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Velvety Cream of Celery Soup: A Comforting Homemade Recipe

Close-up of a bowl of creamy, pale green celery soup, swirled with cream and topped with fresh parsley.
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Make this easy, homemade Cream of Celery Soup for a comforting meal. This recipe focuses on achieving a luxuriously smooth, velvety texture using fresh ingredients, perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery stalks, chopped (about 1 large bunch)
  • 1 medium potato, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Do not brown the onion.
  2. Add the chopped celery and diced potato to the pot. Stir to coat with the butter and cook for 5 minutes, stirring occasionally.
  3. Pour in the chicken broth. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the celery and potatoes are very tender.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  5. Return the pot to low heat. Stir in the heavy cream. Heat through gently for 2 minutes; do not let the soup boil after adding the cream.
  6. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra smooth finish, strain the blended soup through a fine-mesh sieve before adding the cream.
  • If you prefer a lighter soup, substitute half-and-half for the heavy cream, or use full-fat coconut milk for a dairy-free, vegan option.
  • This soup freezes well. Cool completely before storing in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Find it online: https://juliameal.com/velvety-cream-of-celery-soup-recipe/