I share a surprisingly simple Cream of Celery Soup that uses a clever pantry shortcut and homemade croutons to make dinner effortless.

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I never thought celery could be the star of a bowl until I made this Cream Of Celery Soup. Chopped celery stalks and yellow onion give it a green, slightly peppery backbone, and somehow everything becomes silky and strangely addictive.

I messed up the first time and it still came out great, so don’t be afraid to experiment. It wakes up plain weekdays and even surprises guests, which I love.

If you like simple tweaks that actually change dinner, this one might just be the trick. Try it, no regrets, I promise.

Ingredients

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Celery: Crunchy, low calorie, good fiber and potassium, gives soup bright, vegetal flavor.
Onion: Adds sweet, savory depth when cooked; supplies small amounts vitamins and fiber.
Potato: Optional thickener, starchy, boosts creamy body and adds carbs for satiety.
Whole milk: Adds mild dairy sweetness and calcium, keeps soup smooth without being greasy.
Heavy cream: Rich, makes it silky, high fat so use sparingly if you watch calories.
Garlic: Punchy little flavor bombs, low cal, gives warmth and aromatic complexity.
Thyme: Herby, earthy notes, tiny nutrient boost, makes the soup savoury and comforting.
Bread croutons: Adds crunch and texture, carbs from bread, can be olive oil or butter toasted.

Ingredient Quantities

1 lb (about 6 to 8) celery stalks, trimmed and chopped

1 medium yellow onion, diced

2 tbsp unsalted butter

1 tbsp olive oil

2 cloves garlic, minced

3 tbsp all purpose flour

4 cups low sodium chicken broth or vegetable broth

1 cup whole milk (you can use 2% if thats what you got)

1/2 cup heavy cream

1 medium russet potato, peeled and diced (optional, helps thicken)

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper plus more to taste

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 bay leaf (optional)

1 tbsp fresh lemon juice or apple cider vinegar (optional, to brighten)

2 tbsp chopped fresh parsley for garnish

For croutons: 3 cups cubed day old bread

For croutons: 2 tbsp olive oil or melted butter

For croutons: 1/2 tsp garlic powder

For croutons: 1/4 tsp salt and a pinch of black pepper

How to Make this

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1. Preheat oven to 375 F. Trim and chop about 1 pound celery, dice 1 medium yellow onion, mince 2 garlic cloves, peel and dice the optional russet potato, and cube 3 cups day old bread.

2. Make croutons first so theyre ready when the soup is done: toss the bread cubes with 2 tablespoons olive oil or melted butter, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and a pinch of black pepper. Spread on a baking sheet and bake 10 to 15 minutes, tossing once, until golden and crisp.

3. In a large pot over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the diced onion and chopped celery with 1 teaspoon kosher salt and cook, stirring now and then, until the onion is soft and the celery is beginning to soften, about 6 to 8 minutes.

4. Add the minced garlic and cook 30 to 60 seconds until fragrant, then sprinkle in 3 tablespoons all purpose flour. Stir constantly for about 1 to 2 minutes so the flour cooks out, dont let it brown.

5. Slowly whisk in 4 cups low sodium chicken or vegetable broth so you dont get lumps, then add the diced potato if using, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 bay leaf if you like, and 1/2 teaspoon freshly ground black pepper. Bring to a simmer and cook until the celery and potato are very tender, about 15 to 20 minutes.

6. Remove the bay leaf, then puree the soup until smooth. Use an immersion blender right in the pot, or carefully blend in batches in a regular blender, venting the lid so the hot steam can escape. If you want a bit of texture reserve a few spoonfuls of cooked celery and stir them back in.

7. Return the pureed soup to low heat and stir in 1 cup whole milk and 1/2 cup heavy cream. Warm gently, do not boil, and taste. Adjust with more salt or pepper as needed, and stir in 1 tablespoon fresh lemon juice or apple cider vinegar if you want a brighter flavor.

