Cream of Celery Soup
Indulge in the velvety comfort of homemade Cream of Celery Soup, a timeless classic that transforms humble vegetables into a luxurious meal. This easy-to-make recipe highlights the fresh, aromatic flavor of celery, complemented by sautéed onions, a touch of dried thyme, and creamy richness from heavy cream. A silky texture is achieved by pureeing the slow-simmered base, creating a soup that's as satisfying as it is elegant. Perfect as a cozy starter or light main dish, this wholesome soup is finished with a sprinkle of fresh parsley for a pop of color and herbaceous brightness. Ready in just 45 minutes, it's a soul-warming option for weeknight dinners or gatherings. Cream of Celery Soup is the ultimate comfort food you didn’t know you needed!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups (chopped) celery
- 1 cup (diced) yellow onion
- 3 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Wash and chop the celery into small pieces. Also dice the yellow onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the onions and cook for 3-4 minutes until they are soft and translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic. Cook for 1-2 minutes, stirring constantly, to form a thick roux.
Slowly whisk in the chicken stock, ensuring there are no lumps.
Add the chopped celery and dried thyme to the pot. Reduce the heat to low, cover, and simmer for 20 minutes until the celery is very tender.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Return the blended soup to the pot. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Simmer the soup on low heat for another 5 minutes to meld the flavors. Do not boil once the cream is added.
Ladle the soup into bowls. Garnish with chopped fresh parsley before serving. Enjoy hot!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
