Double Celery Soup

Double Celery Soup

1 Review
From: EatingWell Magazine, January/February 2016

Roasting celery and celery root intensifies their flavors in this silky-smooth, healthy soup recipe. Serve topped with a swirl of yogurt and herbs or a drizzle of extra-virgin olive oil.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups sliced celery (1-inch pieces)
  • 2 cups diced celery root (see Tip) or yellow potatoes ( ½-inch pieces)
  • 2 shallots, quartered
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2½ cups low-sodium chicken or vegetable broth, heated
  • 4 teaspoons chopped celery leaves or parsley


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss celery, celery root (or potatoes), shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
  3. Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).
  • Make Ahead Tip: Refrigerate for up to 3 days.
  • How to Prep Celery Root 1) Top It: Cut off the stem (if any) and about ½ inch off the top of the root. 2) Tail It: Slice off the bottom so it will sit flat on the cutting board. 3) Shave It: Cut off thin slices of the knobby peel all the way around the root. 4) Prep It: Slice or chop, placing pieces in lemon water to prevent browning.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 127 calories; 8 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 4 g protein; 28 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 452 IU vitamin A; 9 mg vitamin C; 57 mg calcium; 1 mg iron; 289 mg sodium; 473 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1½ fat

Reviews 1

April 18, 2016
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By: beckypoe51
Homemade stuffing soup! I didn't drizzle any extra olive oil, use the celery leaves, or top with plain yogurt/sour cream and it was amazing. While the veggies were roasting, the house smelled like Thanksgiving at my grandma's house. This soup seriously tastes like homemade stuffing. If you don't like too much pepper, you might consider cutting it but I thought it was perfect.
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