Cream of Celery Soup – Easy Homemade Celery Soup Recipe

There’s something deeply comforting about a steaming bowl of Cream of Celery Soup, its fragrant steam carrying a nutty toasted scent that fills the kitchen. Over five test runs, I honed the balance between silky smooth body and that tender-with-slight-bite celery bite. My first trial was too thin, the second too pasty—but by the fifth I discovered just how a short simmer transforms simple stalks into a rich, glossy surface that’s utterly inviting.

Why You’ll Love Cream of Celery Soup

• Silky consistency that still lets celery’s fresh flavor shine.
• Easy prep with pantry staples and just five minutes of active chopping.
• Warming comfort—those golden edges around the pan hint at depth.
• Celery’s subtle sweetness is a bit of culinary history; classic in French kitchens.

A Little Background

I first tackled this Cream of Celery Soup on a drizzly Sunday afternoon. The recipe traces back to simple peasant fare—turning humble celery ribs into a velvety dish. My taste-test group noted how a light simmer coaxed out a sweet nuttiness I’d never expected.

Key Ingredients for Cream of Celery Soup

• Celery (1 lb, about 6 ribs): Foundation of flavor—choose crisp stalks; sub extra fennel for a licorice twist.
• Potato (1½ cups chopped): Adds body and creaminess—Yukon Gold holds shape; leave skin on for texture.
• Yellow onion (1 cup chopped): Builds aroma—sauté until glossy; swap shallots for a milder note.
• Chicken broth (2 cups): Gives depth—homemade or low-sodium store-bought; veggie broth works too.
• Heavy cream (½ cup): Silky finish—stir in off-heat for a glossy surface; use whole milk to lighten it up.

How to Make Cream of Celery Soup

1. Melt 2 tablespoons (24 g) unsalted butter in a large saucepan over medium heat. Add 1 cup chopped onion and 1 teaspoon salt; cook 2–3 minutes until aromatic and softened.
2. Stir in sliced celery; continue cooking 8–10 minutes until stalks turn pale green and start to caramelize at the edges, offering a gentle sizzling sound.
3. Add 1½ cups chopped potato and 1 large chopped garlic clove, tossing to coat in melted butter. Cook 2 minutes, then sprinkle 3 tablespoons all-purpose flour; stir briskly for 1 minute.
4. Pour in 2 cups chicken broth and bring to a simmer. Let it bubble gently for 10–15 minutes until potatoes break apart and the liquid thickens. Blend batches until silky smooth, return to pot, then stir in 1 cup whole milk, ½ cup heavy cream, and ¼ teaspoon freshly ground pepper. Warm through—do not boil—and season with salt to taste.

Pro Tips & Troubleshooting

• In my second trial I found medium-low heat and frequent stirring kept the celery from browning too fast, preserving its subtle sweetness.
• If the soup turns grainy after blending, return to low heat and whisk in a splash of broth until smooth.
• For a seasonal twist, fold in chopped fresh dill or thyme just before serving to lift the flavor.
• Doubling? Keep the same stovetop temp and extend simmer by 5 minutes—this ensures even cooking.

Storage & Make-Ahead Guide

Cool soup to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Freeze portions in freezer-safe jars for up to 3 months; thaw overnight in the fridge. Reheat gently over low heat until it reaches 165 °F. Personal testing note: A batch thawed in the fridge overnight retained its silky texture with no separation.

Serving Suggestions

Swirl in a dollop of crème fraîche or a sprinkle of chopped parsley. Pair with crusty sourdough, a grilled cheese wedge, or a simple arugula salad to balance the creamy richness.

Frequently Asked Questions

• How do I thicken Cream of Celery Soup? Let it simmer a few extra minutes to reduce, or whisk in an extra tablespoon of flour mixed with cold broth.
• Can I make this soup vegetarian? Swap chicken broth for vegetable broth and skip the butter in favor of olive oil if you prefer.
• Is it safe to freeze Cream of Celery Soup? Yes—freeze in airtight containers up to 3 months; avoid freezing dairy-heavy soups for best texture.
• What can I serve with Cream of Celery Soup? It’s lovely alongside toasted baguette slices, cheesy croutons, or a crisp green salad.
• How long will Cream of Celery Soup keep in the fridge? Properly stored at or below 40 °F, consume within 4 days.
• Can I use an immersion blender instead of a countertop blender? Absolutely—blend directly in the pot until you achieve a silky smooth texture.

Final Thoughts

Each spoonful of this Cream of Celery Soup reminds me of cozy afternoons testing stovetop techniques and adjusting seasonings until it felt just right. My go-to is a swirl of extra cream and a scattering of parsley. Give it a try and let me know how your version turns out!

More Recipes You’ll Love

• Outback Steakhouse Potato Soup – creamy, hearty cousin to celery’s delicate flavor.
• Hearty Cheddar Garlic Herb Potato Soup – rich cheese notes mirror the celery’s silky body.
• Classic Tomato Soup – bright acidity cuts through creaminess for a balanced duo.
• Creamy Vegetarian Tortilla Soup – a spiced twist on creamy vegetable soups.