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carrot and celery soup recipe

Carrot and Celery Soup

This comforting carrot and celery soup recipe is a culinary hug in a bowl, offering a wonderfully wholesome and budget-friendly meal that’s perfect for any day. It’s a testament to how simple ingredients can create extraordinary flavor, making it an exceptionally useful option for beginner cooks and busy weeknights alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound carrots, peeled and chopped (about 4-5 medium carrots)
  • 1 pound celery stalks, chopped (about 5-6 stalks)
  • 6 cups vegetable broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Blender (standard or immersion)
  • Kitchen towel

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, chopped, 3 cloves garlic, minced
  2. Add the chopped carrots and celery to the pot. Stir well to coat them with the onion and garlic mixture. Cook for another 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
    1 pound carrots, peeled and chopped, 1 pound celery stalks, chopped
  3. Pour in the vegetable broth. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots and celery are very tender when pierced with a fork.
    6 cups vegetable broth, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
  4. Once the vegetables are tender, carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If using a standard blender, be sure to leave the vent open and cover the lid with a kitchen towel to allow steam to escape.
  5. Return the blended soup to the pot if using a standard blender. Season generously with salt and freshly ground black pepper to taste. Gently reheat the soup if necessary, but do not boil. Ladle the hot soup into bowls and garnish with fresh parsley or chives, if desired.
    Salt and freshly ground black pepper, Fresh parsley or chives

Notes

Leftover carrot and celery soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. To reheat refrigerated soup, gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling. You can also reheat it in the microwave. For frozen soup, thaw it completely in the refrigerator overnight before reheating as you would the refrigerated soup. If you prefer a smoother consistency after thawing, you can give it a quick pulse with an immersion blender.