Soups & Stews
This best celery soup recipe for weight loss delivers creamy, satisfying flavor without the calories—perfect for clean eating. The secret lies in blending roasted celery for natural sweetness while keeping portions controlled. Every spoonful packs fiber-rich veggies and hydration to support your goals, not sabotage them.
What sets this recipe apart is the celery crown crunch—thinly sliced celery stems baked until crispy, adding texture without calories. We use low-fat chicken broth and Greek yogurt instead of heavy cream, cutting fat by 75% while maintaining richness.
The result? A soup so light it feels like a treat, not a sacrifice.
By the end, you’ll have a velvety, golden soup with just 120 calories per serving—packed with potassium, vitamin K, and antioxidants. The crispy celery crowns add a satisfying crunch that keeps you full longer, making this the ultimate weight-loss-friendly meal. No deprivation, just smart nutrition.
Serve with a sprinkle of black pepper and fresh dill for extra flavor, or pair it with a side salad for a complete, balanced meal. This isn’t just soup—it’s a game-changer for mindful eating. Let’s make it!
Ingredients for best celery soup recipe for weight loss
Celery crown crunch meets lightened-up creaminess—just 120 calories per serving!
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Stems 🥬 | 4 cups | Thinly sliced for crown crunch |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Carrots 🥕 | 4 medium | Peeled, chopped into chunks |
| Low-Fat Chicken Broth 💧 | 4 cups | Homemade or quality store-bought |
| Plain Greek Yogurt 🥛 | ½ cup | 2% fat for creaminess |
| Celery Leaves 🌿 | ½ cup | Fresh, for garnish and flavor |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for depth |
| Fresh Dill 🌿 | ¼ cup | Chopped, for bright flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For roasting celery crowns |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Ground Black Pepper 🌶️ | ¼ tsp | For garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The celery crown crunch is the star here—look for crisp, fresh celery stems with vibrant green tops at the grocery store. Trader Joe's and Whole Foods carry the freshest celery, but any supermarket works if you check for firmness. The Greek yogurt is non-negotiable for creaminess without the guilt—Fage 2% or Siggi's are my go-tos. For the broth, low-sodium is key; you can always add extra salt later. The celery leaves? Don’t toss them—those add a fresh, herbal note that makes this soup sing.
No Greek yogurt? Silken tofu blended smooth works in a pinch, though it’s thinner. Running out of celery leaves? Fresh parsley or cilantro at half the amount gives a similar pop. The carrots can be swapped for parsnips or sweet potatoes if you prefer, but celery’s natural sweetness is what balances the soup’s lightness. Want extra crunch? Add 1/4 cup crushed almonds to the celery crowns before baking. And if you’re short on time, pre-chopped veggies from the salad bar save minutes without sacrificing flavor.
This soup tastes even better the next day—store leftovers in an airtight container for up to 5 days. For the crispy celery crowns, bake them fresh or store them in a sealed bag for 3 days (they lose crunch fast, so eat them first!). Freeze the soup base without the crowns for up to 3 months—just reheat gently and add fresh crowns when serving. Pro tip: Double the batch and freeze half—weight-loss-friendly lunches sorted for the week.
Why You'll Love This Recipe
- Celery in Minutes: I swear by this—just chop the onion and carrots while the celery softens in the broth. No blending, no fuss, and honestly? That’s the magic of letting the broth do the work.
- Creamy Without Guilt: The Greek yogurt swirl at the end is where it shines—rich but light, with that satisfying thickness that makes it feel indulgent. (Yes, even on a Tuesday night.)
- Lunch for Days: Between us, this soup tastes better the next day. I make a big batch on Sundays, and by Wednesday, it’s still my go-to—whether reheated or straight from the fridge.
- Pantry Staple Power: Onion, carrots, celery—those are the veggies I always have. Add broth and yogurt, and boom: a meal that costs next to nothing but fills you up. My wallet and waistline thank me.
Step-by-step instructions for creamy celery soup with celery crown crunch
Transform simple vegetables into a restaurant-worthy, weight-loss-friendly soup that's packed with flavor and texture.
Roast Celery Crowns for Crunchy Topping
Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the 4 cups celery stems into ½-inch thick slices, keeping the leafy tops intact for garnish. Toss the celery slices with 2 tablespoons extra-virgin olive oil and ½ teaspoon salt until evenly coated.
Spread the celery in a single layer on the baking sheet, leaving space between slices. Roast for 15-20 minutes until the edges are golden brown and crispy, stirring halfway through. The celery crowns should be tender but still hold their shape—this is your secret weapon for adding texture without calories. Remove from oven and set aside to cool slightly.
Sauté Aromatics for Deep Flavor Foundation
In a large pot, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the 1 whole yellow onion and 4 medium carrots (chopped into ½-inch chunks) and cook for 5 minutes until the onion becomes translucent and the carrots begin to soften.
Add the 3 cloves minced garlic and cook for another 1 minute until fragrant. Here's where the magic happens—don't let the garlic burn, or you'll taste bitterness instead of sweetness. The vegetables should be soft but not browned, creating a perfect base for your soup's flavor profile.
Simmer Vegetables in Broth Until Tender
Pour in the 4 cups low-fat chicken broth and bring to a gentle boil. Reduce heat to medium-low and add 1 teaspoon salt and ½ teaspoon black pepper. Stir in the 4 cups celery stems (thinly sliced) and simmer uncovered for 20-25 minutes until all vegetables are fork-tender.
You'll know it's ready when the celery stems can be easily pierced with a fork and the carrots have broken down slightly. The soup should have reduced slightly but still be liquid enough to coat a spoon. Taste and adjust seasoning if needed—this is your chance to perfect the flavor before adding the yogurt.
Blend and Finish with Creamy Yogurt
Using an immersion blender, blend the soup directly in the pot until completely smooth. If you prefer a chunkier texture, blend only half and leave the rest whole. Stir in the ½ cup plain Greek yogurt and 1 tablespoon lemon juice until fully incorporated. The yogurt adds creaminess without heavy calories, while the lemon juice brightens the whole dish.
Return the soup to a gentle simmer for 2-3 minutes to let the flavors meld. The yogurt should create a velvety texture without curdling. If the soup is too thick, add a splash of warm broth to reach your desired consistency. This is where you can taste and adjust—maybe a pinch more salt or a squeeze of extra lemon.
Assemble and Serve with Crunchy Toppings
Ladle the warm soup into bowls and top each serving with ½ cup celery crowns (the roasted celery slices) and 1 tablespoon chopped fresh dill. The crispy celery crowns add satisfying texture while keeping the dish light, and the dill brings freshness that cuts through the richness of the yogurt.
Garnish with a sprinkle of ground black pepper for visual appeal and an extra layer of flavor. Serve immediately while the celery crowns are still crispy. This presentation makes the soup feel special while keeping it perfectly aligned with weight-loss goals—creamy, flavorful, and satisfying without being heavy.
Pro Tips For Making Best Celery Soup Recipe For Weight Loss
- CHAR THE ONIONS: Slice the yellow onion thin and cook it in a dry pot over medium-high heat for 8–10 minutes before adding anything else. The caramelization builds depth—skip this, and your soup tastes bland. (Yes, even if you’re impatient like me.)
- SALT THE BROTH NOW: Season the low-fat chicken broth before adding the veggies, not after. The broth absorbs flavors better early, and you won’t need to over-salt later. I learned this the hard way with a watery, tasteless batch.
- BLEND IN STAGES: Pulse the soup in batches—don’t overfill the blender. Half the mixture, blend, then add the rest. This prevents splattering and makes blending easier. (Your future self will thank you.)
