How to Make Celery Soup

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Celery soup is a warming autumn and winter favourite that has a lot of flavour and is very creamy. It’s easy to make and goes well with bread or rolls.

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Published: Dec 15, 2016 · Last Modified: Sep 18, 2020 by Kanan Patel / Leave a Comment

Celery soup recipe – creamy, flavorful and easy to make soup recipe. This is made from celery and potato, hence it is called celery and potato soup recipe.

There is a routine in my family. Whenever I make indo-chinese meal, after few days we enjoy this creamy celery soup.

I buy a bunch of celery to add into any chinese dish. In that we need very little amount of celery and I am left with almost whole bunch. And to use that I make this soup.

The creamy texture is coming from potato. This is the healthier option than adding the heavy cream.

Also I have added a touch of milk at the end which adds more creaminess.

I have cooked finely chopped celery till they crisp up slightly and added that as a topping. This adds nice texture and bite to the creamy soup. You can skip this step, but I highly recommend.

How to make celery soup recipe (Step by Step Photos):

1) Heat the 1 tablespoon of oil in a saucepan on medium heat. Once hot add onion and garlic.

2) Sprinkle little salt to speed up the process.

3) Cook till onions becomes light brown in color.

4) Now add all purpose flour.

5) Mix and cook for a minute or till the flour’s raw edge is gone.

6) Now add potato and celery.

8) Add cilantro and celery leaves. Also add salt.
9) Bring it to a boil

10) and simmer for 15-20 minutes or till the potatoes and celery are cooked and soft. Let it cool down slightly

11) While it is cooling, let’s make the topping. Heat 1 teaspoon of oil in a pan on medium heat. Once hot add chopped celery.

12) And saute with stirring frequently till it gets slightly brown and crisp up. Remove it to a plate or bowl and keep it aside.

13) Now the soup mixture is cooled slightly, using immersion blender, make smooth puree. Or use blender. If it is too thick then you can little more water or stock at this moment.

14) Turn the heat back to medium. Add milk and mix.

15) Add black pepper powder and bring it to a boil. Taste and adjust the salt and pepper as needed.

16) Lastly add crisp celery.

Remove this celery and potato soup into a bowl. Top with more crispy celery topping and serve.

Serving suggestion: Serve this celery and potato soup as a light meal along with a piece of toast, baguette, garlic bread or chilli cheese toast. It can be served as starter in little portion and top with croutons.

Step by Step Photos Above Want to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Cream of celery soup is a good way to add celery flavor to casseroles, soups and meat dishes if you don’t have celery on hand or if you want to enhance the celery that is in your dishes. However, you don’t always have to use cream of celery soup to achieve this effect in your cooking.

Heavy Cream

One idea is to use heavy cream and a few teaspoons of celery salt in your meal. For example, if you’re making a flavored bechamel sauce for a pasta dish, you can combine a cup of heavy cream, four teaspoons of celery salt, two teaspoons of salt, a teaspoon of black pepper, a teaspoon of garlic powder and a cup of Parmesan cheese.

Vegetable Stock

If you’re looking for a healthier alternative to cream of celery soup, you can substitute a box of vegetable stock. Some good dishes to use vegetable stock for include chicken noodle soup, vegetarian lasagna, risotto, couscous, braised root vegetable dishes, and seafood dishes. To enhance the stock’s flavor, also use spices such as celery salt, garlic or onion powder, cayenne pepper, black pepper or cumin.

Pesto with Celery

Another idea is to make pesto and substitute chopped celery instead of the traditional basil, and include walnuts, a pinch of salt, a half-cup of Parmesan cheese, a few teaspoons of olive oil and a few teaspoons of chopped garlic. You can use this pesto as a marinade for poultry or seafood and as a substitute for salad dressings.

“I love this creamy soup so much, I’d bathe in it.” –Brad Leone, test kitchen manager

Ingredients

Preparation

Step 1

Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.

How would you rate Celery Soup?

