Simple Carrot and Celery Soup

This simple recipe for a flavorful carrot and celery soup is made with basic ingredients and ready in about half an hour.

Savor the flavors of a delightful carrot and celery soup! This comforting, quick, and delicious vegetable soup is the perfect dish to whip up when you're seeking a wholesome and cozy meal, whether enjoyed as a light lunch or a satisfying dinner.

Jump to:

• Why should we eat more soup?
• Recipe ingredients
• Additions
• How to make carrot celery soup?
• Expert Tips
• Recipe FAQ
• How to store and reheat?
• What to serve with it?
• More Favorite Soups
• 📖 Recipe
• 💬 Comments

Why should we eat more soup?

• Versatile: Soups can be customized to suit your taste and needs. Whether you prefer clear broths, chunky stews, creamy bisques, or vegetable-based soups, the choice is vast.

• Economical: They are made with inexpensive ingredients like vegetables, legumes, and grains. A simple soup is a great way to utilize leftover vegetables, meats, or grains, reducing food waste and maximizing your grocery budget.

• Bulk cooking and meal prep: Almost any pot of soup can be cooked ahead of time and stored for several days in the fridge. 

• Weight management: They are typically high in water content and low in calorie density; they can help fill you up with fewer calories.

Check out more simple recipes, like this Leek and Potato Soup, Panera Black Bean Soup, or the Carrot Pumpkin Soup.

Recipe ingredients

• Carrots: Naturally sweet vegetables packed with beta-carotene, vitamins, and minerals.
• Celery stalks: Crunchy, green vegetables with a slightly bitter and refreshing taste, adding a delightful texture and herbal flavor to the soup.
• Aromatics: Onion and garlic complement the sweetness of the carrots. 
• Olive oil for sautéing the onions, garlic, carrots, and celery.
• Vegetable broth or stock: Homemade or store-bought; bouillon cubes are ok. Chicken stock is also great if you don't care to keep the soup vegan or vegetarian or if that's all you have on hand. 

• Herbs and spices: Bay leaves, Italian seasoning, fine sea salt or kosher salt, and ground black pepper.
  • Substitute the Italian seasoning with a bit of thyme, oregano, and rosemary. You could also use herbs de Provence or another dried herbs mix. 
  • Add a pinch of red pepper flakes or cayenne pepper for some heat. 
• Vinegar: I use white balsamic vinegar to cut through the sweetness of the carrots and lift the flavors. You can replace it with white wine vinegar or apple cider vinegar. 

Additions

• Potatoes: I often add 1-2 medium potatoes, especially if I want to make a creamier soup. 
• Other vegetables include parsnip, rutabaga, leeks, green beans, and peas. 
• White beans like navy beans or cannellini are a great carrot and celery soup addition.
• Extra protein: Cooked chicken or turkey is excellent if you have some leftovers. Chop or shred them and add them to the soup during the last 5 minutes of cooking. 
• Fresh herbs such as fresh parsley, thyme, dill, or chives. 

How to make carrot celery soup?

This recipe is made in just a few simple steps. You will need a large pot or a Dutch oven.

• Prepare the vegetables: Clean and chop the fresh carrots, celery, onion, and garlic, but keep them separated. 
• Sauté onions on medium heat for 2 minutes and then garlic for another minute (1).
• Sauté carrots and celery for about 8 minutes (2).

• Add vegetable stock and seasoning, and simmer the carrot and celery soup for 10 minutes or until the vegetables are soft (3). 
• Adjust the taste with salt, pepper, and a little vinegar. 
• We usually leave the celery and carrot soup chunky, but you can blend it with an immersion blender if you like. 

Expert Tips

• Balance the sweetness of the carrots with a bit of acidity, in this case, a few teaspoons of white balsamic vinegar. 
• Sautéing the vegetables before adding the broth helps develop the soup’s depth and richness.
• Don't overcook: To retain the vibrant color, flavor, and nutrients of the carrots and celery, avoid overcooking them. Cook until they are tender but still have a slight bite. Overcooked vegetables can result in a mushy texture and loss of flavor.

Recipe FAQ

How to store and reheat?

• Refrigerate leftover soup in an airtight container for 3-4 days. 
• Freeze in an airtight container for up to 3 months. However, remember that the vegetables’ texture may slightly change upon thawing. Defrost in the fridge.
• Reheat on the stovetop or the microwave.

What to serve with it?

• Bread: Crusty bread, such as a baguette or a rustic sourdough loaf. The bread can be sliced or torn into pieces, perfect for dipping into the soup. Or serve it with garlic bread for extra flavor. 
• Serve some spreads or dips with the bread. Try our Hummus without Garlic or the Cream Cheese Ball. 

• Cheese and crackers: Create a cheese and cracker platter to complement the soup.
• Grilled cheese sandwich or any other sandwich you like. Try our Turkey Sandwiches, for instance.
• Quiche, tart, or frittata to make this a satisfying, full meal. 
• Salad on the side. How about a simple green salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing? 

Or check out our article on What to Serve with Potato Soup; you will find more ideas there.

Check out the web story for this soup: Give this Carrot and Celery Soup a try

More Favorite Soups

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