8. Ladle soup into bowls, top with the homemade croutons and 2 tablespoons chopped fresh parsley, and finish with an extra grind of black pepper or a little drizzle of olive oil if you like. Enjoy.

Equipment Needed

1. Oven and rimmed baking sheet, for toasting the croutons
2. Large heavy pot or stockpot, for cooking the soup
3. Cutting board and chefs knife, for chopping celery onion potato etc
4. Measuring cups and spoons, for broth flour milk and seasonings
5. Wooden spoon or heatproof silicone spatula, for stirring the roux and soup
6. Immersion blender or a regular blender (vent the lid), for pureeing
7. Mixing bowl and spatula or tongs, to toss the bread with oil and seasonings
8. Ladle and soup bowls, for serving and garnishing with croutons and parsley

Enjoy making it, dont forget to taste as you go.

FAQ

Q: Can I make this vegetarian or vegan? A: Yes. Use vegetable broth, swap butter for olive oil or vegan butter and replace whole milk and cream with full fat coconut milk or a cashew cream. Flavor will change a bit so add a splash of lemon or vinegar at the end to brighten it up.

Q: Can I make the soup ahead or freeze it? A: Totally. Keep in the fridge for three to four days, or freeze up to three months in a freezer safe container leaving some room for expansion. Thaw overnight and reheat gently; if the dairy separates just whisk or blend it back together and add a little milk if it seems too thick.

Q: How do I get the soup silky smooth instead of chunky? A: Cook the celery until very soft then blend with an immersion blender or in batches in a countertop blender. For ultra silky texture push it through a fine mesh sieve, but you will lose a bit of body when you do.

Q: I dont have potato or cream how do I thicken it? A: Use the roux from the recipe by cooking flour with fat longer before adding stock, or stir in cooked rice then blend, or add a cornstarch slurry of one teaspoon cornstarch mixed with cold water and simmer until it thickens. Reducing the soup by simmering also works.

Q: Why does my celery soup taste flat and how do I fix it? A: Usually from under seasoning or not enough acid. Taste for salt first, then add a squeeze of lemon juice or a splash of apple cider vinegar, and finish with fresh thyme or parsley to lift the flavors.

Q: What if I want toppings besides croutons and how long do croutons keep? A: Try toasted seeds, crispy bacon, chopped chives, or a drizzle of olive oil. Homemade croutons keep in an airtight container at room temp for about three days but are best fresh the same day.

Cream Of Celery Soup Recipe Substitutions and Variations

Celery (1 lb): Swap with fennel stalks or 1 small celeriac (celery root) peeled and diced for a similar texture; or use 6 to 8 green onions or 2 small leeks if you want a milder, onion-y base. Tip: if using fennel, slice thinner and add a little lemon to tame the anise notes.
Low-sodium chicken or vegetable broth (4 cups): Use mushroom broth, homemade bone broth, or 4 cups water plus 2 tsp bouillon paste or 2 stock cubes. Tip: start low on added salt and taste after it simmers, you can always add more.
Whole milk (1 cup) and heavy cream (1/2 cup): Substitute with 1 1/2 cups half-and-half for a lighter but still creamy result; for dairy-free try unsweetened canned coconut milk or 1 cup cashew cream. Tip: coconut milk will give a faint coconut note, so brightening with a splash of lemon or vinegar helps.
Russet potato (optional): Skip the potato and thicken with 1 tbsp cornstarch or arrowroot mixed into 2 tbsp cold water (add after blending and simmer till thick), or puree 1 cup cooked cauliflower for a lower-carb option. Tip: add the slurry slowly, it thickens fast, dont overdo it.

Pro Tips

1) Sweat the celery and onion slowly on medium low heat so they get sweet and soft, not browned. Salt early to help draw out moisture, and if they start to brown turn the heat down, you want flavor not burned bits.

2) For the silkiest texture use the potato or a small extra scoop of mashed potato starch and then push the blended soup through a fine mesh strainer or chinois. If you overblend it can become gluey so blend just until smooth, then strain and smooth with a spoon.

