This creamy, flavorful Celery Soup is perfect for those who love the subtle, earthy taste of celery. With a rich and velvety texture, this soup is made with simple ingredients, yet it’s so comforting and satisfying. Whether you’re having it as a light meal or serving it as a starter, this homemade soup is sure to warm you up and become a favorite!
Why You’ll Love This Recipe
This Cream of Celery Soup is velvety, rich, and full of flavor with the perfect balance of celery, onions, and garlic. The addition of heavy cream gives it a smooth, comforting texture, while the bay leaves and a touch of lemon juice add depth to the flavor. It’s easy to make, and you can enjoy it as a light lunch or a cozy dinner. Plus, it’s an ideal way to use up fresh celery in your fridge!
Ingredients
- 3 tablespoons butter
- 1 large bunch or 2 smaller bunches celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon flour
- 4 cups chicken stock (I used Better than Bouillon roasted chicken base)
- 2 bay leaves
- ⅓ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 teaspoons lemon juice (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Vegetables:
- Melt the Butter: In a large pot, melt the butter over high heat. Add the chopped onions and ⅔ of the celery, cooking for 6-7 minutes until they begin to soften.
- Add Garlic: Reduce the heat to medium, then add the minced garlic and cook for another minute until fragrant.
Prepare the Soup:
- Add the Flour: Sprinkle the flour over the cooked vegetables and stir to coat them evenly. This will help thicken the soup later.
- Add Stock and Bay Leaves: Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Let the soup cook for about 10 minutes.
Puree the Soup:
- Blend the Soup: Remove the bay leaves from the soup. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender, blend until smooth, and return it to the pot.
Finish Cooking:
- Add the Remaining Celery: Stir in the remaining chopped celery and cook for another 5 minutes, or until the celery is softened but still has a bit of texture.
Add Cream and Season:
- Stir in Heavy Cream: Pour in the heavy cream and stir to combine. Season with salt and black pepper to taste. If desired, add 1-2 teaspoons of lemon juice for a touch of acidity to balance the richness.
Serve:
- Enjoy: Ladle the soup into bowls and serve warm. Optionally, garnish with a sprinkle of fresh herbs or a drizzle of extra cream.
Servings and Timing
- Servings: This recipe makes about 4 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Version: To make this soup vegan, use olive oil instead of butter and substitute the heavy cream with coconut cream or a plant-based cream alternative. You can also use vegetable stock instead of chicken stock.
- Add Herbs: For a deeper flavor, add thyme or rosemary while the soup is simmering, then remove them before blending.
- Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat in the soup.
- Creamier Soup: For a richer texture, you can blend some of the celery and leave the rest chunky, or add an extra splash of heavy cream.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stove over low heat, stirring occasionally, until warmed through. If the soup thickens too much after refrigeration or freezing, add a splash of water or broth to reach your desired consistency.
FAQs
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors continue to develop. You can make it ahead and refrigerate or freeze it for later.
How do I make this soup spicier?
Add a pinch of cayenne pepper, a dash of hot sauce, or some finely chopped fresh chili when cooking the garlic and onions to add a kick to the soup.
Can I use frozen celery?
It’s best to use fresh celery for this recipe, as frozen celery tends to be mushy when thawed, which might affect the texture of the soup.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock will work perfectly for a vegetarian or vegan version of this soup. Just make sure to adjust the seasoning to your taste.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. After sautéing the onions, garlic, and celery, transfer everything to the slow cooker, add the stock and bay leaves, and cook on low for 6-8 hours. After that, blend it and stir in the cream before serving.
Conclusion
This Cream of Celery Soup is the ultimate comfort food, rich and creamy with the perfect balance of flavors. Whether served as a main dish with some crusty bread or as an appetizer, it’s a warm, satisfying soup that’s perfect for any season. Enjoy this homemade classic that’s quick and easy to prepare, and sure to please anyone who loves comforting, wholesome flavors!
Print
Cream of Celery Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This creamy, flavorful Celery Soup is rich, velvety, and comforting, with a perfect balance of celery, onions, garlic, and heavy cream. It’s ideal for a light meal, starter, or as a cozy, satisfying dish.
Ingredients
3 tablespoons butter
1 large bunch or 2 smaller bunches celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon flour
4 cups chicken stock (or vegetable stock for a vegan version)
2 bay leaves
⅓ cup heavy cream (or coconut cream for vegan version)
1 teaspoon salt
½ teaspoon black pepper
1–2 teaspoons lemon juice (optional)
Instructions
- In a large pot, melt the butter over high heat. Add the chopped onions and ⅔ of the celery. Cook for 6-7 minutes until softened.
- Reduce heat to medium, then add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the cooked vegetables and stir to coat evenly. This will help thicken the soup later.
- Pour in the chicken stock and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes.
- Remove the bay leaves. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender, blend, and return to the pot.
- Stir in the remaining chopped celery and cook for 5 minutes, or until softened with some texture left.
- Pour in the heavy cream (or coconut cream) and stir to combine. Season with salt and pepper to taste. If desired, add 1-2 teaspoons of lemon juice for added brightness.
- Ladle the soup into bowls and serve warm. Optionally, garnish with fresh herbs or a drizzle of extra cream.
Notes
- For a vegan version, use olive oil instead of butter, coconut cream instead of heavy cream, and vegetable stock.
- Add thyme or rosemary while simmering for extra flavor, removing before blending.
- If you like heat, add a pinch of cayenne pepper or chili flakes along with the garlic.
- For a richer texture, blend some celery and leave part of it chunky, or add more cream.
- Leftovers can be stored in the fridge for up to 3-4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
