Cream of Celery Soup with Carrots & Thyme

Cream of Celery Soup with Carrots and Thyme


  • 4 cups celery chopped
  • 2 cups carrots finely cut
  • 4 cups broth or 1 carton vegetable broth
  • 1 tsp thyme
  • 1/2 cup cream
  • Salt and pepper
  • Olive oil


  • In a pot heat 2 tbsp olive oil.
  • Add chopped celery and carrots with a pinch of salt and sauté.
  • Cover and cook with 1 cup water for 10 minutes until vegetables are tender.
  • Add 4 cups vegetable broth, thyme and pepper and cook for additional 10 minutes. Turn the stove off.
  • In a blender in batches blend the soup into a creamy texture.
  • Place soup back in the pot and add 1/2 cup cream and warm soup on low-heat for 2-5 minutes. Soup is ready.
  • Serve with buttered croutons and fresh thyme for garnish.

Cook’s Notes:  Want to make a quick batch of croutons at home? Just cut a slice of bread into little squares. In a pan melt 1 tsp butter and sauté the bread in melted butter for a couple of minutes until the bread is lightly toasted. Turn the stove off.  It’s ready to be used as garnish on soup.


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