Cream of Celery Soup

Cream of Celery Soup is a smooth, velvety dish that transforms simple celery into a comforting bowl of goodness. It’s creamy, flavorful, and perfect as a starter or as a base for casseroles and other recipes.

Why You’ll Love This Recipe

• Uses simple, everyday ingredients
• Easy to make from scratch—no canned soup needed
• Naturally gluten-free with easy dairy-free options
• Customizable with herbs, beans, or additional vegetables
• Great for meal prep and freezes well

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons butter or olive oil
• 1 small onion, chopped
• 4–5 celery ribs, chopped (plus leaves if available)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken or vegetable broth
• 1 cup milk, cream, or a mix of both
• Salt and pepper to taste
• Optional: bay leaf, fresh herbs (thyme, parsley), splash of lemon juice, or white beans for added creaminess

directions

1. In a large pot, melt butter over medium heat. Add onion and celery, and cook until softened, about 5–7 minutes.
2. Stir in garlic and cook for 1 minute more.
3. Sprinkle in the flour and stir to combine; cook for 1–2 minutes to eliminate the raw flour taste.
4. Gradually whisk in the broth. Bring to a simmer and cook for 10–15 minutes, until vegetables are tender.
5. Remove from heat and purée the soup using an immersion blender or in batches in a standard blender.
6. Return to low heat and stir in milk or cream. Season with salt, pepper, and optional lemon juice or herbs.
7. Heat gently until warmed through—do not boil.

Servings and timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

Variations

• Add white beans for extra protein and creaminess
• Use leeks or carrots for added depth and sweetness
• Swap cream for coconut milk or oat milk for dairy-free
• Stir in fresh herbs like dill, thyme, or parsley
• For a condensed soup version, reduce the broth and increase the flour

storage/reheating

• Refrigerate in an airtight container for up to 4 days
• Freeze for up to 3 months (stir well when reheating, as dairy may separate)
• Reheat gently on the stove or in the microwave; thin with extra broth if needed

FAQs

1. Can I use celery leaves?

Yes, they add extra flavor—blend them in or use as a garnish.

2. What can I use instead of flour?

Use cornstarch or a gluten-free flour blend.

3. Is it vegetarian?

Yes, just use vegetable broth instead of chicken broth.

4. Can I make it vegan?

Yes, use oil instead of butter and a plant-based milk or cream.

5. Can I use this in casseroles?

Absolutely—reduce the broth slightly to make it thicker like condensed soup.

6. How do I keep it from curdling?

Avoid boiling after adding milk or cream—keep the heat low.

7. Can I add other vegetables?

Yes, carrots, potatoes, or leeks blend well with celery.

8. Is it freezer-friendly?

Yes, but stir well after thawing as the texture may change slightly.

9. What broth is best?

Low-sodium chicken or vegetable broth works best for flavor balance.

10. Can I serve it cold?

Yes, chilled cream of celery soup can be a refreshing summer option.

Conclusion

Cream of Celery Soup is a simple yet elegant dish that brings out the best in this underrated vegetable. With its smooth texture and delicate flavor, it’s perfect for light meals, hearty casseroles, or elegant starters. Easy to make and even easier to enjoy.

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