Cream of Celery Soup is a quietly comforting classic — silky, savory, and brightened by fresh celery leaves. I make this soup when I want something light but satisfying; it stars humble ingredients and simple technique. For a slightly different flavor profile, I sometimes compare it to other veg-forward purees like carrot and celery soup when planning a multi-soup menu.
Why Make This Recipe
- It’s quick comfort: ready in about 40 minutes with pantry-friendly ingredients.
- Light but satisfying: celery gives freshness and body without heaviness.
- Nutritious: low in calories and a decent source of vitamin K and potassium.
- Versatile: serves as a starter, light lunch, or a base for heartier additions like chicken or potatoes.
- Personal insight: I love this recipe because it’s forgiving — small adjustments to texture or seasoning always save the day.
Recipe Overview
Prep time: 15 minutes.
Cook time: 25 minutes.
Total time: 40 minutes.
Servings: 4 (about 1 cup / 240 ml each).
Difficulty: Easy.
Method: Sauté aromatics, build a light roux, simmer with stock, then purée until smooth with an immersion blender or countertop blender.
My Experience Making This Recipe
I tested this soup several times, balancing celery’s vegetal notes with gentle creaminess. The biggest discovery was that sweating the celery and onion slowly (not browning) keeps the flavor bright and prevents bitterness.
How to Make Cream of Celery Soup
Start by finely slicing 6–8 stalks of celery (about 4 cups) and one medium onion. Sweat them in 2 tablespoons butter (or olive oil) over medium-low heat for 8–10 minutes until soft but not browned. Stir in 2 tablespoons all-purpose flour and cook 1–2 minutes to make a blonde roux, then slowly whisk in 3 cups low-sodium chicken or vegetable stock. Simmer 10–12 minutes until flavors marry, purée until smooth, and finish with 1/2 cup heavy cream or a dairy alternative. Adjust salt, pepper, and a squeeze of lemon to brighten.
Expert Tips for Success
- Sweat, don’t brown: cook celery and onion over medium-low heat so they soften and release sweetness without caramelizing.
- Make a blonde roux: cook the flour 1–2 minutes to remove raw taste; this also gives body without grit.
- Use an immersion blender for speed and safety, or cool slightly and puree in batches in a countertop blender, venting the lid to avoid pressure buildup.
- Choose low-sodium stock so you can control salt; add salt gradually and taste.
- Save the celery leaves: chop them finely and stir in at the end or use as garnish for color and herbal lift.
How to Serve Cream of Celery Soup
- Classic bowl: drizzle with a teaspoon of heavy cream and scatter chopped celery leaves and cracked black pepper.
- Heartier option: add shredded rotisserie chicken or croutons for texture. I often pair it with a creamy chicken dish like cozy creamy chicken noodle soup when hosting a relaxed dinner.
- Elegant starter: serve in small demitasse cups with a parsley oil or tiny herb pesto on top.
- Occasion pairing: great for light lunches, starter courses at dinner parties, or when recovering from illness.
Storage and Reheating Guide
Refrigerate in an airtight container for up to 3–4 days; cool to room temperature before sealing to protect quality. Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months — leave 1 inch of headspace for expansion. Thaw overnight in the refrigerator, then reheat gently over low-medium heat, stirring, until steaming (about 165°F); avoid vigorous boiling after adding cream to prevent separation. If the soup thickens after refrigeration, thin with a splash of stock or water while reheating.
Recipe Variations
- Gluten-free: replace the flour roux with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) added at the end and simmered 2–3 minutes.
- Dairy-free: swap cream for canned full-fat coconut milk or a smooth cashew cream; finish with a tablespoon of olive oil for richness.
- Potato-added: add 1 medium peeled, diced potato with the celery for a thicker, more filling chowder-style soup.
- Herb-forward: stir in 1–2 tablespoons chopped dill or tarragon at the end for a fresh twist.
Nutritional Highlights
Celery is low in calories and supplies vitamin K, potassium, and some fiber. Using low-sodium stock keeps sodium in check; choose light cream or plant-based milk to reduce saturated fat. Allergens: contains dairy and gluten if you use a flour roux — follow the gluten-free and dairy-free swaps above as needed. Aim for about 1 cup per serving for a light starter portion.
Troubleshooting Common Issues
- If the soup is too thin: simmer uncovered 5–10 minutes to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- If it tastes flat: add a squeeze of lemon juice or 1 teaspoon Dijon mustard to brighten flavors.
- If it’s grainy after freezing: purée again with an immersion blender and finish with a splash of cream or oil to re-emulsify.
Frequently Asked Questions
Q: Can I make this soup completely in a slow cooker?
A: Yes — sweat the onions and celery briefly on the stovetop to release sweetness, then transfer to a 4–6 quart slow cooker with stock and cook on low for 4–6 hours. Finish by blending and adding cream; use a hand blender in the cooker or carefully transfer to a countertop blender.
Q: How can I keep the soup from separating after freezing and reheating?
A: Freeze without cream if possible; add cream when reheating. Reheat gently over low heat and whisk or blend to re-emulsify. If separation occurs, briefly blend with an immersion blender and add a tablespoon of warm milk or oil.
Q: Is it better to use an immersion blender or a countertop blender?
A: An immersion blender is fastest and safer for hot liquids and lets you control texture. If using a countertop blender, cool the soup slightly, work in batches, and vent the lid to avoid steam pressure.
Q: Can I make this soup ahead for a party?
A: Absolutely. Make the soup up to two days ahead, cool, and refrigerate. Reheat gently and finish with cream and garnishes at service. For larger gatherings, keep it warm in a covered pot on low heat and stir occasionally.
For a different creamy vegetable option to serve alongside, consider adapting techniques used for creamy asparagus soup when planning presentation. If you want another green vegetable puree, check ideas and methods similar to creamy asparagus soup for inspiration.
Print
Cream of Celery Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light yet comforting soup made with fresh celery and onions, perfect as a starter or light lunch.
Ingredients
- 6–8 stalks celery (about 4 cups), finely sliced
- 1 medium onion, finely sliced
- 2 tablespoons butter (or olive oil)
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken or vegetable stock
- 1/2 cup heavy cream (or dairy alternative)
- Salt and pepper, to taste
- Squeeze of lemon, to taste
- Chopped celery leaves, for garnish
Instructions
- In a pot, sweat the celery and onion in butter or olive oil over medium-low heat for 8–10 minutes, until soft but not browned.
- Stir in the flour and cook for 1–2 minutes to create a blonde roux.
- Slowly whisk in the stock and simmer for 10–12 minutes until flavors meld.
- Purée the soup until smooth using an immersion blender or countertop blender.
- Finish by stirring in the heavy cream and adjusting the seasoning with salt, pepper, and lemon juice.
Notes
For a gluten-free version, replace the flour with a cornstarch slurry. For a dairy-free option, substitute cream with coconut milk and finish with olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg