Cream of Celery Soup
When I was a kid, my favorite canned soup was cream of celery soup, but sadly, it’s been many years since I’ve had it. I wanted to take advantage of the cooler weather and make a batch of this easy cream of celery soup recipe I found on Simply Recipes. I LOVED how this soup turned out, and so did my kids when I served them a bowl after school. Both of my kids deemed this soup delicious, and my son said it was soothing on his sore throat. I have a feeling this one will be a regular in my house during cold and flu season. This creamy, healthy cream of celery soup paired nicely with some crusty bread and a loaded Caesar salad.
Cream of Celery Soup
Ingredients:
- 3 tbsp butter, divided
- 5 ½ cups of celery chopped + 1 cup celery, finely diced (1 large bunch)
- 1 ½ cups sliced leeks, white and light green parts only, sliced
- ½ yellow onion diced
- 2 cloves of garlic, minced
- 2 bay leaves
- 4 cups chicken or vegetable broth
- ¼ cup of heavy cream
- Sea salt and freshly cracked black pepper, to taste
How to Make Cream of Celery Soup
Prepare the celery soup by adding two tablespoons of butter to a heavy-bottomed pot over medium heat. Add the 5 cups of celery, leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth and bay leaves. Bring to a boil, then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.
Braise the remaining celery by heating the last tablespoon of butter in a small skillet over medium heat. Add the finely diced celery and cook, stirring often, for 1 minute.
Add ½ cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to a simmer.
Blend the soup when the veggies are very tender.
Remove the bay leaves from the soup and blend it in batches with a very high-powered blender or immersion blender until smooth and creamy.
Add the cream to the soup and taste. Season with sea salt and freshly cracked pepper to taste.
Stir in the braised celery.
Ladle into bowls and serve immediately. Enjoy.
Equipment
- Large Dutch Oven or Heavy Bottomed Pot
Ingredients
- 3 tbsp butter divided
- 5½ cups of celery chopped + 1 cup celery, finely diced (1 large bunch)
- 1½ cups sliced leeks white and light green parts only, sliced
- ½ sweet yellow onion diced
- 2 cloves garlic minced
- 2 bay leaves
- 4 cups chicken or vegetable broth
- ¼ cup of cream
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the celery soup by adding two tablespoons of butter to a heavy-bottomed pot or large Dutch oven over medium heat.
- Add the 5 cups of celery, leek, and onion to the pot. Cook, stirring occasionally, for 10 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and bay leaves.
- Bring to a boil, then reduce heat to low and simmer until the veggies are very tender, about 30 minutes.
- Braise the remaining celery while the soup is simmering by heating the last tablespoon of butter in a small skillet over medium heat.
- Add the finely diced celery and cook, stirring often, for 1 minute.
- Add 1/2 cup of the soup liquid to the pan to allow the celery to braise while the soup is simmering. Reduce the heat to a simmer.
- Blend the soup when the veggies are very tender.
- Remove the bay leaves from the soup and blend it in batches with a very high-powered blender or immersion blender until creamy and smooth.
- Add the cream to the soup and taste.
- Season with sea salt and freshly cracked pepper to taste.
- Stir in the braised celery.
- Ladle into bowls and serve immediately. Enjoy.
Creamy and delicious!
I also enjoyed the canned version as a kid but don’t think I’ve had it since – yours looks very good.
Oh, my ! I would like this for lunch. I think I have all the ingredients.
Question Pam – Two types of onion (not the leeks) is listed in the ingredient list but only one in the directions. Should we use two different types of onions?
Jovina,
Great eye! Ignore the first 1 cup of onion (it has been deleted). I used 1/2 sweet yellow onion diced (about 1 cup).
Pam
I used the canned version for the absolute best tuna casserole on the planet. So I appreciate Cream of Celery! Looks easy and like it hits the spot.
A beautifully prepared soup and way better than the canned version ever could be.
Thanks Pam
i don’t think i’ve even used cream of celery in a casserole, much less tasted it plain! now i’m intrigued…
Lovely celery soup. Looks easy and delicious soup recipe. Will try it soon!
Hi Pam, had two bunches of celery left from a meatball recipe that just called for celery leaves so I looked up a recipe for celery soup, found your recipe, just finished, and I had some for lunch. It is delicious. I can’t wait to share it with my husband, bravo for you
Judy
Judy,
I’m so glad you enjoyed it and I hope your husband does too. Thanks for taking the time to let me know.
-Pam