Print

Velvety Homemade Cream of Celery Soup

Close-up of a creamy, pale green celery soup topped with fresh chopped parsley in a white mug.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best Cream of Celery Soup from scratch. This recipe delivers a rich, silky smooth texture that beats any canned version, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 4 cups chopped celery (about 1 large bunch)
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced (optional, for extra body)
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (or substitute with 1/2 cup full-fat coconut milk for a dairy-free option)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the chopped celery and minced garlic to the pot. Cook, stirring occasionally, until the celery begins to soften, about 7 to 10 minutes. This step builds flavor.
  3. If using, add the diced potato, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the vegetables are very tender, about 15 minutes.
  4. While the soup simmers, prepare the thickening agent. In a small bowl, whisk the flour into the milk until no lumps remain. Set aside.
  5. Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and process until silky. Return the pureed soup to the pot.
  6. Place the pot back over low heat. Slowly whisk in the flour and milk mixture until fully incorporated. Continue to cook, stirring constantly, for 3 to 5 minutes until the soup thickens slightly. Do not let it boil once the milk is added.
  7. Stir in the heavy cream (or coconut milk substitute). Heat through gently for 1 minute, but do not boil. Taste and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley.

Notes

  • For a low-calorie celery soup that is naturally thick, skip the flour and use 1/2 cup of soaked raw cashews blended with the broth, or simply rely on the potato for body.
  • To make this a vegan celery soup, use vegetable broth and full-fat coconut milk instead of dairy cream and milk.
  • If you want to use up a large amount of celery quickly, increase the celery quantity by 50% and slightly increase the broth amount.

Nutrition

Find it online: https://tastethisplate.com/celery-soup-velvety-homemade-cream-recipe/