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Skip the canned stuff! Homemade cream of celery soup is so easy to make, and it’s full of incredible flavor, using just a handful of pantry staple ingredients. Easily make it gluten free and/or dairy free!

Overhead view of a bowl of cream of celery soup

What Makes This Recipe So Good

  • Homemade cream of celery soup is a delicious, easy, healthier alternative to the canned versions. It uses pantry staples like all-purpose flour, chicken broth, and heavy cream, plus fresh produce and simple seasonings. You control the amount of salt you use, too!
  • This recipe is naturally low carb. You can easily make it dairy free, gluten free, vegetarian, and/or vegan if you’d like! Perfect for an all-inclusive dinner.
  • If you’re a fan of freezer meals, this is a must make for you! Cream of celery soup freezes really well. Just let it cool completely, transfer it to a freezer-safe container, and freeze it up to 4 months. If you’re storing it in a sealable freezer bag, lay the bag flat in the freezer until the soup is solid. After that you can store it upright without it taking up a ton of space.

Key Ingredients

Celery – The star! It’s really important that you use good, fresh, crisp celery in cream of celery soup. If it’s old or bitter or soft, your soup will taste completely wrong.

Chicken Broth – Vegetable broth will also work! You can used store-bought broth or stock, or make your own in the Instant Pot. For added nutrients, try making a bone broth!

Chef’s Tips

  • I kept the flavors here really simple. You can definitely tweak your cream of celery soup recipe to fit your preferences, though! Garlic powder and onion powder would work well, and a little parmesan cheese is always a nice touch!
  • Want to know the easiest, fastest, best way to dice an onion? We’ve got a whole post that breaks it down step by step!
  • If the cream of celery soup is too thick for you after blending, add a little more broth to thin it out. Too thin? Let it simmer a little longer to reduce more of the liquid.
Overhead, close-up view of cream of celery soup in a bowl with a spoon

Looking for More Soup Recipes? Try These!

Overhead view of a bowl of cream of celery soup
Recipe By: Jasmine Comer
4.80 from 5 votes

Cream of Celery Soup

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Skip the canned stuff! Homemade cream of celery soup is so easy to make, and it's full of incredible flavor, using just a handful of pantry staple ingredients. Easily make it gluten free and/or dairy free!
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4

Equipment

  • dutch oven or large, heavy-bottomed pot
  • immersion blender or standard blender, see Notes

Ingredients

  • 3 tablespoons butter
  • 1 medium onion diced
  • 7 ribs celery diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour see Notes
  • 3 cups chicken broth or vegetable broth
  • ½ cup heavy cream
  • salt to taste
  • pepper to taste
  • chives chopped, for garnish

Instructions

  • In dutch oven, melt butter over medium-high heat, then add onion, celery, and garlic. Cook 5 to 7 minutes, stirring occasionally, until vegetables are soft.
    Celery and onion in large skillet
  • Add flour and stir to distribute. Cook 2 minutes, stirring frequently.
    Celery, onion, and flour in large pot
  • Pour in chicken broth and stir. Reduce heat to low and simmer, uncovered, for 10 minutes.
    Chicken broth and celery in large pot
  • Remove pot from heat and let cool slightly. Use immersion blender to blend soup in pot until mixture is smooth. Alternately, blend soup in regular blender until completely smooth – see Notes. Once mixture is smooth, return pot to heat and pour in heavy cream. Stir and simmer over low heat for 5 minutes.
    Cream of celery soup in large pot
  • Taste and season with salt and pepper as needed. Portion soup into serving bowls and garnish with chopped chives. Serve warm.
  • No immersion blender? Read the tips below before blending your soup in a regular blender!
  • Make it Gluten Free: Use gluten-free all-purpose flour and make sure your chicken broth doesn’t contain any gluten.
  • Make it Dairy Free: Use a dairy-free butter and a dairy-free cream substitute.
  • Make it Vegan: Use a plant-based butter, plant-based cream substitute, and vegetable broth.
 
Tips for Blending Hot Soup in a Standard Blender
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Approximate Information for One Serving

Serving Size: 1servingCalories: 225calProtein: 3gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 63mgSodium: 789mgPotassium: 398mgTotal Carbs: 10gFiber: 2gSugar: 3gNet Carbs: 8gVitamin A: 1018IUVitamin C: 17mgCalcium: 70mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Jasmine Comer

Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.

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16 Comments

  2. The soup was excellent!! I didn’t have potatoes so I used 3/4 cup of mashed navy beans, ( which adds a bit of protein) a tsp of ground flax seed, and a small by leaf.

    Reply

  3. This was BY FAR, the BEST cream of celery recipe I’ve made and I can tell you I’ve made about 10 different recipes! They all were called something like “best ever” “best” “the best” …… LOOK NO FURTHER!5 stars

    Reply

  5. We really enjoyed this. So easy to make. I added a bit of spicy Mrs Dash. I don’t think it really changed the flavor but enhanced it.5 stars

    Reply

    1. Sure! Just let them cool completely, then transfer them to an airtight container or food-safe sealable freezer bag (like a zip-top bag). Keep frozen up to 3 months!

      Reply

  8. This is absolutely delicious. I am gluten-free so I substituted 2 tablespoons of cornstarch for the flour and made a slurry instead of just sprinkling it on the veggies. I used Vitamix to make it smooth and it was fantastic.5 stars

    Reply

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