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cream of celery soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This quick and easy Cream of Celery Soup combines onions, celery, and garlic in a creamy base seasoned with plenty of fresh herbs like parsley, thyme, and rosemary. It has a nice rich consistency without adding any flour. Enjoy this delicious soup with fresh homemade croutons, cheese garlic bread, or a simple garden salad.

yield 6 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For cream of celery soup

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

How To Make cream of celery soup

  • 1
    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.
  • 2
    Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Add the bay leaf and low-sodium chicken broth. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes
  • 3
    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.
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