Cream of Celery Soup

SoupGluten-FreeLow CarbCelery

Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.

Photography Credit: Elise Bauer

Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic cream of celery soup.

Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)

How you make cream of celery soup

Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day.

Cream of Celery Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4 to 5

Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup, find another use for it.

Ingredients

  • 3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
  • 1 cup chopped onion
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 5 cups of chopped celery, and 1 1/2 cups of diced celery  (from one large bunch of celery or two small bunches)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
  • 1/4 to 1/3 cup of cream
  • Freshly ground black pepper to taste
  • Fresh chopped chives or parsley for garnish

Method

1 Sauté onions, leeks, 5 cups of chopped celery: Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.

Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

2 Add stock, bay leaves, salt, then simmer: Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.)

Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

3 Braise remaining celery to soften: While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small sauté pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter.

Ladle 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.

4 Purée soup: Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the puréed soup to the pot.

5 Stir in the cream and the braised diced celery.

Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

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Links:

Chunky Celery Soup from Heidi Swanson of 101 Cookbooks

Creamy Celery Soup

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

54 Comments / Reviews

No ImageCream of Celery Soup

Did you make it? Rate it!

  • Mike Zaleski

    I did not change a thing and it turned out awesome. Everyone loved it and it has quickly become a favorite! My daughters now ask for this to take back to college with them.

    xxxxxyyyyy

  • Cathy

    Well I had a small orange sweet pepper so I chopped it up and threw it in my instant pot pressure cooker. I didn’t pre salute anything just throw it in my pressure cooker. Pressurized for 15 min could have done with 10. Poured it in my vitamix blender added a bit of cheddar cheese grated on top with a little cream. REally very good. Will make this again.

  • Diane

    I rarely rate the recipes I find on line but HAD to with this one. I grew up on the Campbells soup variety and had fond memories of it (gross, I know)was craving some recently, but thought I’d see if I could find a recipe for one instead. OMG……..didn’t disappoint!

    I substituted 1 large shallot for the garlic and included all the celery leaves (a good 3/4 cup). Probably threw in an extra cup of broth. After pureeing it in the Vitamix, I didn’t even need to add the cream, although I threw in a couple Tbsp just for decadence!
    Tons of black pepper and some parsley and it was perfection! Excellent, Elise!

    xxxxxyyyyy

  • Monique

    Awesome added shiitake mushrooms and a Smokey turkey stock, gave it a nice base note.

  • Stacey

    Love this recipe! Also love the soup bowl in the pic, may I ask what pattern this is?

    xxxxxyyyyy

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