Mary Berry Celery Soup​ Recipe

This creamy Mary Berry Celery Soup is made with fresh celery stalks, onions, potatoes, butter, chicken or vegetable stock, and a splash of milk. The result is a smooth, velvety, and savory soup with a delicate, fresh flavor that isn’t overpowering. It is a perfect starter for a dinner party or a light lunch, making enough to serve 6 people comfortably.

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Mary Berry Celery Soup Ingredients

• 2 oz (50g) butter
• 1 large onion (peeled and chopped)
• 1 head of celery (about 1 lb/450g) (trimmed and sliced, save leaves for garnish)
• 1 large potato (peeled and diced into cubes)
• 3 ¾ cups (900ml) chicken or vegetable stock
• 2/3 cup (150ml) milk (or single cream for a richer taste)
• Salt and freshly ground black pepper
• Fresh nutmeg (optional, for grating)

How To Make Mary Berry Celery Soup

1. Sweat the vegetables: Melt the butter in a large, deep saucepan over medium-low heat. Add the chopped onion, sliced celery, and diced potato. Stir well to coat the vegetables in the butter.
2. Cook gently: Cover the pan with a lid and let the vegetables sweat (cook gently without browning) for about 15 minutes. Shake the pan or stir occasionally to prevent sticking. This step helps release the flavors.
3. Simmer the soup: Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat, cover again, and simmer for about 20 minutes, or until the celery and potatoes are completely soft.
4. Blend until smooth: Remove the pan from the heat and let it cool slightly. Transfer the soup to a blender or use a stick blender (immersion blender) directly in the pan. Blend until the soup is completely smooth and no lumps remain.
5. Finish and serve: Return the soup to the pan (if you used a traditional blender). Stir in the milk (or cream). Reheat gently on the stove—do not let it boil vigorously. Season with salt and pepper to taste. Serve hot with reserved celery leaves on top.

Recipe Tips

• Remove Tough Strings: If your celery stalks are very large or tough, you can use a vegetable peeler to remove the stringy outer layer before slicing. This ensures the soup is perfectly smooth.
• Don’t Brown the Veggies: Keep the heat low during the first step. You want the vegetables to soften and “sweat,” not roast or brown. Browned vegetables will change the color and fresh flavor of the soup.
• Use the Potato: The potato is essential in this recipe because it acts as a natural thickener. It gives the soup a creamy texture without needing to use flour.
• Reserve the Leaves: Don’t throw away the pale yellow leaves from the center of the celery heart. They are full of flavor and look beautiful chopped up as a garnish.

What To Serve Celery Soup

This soup has a light, clean flavor that pairs well with savory baked goods. Serve it with warm crusty rolls, cheese scones, or a slice of buttered sourdough toast. For a crunchier texture, top the soup with homemade croutons or crispy bacon bits. If serving as a light lunch, a grilled cheese sandwich is an excellent companion.

How To Store Celery Soup Leftovers

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes well. Allow it to cool, then pour it into a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. You may need to whisk it well as it reheats to bring the creamy texture back together.

Mary Berry Celery Soup Nutrition Facts

Serving Size: 1 bowl

• Calories: 160 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 4g

Frequently Asked Questions

• Can I make this dairy-free? Yes. You can swap the butter for olive oil or a dairy-free butter alternative. Instead of milk, you can use a plant-based milk (like oat milk) or simply leave it out and add a little more stock.
• Why is my soup stringy? This happens if the celery wasn’t blended enough or if the stalks were very tough. To fix it, you can pass the blended soup through a fine-mesh sieve to catch any remaining fibers.
• Can I use just celery hearts? Yes, celery hearts are actually better because they are more tender and less stringy than the outer stalks of a full head of celery.

Try More Recipes:

• Mary Berry​ French Onion Soup Recipe
• Mary Berry Minestrone Soup​ Recipe
• Mary Berry​ Watercress Soup Recipe