Cozy up with a bowl of this incredible homemade cream of celery soup!
The combination of tender celery, aromatic onion and garlic, and a touch of fresh dill is so irresistible.
What I love about this soup is how it transforms a humble vegetable into something truly special. The velvety smooth texture and the rich, creamy taste are such a treat. But it’s actually quite simple to make.
Who knew celery could be so luxurious?
Why You’ll Love This Cream of Celery Soup
Rich Culinary Experience: This soup offers a delightful blend of textures and aromas. It’s a sophisticated choice for any dining occasion.
Perfect Comfort Food: The creamy consistency and warm, inviting aroma make this soup an ideal choice for cozy evenings.
Simple Yet Elegant: Despite its simplicity, this recipe delivers an elegant dish that can impress guests. It’s perfect for both casual dinners and special gatherings.
Deliciously Savory: The combination of butter, garlic, and fresh dill enhances the natural savory taste of celery. It’s satisfying and memorable.
Ingredients
- Celery: The star of the show! Fresh, crisp celery is the key to this soup’s bright flavor and vibrant green color.
- Butter: A rich, creamy base adds depth and luxury to the soup.
- Onion and Garlic: Aromatic essentials provide a savory foundation for the celery to shine.
- Bay Leaf: The subtle, earthy note enhances the soup’s complexity.
- Fresh Chopped Dill: It complements the celery with its fresh, slightly sweet flavor.
- Chicken Stock: It forms the backbone of the soup, imparting a savory, robust flavor. Opt for vegetable stock for a vegetarian version.
- Heavy Cream: A luscious, velvety addition transforms the soup into a comforting, indulgent treat.
- Salt and Pepper: The classic seasoning duo balances and elevates all the flavors.
- Optional Garnishes: Croutons add crunch, cheddar cheese offers a sharp bite. Bacon provides smoky richness, and parsley contributes a fresh, vibrant finish.
How to Make Cream of Celery Soup
Making this soup couldn’t be easier!
1. Sauté the vegetables. In a large soup pot, melt the butter over medium heat. Add the onion, garlic, and celery. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are very soft but not browned, about 10 minutes.
2. Simmer the soup. Add the bay leaf, dill, and stock. Bring to a simmer and cook for 15-20 minutes, until the celery is very tender.
3. Blend the mixture. Remove the bay leaf. Carefully puree the soup in batches in a blender. Or, use an immersion blender to puree it in the pot until smooth.
4. Add the cream. Stir in the heavy cream and heat through. Season to taste with salt and pepper.
5. Serve hot. Serve hot, garnished with toppings like croutons, shredded cheddar, bacon, or parsley if desired. Enjoy with crusty bread on the side.
Tips for the Best Cream of Celery Soup
These tips and tricks will make your soup even more luxurious.
- Fresh is best. Use the freshest celery you can find for the best flavor, including the leaves. Organic celery often tastes better.
- Don’t skimp on the seasoning. Taste and generously season the finished soup with salt and pepper to make all the flavors pop.
- Try fun variations. Try making it vegan by using plant-based butter and coconut milk. You can also add other vegetables like potatoes, leeks, or spinach.
- Go wild with toppings. Garnish bowls with toppings like croutons, shredded cheddar, crumbled bacon, or fresh herbs to add contrasting textures and flavors.
- Don’t forget to dunk. Serve the soup piping hot alongside crusty bread for dunking. It’s a comforting lunch or light dinner.
How to Store
Here’s how to store leftover soup to enjoy it again.
To Store: Transfer the cooled soup to an air-tight container and refrigerate for up to 3 days. Ensure the container is sealed properly to maintain freshness and prevent odors from affecting the soup.
To Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months and thaw in the refrigerator before reheating.
To Reheat: Warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave in 1-minute intervals, stirring between each interval.
Cream of Celery Soup
6
servings5
minutes30
minutes209
kcalThis homemade cream of celery soup is luxurious and delicious! It takes about 30 minutes to make and couldn’t be easier.
Ingredients
4 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
6 cups chopped celery (from about 2 bunches), including leaves
1 bay leaf
1 tablespoon fresh chopped dill (or 1 teaspoon dried)
6 cups chicken stock
¾ cup heavy cream
Salt and pepper to taste
Optional garnishes: croutons, shredded cheddar cheese, chopped bacon, fresh parsley
Instructions
- In a large soup pot, melt the butter over medium heat. Add the onion, garlic, and celery. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are very soft but not browned, about 10 minutes.
- Add the bay leaf, dill, and stock. Bring to a simmer and cook for 15-20 minutes, until the celery is very tender.
- Remove the bay leaf. Carefully puree the soup in batches in a blender, or use an immersion blender to puree it in the pot until smooth.
- Stir in the heavy cream and heat through. Season to taste with salt and pepper.
- Serve hot, garnished with toppings like croutons, shredded cheddar, bacon, or parsley if desired. Enjoy with crusty bread on the side.
Notes
- Use very fresh celery for the best flavor. Organic celery often tastes better than conventional.
- For a richer soup, substitute some of the stock with additional heavy cream.
- Make it vegan by using plant-based butter and substituting the heavy cream with coconut milk.
- Freeze leftover soup in an air-tight container for up to 3 months. Thaw and reheat on the stove.
