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?)

Our Favorite Videos

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

  • 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 tablespoons butter, divided into 2 Tbsp and 1 Tbsp
  • 1 cup chopped onion
  • 1 1/2 cups sliced leeks, white and light green parts only
  • 1 large bunch or 2 small bunches celery (5 cups chopped for the soup, 1 1/2 cups diced for the topping)
  • 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 chopped celery: Melt 2 tablespoons 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 tablespoon 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

Chunky Celery Soup from Heidi Swanson of 101 Cookbooks

Creamy Celery Soup

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

120 Comments / Reviews

No ImageCream of Celery Soup

Did you make it? Rate it!

  1. Monica

    It was delicious. It the first time I make this soup and it was so tasty. Now I know what to do with extra celery in my fridge.

    xxxxxyyyyy

  2. Dean Williams

    Absolutely beautiful added white pepper instead of black not to keen on black but the white added a nice warm depth to it lovely

    xxxxxyyyyy

  3. Esmeralda

    First time making this, it was soo good even my ten year old loved it. I didn’t have leeks so i replaced with more onion, and skipped the additional braised celery. Will make the same again

  4. Bic Parker

    Absolutely delicious! I omitted the onions, preferring only the leeks, and used a single bay leaf — otherwise followed the recipe as written. My only issue was that there wasn’t enough for my greedy friends! Next time I’m doubling!

    xxxxxyyyyy

  5. Linda Migura

    Kept it simple – used an immersion blender which left little bits of celery and onions throughout— to make the soup look as if I added some as toppings —which I did not – saved a step. Excellent taste and texture. One pot cooking for me!

    xxxxxyyyyy

View More
Creamy Celery SoupCream of Celery Soup