Delicious soup! Still good with half the butter and less cream. Really good cold as well.

God this is so good.

Absolutely loved this recipe – first time I ever made soup with celery and if I say so myself it was delicious and looked like the picture.

Great recipe! I’ve made this many times and my husband is always asking for it. Feels rich and comforting but also fresh. The only part I skip is the straining; there is kind of a granular texture from the blended celery but we don’t mind it.

Great soup to use my CSA veggies

It’s a winner! Taste is better hot off the stove just after adding the cream. I didn’t strain albeit it might be better without strands of dill. More calories then I’d want. Only used half stick of butter.

I absolutely love this recipe. This has become my favorite soup! Its so tasty!! I vary the ingredients a little bit depending on what I have in my cupboard . Sometimes creme, sometimes not, but its always delicious. And quick 30 minute’s start to finish.!

UK living in California now

As good a recipe as Jane Grigson ever published. You can find it, almost verbatim, in the celery chapter of *Good Things*, which I recommend to your attention.

Fabulous soup. I was happy to’ve been able to use up a huge amount of extra celery and a couple of leftover potato stragglers in my bin. I did caramelize the onion a bit, added some garlic and subbed in a bit of white wine for some of the stock. I fully intended to stir in a bit of cream at the end, but after it was all whizzed together, it was quite literally so incredibly delicious and decadent, it didn’t need it. Will be making it often, thanks.

Super good—a great way to use a head of celery after using one stalk for another recipe. But I do some modifications: – No dill – No straining – No cream – Add greens – Add dollop of creme fresh or greek yogurt at the end

I try to keep most of my recipes as simple as possible – the less ingredients and preparation the better. This celery soup is one of those recipes – a little bit of chopping, throw it all in the soup maker and 21 minutes later you’ve got a delicious and nutritious soup!

I’ll be honest with you, I’m really not a fan of celery (sorry celery). I really want to like it but it’s one of those foods that just doesn’t get on with my taste buds. Although I do include it in some soups, it’s not usually the main ingredient.

So, I was all prepared with my chilli flakes on hand, to sprinkle over the soup, to disguise all taste of celery – but here I am, already on my second bowl, without a chilli flake dispensed! Oh soup maker, you do have magical powers 😉

HOW TO MAKE CELERY SOUP

For this celery soup I wanted it simple yet thick/creamy in texture. When I want to thicken up a soup I usually add in chopped potato but you can also use cream (just stir it in at the end).

The only ingredients in this celery soup are;

• 400g celery, chopped
• 200g potatoes, chopped
• 3 cloves garlic, crushed
• 800ml chicken stock (or you can use vegetable stock).

I didn’t bother with any sautéeing, it just all went in the soup maker. I gave it a quick stir and then set it off on smooth.

HOW MANY CALORIES IN CELERY SOUP?

Now I’ve double and tripled checked my numbers, and it would seem that I am correct – this celery soup contains 209 calories – which works out at just 52 calories per serving! – the perfect excuse to have double helpings 🙂 Quite possibly the lowest calorie soup I have ever made. No wonder so many people use it as a weight loss food.

If you enjoyed this soup head over to my Soup Maker Recipes page on Facebook where I share more recipes. You can also join my newsletter to get recipes straight to your inbox. I will also let you know when my 2nd soup maker recipe book is available (it is really soon, I promise!)

As always if you have any questions or comments please let me know below (or you can email me).

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It’s a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

A head of celery will last for AGES in your crisper. If you’ve discovered a bunch of celery that you bought then forgot about, this is a great recipe to transform it into something delicious. It’s also low in calories and full of vitamins and antioxidants, which makes this a healthy veggie soup recipe.

Why we love this celery soup recipe

• It’s creamy without having to add cream. (We use potatoes instead.)
• Start to finish you’ll have this soup ready to eat in less than 30 minutes.
• Made with ingredients that you’ll likely find in your fridge and pantry right now.
• It’s high in cozy vibes.
• Read: this is as close to a hug as your going to get from dinner.
• Pairs ridiculously well with our favorite Easy Irish Soda Bread recipe.

