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
