Cream of Celery Soup (2024)

This Cream of Celery Soup is rich, comforting, and tastes strongly of celery! I made this 100% from scratch, and I guarantee it will taste better than anything you get from a can. One thing I hate about most celery soups is that they are not creamy enough. So, for this recipe, I added REAL cream instead of just milk, and it tasted so much better.

Can't get enough of easy soups? Try my tomato paste soup next!

About This Recipe

I'm completely addicted to this cream of celery soup! I made it for my wife and me for dinner with some crusty bread, and it was amazing. It's creamy, comforting, and the perfect meal for a cold winter night.

Celery stalks were on sale last week, so I was thinking of different ways to cook them. I usually just eat them raw with some ranch dip or use them as a veggie in a stir fry, but this time, I decided to turn them into soup instead. And I'm glad I did! It turned out amazing!

This was actually my first time making celery soup. One important that I learned is to add the celery in two stages. The first batch of celery gets pureed into the soup and gives most of the celery flavor to the soup, but you lose all its crunchy texture. The second batch is added after pureeing the soup, so you still get the crunch from the celery.

Key Ingredients

Celery: I used an entire stalk for this recipe. You can also use two smaller stalks, but make sure to add more seasoning since two smaller stalks are usually more celery.

Aromatics: Onions and garlic are all you need.

Chicken stock: Whenever you're making a soup, using a high-quality stock is super important because the stock makes up the base of the soup. If your stock is low-quality, the soup will be low-quality as well. For my stock, I used Better than Bouillon roasted chicken base, which is one of my favorite brands of chicken stock. I highly recommend it if you don't know what stock to use.

Heavy cream: Using real cream makes a big difference in the overall taste. If you've ever had bad celery soup, it's probably because it did not have real cream in it.

Lemon juice: Totally optional, but I think it makes the soup taste way better. A little bit of acidity from the lemons helps bring out all the flavors.

Instructions

STEP 1: Melt the butter in a large pot, then cook the onions and celery for 6-7 minutes until they're soft. Add the garlic and cook for another minute.

See Also

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STEP 2: Stir in the flour so that it's evenly distributed, then add the chicken stock and bay leaves and bring to a simmer. Cook for 10 minutes.

STEP 3: Use a hand blender to puree the soup in the pot. You can also use a stand blender, but make sure to do it in batches (do not fill the blender more than ¾ of the way) and start off on low speed.

STEP 4: Add the remaining chopped celery and continue cooking for 5 minutes until it softens. Finally, stir in the heavy cream, lemon juice, salt, and pepper. Enjoy!

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