Celery Soup with Carrot, Parsley, and Red Pepper

Celery Soup with Carrot, Parsley, and Red Pepper is a smooth or chunky vegetable soup built from celery, carrots, red pepper, onion, and broth. Add potato for a thicker body and finish with parsley and a little milk or cream if you like.

Why You’ll Love This Recipe

Sweating the onion, bell pepper, and carrots before adding celery builds a mild savory base. Blend the vegetables smooth or leave some texture, then stir in milk or cream gently at the end.

Tips for the Best Results

• Cut the vegetables into even pieces so they soften at a similar pace.
• Broth can vary in saltiness, so season lightly at first and adjust after blending.
• Add the optional potato for a thicker soup, or leave it out for a lighter broth-based bowl.

Serving and Storage

Finish each bowl with parsley and a squeeze of lemon; serve toast or crackers alongside.

Ingredient and Prep Notes

Cut the onion, bell pepper, carrots, celery, and potato into small pieces so they soften at a similar pace. Celery strings can be noticeable in a smooth soup, so peel the outside ribs if they are very mature. Sauté the vegetables until glossy and fragrant before adding broth.

Key Cooking Cues

Simmer gently until the carrots, celery, and potato are fork-tender. The potato is optional but adds body without needing much cream. Add broth in stages; the vegetables release moisture as they cook, and you can always thin the soup after blending.

Variations and Serving Ideas

Blend with an immersion blender for convenience or use a countertop blender in batches, venting steam safely. Blend fully smooth for a silky soup or leave some texture. Stir in milk or cream after blending and warm gently; avoid a hard boil once dairy is added.

Make-Ahead Guidance

Fresh parsley is best stirred in near the end or scattered over each bowl. For extra brightness, add a squeeze of lemon. If you want a deeper savory flavor, use a well-seasoned broth, then adjust salt only after blending because flavors concentrate as the soup reduces.

Storage and Reheating

Serve with toast, crackers, or a simple sandwich. Cool leftovers promptly and refrigerate for up to four days. Reheat slowly, stirring often; add broth if the soup thickens. Freeze without cream if possible, then blend or stir well after thawing and add dairy when reheating.

Celery Soup with Carrot, Parsley, and Red Pepper

Celery, carrots, and red pepper simmer in vegetable broth, then blend into a simple soup finished with fresh parsley and optional milk.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil or butter
• 1 small onion diced
• 1 whole red bell pepper diced
• 2 medium carrots diced
• 1 large bunch celery chopped
• 4 cups vegetable or chicken broth
• 1 small potato peeled and diced (optional, for body)
• 1/2 cup milk or cream optional
• 1/4 cup chopped fresh parsley
• to taste salt
• to taste black pepper to tast

Equipment

• large soup pot with lid
• immersion blender or countertop blender
• chef’s knife and cutting board
• measuring cups and spoons

Method

 

1. Warm oil in a large pot over medium heat. Add onion, red pepper, and carrots; cook 5 minutes until beginning to soften.
2. Stir in celery and potato if using. Add broth, season lightly with salt and pepper, and bring to a boil.
3. Reduce heat, cover, and simmer 20–25 minutes, until the celery and carrots are tender.
4. Blend until smooth or partially blend for texture. Stir in milk or cream if desired, warm gently without boiling, and finish with parsley. Adjust seasoning before serving.