Cream of celery soup is a timeless classic that balances delicate flavors with a rich, creamy texture. This versatile soup can be enjoyed on its own, paired with fresh bread, or used as a base for many other dishes. Whether you’re looking for a cozy starter or a comforting main course, this homemade version brings out the fresh flavors of celery and herbs, making it far superior to any canned variety.
Why Make Cream of Celery Soup from Scratch?
Making cream of celery soup from scratch allows you to control the ingredients, ensuring a fresh, flavorful dish without added preservatives. Fresh celery brings a bright, slightly peppery taste, while onion and garlic add depth. With a touch of cream, this soup transforms into a silky, satisfying bowl that's both comforting and elegant.
Ingredients
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
6 cups chopped celery (about 1 large bunch)
1 large potato, peeled and diced (for added creaminess)
4 cups chicken or vegetable broth
1 bay leaf
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper to taste
1 cup heavy cream or half-and-half
Fresh parsley or celery leaves for garnish
Instructions
Sauté the Vegetables:
In a large pot over medium heat, add the butter and olive oil. Once melted, add the diced onion and cook for about 5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant, being careful not to brown it.
Add Celery and Potato:
Stir in the chopped celery and diced potato. Cook for 5-7 minutes, stirring occasionally, until the celery begins to soften.
Add Broth and Seasonings:
Pour in the chicken or vegetable broth, then add the bay leaf and thyme. Season with a little salt and pepper, keeping in mind that you can adjust later. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender.
Blend the Soup:
Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, let the soup cool slightly, then carefully transfer it to a blender in batches, blending until smooth.
Add Cream:
Stir in the heavy cream or half-and-half. Taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley or celery leaves for a pop of color and flavor. Serve with crusty bread for dipping.
Variations and Tips
Make it Dairy-Free: Substitute the butter with olive oil and the cream with coconut milk or a dairy-free cream alternative.
Add Extra Vegetables: For a twist, add diced carrots or leeks along with the celery for a more complex flavor.
Make it a Soup Base: Use this soup as a base for casseroles or pasta dishes instead of canned cream of celery soup.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or milk to bring it back to your preferred consistency.
Enjoy your homemade Cream of Celery Soup—a creamy, comforting dish that will warm you from the inside out!
Serves: 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes 2 tablespoons butter
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