How to make celery soup

This is one of the most simple soup recipes.

1. Quickly saute the onion and garlic.
2. Add the celery, potatoes, and stock and simmer until the veggies are soft.
3. Blend then season with salt and pepper.

READ MORE: Asparagus Soup

Is this a cream of celery soup recipe

Technically, cream of celery soup has (you guessed it!) cream in the ingredients. Instead of cream, this recipe uses potatoes to make the soup beautifully creamy.

Can I freeze celery for soup?

Yes! When you thaw frozen celery, it will turn limp. But it still works great in blended recipes, like this celery soup.

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Favorite easy soup recipes

• Carrot Soup with Coconut and Ginger
• Healthier Creamy Tortellini Soup
• Chicken Vegetable Soup
• Best Kale Minestrone Soup Recipe
• Coconut Curried Cauliflower Soup

Print

Cozy Celery Soup

• Author: Kristen Stevens
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 10 cups 1 x
• Category: Soup
• Method: Stovetop
• Cuisine: American

5 from 4 reviews

Description

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It’s a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

✨ If you love this celery soup recipe as much as I do, make sure to give it a 5-star review in the comments below!

Celery root is such a wonderful–but fairly under-used ingredient. It’s super versatile, really nutritious, not starchy at all, and it tastes like celery. What more could you ask for? I decided to throw together this really easy celery root soup and I only used about 5 ingredients, give or take a couple of optional garnishes. This smooth and creamy soup is low fat, low carb, and low maintenance. It’s fancy enough for a dinner party, but simple enough for a weeknight dinner. It also makes a perfect desk lunch. Here goes.

How To Use Celery Root in Soup

Celery root–which by the way is also known as celeriac, is the perfect veg to blend into a soup for a number of reasons. Reason one – it’s big and substantial. If you get a nice big one, you can get a whole pot of soup out of just one celery root. Reason two – celery root blends so nicely into a silky smooth consistency, which makes for a luxuriously creamy soup, without needing to add cream or other dairy products.

How To Prepare Celery Root For Soup

Celery root has a really thick skin. So in order to prepare it for its soupy destiny, you’ll first have to peel it pretty aggressively. A vegetable peeler won’t really cut it for this guy. The easiest way to peel celery root is to chop off the top and the bottom, and place it on your cutting board cut side down so it sits flat. Then take a large chef’s knife and cut down the sides, being mindful to maintain the curve of the celery root so you don’t lose too much of the flesh. Once peeled, you can cut it into chunks and it’s ready to hit the soup pot.

How To Cook Celery Root Soup

This particular celery root soup recipe is pretty minimal. It’s basically a guideline so you can add or improvise in any way you see fit. After sweating an onion in some olive oil and salt until soft, add the cubed celery root to the pot, add only enough water, vegetable stock, or chicken stock to cover, and throw in a few bay leaves. Bring to a boil, reduce the heat to medium, then cover with a lid and cook until tender.

Depending on how large or small your celery root chunks are, this could take anywhere from 10 to 20 minutes. You’ll know the soup is ready to be blended when the celery root is tender when pierced with a knife.

Celery root and onion are the only veggies I used in this recipe. However if this level of minimalism leaves you wanting more, I’d recommend leeks and green apples as really nice additions to this soup. The leeks would go in with the onions, and the apple would go in at the same time as the celery root.

Blending Options

I love my stick blender, but this soup is at its best when it’s as silky as possible. For that, I like to bust out my high powered blender. I would love to find a stick blender that achieves the level of smoothness that a Vitamix does, but I don’t think it’ll happen in this lifetime. You can definitely use a regular blender or a food processor to blend this soup, but just know that it might not come out as silky as it could be.

That being said, I went 36 years without owning a Vitamix, and I never had any complaints about the smoothness of my soup. It will taste good no matter what you use to blend it.

