Cream of Celery Soup Recipe

Creamy Celery Soup never tasted so good with onions, garlic, fresh parsley, thyme, and rosemary. Make a big pot today and top it with home made croutons.

Course Soup

Cuisine American

Keyword homemade cream of celery soup, how to make cream of celery soup, recipe for cream of celery soup

Prep Time 10

Cook Time 35

Servings servings

Calories 225kcal

Author Beth Pierce

Ingredients

4 tablespoons unsalted butter
1 large onion finely diced
4 cups very finely chopped celery
2 clove garlic minced
1 bay leaf
6 cups low sodium chicken broth or vegetable stock
¾ cup heavy cream
¼ cup fresh herbs like parsley thyme, rosemary
Kosher salt and black pepper to taste

Instructions

Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Add the bay leaf and and low sodium chicken broth. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes.
Using an immersion blender or stand blender puree the soup. Turn the heat to as low as it will go and stir in the cream and fresh herbs. Season with salt and pepper to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Make sure the onions and celery are real soft before proceeding with the rest of the recipe.
If using a stand blender make sure you remove the center cap from the top to allow steam to escape.
Fresh herbs to enjoy with this soup include, dill, parsley, thyme, rosemary, and parsley.
I really recommend fresh herbs but sometime they are just not available. You can use dried herbs but add them as the same as the garlic.
Take this recipe over the top and make fresh homemade croutons.
Season with plenty of kosher salt and fresh ground black pepper.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power until warm or on the stovetop over low heat.
Because of the cream in this soup I do not recommend freezing it. Sometimes the cream will break and separate.

Nutrition