Chunky Celery Soup
Author: Anita
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 2 heads celery (about 8 cups sliced)
  • 3 cups chopped onion (about 2 large)
  • 4 cloves garlic, pressed
  • ¼ cup olive oil
  • ½ tsp cumin
  • ½ tsp pepper
  • 2 tbsp butter
  • ½ cup diced green chile (I used 505)
  • 5 cups chicken broth
  • ¼ cup sour cream
  • salt & pepper to taste
  • 1 cup white wine
  1. Slice the celery stalks into thin slices (about ⅛ to ¼ inch). This breaks up the fibers so you don't end up with strings in the soup.
  2. Dump the olive oil, celery, and onion into a large stockpot. Saute, stirring often, until fully softened.
  3. Add the garlic, cumin and pepper and saute another 2 minutes.
  4. Scoop out about 2 cups of the cooked celery and set aside.
  5. Add the chicken broth and green chile. Simmer, covered, on low for about 45 minutes.
  6. Take the pot off the heat and let cool for 15-20 minutes.
  7. While it's cooling, put the butter in a medium skillet. Add the sauteed celery that was set aside and the cup of white wine. Cover and cook over medium heat until fully reduced (no liquid left) about 15 minutes.
  8. Take the pot of celery chicken broth soup and puree in a blender until smooth and creamy. You'l have to do this in batches as most blenders are too small for the whole batch.
  9. Put the pureed soup back in the stockpot, stir in the sour cream and add the celery/wine mixture.
  10. Heat and serve. If desired, top with chopped tomatoes, sour cream, cilantro, whatever.
  11. Enjoy!
I never thought of celery as all that flavorful, but this Chunky Celery Soup is bursting with flavor. It's also low in fat and nutritious. I've been eating either hot or cold. Lately I'm trying to cut down on carbs and drop a few pounds, and this soup is a perfect dish for that.

At first, I made a batch that was 100% pureed. It doesn't look like much, buts tastes good. Adding the chunks of sauteed celery and onion makes it a lot more appetizing and interesting. It's great to have in the fridge where I can just pour it into a bowl, heat it up and eat.

I'll make this again & again. It's just a great dish that tastes homemade and is totally satisfying. Hope you enjoy it!
Recipe by Denver Green Chili at