Recipe: $4.45 | Per Serving: $1.12 | Yield: 4
Celery soup is not something I ever thought I would want to make…or eat…or smell. I’m not a huge fan of celery, but with this recipe, I was very pleasantly surprised. It’s so super simple, relatively inexpensive, and paired with everyone’s favorite cured meat: bacon. Seriously, make this soup!
I love the addition of 1-2 stalks of celery in soups and sauces, but who can possible use an entire bunch? I usually end up mincing it and freezing it in 1/2-cup portions for future use, or just tossing it into chicken stock. But an actual soup with celery as the base would have never crossed my mind. This soup comes from the talented Andrea at Forest and Fauna. Her cream of celery soup is Paleo & Vegan, and uses a pressure cooker to make a simple cream of celery soup, without the bacon. I wanted to take things up a notch and soften the celery flavor, so my stovetop version is paired with fresh dill and bacon, and I love it!
And if you’re feeling fancy, make yourself some fried croutons to go on top. Warm some oil over medium-high heat and add a sprinkle of salt. Cut a few slices of bread into cubes and toss in the oil. Cook, stirring and flipping as necessary, for just a couple of minutes. (I flip them individually with chopsticks.) Add a little garlic powder if desired, and toss those babies on top of your soup. So easy and awesome!
For vegetarian: skip the bacon.
PrintCreamy Celery Soup with Bacon (Paleo)
- Total Time: 39 mins
- Yield: 4 1x
Ingredients
- 4 slices bacon
- 1 medium onion
- 1 bunch celery (about 6 cups)
- 1 can coconut milk (about 1.5 cups)
- 2 cups chicken broth
- 1/2 teaspoon salt (or more to taste)
- 2 Tablespoons fresh dill, minced, or 1/2 teaspoon dried dill
- pepper to taste
- optional: top with fried croutons
Instructions
- Roughly chop the onion and roughly chop the celery. (They will be blended.)
- In a medium-large pot, cook the strips of bacon until they start to get a little bit crispy. Remove from pot and and set aside.
- Add the chopped onion to the pot and sauté over medium heat for about 5 minutes. Add the celery and cook another 2 minutes. Return the strips of bacon to the pot. Add the coconut milk, chicken broth, and salt and bring to a boil. Reduce to a simmer and simmer over low-medium heat for 30 minutes.
- Remove the strips of bacon from the pot (again). Cut into bite-sized pieces and set aside.
- Pour remaining pot into blender (in batches if necessary), and blend until smooth. Add the bacon (reserving some for topping if desired) and dill and season with black pepper. Serve!
- Prep Time: 4 mins
- Cook Time: 35 mins
This tasted delicious! I’m wondering if it freezes well? I’m concerned that the cream may separate.
Hi Courtney – I’ve frozen it before and I didn’t think the texture changed at all. I defrosted it in the fridge overnight and then warmed it up in the microwave at work. Still delicious! :) Thanks!