Carrot and Celery Cream Soup
Velvety and comforting, this Carrot and Celery Cream Soup is a rich, nutrient-packed dish that blends earthy sweetness with a subtle savory undertone. Featuring a base of tender carrots, fresh celery, and golden sautéed onions, this creamy soup is effortlessly balanced with a splash of heavy cream for luxurious texture and a hint of garlic for aromatic depth. Simmered in flavorful vegetable broth and pureed until silky smooth, it’s a wholesome masterpiece perfect for a cozy lunch or light dinner. Garnished with fresh parsley and best served with crusty bread, this soup is not only quick to prepare—ready in under 45 minutes—but also a wonderful way to elevate simple ingredients into a sophisticated, soul-warming meal. Perfect for vegetarians and anyone seeking a comforting, homemade soup recipe with a gourmet touch!
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Recipe Information
Ingredients
- 500 grams Carrots
- 200 grams Celery stalks
- 1 large Yellow onion
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 liter Vegetable broth
- 100 milliliters Heavy cream
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and roughly chop the carrots into small chunks. Wash and chop the celery stalks. Peel and finely dice the yellow onion. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat. Once melted, add the diced onion and cook for 3-4 minutes until translucent.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Add the chopped carrots and celery to the pot and stir. Sauté the vegetables for about 5 minutes to enhance their flavor.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the carrots and celery are tender.
Remove the soup from heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until silky.
Return the pureed soup to the pot over low heat. Stir in the heavy cream and season with salt and ground black pepper. Adjust seasoning to taste.
Simmer the soup for another 2-3 minutes to heat through, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 48.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4228 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
