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Sophia Roe’s Celery Soup

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Think celery is boring? Think again! This celery soup from Sophia Roe is so refreshing whether you eat it hot or cold. The flavors come together so perfectly that we sometimes can’t even believe it’s so simple. Sophia recommends making double and triple batches of this soup because it really is that good!

Serves 4

INGREDIENTS

  • 2 tbs olive oil
  • 1 onion, diced
  • 1/2 cup mushrooms, rough chopped
  • 1 garlic cloves, rough chopped
  • 3 cups celery, finely chopped
  • 1 cup yellow squash, peeled and chopped
  • 5 cups vegetable or chicken broth (water works fine too)
  • 2 tbsp almonds
  • 1/3 cup various herbs (Like a mixture of parsley, cilantro, and green onions)
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Zest of one lemon

PROCESS

  • Heat medium sized pot or dutch oven on medium heat. Add olive oil, celery, garlic, onion, squash, and mushrooms.
  • Let sauté for 5-7 minutes until softened and translucent. Add broth (or water), bay leaf, salt, and pepper.
  • Let cook on low for another 5 minutes. Discard bay leaf. In a blender, add almonds, 1/3 cup of herbs of your choice, and 2 cups of soup. You may want to add a little water if you’re looking for a thinner soup.
  • Blend on high until thoroughly mixed. Add blender mixture into the pot with the rest of the soup. Add zest of one lemon, and taste if more seasoning is necessary.
  • Serve with celery leaf as garnish, and enjoy.

Celery Soup Notes and Variations

  • To see how Sophia makes this soup, be sure to check out this video on Instagram.
  • Sophia notes that this soup simply won’t have that fresh, alive, and fresh taste without herbs, so don’t be stingy with the herbs! Also, the more lemon zest, the better!

51 Comments

  • Avatar
    Karen Aquino
    July 22, 2020 at 6:28 pm

    Can you provide instructions for canning this soup. I would love to make it and can it so I would have it on hand for all those old school recipes that call for a “can of cream of something soup.” I don’t like using the commercially made varieties because of all the thickeners and preservatives. And I have a family member who doesn’t do mushrooms so this one is perfect. Thanks for helping out if you can provide directions.

    Reply
    • Imperfect
      Imperfect
      November 3, 2020 at 8:55 pm

      Great question! We personally have never canned this soup, but you can check out this site to find out how to can your soups at home: bit.ly/327ApfC

      Reply
    • Avatar
      Kate
      December 30, 2020 at 8:23 pm

      I don’t think this will get the same result canning. It soup only simmers for 5 minutes and canning will require it to be canned under pressure for far longer than that as i t is a low acid food. If I recall, celery can get bitter in the canner (or is that sage? It is one of the sausage seasonings) I also wonder about the almonds. If I were to try this , I might can before the blending and adding almonds and do that after opening the can. The veg will be softer. I wonder if blending/thickening the whole jar after opening might give you the “cream of” soup feeling you are going for.

      Reply
    • Avatar
      Donna
      December 31, 2020 at 2:22 pm

      Perhaps freeze it in little glass weck containers –

      Reply
    • Avatar
      Linda
      January 15, 2021 at 8:43 pm

      I love this idea! I hope Imperfect Foods provides what you are asking for. Maybe if more of us ask for it they will respond with those instructions. Thank you for asking for canning instructions, Karen.

      Reply
      • Imperfect
        Imperfect
        January 20, 2021 at 10:49 pm

        We’ll definitely pass this suggestion along to our team 💚

        Reply
  • Avatar
    Gail Wittmer
    July 22, 2020 at 6:38 pm

    Can you use fresh zucchini from the garden in stead of the yellow squash? ( I have an abundance!) I also have an abundance of tart sorrel, what do you think, yes/no in place cilantro? I’m just asking?!?!

    Reply
    • Imperfect
      Imperfect
      November 3, 2020 at 8:53 pm

      Yes! We think this would be a delicious substitute!

      Reply
  • Avatar
    Ann M Beckett
    July 22, 2020 at 7:02 pm

    I’m eager to try this, but one suggestion. In Sophia’s instructions it says to “add the almonds, 1/3 c of herbs of your choice and 2 cups of ‘soup.’” The word soup is very confusing as there’s no ‘soup’ in the ingredients list. I assume she means add the ‘broth’, is that right?

    Reply
    • Imperfect
      Imperfect
      November 3, 2020 at 8:56 pm

      Yes, correct!

      Reply
    • Avatar
      Mary Fichtenberg
      December 30, 2020 at 11:35 pm

      Imperfect,
      Your reply seems incorrect. The broth has already been added to the blender. The “2 cups of soup” must mean 2 cups of soup from the Dutch oven. Then that mix is blended and returned to the Dutch oven.

      Reply
    • Avatar
      Reese
      December 31, 2020 at 2:35 pm

      I believe ‘soup’ refers to the already prepared ingredients ie the broth mix with the garlic, mushrooms, squash, etc.

      Reply
  • Avatar
    Nancy Doty Drummond
    July 22, 2020 at 7:55 pm

    The celery soup looks fabulous. I make a similar soup but apple instead of mushroom. I used my immersion blender until silky smooth. It can be served warm or cold and garnished w/ smoked trout or creme fraiche and more chopped herbs. I’m anxious to try the mushroom version!

    Reply
    • Imperfect
      Imperfect
      November 3, 2020 at 8:57 pm

      Mmm, this sounds absolutely delicious!

      Reply
  • Avatar
    Kristin
    July 23, 2020 at 12:52 am

    I wish I could print this from my phone.

    Reply
    • Avatar
      Carla Robinson
      December 30, 2020 at 8:21 pm

      Take screen shots then retrieve from pics and send yourself an email to print.