3) Warm the milk and cream before adding and never let the pot boil after the dairy goes in, it can break or taste off. If you plan to freeze leftovers leave out the cream and add it when reheating so the texture stays better.

4) Make the croutons extra crisp by spacing them out on the pan and tossing once or twice while baking, and season them hot out of the oven so the oil helps the spices stick. Finish each bowl with a squeeze of lemon or vinegar and a little cracked black pepper to brighten everything up, seriously it makes a big difference.

Cream Of Celery Soup Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I share a surprisingly simple Cream of Celery Soup that uses a clever pantry shortcut and homemade croutons to make dinner effortless.

Servings

servings

Calories

316

kcal

Equipment: 1. Oven and rimmed baking sheet, for toasting the croutons
2. Large heavy pot or stockpot, for cooking the soup
3. Cutting board and chefs knife, for chopping celery onion potato etc
4. Measuring cups and spoons, for broth flour milk and seasonings
5. Wooden spoon or heatproof silicone spatula, for stirring the roux and soup
6. Immersion blender or a regular blender (vent the lid), for pureeing
7. Mixing bowl and spatula or tongs, to toss the bread with oil and seasonings
8. Ladle and soup bowls, for serving and garnishing with croutons and parsley

Enjoy making it, dont forget to taste as you go.

Ingredients

1 lb (about 6 to 8) celery stalks, trimmed and chopped
1 medium yellow onion, diced
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, minced
3 tbsp all purpose flour
4 cups low sodium chicken broth or vegetable broth
1 cup whole milk (you can use 2% if thats what you got)
1/2 cup heavy cream
1 medium russet potato, peeled and diced (optional, helps thicken)
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper plus more to taste
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf (optional)
1 tbsp fresh lemon juice or apple cider vinegar (optional, to brighten)
2 tbsp chopped fresh parsley for garnish
For croutons: 3 cups cubed day old bread
For croutons: 2 tbsp olive oil or melted butter
For croutons: 1/2 tsp garlic powder
For croutons: 1/4 tsp salt and a pinch of black pepper

Directions

Preheat oven to 375 F. Trim and chop about 1 pound celery, dice 1 medium yellow onion, mince 2 garlic cloves, peel and dice the optional russet potato, and cube 3 cups day old bread.
Make croutons first so theyre ready when the soup is done: toss the bread cubes with 2 tablespoons olive oil or melted butter, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and a pinch of black pepper. Spread on a baking sheet and bake 10 to 15 minutes, tossing once, until golden and crisp.
In a large pot over medium heat melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the diced onion and chopped celery with 1 teaspoon kosher salt and cook, stirring now and then, until the onion is soft and the celery is beginning to soften, about 6 to 8 minutes.
Add the minced garlic and cook 30 to 60 seconds until fragrant, then sprinkle in 3 tablespoons all purpose flour. Stir constantly for about 1 to 2 minutes so the flour cooks out, dont let it brown.
Slowly whisk in 4 cups low sodium chicken or vegetable broth so you dont get lumps, then add the diced potato if using, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 bay leaf if you like, and 1/2 teaspoon freshly ground black pepper. Bring to a simmer and cook until the celery and potato are very tender, about 15 to 20 minutes.
Remove the bay leaf, then puree the soup until smooth. Use an immersion blender right in the pot, or carefully blend in batches in a regular blender, venting the lid so the hot steam can escape. If you want a bit of texture reserve a few spoonfuls of cooked celery and stir them back in.
Return the pureed soup to low heat and stir in 1 cup whole milk and 1/2 cup heavy cream. Warm gently, do not boil, and taste. Adjust with more salt or pepper as needed, and stir in 1 tablespoon fresh lemon juice or apple cider vinegar if you want a brighter flavor.
Ladle soup into bowls, top with the homemade croutons and 2 tablespoons chopped fresh parsley, and finish with an extra grind of black pepper or a little drizzle of olive oil if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.