Best Homemade Cream of Celery Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
172 kcal
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Course
Main Course, Soup
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Cuisine
American
Best Homemade Cream of Celery Soup Recipe
Description
This soup starts by gently cooking butter, chopped onion, garlic, and celery with salt and pepper until very soft but not browned. Adding a bay leaf and chopped dill introduces herbal notes. The vegetables then simmer in vegetable or chicken broth to soften further and develop flavor. After removing the bay leaf, the mixture is pureed to either a completely smooth or slightly chunky consistency according to preference.
Heavy cream is stirred in last, giving the soup a velvety richness that balances the bright, green celery character. The final seasoning is adjusted with salt and pepper to taste. The result is a creamy celery soup with aromatic herbs, great served hot as an appetizer or light meal.
For vegetarians or vegans, replace chicken broth and dairy with plant-based alternatives. Leftovers keep well in the refrigerator for up to five days and may be frozen for up to three months if stored properly in airtight containers. Cooling before storing is important to preserve quality.
Ingredients
- 4 tablespoons butter
- 2 cups onion 1 large, chopped
- 2 cloves garlic
- 5 ½ - 6 cups celery from 2 bunches, chopped
- 1 bay leaf
- 1 tablespoon dill 1 teaspoon dried, fresh, chopped
- 6 cups vegetable stock or chicken stock
- ¾ cup heavy cream
- salt
- black pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, garlic, and chopped celery. Add 1 teaspoon salt and ¼ teaspoon ground black pepper. Stir and soften the vegetables for about 10 minutes. Make sure everything is very soft, without browning. If needed, turn the heat down to medium-low.
- Once the veggies are very soft, add in the bay leaf, chopped dill, and vegetable broth. Simmer for 15-20 minutes, stirring occasionally.
- Remove the bay leaf. Pour the soup into a large blender. Secure the lid. Open the top vent and cover the lid with a towel for safety. Puree the soup. *You can puree it until completely smooth, or leave it slightly chunky, based on your preference. You can also leave the soup in the pot and puree with an immersion blender if desired.
- Pour the soup back into the soup. Stir in the heavy cream. Taste, then salt and pepper as needed.
Notes
- Use vegetable broth and plant-based butter and cream for a vegan version.
- Leftover soup can be stored in the refrigerator for up to 5 days in an airtight container.
- Freeze cooled soup in airtight containers or freezer bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 874mg | 36% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1536IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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