- SWIRL IN YOGURT: Temper the Greek yogurt by stirring a spoonful of hot soup into it first, then slowly mix it back in. Cold yogurt curdles when hit with heat, and nobody wants lumpy soup. Sounds weird, but it works.
Make-ahead tips for this best celery soup recipe for weight loss
Prep Ahead Strategy
Start by prepping your celery crowns the night before—toss them with olive oil and salt, then refrigerate uncovered for 12 hours. This jumpstarts the roasting process, so they’ll need just 10-12 minutes in the oven the next day.
Store them in an airtight container until ready to bake. This trick saves time and ensures maximum crunch. 💡
Batch Cooking for Meal Prep
Double the soup base and freeze half in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of broth.
The celery crowns should be baked fresh—freezing them destroys their texture. Portion the soup into 4-ounce servings to control portions effortlessly. ✨
Crunch Preservation
Celery crowns lose crispness quickly, so bake them fresh when serving. If you must prep ahead, store them in a sealed bag with a paper towel to absorb moisture.
Re-crisp in the oven at 375°F for 5 minutes before serving. For extra crunch, sprinkle with 1/4 teaspoon cornstarch before baking—it acts as a natural crisping agent. 🌟
Flavor Boost Storage
Add fresh dill and lemon juice only when reheating to preserve their bright flavors. Store the soup base separately in the fridge for up to 5 days, then stir in these toppings just before serving.
For extra depth, add a pinch of turmeric (1/4 teaspoon) to the broth while reheating—it enhances flavor and adds anti-inflammatory benefits. 💛
Portion Control Hacks
Use 1-cup measuring cups to portion soup into bowls directly from the pot. This ensures consistent 120-calorie servings without guesswork. For the celery crowns, divide them evenly among bowls using a 1/4-cup measure—this keeps texture balanced while maintaining portion control. 💪
Freezer-Friendly Tips
When freezing, leave 1/2-inch headspace in containers to prevent ice crystals. Label with the date and reheat only once for best texture. For a quick lunch, assemble frozen soup with pre-baked celery crowns—just add fresh dill and lemon juice when serving. This makes weight-loss-friendly meals effortless all week. 📅
Nutrition facts
Frequently asked questions
Why does this celery soup work so well for weight loss?
This recipe is designed to keep you full while staying low-calorie thanks to three key elements: high-fiber celery (just 6 calories per cup), protein-rich Greek yogurt (instead of heavy cream), and volume control through broth-based broth. The crispy celery crowns add satisfying crunch without adding calories, making it perfect for mindful eating. Plus, celery's natural water content helps with hydration—critical for metabolism!
Can I make this soup vegan?
Swap the Greek yogurt for ½ cup silken tofu blended smooth and use vegetable broth instead of chicken. For extra creaminess, stir in 1 tablespoon nutritional yeast after blending. The flavor stays rich while keeping it plant-based. The celery crowns remain the same—just ensure they're vegan by checking your olive oil brand.
How do I prevent the celery crowns from getting soggy?
The secret is baking them fresh and keeping them dry. Spread them in a single layer on the baking sheet with space between slices, and pat them dry with a paper towel before roasting. For extra insurance, sprinkle with ¼ teaspoon cornstarch before baking—it helps maintain crispness. Serve them immediately over the soup to preserve that satisfying crunch.
Is this soup safe to eat while pregnant?
Yes, but with one adjustment: use pasteurized chicken broth and ensure all vegetables are thoroughly washed. The Greek yogurt provides probiotics, which are beneficial, but always opt for full-fat versions if you're concerned about nutrient density during pregnancy. The recipe's low-fat approach can still be enjoyed—just double-check your broth's pasteurization status.
Can I add protein to boost satiety?
Try adding ½ cup cooked quinoa or lentils per serving for extra protein and fiber. For a lighter option, stir in 1 tablespoon hemp seeds when serving—they add a nutty flavor and 3g protein per tablespoon. If you prefer meat, shredded rotisserie chicken works beautifully (just reduce broth slightly to maintain consistency).