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–+ servings
Close-up of creamy celery soup garnished with chives in a white bowl, with bread and wine nearby.

Best Cream of Celery Soup

40aprons.com/cream-celery-soup/
This recipe for cream of celery soup does not disappoint! Fresh, crisp celery gets transformed into a silky-smooth, ultra-creamy soup using simple pantry staples like butter, flour, chicken broth, and heavy cream. And this can adapt to be gluten or dairy free!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 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.

Recipe Notes

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 Vegetarian: Swap the chicken broth for vegetable broth. Everything else stays the same.
Make it Vegan: Use vegetable broth instead of chicken broth, swap the butter for olive oil or vegan butter, and replace the heavy cream with full-fat canned coconut milk or unsweetened cashew cream.
Freezing Instructions: Portion it into freezer-safe containers or heavy-duty freezer bags. I like to freeze it in 2-cup portions since that's the amount most recipes call for. Label with the date and it'll keep for up to 4 months. To use, thaw in the fridge overnight or defrost in the microwave, then reheat gently.
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.

Nutrition Information (Approximate)

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
Recipe By: Jasmine Comer
https://40aprons.com/cream-celery-soup/