Ultimate Creamy Homemade Celery Soup
You will make a rich, velvety cream of celery soup from scratch. This easy recipe delivers comforting flavor better than any canned version and is perfect for cozy nights.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 6 cups fresh celery, chopped (about 2 large bunches)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the chopped celery and minced garlic to the pot. Cook, stirring occasionally, until the celery begins to soften, about 8 to 10 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the vegetable broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for 15 minutes, or until the celery is very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Stir in the whole milk, heavy cream, salt, pepper, and nutmeg. Heat the soup gently over low heat until warmed through. Do not let it boil after adding the cream.
- Taste and adjust salt and pepper as needed. Serve your homemade cream of celery soup hot.
Notes
- For a lighter soup, substitute the whole milk with 2% milk and use half-and-half instead of heavy cream.
- If you want a vegan celery soup, replace the butter with olive oil, use vegetable broth, and substitute the milk and cream with unsweetened cashew or soy cream.
- To achieve the best velvety texture, make sure you blend the soup thoroughly after the celery is fully cooked.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
- Cholesterol: 35