Whole-Bunch-Of-Celery Soup with Dill and Roasted Garlic

What to Do with Too Much Celery? Make This Cozy, Creamy Celery Soup!

We’ve all been there—you buy a whole bunch of celery for a recipe, use a couple of stalks, and then… the rest just sits in the fridge, waiting for a purpose. Or maybe you grabbed a bulk pack from the store, thinking, I’ll totally use this up!—only to realize you have way more celery than you know what to do with.

Good news: this Whole-Bunch-Of-Celery Soup with Dill and Roasted Garlic is exactly what you need. It transforms a humble bunch of celery into a rich, creamy (yet cream-free!) soup that’s packed with flavor. With the deep savoriness of roasted garlic, the bright punch of fresh dill, and a silky texture thanks to a little secret ingredient—just a bit of rice—this soup is anything but boring.

Even better? It’s low-calorie, meal-prep friendly, and freezer-ready, making it a fantastic way to stock up on nourishing, homemade meals. Whether you’re trying to use up celery before it wilts or just looking for a light, veggie-packed side dish, this soup is a must-try.

Let’s get cooking!

Why This Soup is a Weight-Loss Win

If you’re looking for a flavorful way to stay full without overloading on calories, this soup is a game-changer. Here’s why:

1. Low in Calories, High in Volume – Celery is naturally low in calories but high in water and fiber, which means you get a big, satisfying bowl of soup for minimal calories. Each serving is just 140 calories—perfect for a light meal or side dish.

2. Naturally Creamy Without the Cream – Thanks to a small amount of rice, the soup blends up thick and velvety without needing any dairy. That means fewer calories but all the comfort of a creamy soup.

3. Meal Prep & Freezer Friendly – Having healthy, ready-to-go meals makes it easier to stay on track with your nutrition goals. This soup freezes beautifully, so you can portion it out for quick, nutritious options throughout the week.

Ingredient Spotlight: Roasted Garlic & Fresh Dill

What really makes this soup shine? The flavor combo of roasted garlic and fresh dill.

• Roasted garlic adds a deep, slightly sweet, and mellow flavor that takes this soup from “meh” to amazing. Roasting softens the sharp bite of raw garlic and gives it a rich, almost buttery taste.

• Fresh dill brings a bright, herby contrast that pairs beautifully with the celery. If you love dill, you’ll love this soup. If you’re unsure, start with a little and add more to taste!

Pro tip: If you don’t have fresh dill on hand, dried dill works too—just use about ⅓ of the amount since dried herbs are more concentrated.

How to Serve & Customize Your Celery Soup

This soup is delicious on its own, but you can also mix things up depending on what you’re in the mood for:

• For extra protein: Stir in some shredded chicken, white beans, or top with a poached egg.

• For a heartier meal: Pair it with a slice of crusty whole-grain bread or serve alongside a sandwich.

• For a flavor twist: Add a squeeze of lemon for brightness, a dash of red pepper flakes for heat, or a swirl of Greek yogurt for extra creaminess.

No matter how you serve it, this Whole-Bunch-Of-Celery Soup is the perfect way to make use of extra celery while keeping your meals light, nutritious, and delicious.

Now, let’s get cooking!

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Whole-Bunch-Of-Celery Soup with Dill and Roasted Garlic

Yield: 6

Author: Megan Gaul from Partake Meal Planning

Prep time: 45 MinCook time: 43 MinTotal time: 1 H & 28 M

Got too much celery? This Whole-Bunch-Of-Celery Soup with Dill and Roasted Garlic is the perfect way to use up an entire head of celery in a delicious, creamy, and freezer-friendly dish. With the rich depth of roasted garlic, the fresh brightness of dill, and a secret trick (a little bit of rice!) to create a silky texture—this low-calorie vegetable soup is surprisingly satisfying. No milk or cream needed! Great for meal prep, this easy recipe makes six servings and freezes beautifully. Perfect for anyone wondering what to do with extra celery!

Ingredients

• 2 heads of garlic, peeled (100 g)
• ½ tsp olive oil (2 g)
• 1½ tbsp butter (21 g)
• 1 large onion, chopped (250 g)
• 2½ tbsp all-purpose flour (21 g)
• 1 bunch celery, leaves removed, peeled, diced (400 g)
• ¼ tsp fresh ground black pepper
• ¼ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 6 cups water
• 1 tbsp chicken or vegetable bouillion paste (15 g)
• ⅓ cup basmati rice (60 g)
• ¼ - ⅓ cup chopped fresh dill
• 1 tbsp (15 ml) apple cider vinegar

Instructions

Prep Work:

1. Preheat oven to 350° F.
2. Roast the garlic: Place peeled garlic cloves in the center of a square of aluminum foil. Toss them with the olive oil until they’re evenly coated, and create a packet with the foil (closing the top tightly). Place in the oven and roast until soft enough to mash into a paste with a fork (45 minutes to an hour).
3. Prep other ingredients: While the garlic is roasting, chop the onions, celery, and dill. Heat some of the water so you can dissolve the bouillon. Set broth, water, and veggies aside.

To Cook:

1. Begin the soup: In a large soup pot or Dutch oven, heat the butter on medium high. Add the onions and stir to coat. Cook onions til soft and starting to turn translucent (5-7 min). Season with black pepper, salt, garlic powder, and onion powder.
2. Lower the heat and sprinkle the flour, stirring to coat the onions and butter. Cook for 45 seconds to a minute (stirring to ensure the flour doesn’t burn on the bottom of the pot). Then add the water, broth, celery, and rice.
3. Turn heat to high and bring to a boil. Then, reduce to a simmer, cover, and cook for 30 minutes.
4. Remove from heat and stir in the roasted garlic paste, and a touch of salt, until fully incorporated. Blend mixture with an immersion blender (or in batches in a food processor) until completely smooth.
5. Add dill and apple cider vinegar. Taste, and add more salt and pepper if needed. Serve and enjoy!

Nutrition Facts

Calories

138

Fat

4 g

Sat. Fat

2 g

Carbs

23 g

Fiber

3 g

Net carbs

20 g

Sugar

4 g

Protein

4 g

Sodium

440 mg

Cholesterol

8 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.