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!
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.
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!
- 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.
Looking for More Soup Recipes? Try These!
- Instant Pot French Onion Soup
- Keto Broccoli Cheese Soup
- Tomato Bisque
- Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Cheeseburger Soup (Whole30, Paleo, Dairy-Free)
- Instant Pot Chicken and Rice Soup
- 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
- Dutch oven or heavy-bottomed pot
- Immersion blender (or regular blender, see Notes)
- 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.
- Add flour and stir to distribute. Cook 2 minutes, stirring frequently.
- Pour in chicken broth and stir. Reduce heat to low and simmer, uncovered, for 10 minutes.
- 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.
- 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.
- 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.
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.