      Reply
  • Avatar
    Cynthia
    July 23, 2020 at 9:50 pm

    what does the yellow squash add to the soup? i don’t have one right now, but have everything else. just wondering if i really need it?

    Reply
    • Imperfect
      Imperfect
      November 3, 2020 at 8:49 pm

      Just another flavor and texture, but we’re sure this would be tasty with another squash or minus the squash too!

      Reply
  • Avatar
    Rebecca Palmer
    July 25, 2020 at 10:11 pm

    This soup is delicious. However, to get the appearance of the photograph I had to use an immersion blender.

    Reply
    • Avatar
      Imperfect Foods
      July 27, 2020 at 11:51 pm

      So glad to hear you enjoyed!

      Reply
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  • A Guide to Cooking Oils - The Whole Carrot
    August 11, 2020 at 9:08 pm

    […] Recipe we love: Sophia Roe’s celery soup […]

    Reply
    • Avatar
      Diana Touchton
      December 31, 2020 at 5:07 pm

      Any substitute for celery? We have an allergy to celery!

      Reply
      • Imperfect
        Imperfect
        January 14, 2021 at 11:56 pm

        This definitely will be a different flavor and soup, but you can try replacing the celery with fennel instead 💚

        Reply
  • Avatar
    Sonia Iwanek
    October 4, 2020 at 10:03 pm

    Just made this and I love it! Added a few extras because that’s what I do 😎 but thank YOU for this awesome recipe!!

    Reply
    • Avatar
      Imperfect Foods
      October 11, 2020 at 10:13 pm

      So glad you gave it a try!

      Reply
  • Avatar
    Angie
    October 11, 2020 at 12:10 am

    Made this tonight, I ended up using a blender and an immersion blender, with canned coconut milk to give it more body. The flavors were AWESOME, especially the lemon zest. This will definitely be made again. Thank you!

    Reply
    • Avatar
      Imperfect Foods
      October 11, 2020 at 8:18 pm

      Yay! Thanks a ton for giving it a try!

      Reply
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    • Imperfect
      Imperfect
      December 23, 2020 at 11:17 pm

      We appreciate the love!

      Reply
  • Avatar
    Jo
    December 30, 2020 at 7:06 pm

    Is it the same without the almonds? With nut allergies, almonds aren’t an option – but does leaving it out affect the flavor too much?

    Reply
    • Imperfect
      Imperfect
      January 14, 2021 at 11:26 pm

      You can definitely leaves the nuts out, no worries! 💚

      Reply
    • Avatar
      Catherine
      February 8, 2021 at 3:15 pm

      Some good nut-free substitutes to add some body to a soup like this are cooked rice or some quick-cooking polenta, semolina, or finely ground oats.

      Reply
      • Imperfect
        Imperfect
        February 16, 2021 at 8:28 pm

        Thank you for these substation suggestions! Appreciate you!

        Reply
  • Avatar
    Amy Sue Goldman
    December 30, 2020 at 8:08 pm

    Can you make it without the almonds?

    Reply
    • Imperfect
      Imperfect
      January 14, 2021 at 11:28 pm

      Yes definitely! 💚

      Reply
  • Avatar
    Michelle Underwood
    January 1, 2021 at 7:16 am

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    Reply
  • Avatar
    Chinook0172
    January 1, 2021 at 11:07 pm

    Looking for nutrition info for the celery soup…has anyone seen it anywhere? Pretty strict keto here for my husband so don’t want to mess him up. TY

    Reply
    • Imperfect
      Imperfect
      January 14, 2021 at 11:33 pm

      You can always use this calorie calculator to find specific nutrition information on our recipes: bit.ly/34aaVyl

      Reply
  • Avatar
    Jule Lenavitt
    January 2, 2021 at 1:19 am

    Just made this and it was really yummy! I used homemade broth made from buffalo chicken wing bones (don’t judge, it’s yummy) and want to say that the little bit of heat from that was very nice too. Would always add a little chili oil or something. My blender pooped out so we ended up with…ehm…chunky almonds….but it still tasted SO GOOD! Will definitely make again. Thanks for the recipe 🙂

    Reply
    • Imperfect
      Imperfect
      January 14, 2021 at 11:34 pm

      Glad you loved this so much! 😋

      Reply
  • Avatar
    Linda
    January 15, 2021 at 8:53 pm

    Imperfect Foods, I caught one thing about this recipe that I’d think you might want to change given your mission of reducing food waste. Regarding, “1 cup yellow squash, peeled and chopped” it seems to me since you are sauteing the veggies and then whirling in a blender (or using an immersion blender, as some suggested in the Comments section), why would you choose to strip the yellow squash of it’s nutritious and colorful peel? Just clean with fruit & veggie cleaner, chop and saute! Hope you don’t mind the suggestion.

    Reply
    • Imperfect
      Imperfect
      January 20, 2021 at 10:50 pm

      We don’t mind this suggestion at all and appreciate the feedback and call out! This is definitely one option that can be done, it just might create a little bit of a different texture, but certainly is doable!

      Reply
  • Avatar
    Abra
    January 30, 2021 at 5:48 pm

    Any chance someone has the nutritional information for the soup? Specifically, the total carbs?

    Reply
    • Imperfect
      Imperfect
      February 5, 2021 at 7:22 pm

      You can find out the nutritional information to this (and every recipe) by using this calculator: bit.ly/34aaVyl 💚

      Reply
  • Avatar
    Abra
    January 30, 2021 at 5:48 pm

    Any chance someone has the nutritional information for the soup? Specifically, the total carbs? Thanks

    Reply
    • Imperfect
      Imperfect
      February 5, 2021 at 7:23 pm

      You can find out the nutritional information to this (and every recipe) by using this calculator: bit.ly/34aaVyl 💚

      Reply

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