The blending stage is a good opportunity to give it a taste, and season with salt if it needs it. This is also the time to add additional water or stock if the soup is too thick. We want soup, not baby food.

Time To Serve It Up

I like to serve this soup in a really big bowl. Because it’s so silky smooth, it’s nice to garnish it with a few extra bits to add texture, flavour, and visual interest. A few nice options for toppings include:

• Crunchy sea salt and Black pepper
• Creme fraiche
• Shaved Parmesan cheese
• Thinly sliced green onion (just the green parts if you want a mellower flavour)
• Celery leaves
• Fresh parsley
• Grated nutmeg
• Chives
• Green apple–cut into matchsticks and tossed with lemon juice so it doesn’t go brown

And that’s about it! I hope you give this soup a try! If you do, be sure to tag me on Instagram. I’d love to see what you’ve topped yours with!

If you’re in the market for more blended vegetarian soups, check out my deliciously coconutty spiced tomato soup. It’s one of my absolute favourites too.

By Dassana Amit
Last Updated: August 16, 2019

4.67 from 3 votes • 4 Comments

Cream of celery soup recipe – from a long time I have been wanting to make cream of celery soup and finally I made the soup. I can think and prepare soup only in winters. I guess this is the last soup recipe I will be posting as the summer season in India is just around the corner.

Having soups in the Indian summers is an absolute no no, unless it is a cold soup. So I thought I better post this soup recipe before it gets too late. Otherwise I will have to wait for a year again to post it in the next winters. At home I always cook seasonal recipes and that reflects on the blog too.

This celery soup is a one pot soup recipe. I have not used milk and all purpose flour to thicken the soup. Instead added potatoes to thicken the soup. I have added low fat dairy cream in the recipe. But feel free to skip it or reduce the proportion if you want a lighter version of the soup.

In India, Celery is available in most metro cities in super markets which sell gourmet stuff and herbs. I do have celery shrubs at home, but for the soup I had purchased the celery from the market. I had got these long stalks which I chopped fine and then added to the soup.

If you like creamy soups which are comforting as well as filling then you might like to try these soup recipes:

This cream of celery soup can be had plain or with a baguette or toasted bread slices. You can also accompany a main pasta dish like mushroom pasta or spaghetti olio e aglio or mushroom spaghetti bolognese with the cream of celery soup as a starter.

If you are looking for more Soup recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

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This cream of celery soup is healthy, easy, fresh, delicious and light. It’s naturally vegan, gluten-free and dairy-free (thanks to a little coconut milk).

It’s a good thing holidays are spaced out fairly evenly…so I have time to pile on the greens between the mounds of chocolate. Welcome to my version of balance. And so far, it seems to work.

With Valentine’s Day down (well, technically in a few hours) and St. Patricks Day looming on the horizon, I thought I’d retreat to this clean, green, fresh and light soup. Truth be told, I was also itching for a soup to batch cook, so I could fill up my little apartment freezer with ready-made, reheat-able meals. I thought this creamy celery soup sounded perfect.

Yes, it’s a cream of celery soup, but don’t let the creamy part fool you because I’ve kept it dairy-free. A lovely can of full-fat coconut milk is to thank for that. But really, this celery soup is just a bunch of sliced and diced celery, leek and onion. Talk about palate and gut cleansing.

But the best thing – it’s super easy. Just sauté those diced up veggies with garlic for 10 minutes, then simmer with chicken or vegetable stock to let all the flavors meld. If you have some fresh herbs on hand, toss those in as well. Once that’s done, you can either transfer the soup to a high-powered blender, or use a hand blender to mix right in the pot. For soups like this, I usually opt for the latter (because I’m a total klutz). A hand blender also gives you the option of how creamy or chunky you’d like to make it.

