11 Herbs That Go Well in Celery Soup

Are you wondering what herbs go with celery soup?

This is a question a lot of people have on their minds.

If you’re a beginner cook, or new to cooking celery soup, it can be a little intimidating to pick the right combinations of spices and herbs for your dish.

There are so many options out there, so where do you start?

That’s why we’ve put together the 11 best herbs for celery soup.

We’ll walk you through each in turn.

See Also: 50 Best Soups with Turnips

11 Herbs to Put in Celery Soup

Do you have a favorite herb?

If not, we’re sure by the time you’re done reading this blog post you will!

Celery soup is great on its own, but the right herb can really take it to the next level.

The freshness and brightness of different herbs will leave you feeling like a true chef.

We hope that this blog post inspires your next culinary masterpiece.

1. Thyme

Thyme is one of the most versatile herbs around, and the good news is that you can use it fresh or dried in your cooking.

If you’re using fresh thyme, add it early on in the cooking process—we recommend at least 20 minutes before serving—so that the flavor has time to develop.

If you’re using dried thyme, sprinkle it on as a garnish right before serving so that it gets a chance to refresh and release its scent as soon as you dish up your soup.

2. Chives

Chives are another great herb to use with celery soup, and their flavor works particularly well if you’ve got cheese or cream in your recipe!

Because chives have such a delicate flavor, we suggest adding them just before serving as well.

This will help preserve their taste and texture even more than if you’d added them early on in the cooking process.

3. Basil

This flavorful, aromatic herb is a great way to enhance the taste of your celery soup without overpowering it.

In addition to being a delicious ingredient, basil has also been found to have antioxidant properties, making this herb both flavorful and good for you!

How much should I use?

1 teaspoon of dried leaves, or 2 tablespoons of fresh leaves.

When should I add it?

Add this herb at the very beginning of cooking to ensure it has enough time in the heat to fully bring out its flavor.

How do I prepare it?

You can chop up fresh basil leaves and add them whole, or slice them finely and sprinkle them over your soup before serving.

4. Tarragon

Tarragon is another great herb for soups.

It’s one of the main ingredients in Bearnaise sauce, but it has a lot of other uses as well!

For this recipe we recommend using fresh tarragon – just take a small bunch out of its packaging and cut off about two inches at the bottom.

This will give you enough leaves for one serving of soup (or three).

5. Parsley

You probably know that parsley is often served with seafood dishes, but did you know that it also pairs well with celery?

This herb has a light, clean flavor and can be added to any dish for extra color or texture.

It’s especially delicious when used as an accent for soups like this one!

6. Dill

A perfect herb for a green soup is dill because it has an earthy, grassy flavor that is reminiscent of fresh celery.

Try adding fresh dill to the pot right before you finish cooking your soup (about 15 minutes before serving).

Or try dried dill instead—it’s just as good!

7. Chervil

Chervil is a herb that has a mild anise flavor, but it’s not quite as strong as fennel or tarragon.

In fact, chervil is so delicate that if you add too much of it while cooking, it will lose its flavor altogether!

How much should I use?

You can use up to 1/2 cup of chopped chervil in your celery soup.

It is best used as one of the last ingredients added before serving because otherwise, the taste will disappear!

When should I add it?

You can either add this herb at the beginning or end of cooking time depending on how long you want it to cook for (10-15 minutes is recommended).

8. Oregano

How much should I use?

If you’re adding oregano as part of a dry rub to your celery soup before decorating it with fresh oregano and serving, use up to 2 teaspoons of dried oregano.

If you’re adding fresh, straight from the plant, consider 1/2 cup per serving.

When should I add it?

You’ll want to add the dry oregano right before serving; the fresh, right before you eat.

This will ensure that it’s not overcooked, and retains its full flavor.

How do I prepare it?

No preparation needed for the dried herbs, but if you’re using fresh oregano leaves, remove them from the stem and rinse them before adding them to your soup.

9. Cilantro

Cilantro is a great addition to just about any kind of soup, and celery is no exception!

We recommend adding enough cilantro to taste—about one bunch per 12 cups of soup—and then letting it simmer until the leaves are soft, which will take around five minutes.

10. Sage

Sage is an excellent addition to celery soup because it has a strong, woodsy flavor that pairs well with the creamy, earthy taste of celery.

Add it at the start of cooking so that the flavor can infuse into your broth or stock over time.

You can also use fresh sage leaves as a garnish if you want something more delicate and herbal.

11. Rosemary

Another herb that goes really well with both veggie and chicken broths, rosemary is a great option for this soup because it has such a strong scent and flavor.

Its boldness will cut through any other flavors in your soup (like garlic) and really make itself known.

Note: Be careful not to overdo it with rosemary—too much can leave a bitter taste in your mouth

How to Decide Which Herbs to Put in Celery Soup

To decide which herbs to put in celery soup, look at the way they taste.

For example, if they are sweet then they go with carrots, parsnips, onions, shallots and leeks. If they are spicy then they go with garlic and chili peppers.

If you like thyme or rosemary then these will be good for garnishing your dish.

Then there is how does each herb pair with other ingredients in this recipe?

For example, parsley goes well with tomatoes because it has an earthy flavor that goes together nicely.

Celery soup can be made from fresh celery or dried celery stalks; both will give you similar results but I prefer using the dried ones since these tend to last longer.