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Velvety Homemade Cream of Celery Soup

Close-up of a spoonful of bright green, velvety celery soup dripping back into a white bowl.
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Make a rich, smooth, and comforting cream of celery soup from scratch. This recipe is simple and yields a velvety texture perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 1 large bunch)
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown.
  3. Add the chopped celery, vegetable broth, salt, and pepper to the pot.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the celery is very tender.
  5. If using flour, whisk it into a small amount of cold water to create a slurry, then stir it into the simmering soup. Cook for 1 minute.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra smooth texture, strain the pureed soup through a fine-mesh sieve before adding the cream.
  • If you prefer a lighter soup, substitute half the heavy cream with milk or use low-sodium broth.
  • Sautéing a clove of garlic with the onion adds depth to the flavor base.

Nutrition

Find it online: https://magazinemeal.com/celery-soup-velvety-homemade-cream-of-celery-soup/