If you watched my Instagram stories this week, you saw my little pressie from KitchenAid in the mail – a brand new, cordless Pro Line Hand Blender. Excuse me while I swoon. I’ve always had a regular corded hand blender, but now that I have my fancy cordless hand blender, watch out. In fact, I’m so excited about it, it’s also likely to appear on a Facebook live demo – homemade mayonnaise anyone?

But I digress. Back to this cream of celery soup. It’s simple, fresh, delicious and light – and topped with celery leaves and a sprinkle of black pepper and paprika. It’s a perfect starter soup paired with a hearty meal, or a complete meal if you’re looking for lighter fare. Delicious either way.

Homemade Cream of Celery Soup is so much better than the canned variety. Make a bulk batch this week to have your casserole and eat more healthfully, too.

If you’ve got any casserole recipes in your repertoire, the chances are good that more than a few of them call for canned cream of something soup. And for good reason.

Our grandmothers, or whoever invented said casseroles, knew that using a canned soup in casseroles instead of making a homemade white sauce would save time.

Unfortunately, those canned soups taste like metal. And they’re loaded with salt, sugar, fat, and preservatives typical in commercially processed foods to make them taste better.

Thankfully, you can make your own cream of celery soup better from scratch and for less money!

Make Homemade Cream of Celery Soup for Cooking

This recipe for Homemade Cream of Celery Soup is perfect for cooking. It comes together quickly on the stove and is perfect for freezing.

Make a bulk batch and freeze the soup in 2-cup portions. Substitute it in your favorite recipes that call for cream of celery soup.

What is cream of celery made of?

• butter
• flour
• milk
• chicken broth
• parmesan cheese
• chopped celery (or dried celery flakes)
• salt
• pepper

How do you make cream of celery soup?

1. In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
2. Whisk in the milk and the chicken broth, stirring constantly until the mixture thickens to a sauce consistency.
3. Stir in the Parmesan cheese, celery, salt, and pepper.
4. Use in your recipe or chill completely before storing in an airtight container in the freezer until ready to use.

Can you freeze homemade cream of celery soup?

You can definitely freeze homemade cream of celery soup. In fact, I highly recommend it. Canned cream of celery soup is so popular because opening a can saves time over making a fresh sauce.

You can have the best of both worlds — a homemade sauce and convenience — when you make a bulk batch of the creamed soup and freeze it in 2-cup portions. This size is the equivalent of a can.

How to freeze homemade creamed soups:

1. Prepare the soup as directed in the recipe.
2. Divide it into 2-cup portions, using Soupercubes or your favorite pint container.
3. Chill the containers until very cold.
4. Store the containers in the freezer until ready to use. If you’re using Soupercubes, once the soup is frozen, you can pop the cubes out of the molds and transfer them to a freezer bag for space-saving storage.

To use the frozen soup: thaw in the refrigerator or microwave and whisk well to recombine. Proceed with your recipe.

Can you freeze soup in glass jars?

I do freeze soups and sauces in glass canning jars as well as plastic containers. Take special care as breakage can occur.

If you’re going to use glass jars, leave the lids off, allow for extra headspace (about 1-inch), and make sure they don’t touch anything else in the freezer. Give them plenty of elbow room. Once the soup is frozen solid, lightly twist the caps on.

Remember that your mileage may vary. Breakage may still occur.

Is it cheaper to make my own creamed soup?

We always assume that making it at home will cost less money than buying it elsewhere. This is often, but not always the case. Let’s see how much the homemade soup really costs, shall we?

This homemade cream of celery soup is made from some basic ingredients, ingredients that when bought at regular, non-sale prices break down as follows:

• butter – $0.46 ($3.69/lb)
• flour – $0.04 ($2.69/5-lb bag)
• chicken stock – $0.81 ($2.19/32 oz)
• milk – $0.09 ($3.09/gallon)
• celery – $0.19 ($1.99/stalk)
• Parmesan cheese – $0.16 ($1.88/6 oz)
• salt – $0.01 ($2.99/26 oz)
• pepper – $0.01 ($3.79/4 oz)

A homemade version, made with purchased chicken stock will run about $1.77, compared to $1.59 for a commercial canned soup. However, chicken stock is something you can make for practically free, at which point, you can get the cost down to 96 cents!

