Cream of Celery Soup

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 any flour.

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

Mexican Chicken Soup

15 Bean Soup

Chicken and Rice Soup

Chicken Tortellini Soup

Hamburger Vegetable Soup

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 18 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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