by Beth Pierce 19 Comments
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This quick and easy Cream of Celery Soup combines onions, celery, and garlic in a creamy base seasoned with plenty of fresh herbs like parsley, thyme, and rosemary. It has a lovely, rich consistency without adding anyflour.
Enjoy this delicious soup with fresh homemade croutons, cheese garlic bread, or a simple garden salad.
Ingredient Notes and Substitutions
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Chicken broth: if making vegetarian, vegetable broth.
- Cream: heavy or whipping
- Fresh herbs: dill, parsley, thyme, rosemary, and parsley.
How to make Cream of Celery Soup
First, melt some butter in a Dutch Oven or a large soup pot over medium heat. Then add the onions and celery, cooking until they are soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Now add the bay leaf and low-sodium chicken broth. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes.
Using an immersion blender or stand blender, puree the soup. Turn the heat as low as possible and stir in the cream and fresh herbs. Season with salt and pepper to taste.
Preparation Tips
- Ensure the onions and celery are soft before proceeding with the rest of the recipe.
- If you use a stand blender, remove the center cap from the top to allow steam to escape.
- Use fresh herbs with this soup, including dill, parsley, thyme, rosemary, and parsley for optimal flavor. I recommend fresh herbs, but sometimes, they are just not available. You can use dried herbs, but add them at the same time as the garlic.
- Season with plenty of kosher salt and fresh ground black pepper.
Servings Suggestions
I like to serve this with a grilled cheese, club sandwich, or ham and cheese sliders. Sometimes, I just include homemade biscuits, cheesy beer bread, or breadsticks. Other options are a baked potato or Olive Garden copycat salad.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power until warm or on the stovetop over low heat.
Because of the cream in this soup, I do not recommend freezing it. Sometimes, the cream will break and separate.
More Soup Recipes
Cream of Celery Soup Recipe
Creamy Celery Soup never tasted so good with onions, garlic, fresh parsley, thyme, and rosemary. Make a big pot today and top it with home made croutons.
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Servings: 6 servings
Calories: 225kcal
Author: Beth Pierce
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion finely diced
- 4 cups very finely chopped celery
- 2 clove garlic minced
- 1 bay leaf
- 6 cups low sodium chicken broth or vegetable stock
- ¾ cup heavy cream
- ¼ cup fresh herbs like parsley thyme, rosemary
- Kosher salt and black pepper to taste
Instructions
Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Add the bay leaf and and low sodium chicken broth. Bring to a low boil and then reduce to a simmer.Simmer for 20-25 minutes.
Using an immersion blender or stand blender puree the soup. Turn the heat to as low as it will go and stir in the cream and fresh herbs. Season with salt and pepper to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Make sure the onions and celery are real soft before proceeding with the rest of the recipe.
- If using a stand blender make sure you remove the center cap from the top to allow steam to escape.
- Fresh herbs to enjoy with this soup include, dill, parsley, thyme, rosemary, and parsley.
- I really recommend fresh herbs but sometime they are just not available. You can use dried herbs but add them as the same as the garlic.
- Take this recipe over the top and make fresh homemade croutons.
- Season with plenty of kosher salt and fresh ground black pepper.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power until warm or on the stovetop over low heat.
- Because of the cream in this soup I do not recommend freezing it. Sometimes the cream will break and separate.
Nutrition
Calories: 225kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 453mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
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More Easy Dinner Recipes
- Green Beans Almondine
- Balsamic Chicken
- Porcupine Meatballs
- Tuna Melt
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Marie
It was really easy and so tasty!Reply
Beth Pierce
Thank you, Maarie!
Reply
Squeaky
I have been craving cream of celery soup made with the turkey bone broth i made at Christmas. I haven’t made it in ages, so I used your recipe for the proportions. It turned out great! I scooped out a little bit of the celery with a slotted spoon before blending, i like some celery bits in mine. I also used a little more cream than called for, but only because there was just a bit extra in the carton.
Thanks, it really hit the spot!Reply
Beth Pierce
That is awesome, Squeaky! I am so glad that you liked the cream of celery soup! We love it too.
Reply
Laura
Can this be made non dairy? If so what would you use instead of heavy cream? I have plant based butter so I’m all set with that
Reply
Beth Pierce
Try Silk non-dairy heavy cream.
Reply
Diana
This was so very good. Since I’m a carb queen next time I’ll add small boiled potato cubes after the puree.
Reply
Beth Pierce
Thanks, Diana! I am so glad that you liked it.
LeAnn
It is very cold here in Chicago this morning and since I had a lot of celery I decided to make this. It was fantastic! I didn’t have any heavy cream so I used two parts milk to one part sour cream. In addition to the bay leaf, I used fresh thyme sprigs and at the end I added some fresh parsley. Thank you for such a wonderful recipe! I’ll be making this again soon, very soon.Reply
Beth Pierce
Thanks, LeAnn! So glad that you liked it. It is really cold down here, too, north of St. Louis.
Reply
Juliane
This soup just became my mom’s favorite, really!Reply
Catalina
wow! This cream of celery soup was fabulous! Who would have thought that it could taste so good.Reply
Erin
Looks beyond delicious! This is definitely a must make!
Reply
Krystle
A cinch to make. Tastes so much better than the canned stuffReply
Beth Pierce
Thanks Krystle!
Reply
Sandra
This is so flavorful and very easy to make! Perfect comfort food!Reply
Amanda
Love the layout of this recipe, so easy to follow and looks amazing!
Reply
Erik
Such a hearty classic. Definitely gonna try pairing it with your suggestions!Reply
Beth Pierce
Thanks Erik! Enjoy!
Reply
