Creamy Celery Soup with Blue Cheese
Indulge in the bold and comforting flavors of this Creamy Celery Soup with Blue Cheese, a velvety bowl of goodness that’s perfect for any season. This easy-to-make recipe transforms simple ingredients like tender celery, onion, and garlic into a luscious, smooth soup using an immersion blender for that luxurious texture. A touch of heavy cream and crumbled blue cheese elevate the dish with their creamy richness and tangy depth, creating a flavor profile that's both sophisticated and satisfying. With its quick preparation time and elegant finish, this soup is an ideal starter for dinner parties or a cozy meal paired with crusty bread. Garnished with fresh parsley for a pop of color and freshness, every spoonful of this dish will leave you craving more. Perfect for fans of flavorful soups, this recipe is your go-to for a hearty, restaurant-quality meal made right at home.
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 4 ounces blue cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Wash the celery stalks thoroughly and chop them into small slices. Peel and dice the onion. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the chopped celery and cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the celery mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the vegetable stock, stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, until the celery is tender.
Using an immersion blender (or transferring in batches to a countertop blender), purée the soup until smooth and creamy.
Return the soup to the pot and stir in the heavy cream, crumbled blue cheese, salt, and black pepper. Simmer for an additional 5 minutes, stirring until the cheese is fully melted and the soup is well combined.
Taste and adjust seasoning if necessary. If the soup is too thick, add a little more vegetable stock or water to reach your desired consistency.
Ladle the soup into bowls and garnish with a sprinkle of chopped fresh parsley. Serve warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 738 mg | 16% | |
*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.
