Mary Berry Celery Soup

There’s something quietly beautiful about celery soup. It doesn’t shout. It doesn’t beg for attention like a spicy curry or a bubbling lasagna. It’s the kind of soup you make when the house feels still, and you’ve got time to chop slowly, breathe in the scent of simmering onions, and just be.

I remember making this soup for the first time on a Sunday after tidying the garden. It was raining — not heavily, but that persistent misty sort — and everything felt a bit grey. I didn’t expect much from a soup made mostly of celery, if I’m honest. But then it surprised me. Silky, savoury, fresh but comforting. I went back for seconds. Maybe thirds.

It’s humble, yes. But add a swirl of cream or a crumble of Stilton, and suddenly it’s a little posh. It’s very Mary, that way.

Why You’ll Love It

• A brilliant way to use up a whole head of celery — no stalks left to wither in the fridge.
• Smooth, creamy texture without needing loads of cream (though you can add some, and I often do).
• Great for batch cooking — it freezes like a dream.
• Surprisingly satisfying, especially with a thick wedge of buttered bread.
• Endlessly tweakable — throw in some Stilton, a pinch of thyme, or even a swirl of coconut milk.
• Tastes even better the next day, when everything’s mellowed out a bit.

Ingredients

• 1–2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, peeled and crushed
• 2 lbs fresh celery, cleaned and chopped
• 1 qt vegetable stock
• 1 lb potatoes, peeled and quartered
• A good handful of fresh parsley, roughly chopped (stems included)
• Salt and pepper, to taste

Optional: Stilton cheese for blending or garnish

How to Make It

Get your veggies prepped:

Chop the celery into chunky pieces — about 1 to 1.5 inches is fine. You’ll be blending it later, so no need to fuss. Peel and quarter the potatoes. Chop the onion and garlic.

Build the base:

Heat olive oil in a big soup pot over medium heat. Add the onion and cook until soft and a bit golden around the edges — about 5–7 minutes. Stir in the garlic and cook for another minute.

Bring in the greens:

Add the chopped celery, potatoes, parsley, and vegetable stock. Crank the heat to high and bring it all to a gentle boil.

Simmer and soften:

Cover with a lid, lower the heat, and let everything simmer gently for 30 minutes. The potatoes should be soft enough to mash with the back of a spoon.

Sneak in a bit of texture:

Scoop out a few spoonfuls of celery and set aside — this’ll give the soup a bit of bite later on.

Blitz it smooth:

Use a stick blender (or a regular blender in batches) to puree the soup until smooth and silky. Add the extra stock back in if it’s too thick — or leave it thick and rustic if that’s your style.

Finish and serve:

Stir in the reserved celery. Season generously with salt and black pepper. If you’re feeling indulgent, crumble in some Stilton cheese and stir until melted. Serve piping hot with crusty bread.

Common Mistakes and How to Dodge Them

Why is my celery soup stringy?
Older, fibrous celery can cause this. Try peeling the stalks or blending a bit longer. A fine mesh strainer helps if it’s really stubborn.

It tastes bland — what now?
Celery can be shy on flavour. Add a splash of lemon juice, a pinch of nutmeg, or a knob of butter at the end to boost things.

The texture’s too thin. How do I fix it?
Let it simmer uncovered for 10 more minutes to reduce, or blend in a few more cooked potatoes.

I forgot to reserve the celery for texture!
No problem — just toast some croutons or sprinkle chopped nuts on top for crunch.

Storage and Reheating

Fridge: Keeps for 3–4 days in an airtight container. Gets tastier by day two.
Freezer: Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop, adding a splash of water if needed. Or zap in the microwave in 1-minute bursts, stirring in between.

Frequently Asked Questions

Can I use frozen or pre-chopped celery?
Absolutely. Just make sure it’s thawed and softens fully during cooking.

Can I make it vegan?
It already is — just skip the Stilton, or swap in a vegan cheese or splash of coconut cream.

How do I make it thicker?
Add extra potato or even a spoonful of flour cooked in with the onions.

Is it okay to add other herbs?
Definitely. Thyme, dill, or tarragon all work beautifully here.

Does Stilton make a big difference?
Oh yes. It adds richness and depth — just don’t overdo it or it’ll take over.

Nutrition Facts (Per Serving)

• Calories: 273
• Fat: 16g
• Saturated Fat: 5.2g
• Carbs: 21g
• Sugar: 5.3g
• Protein: 12g
• Sodium: 964mg
• Potassium: 786mg