Cream of Celery Soup
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5.0
6 reviews
Excellent
Cream of Celery Soup
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This easy Cream of Celery Soup recipe is rich, decadent, and full of fresh celery. It's an absolute classic and perfect for cold weather!
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Ingredients
- 1/4 cup butter
- 3/4 cup onion minced (1/2 small)
- 4 cups celery about 1 large stalk or 2 small stalks (see note 1)
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided (or vegetable broth, see note 2)
- 1/2 cup heavy cream hot
- salt and ground white pepper
- croutons for garnish, optional (see note 3)
Instructions
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add onion, and celery. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 1/2 cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 1/2 cups chicken broth and cream. Bring to simmer and stir until heated through.
- Season to taste with salt and white pepper. Garnish with croutons if desired.
Notes
- Celery: You'll need 4 cups of chopped fresh celery. Seek out heads of celery that are full of firm, tightly-packed, medium-thick stalks. The leaves should be bright green. Steer clear of any bunches of celery with rubbery stalks, discoloration, or spotting.
- Chicken broth: Store-bought or homemade Chicken Broth; choose your favorite. For a vegetarian Cream of Broccoli Soup, trade in vegetable broth.
- Croutons: For a satisfying crunchy element, I like to top each bowl with a few croutons. You can buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
- Yield: This recipe makes eight 1-cup servings, perfect for a lunch main dish or a dinner starter.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
- Freezer: Cream of celery soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Take your bowl over the top: No need to limit yourself to croutons as the solo garnish. Save a few celery leaves to use as a topping, or top each bowl with a spoonful of crumbled crispy bacon or plain Greek yogurt or sour cream.
Nutrition Information
Show Details
Serving
1cup
Calories
141kcal
(7%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
34mg
(11%)
Sodium
527mg
(22%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
625IU
(13%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 141kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 527mg | 22% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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