

Sounds wonderful except for those lactose intolerant folks --- any suggestions?
Ps, soy products are also really not acceptable.

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about 2 years ago inpatskitchen

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...
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!

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over 1 year ago SKK

It is great without cream. The potatoes make it creamy.

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over 2 years ago sel et poivre

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 :)

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over 2 years ago inpatskitchen

Oh yes! I'm so honored...please feel free!

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over 2 years ago JLechuga

Amazing! We threw in some chard and asparagus....so yummy!

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over 2 years ago inpatskitchen

So glad you liked this! The chard and asparagus sound wonderful!

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over 2 years ago michellepennie

made this and it was absolutely delicious thanks for the recipes :-)

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over 2 years ago inpatskitchen

I'm so pleased you enjoyed this..thanks so much!

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over 2 years ago lindamettler

Perhaps dill? But not too much. Anise? Possibly just celery!

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over 2 years ago sel et poivre

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

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over 2 years ago inpatskitchen

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!

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over 2 years ago sel et poivre

Thank you both! I will try it with fennel seed and maybe scatter some dill on top.

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over 2 years ago inpatskitchen

Let us know how it goes..

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over 2 years ago sel et poivre

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!

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over 2 years ago inpatskitchen

I'm so glad you enjoyed this and I like your modifications!!