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Melania's Creamy Celery Soup Recipe
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Here's a creamy celery soup recipe that doesn't use cream. Filled with flavor, quick to make, and economical as well. If you're vegetarian or vegan, this one's for you as well.
In fact, my friend, Melania, who gave me this recipe, is neither vegetarian nor vegan!
However, this celery soup recipe works for almost anyone! Just make sure you use a vegan cheese if that's what you want.
What I really like about this recipe is that I often have celery just sitting in the fridge ... and sitting ... and sitting. Waiting to be used.
Having an easy recipe to use that celery before it gets too limp, along with the rest of the ingredients that are always part of my pantry, is perfect. And when it tastes so good, it's even better.
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A Bit of This and a Bit of That ...
- Don't have an immersion blender? Carefully pour hot soup into the blender and puree.
- Use vegetable bouillon cubes to make stock if you want this to be a vegan vegetable soup. You can always add other veggies as well.
- Don't have fresh thyme? Use about ¼ teaspoon (0.12 grams) dried thyme instead.
- If you're making this vegan, make sure you use a vegan cheese for the garnish or omit it altogether.
Celery Soup?
This is a really old recipe from Melania. I've made some slight modifications. I love the fact that we can share recipes, change them up a bit, and turn them into something totally new!
Looking for a Cream of Celery Soup that's German ... with cream, nutmeg, and leeks? Check out Oma's Celery Soup. You'll love it as well :)
Oma says,
I bought a large bunch of thyme the first time I made this soup. I then froze the leftover thyme in a baggie, flattened to make it easier to remove sprigs as I need them.
I find I can just run my fingers over the frozen sprigs, and the frozen thyme leaves come right off.
Ready to Make This Celery Soup?
Melania's Creamy Celery Soup Recipe
Here's a creamy celery soup recipe, aka selleriesuppe, that doesn't use cream. Filled with flavor, quick to make, and economical as well. If you're cooking vegan, just omit the cheese garnish.
In fact, my friend, Melania, who gave me this recipe, is neither vegetarian nor vegan!
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
Makes 4 servings
Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 1 onion, diced
- 1 pound (454 grams) celery (about 8 ribs) with leaves, finely sliced
- 1 pound (454 grams) potatoes, cubed
- 4 cups (946 milliliters) vegetable stock
- 1 teaspoon fresh thyme, chopped
- salt and pepper to taste
- 1 cup (100 grams) grated cheddar cheese to garnish (if using)
Instructions:
- In a large soup pot, heat the oil and add onion. Cook until translucent, about 3 minutes. Add celery and continue cooking about 5 minutes. Do not let veggies brown.
- Add potatoes, vegetable stock and thyme.
- Bring to boil. Reduce heat to a simmer, cover, and simmer for about 20-25 minutes or until the veggies are tender.
- Use immersion blender to puree soup.
- Season with salt and pepper.
- Serve, sprinkling bowls with grated cheese (if using)
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Updated: September 3, 2026
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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