This broccoli celery soup recipe uses only simple ingredients. It’s a healthy soup recipe, perfect for all kinds of diets. There is no heavy cream, no half and half used in this recipe.
Making homemade broccoli celery soup from scratch is not only easy, but also quick. Ready in 30 minutes from start to finish, this soup is also great for a meal prep and it freezes well!
Broccoli and celery soup is suitable for:
- Gluten-free diets (without croutons)
- Dairy-free and low carb diets
- All soup lovers!
This broccoli soup with celery is packed with nutrients and vitamins that help you fight off viruses. It is also a very affordable soup recipe.
You can double the recipe and store some of it for later in your freezer (make sure to use freezer-friendly containers and remember to leave enough empty space in the container as the liquid will expand as it freezes) or fridge (up to 3 days).
How to make broccoli and celery soup
Get a pot that is large enough to hold all the ingredients (preferably 3-quart or larger). Pour oil in and heat it up. Add onion and sauté. Meanwhile, chop broccoli stem (yes, you will use it up) into smaller pieces and divide the head into florets. Dice celery.
Add chopped broccoli stem and celery to the pot and pour vegetable stock over. Cook it covered for 15 minutes. Now it’s time to add 1 cup of water, salt, pepper and broccoli florets. Bring it to a boil and cook for a further 5 minutes.
When ready, turn off the heat and puree the broccoli celery soup until smooth. Taste it and add seasoning, if needed.
Tips for making the best broccoli celery soup
- Because there are only 3 main ingredients in this creamy broccoli celery soup – broccoli, celery and onion, make sure to use good quality ones. And if you can, they should be as fresh as possible – make sure your broccoli has nice dark green color, the stalk is firm to touch. If the stalk is wilted or if some of the florets are yellowish, avoid buying it. As for the celery – if the stalks are firm the celery is fresh.
- Meat eaters, feel free use chicken or turkey stock/broth instead of vegetable broth, if that’s what you have on hand. You can also add cream (about ½ cup is enough) to make it richer, but it’s not needed.
- Olive oil can be substituted with vegetable or sunflower oil.
- You can use either red, yellow or white onion.
Other easy to make soups you might like:
If you are looking for soups using simple pantry ingredients, here are some ideas for you. These simple soups are easy to make, everyone can prepare them.
If these are not what you are looking for, you can still try other Soup Recipes from our blog.
Broccoli & Celery Soup
- In a large pot, heat the oil. Add minced onion and sauté for 3-4 minutes or until translucent. Meanwhile, dice the celery. Divide broccoli into florets and cut the stem into smaller pieces. Add the chopped broccoli stem and celery into the pot and pour vegetable broth over. Cover with a lid and bring to a boil. Reduce the heat and simmer for 15 minutes or until the broccoli stems are soft.
- Then, add broccoli florets, 1 cup of water, salt and pepper. Bring it to a boil again and then simmer on low heat for 5 minutes or until the florets are tender. Turn off the heat and puree the soup until smooth.
- Taste it and add more seasoning, if needed!
- Serve as is or top it with croutons and drizzle with little olive oil.
- 1 large broccoli = about 5 cups of florets.
- Non-vegans can substitute vegetable broth with chicken/Turkey Stock.
- You will get 5 healthy portions (1 and a ¼ cup of soup per person) or 4 generous ones out of this recipe. You can easily double it, if needed.
- I don’t recommend serving this soup instead of a main meal – it will not be enough for adults.
- You’ll find more tips or soup ideas in the post above this recipe card.