Nothing compares to the comforting aroma of freshly made cream of celery soup simmering on the stove. This versatile recipe transforms humble celery stalks into an elegant, creamy soup that works equally well as a starter for special occasions or a weeknight comfort meal. Unlike canned versions, our homemade cream celery soup recipe avoids artificial ingredients while delivering superior flavor depth through proper technique and quality ingredients.
Why This Cream Celery Soup Recipe Works
Many celery soup recipes either lack depth of flavor or become too heavy with excessive cream. Our perfected version achieves the ideal balance through three key elements: proper celery preparation to maximize flavor extraction, a carefully calibrated roux for smooth texture, and strategic seasoning that enhances rather than masks the delicate celery taste. This easy cream of celery soup recipe produces a velvety texture without requiring immersion blending, making it accessible for cooks of all skill levels.
Essential Ingredients for Perfect Cream Celery Soup
The quality of your ingredients directly impacts the final result. Fresh, crisp celery makes all the difference compared to older, limp stalks. Here's what you'll need for the best homemade celery soup with cream:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Fresh celery stalks | 1.5 lbs (7-8 medium stalks) | Include leaves for extra flavor |
| Yellow onion | 1 medium | Finely diced |
| Unsalted butter | 3 tablespoons | High quality for best flavor |
| All-purpose flour | 3 tablespoons | For smooth roux |
| Vegetable broth | 4 cups | Low sodium preferred |
| Heavy cream | 1 cup | Can substitute half-and-half |
| Dry sherry | 2 tablespoons | Optional but recommended |
| Fresh thyme | 1 teaspoon | Or ½ teaspoon dried |
Step-by-Step Cream Celery Soup Preparation
Preparation (10 minutes)
Wash celery thoroughly and trim ends. Slice stalks thinly (¼ inch pieces), separating lighter green parts from darker green leaves. Finely dice onion. Measure all other ingredients before beginning cooking to ensure smooth preparation.
Cooking Process (30 minutes)
- Melt butter in large pot over medium heat. Add onions and lighter celery pieces (reserve darker leaves). Cook 8-10 minutes until softened but not browned.
- Stir in flour to create roux, cooking 2 minutes while stirring constantly to eliminate raw flour taste.
- Gradually whisk in vegetable broth, ensuring no lumps form. Bring to gentle simmer.
- Add celery leaves, thyme, salt and pepper. Cover and simmer 15-20 minutes until celery is very tender.
- Remove from heat. Using immersion blender, puree until completely smooth (or carefully transfer to countertop blender).
- Return to low heat. Stir in cream and sherry. Heat through without boiling (3-5 minutes).
- Taste and adjust seasoning as needed before serving.
Pro Tips for Perfect Creamy Celery Soup
Achieving restaurant-quality cream of celery soup at home requires attention to these critical details:
- Celery selection matters: Choose crisp, bright green stalks with fresh-looking leaves. Avoid celery with brown spots or limp texture.
- Don't rush the roux: Cooking the flour-butter mixture for the full 2 minutes eliminates any raw flour taste that would otherwise ruin your smooth cream celery soup.
- Temperature control: Never let the soup boil after adding cream, as this can cause separation. Maintain a gentle simmer below 180°F (82°C).
- Texture perfection: For ultra-smooth results, strain through fine mesh sieve after blending, especially if using a standard blender.
Serving Suggestions and Storage
Serve hot cream celery soup immediately for best texture and flavor. Excellent garnish options include:
- Freshly cracked black pepper and reserved celery leaves
- Crumbled bacon or pancetta for non-vegetarian version
- Truffle oil drizzle for special occasions
- Crispy fried shallots for added texture
Store leftovers in airtight container in refrigerator for up to 3 days. Reheat gently over low heat, adding small amounts of broth if needed to restore proper consistency. This healthy celery soup recipe also freezes well for up to 3 months—omit cream before freezing and add fresh when reheating.
Recipe Variations to Try
This versatile cream celery soup base adapts beautifully to various dietary needs and flavor preferences:
- Vegan cream celery soup: Substitute butter with olive oil, use coconut cream instead of dairy cream, and ensure vegetable broth is vegan.
- Lighter version: Replace half the cream with additional broth and add ½ cup pureed cannellini beans for creaminess without heavy cream.
- Apple celery soup: Add 1 peeled, diced apple when sautéing vegetables for subtle sweetness that complements celery's natural flavor.
- Spiced variation: Add pinch of nutmeg or curry powder with the thyme for an interesting flavor dimension.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 215
- Total Fat: 16g (21% DV)
- Saturated Fat: 9g (45% DV)
- Carbohydrates: 15g (5% DV)
- Fiber: 2g (7% DV)
- Protein: 3g
- Vitamin K: 65% DV (from celery)
This homemade celery soup with cream provides a good source of vitamin K and potassium while remaining relatively low in carbohydrates. For a lower calorie version of cream celery soup, reduce cream to ½ cup and increase broth by ½ cup.
Frequently Asked Questions
Can I make cream of celery soup without heavy cream?
Yes, you can create a creamy texture without heavy cream by using alternatives like pureed cannellini beans, coconut milk, or a roux with additional broth. For the best dairy-free version, blend ½ cup cooked white beans with 1 cup broth before adding to the soup base. This maintains the velvety texture of traditional cream celery soup while reducing fat content.
Why is my celery soup bitter?
Bitterness in celery soup usually comes from overcooking the celery or using older, less fresh stalks. To prevent bitterness, avoid boiling the soup vigorously after adding celery, and use fresh celery with bright green color. Adding a small pinch of sugar (about ¼ teaspoon) or the recommended sherry can also balance any residual bitterness in your cream of celery soup.
How can I thicken cream celery soup without making it heavy?
The best way to thicken cream celery soup without adding heaviness is to reduce the liquid by simmering uncovered for 5-10 minutes. Alternatively, blend ½ cup of cooked potato with some broth before adding to the soup. This adds natural thickness while maintaining a light texture in your homemade celery soup with cream, unlike additional roux which can make the soup pasty.
Can I use celery root instead of regular celery?
Yes, celery root (celeriac) makes an excellent base for cream of celery soup, offering a more concentrated celery flavor. Use 1 pound peeled and diced celery root in place of half the regular celery. Note that celery root requires longer cooking time (25-30 minutes) to become tender before blending. This variation creates a heartier, more robust version of traditional cream celery soup.
What's the best way to store leftover cream celery soup?
Store cooled cream celery soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without cream for up to 3 months, then add fresh cream when reheating. When reheating, do so gently over low heat without boiling to prevent the cream from separating. Stir occasionally and add small amounts of broth if the soup has thickened too much during storage.
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