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Double Celery Soup

  • 15 m
  • 40 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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