Cream of Celery Soup
User Reviews
5
Cream of Celery Soup
Description
This cream of celery soup starts by softening onions and garlic in butter, then adding chicken broth along with chopped celery and cauliflower. Simmered together with a bay leaf until vegetables are tender, the soup is blended smooth using an immersion blender before stirring in whipping cream to add richness and a velvety texture. The broth carries the mild bitterness and refreshing qualities of celery complemented by the subtle sweetness of cauliflower.
The soup can be served as a comforting starter or light meal with optional garnishes such as shredded cheese, bacon bits, chopped green onions, fresh dill or parsley, and a pinch of nutmeg, which enhances the creamy flavor. Preparation methods include cooking in an Instant Pot or slow cooker with step-by-step instructions for both.
This recipe provides a smooth, warming soup suitable for cooler days or when a mild vegetable-based soup is desired. The included cream adds softness without overpowering the celery’s distinctive taste.
Ingredients
- 2 tablespoons butter
- 1 large white onion diced
- 2 tablespoons garlic minced
- 4 cups chicken broth Better than Boullion is excellent in this
- 6 cups celery chopped with ribs removed if wanted
- 2 cups cauliflower chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Additions After Soup is Cooked
- 1/2 cup whipping cream
- bacon bits
- cheese shredded
- green onions
- dill fresh
- parsley
- nutmeg optional but people love nutmeg in cream soups!
Instructions
Instant Pot Instructions
- In the bottom of the Instant pot place the oil and the onions. Fry the onions until they are soft and translucent then add in the garlic.
- Fry the garlic and the onions for another 2 minutes.
- Pour the chicken broth into the instant pot.
- Add in the rest of the ingredients (not the cream and toppings)and stir together.
- Close the lid of the instant pot and seal.
- Press the soup button, set for 15 minutes high pressure and let cook.
- When the soup is done remove the lid according to the manufacturers direction.
- Puree the soup using an immersion blender until smooth. Add in the whipping cream.
- Ladle into bowls and serve with any of the toppings you desire!
Slow Cooker Instructions
- In a medium sized skillet over medium-high heat place the oil and the onions. Fry the onions until they are soft and translucent then add in the garlic. Fry the garlic and the onions for another 2 minutes. Transfer into the slow cooker.
- Pour the chicken broth Add in the rest of the ingredients - NOT the toppings and cream! - and stir together.
- Let cook for 5-6 hours on high or 6-8 hours on low.
- Puree the soup using an immersion blender until smooth. Add in the whipping cream.
- Ladle into bowls and serve with any of the toppings you desire!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 821mg | 34% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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