I’m sure that you can find canned cream of celery soup on sale for cheap. However, I promise you this is better and totally worth the upgrade in cost.

How can you make this more economical?

Lower the cost of making a homemade soup even more by doing the following:

• Stock up on ingredients when they are on sale. Whether it’s buying butter, parmesan cheese, or commercial chicken broth on sale, I buy more than I need in the immediate future. Sales cycles last about 6 weeks, so I try to buy enough to last me that long. Same goes for items like butter and flour. I stock up on these when I find good prices.
• Make your own chicken stock. A huge vat of homemade chicken stock costs just pennies and tastes amazing.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

• plastic cutting boards – I have blue boards for veggies and white boards for meat.
• Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
• Pyrex mixing measure bowl – I have had mine for almost 20 years!
• wire whisk – I like this style with a sealed barrel. Then you can send it through the dishwasher.
• large stock pot – the Kitchenaid stainless steel pot that came with a refrigerator purchase has outlived the refrigerator!
• Soupercubes – these are great for freezing liquids into solids and then transferring to a space-saving bag for longterm storage.
• freezer-friendly plastic containers – I also like these Reditainers for storing soups and sauces in the freezer.

This Low-Carb Cream of Celery soup will warm you up on a cold winter’s day without the heavy carbs. It’s made up of easy refrigerator and pantry staples including butter, heavy cream, onions, celery and chicken broth. Flour is replaced with riced cauliflower straight from the freezer to give this soup some body and creaminess.

Barbara whipped this up when we got our first snowstorm of the season. She bought a bunch of celery that was close to going to the dark side. This recipe came together in less than 30 minutes, and the leftovers got better as they sat in the refrigerator. Have leftover soup? Pour leftover soup into pint-sized mason jars for easy travel to work.

We made some simple substitutions so that this soup will fit into a keto-friendly, low -carb or gluten-free diet.

Riced cauliflower is quickly becoming one of our favorite ingredients, because it is readily available at most grocery stores, including Aldi (our favorite). We use it in our Low-Carb Mexican Taco Soup, Low-Carb Tuscan Soup and Low-Carb Beef Fried Cauliflower Rice. Riced cauliflower gives soup a heartiness without the carbs.

Notes about this Low-Carb Cream of Celery Soup recipe:

• The amount of diced celery doesn’t need to be exact. The bunch that we had in our refrigerator ended up being about 6 cups.
• Don’t throw out the leafy ends of the celery. Chop them up and add them for added flavor.
• Omit onions, if desired.
• You will want to taste the soup and add more salt and black pepper to taste. Bland soup is not good!
• You can use fresh garlic that you mince yourself. I keep a jar of minced garlic or minced roasted garlic in my refrigerator at all times. Just for the sake of easiness.
• If you like a completely smooth soup, do not reserve any of the cooked veggies. On the flip side, if you like a really chunky cream soup, reserve more than the 1 to 2 cups, and add it after you puree the soup.
• Be sure to use low sodium chicken broth. If you have regular, be sure to reduce the amount of salt for the recipe.
• Use a food processor or immersion blender to puree. The soup is very hot. Put a towel over the top of the food processor. Hold down while blending. This prevents a spray out and burn.

How to Make Low-Carb Cream of Celery Soup

Full recipe for this keto soup is at the end of this post.

1. In a large saucepan, melt butter. Add diced onions and celery, and cook for 10 minutes.
2. Reserve 1 to 2 cups of veggies to add back in at the end.
3. Add frozen riced cauliflower and minced garlic, and cook for an additional 5 minutes.
4. Next, add chicken broth, heavy cream, salt and pepper, and simmer 15 minutes or until vegetables are completely soft.
5. Puree in a food processor until smooth. Add in reserved vegetables, and serve.