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Cream Of Celery Soup Recipe

Cream of Celery Soup

iamwinfred
This cream of celery soup transforms humble stalks into a silky, comforting dish that's packed with flavor. Made from scratch with real butter, fresh celery, and a splash of cream, it skips the can entirely for a far superior result. With a simple flour and butter roux for body and a quick immersion blender pass for velvety smoothness, this easy recipe comes together in under an hour for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 220 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot Even heat distribution prevents scorching
  • Immersion blender Or stand blender
  • Fine-mesh strainer Optional, for extra-silky texture
  • Sharp chef's knife and cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 4 tablespoons unsalted butter 56g
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 4 cups celery about 1 large bunch, sliced 1/4-inch thick; reserve leaves for garnish
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour 43g
  • 4 cups low-sodium chicken broth or vegetable broth for vegetarian, 960ml
  • 1 bay leaf
  • 1 cup heavy cream 240ml
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 pinch ground nutmeg optional

For Garnish

  • 2 tablespoons fresh chives or parsley chopped
  • celery leaves reserved from the bunch, for garnish

Instructions
 

  • Wash celery well and slice into thin half-moons about 1/4-inch thick. Dice onion into small even pieces and mince garlic. Set aside a small handful of celery leaves and chopped herbs for garnish.
  • Melt butter in a Dutch oven over medium heat. Add onion and celery and cook 6–8 minutes until softened but not browned. Add garlic and cook 30–60 seconds until fragrant.
  • Sprinkle flour over vegetables and stir constantly for 1–2 minutes to cook off the raw taste, coating everything in a pale paste.
  • Slowly pour in chicken broth while whisking constantly to avoid lumps. Add bay leaf and bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes until celery is tender. Discard bay leaf.
  • Blend soup directly in the pot with an immersion blender until completely smooth. If using a stand blender, work in batches and remove the center cap for steam to escape.
  • For extra silkiness, strain through a fine-mesh strainer set over a bowl, pressing with a ladle to remove celery strings. Return strained soup to the pot over low heat.
  • Stir in heavy cream, salt, pepper, and nutmeg if using. Warm through for 2–3 minutes over low heat, but do not boil to prevent separation. Adjust seasoning to taste.
  • Ladle into bowls and top with chopped chives or parsley and reserved celery leaves. Serve immediately while hot.

Notes

  • Flour substitute: Skip the flour and blend thoroughly for a thinner but still creamy soup. Use a gluten-free flour blend or cornstarch slurry to make it gluten-free.
  • Cream alternatives: Half-and-half, whole milk, or coconut milk can replace heavy cream for a lighter or dairy-free version.
  • Avoid bitterness: Use inner celery ribs and cook over medium heat, stirring often, to prevent browning that can cause bitterness.
  • Make it heartier: Add a peeled diced potato with the celery for extra thickness, or stir in shredded cooked chicken for more protein.
  • Vegetarian version: Simply swap the chicken broth for vegetable broth to make this soup fully vegetarian.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months, though texture may change slightly due to dairy.
  • Reheating: Reheat gently on the stovetop over low heat, stirring often. Avoid boiling and add a splash of broth or cream if too thick.
  • Recipe shortcut: This soup works beautifully as a substitute for canned cream of celery soup in casseroles. Reduce broth slightly for a thicker concentrate.
  • Add greens: Stir in a handful of baby spinach at the end for extra color and nutrients.
  • Crunchy topping: Top with crispy fried leeks, shallots, crumbled bacon, or croutons for added texture.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 560mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 6mgCalcium: 6mgIron: 4mg
Keyword celery soup recipe, cream of celery soup, creamy celery soup, homemade celery soup
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