... Print

Velvety Homemade Cream of Celery Soup

A close-up of creamy celery soup in a bowl, topped with a mound of fresh chopped parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe shows you how to make a rich, velvety celery soup from scratch that tastes far better than canned versions. It is a comforting, healthy vegetable soup perfect for a light lunch or starter.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 pound celery, chopped (about 8 cups)
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the chopped celery and minced garlic to the pot. Sauté for 5 to 7 minutes until the celery begins to soften slightly.
  3. Pour in the vegetable broth and water. Add the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the celery is very tender.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  5. Stir in the heavy cream (or coconut milk). Heat the soup gently over low heat for 2 minutes; do not let it boil after adding the cream.
  6. Taste the soup and adjust salt and pepper as needed. Ladle the creamy celery soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, you can sauté 2 tablespoons of butter with the onions instead of olive oil.
  • If you want a thicker soup, reserve about 1 cup of the cooked celery and blend it separately before adding it back to the main pot.
  • This recipe is easily adaptable for a low-calorie soup by substituting the cream with a plant-based milk alternative like unsweetened almond milk.
  • To make this a Celery Potato Soup, add one medium peeled and diced potato along with the broth and simmer until tender.

Nutrition

Find it online: https://purecookingjoy.com/creamy-celery-soup-recipe-homemade/

16 Shares
Tweet
Pin16
Share