Nothing soothes the soul quite like a bowl of Cream of Celery Soup. This cozy classic brings together the delicate earthiness of celery with a perfectly velvety texture, transforming humble ingredients into a dish you’ll crave again and again. Whether you’re seeking a comforting lunch, a soothing starter, or a versatile meal base, this soup’s creamy, herb-flecked charm never disappoints.

Cream of Celery Soup Recipe - Recipe Image

Ingredients You’ll Need

Cream of Celery Soup comes together with only a handful of pantry and produce staples, but each one is vital to building its nuanced flavor and creamy consistency. Don’t skip or skimp—these ingredients are the secret to why every spoonful tastes so good!

Unsalted butter (4 tablespoons): Lends rich flavor and acts as the foundation for sautéing, giving the soup its signature silky mouthfeel.
Medium onion, chopped (1): Adds depth and a hint of sweetness, supporting the celery’s gentle flavor.
Celery stalks, chopped (4): The star of the show! Provides fresh, grassy notes and a wonderful pale green color.
Garlic cloves, minced (2): Brings a faint hint of warmth and enhances the overall savoriness without overpowering.
All-purpose flour (3 tablespoons): Thickens the soup into that signature creamy, spoon-coating texture.
Vegetable or chicken broth (4 cups): Adds body and carries all the flavors—choose low-sodium to control seasoning.
Whole milk or heavy cream (1 cup): This is where the magic happens: use milk for lighter soup, heavy cream for ultimate indulgence.
Salt and freshly ground black pepper, to taste: Simple but essential—season carefully to bring all the flavors into perfect balance.
Fresh parsley for garnish (optional): A bright, beautiful finish that adds color and a touch of herbal freshness.

How to Make Cream of Celery Soup

Step 1: Sauté the Aromatics

Start by placing a large pot over medium heat and melting the butter until gently bubbling. Add the chopped onion, celery, and minced garlic, stirring occasionally. Let everything soften, about 7 to 8 minutes, until the veggies are translucent and fragrant. Low and slow is the key here—you’re coaxing out sweetness and maximizing the soup’s flavor from the very start.

Step 2: Make a Light Roux

Sprinkle the flour over your softened vegetables. Stir well and let the mixture cook for 1 to 2 minutes. This step forms a roux, which thickens the Cream of Celery Soup and ensures a lusciously smooth texture later on. Be careful not to rush—the raw taste of flour will disappear as it cooks, leaving richness behind.

Step 3: Add Broth and Simmer

Gradually pour in the vegetable or chicken broth, whisking continuously to avoid any lumps. Once combined, raise the heat and bring the soup to a gentle boil, then immediately turn it down to a simmer. Let it bubble away for 15 to 20 minutes, until the celery is absolutely tender—this ensures your soup will purée into that irresistible creamy base.

Step 4: Purée Until Silky Smooth

Take an immersion blender and blend the soup right in the pot, pulsing until completely smooth and unified. No immersion blender? Carefully ladle the mixture into a countertop blender in batches—just be cautious with the heat. This is what gives Cream of Celery Soup its famous, luscious finish.

Step 5: Add Dairy and Season

Stir in the whole milk or heavy cream, letting the soup warm through over low heat (don’t let it boil, or the dairy might split). Finish by seasoning with salt and plenty of freshly ground black pepper. Taste and adjust, then garnish each bowl with fresh parsley if you like a pop of color.

How to Serve Cream of Celery Soup

Garnishes

Garnishes can take Cream of Celery Soup from lovely to extraordinary. A sprinkle of chopped fresh parsley brings bright flavor and cheerful green flecks. For something extra special, try a swirl of cream, homemade croutons, or a dash of cracked pepper—each adds crunch, richness, or visual interest to your bowl.

Side Dishes

Serve your soup alongside thick, crusty bread to soak up every creamy drop—a sourdough boule or rustic baguette works beautifully. Light salads tossed with lemony vinaigrette offer a crisp contrast, and grilled cheese sandwiches turn this comforting soup into a truly satisfying meal.

Creative Ways to Present

Ladle Cream of Celery Soup into vintage teacups for elegant starters at a dinner party, tuck it into shot glasses for a whimsical appetizer, or serve in hollowed-out bread bowls for a rustic touch. For kids, let them top their own bowls with crunchy toppings or colorful swirls of yogurt—everyone loves to personalize their soup!

Make Ahead and Storage

Storing Leftovers

Cool your soup completely before transferring it to airtight containers. Stored in the fridge, Cream of Celery Soup keeps fresh for up to 4 days. It reheats beautifully, making it the perfect meal-prep solution for busy weeks—you’ll appreciate how the flavors continue to develop overnight.

Freezing

You can freeze Cream of Celery Soup for up to 3 months, though keep in mind that soups with dairy sometimes separate after thawing. To avoid any texture changes, freeze just the puréed, undiluted base, and add the milk or cream when reheating. Pour soup into freezer-safe bags laid flat, or use containers for portioning.

Reheating

To reheat, simply warm the soup gently in a saucepan over low to medium heat, stirring occasionally. If it’s a bit thick, add a splash of broth or milk to loosen. Avoid boiling after adding dairy—slow and steady ensures the best creamy consistency every time.

FAQs

Can I make Cream of Celery Soup vegan?

Absolutely! Swap out the unsalted butter for olive oil or vegan butter, use your favorite plant-based milk, and make sure to use vegetable broth. The result is just as creamy and utterly delicious, with every bit of velvety comfort.

Will low-fat milk work instead of whole milk or cream?

Yes, you can use low-fat or skim milk for a lighter version of Cream of Celery Soup. Just remember the soup will be a bit less rich—but still creamy if you blend it well. A touch of extra flour in the roux can help thicken if needed.

Can I add other vegetables?

Absolutely! This soup is a fantastic canvas—try incorporating leeks, potatoes, or even a handful of spinach for color and nutrition. Just be mindful to cook everything until soft before blending for the smoothest finish.

Is Cream of Celery Soup gluten-free?

This recipe as written includes all-purpose flour, but you can easily substitute with a gluten-free flour blend or cornstarch to make it suitable for gluten-free diets. Always check your broth labels, too, for hidden gluten.

How do I get the soup extra smooth?

The secret is to simmer until the celery is ultra-tender and to blend thoroughly, preferably with a high-powered blender for the silkiest texture. Straining the soup after blending can help if you want an even finer consistency—especially if you’re serving Cream of Celery Soup for a special occasion.

Final Thoughts

There’s something endlessly welcoming about a homemade batch of Cream of Celery Soup. If you’re ready for a cozy kitchen moment and a dinner everyone loves, roll up those sleeves and give this recipe a try. It’s simple, satisfying, and always delivers comfort by the spoonful!

Cream of Celery Soup Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the velvety goodness of this Cream of Celery Soup, a comforting and creamy blend of fresh celery, onions, and aromatic garlic. This easy-to-make soup is a perfect way to warm up on chilly days.

Ingredients

Scale

Ingredients:

4 tablespoons unsalted butter
1 medium onion, chopped
4 celery stalks, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups vegetable or chicken broth
1 cup whole milk or heavy cream
Salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté until softened, about 7-8 minutes.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the broth, ensuring no lumps form.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the celery is very tender.
Use an immersion blender to puree the soup until smooth. Stir in the milk or cream and heat through without boiling.
Season with salt and pepper to taste. Garnish with fresh parsley if desired before serving.