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Overhead view of a bowl of cream of celery soup

Cream of Celery Soup

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!
Course Appetizer, Soup
Cuisine Holiday
Keyword holiday dinner, Meatless Mondays, soup season
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 225kcal


  • Dutch oven or heavy-bottomed pot
  • Immersion blender (or regular blender, see Notes)


  • 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


  • 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.


Serving: 1serving | Calories: 225kcal | Carbohydrates: 10g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 789mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg | Net Carbs: 8g