Homemade Cream of Celery Soup
There’s something magical about the aroma of sautéing celery and onions dancing through your kitchen. The gentle sizzle of butter, the crisp, fresh scent of celery, and the warmth that envelops you as you take your first spoonful. This Homemade Cream of Celery Soup promises to wrap you in a comforting embrace, like a warm blanket on a chilly evening. Its smooth texture coupled with a rich, creamy flavor offers an experience that feels all-encompassing, lifting spirits with each serving.
Table of Contents
I remember the first time I tasted a velvety celery soup at a family gathering. It was a chilly autumn day, and the soup was the star of the potluck table. I could hardly get enough of its silky goodness! Today, I’m excited to share my own version of that beloved recipe, bringing that same nostalgic joy right into your home. Let’s create a pot of this creamy deliciousness together – trust me, your taste buds will be thrilled!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in about 45 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The balance of earthy celery and creamy goodness leads to a heartwarming bowl of joy.
- Eye-Catching Appeal: A lovely green hue garnished with fresh chives is sure to impress!
- Flexible Serving: Perfect as a light lunch, dinner, or even as an appetizer for special occasions.
- Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets; you’ll impress everyone at the table!
Ingredients You’ll Need
- Butter (3 tablespoons): Essential for that savory base. Unsalted butter is best to control salt content.
- Medium onion (1, diced): Adds sweetness and depth. Substitute with shallots for a milder flavor.
- Celery (7 ribs, diced): The star of the soup! Use fresh, vibrant stalks for the best flavor.
- Garlic (2 cloves, minced): Infuses the soup with warm, aromatic notes. Use fresh for a punch; powder can substitute if needed.
- All-purpose flour (2 tablespoons): Helps thicken the soup. For gluten-free, consider using cornstarch or a gluten-free blend.
- Chicken broth (3 cups): Provides a rich, hearty base. Vegetable broth is a perfect substitute for vegetarian or vegan options.
- Heavy cream (½ cup): Adds the signature creaminess. Swap with coconut cream or cashew milk for dairy-free.
- Salt and pepper (to taste): Vital for seasoning. Remember, tasting as you go is key!
- Chives (chopped, for garnish): Offers a bright pop of color and flavor. Feel free to use parsley as an alternative garnish.
How to Make Homemade Cream of Celery Soup
Melt the Butter: Begin by placing a Dutch oven over medium-high heat. Add the butter and let it melt, swirling the pan occasionally until it’s bubbling and fragrant. This will create a luscious base for your soup.
Sauté the Vegetables: Toss in the diced onion, celery, and minced garlic to the melted butter. Stir gently and let them cook for 5 to 7 minutes. The veggies should become soft and aromatic, creating a beautiful contrast against the butter.
Add the Flour: Sprinkle in the flour, stirring it through the vegetable mixture. This will help thicken the soup as it cooks. Continue cooking for about 2 minutes to eliminate any raw flour taste, stirring frequently; you want it to be smooth and combined.
Pour in the Broth: Gradually add the chicken or vegetable broth, stirring as you pour. Once combined, lower the heat and let it simmer uncovered for 10 minutes. You should see bubbles gently forming around the edges as it cooks.
Blend Until Smooth: Take the pot off the heat and allow it to cool slightly. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, use a regular blender, but ensure you allow steam to escape, blending in batches as needed.
Add the Cream: After blending, return the pot to low heat and stir in the heavy cream. Let it simmer for another 5 minutes, allowing the flavors to meld beautifully. You will notice the soup becoming even more velvety and rich!
Season & Serve: Taste your soup and season it with salt and pepper as desired. Ladle the soup into warm bowls, garnishing each with freshly chopped chives. Serve it up warm, and bask in the deliciousness!
Storing & Reheating
To store your Homemade Cream of Celery Soup, let it cool to room temperature before transferring it to an airtight container. It will stay good in the fridge for up to 4 days. If you want to freeze it, pour into freezer-safe containers, leaving some space for expansion, and label with the date. It can be stored for up to three months. When reheating, gently warm on the stove over medium-low heat, stirring occasionally until heated through. Note that the texture may change slightly after freezing, so adding a splash of broth may refresh that creamy consistency.
Chef’s Helpful Tips
- Avoid burning the flour by ensuring you don’t skip cooking it for the full 2 minutes with the vegetables.
- For an extra layer of flavor, roast the celery ahead of time or add a touch of thyme while it simmers.
- If the soup is too thick, thin it out with a bit more broth or cream to achieve your desired consistency.
- Don’t skip the blending step; it’s what truly gives this soup its luxurious texture!
- For a fun variation, consider sautéing some spinach or peas to stir in before serving for added nutrition and color.
- If preparing ahead, consider leaving out the cream until you’re ready to serve for a fresher taste.
The sensation of pulling together a nourishing bowl of Homemade Cream of Celery Soup is an experience worth savoring. Not only does it warm your belly, but it also stirs memories and creates new ones with family and friends. So don’t hesitate to experiment with flavors and textures as you create your masterpiece. Each batch can be a little different, but one thing is for sure: you’ll want to enjoy all the deliciousness it has to offer!
Recipe FAQs
Can I make this soup vegan?
Absolutely! To make this soup vegan, simply substitute the chicken broth with vegetable broth, and use coconut cream or almond milk in place of heavy cream. The end result will still be creamy and delicious!
How can I make this soup ahead of time?
You can prepare this soup a day in advance, allowing the flavors to develop overnight. Just skip adding the heavy cream until you’re ready to serve and reheat on the stove gently. This way, you’ll maintain its creamy texture.
What can I serve with cream of celery soup?
This soup pairs beautifully with crusty bread, a fresh green salad, or even a delightful grilled cheese sandwich. It makes for a cozy meal all on its own, but these sides can elevate your dining experience!
How long will the soup last in the fridge?
Stored properly in an airtight container, this Homemade Cream of Celery Soup can last up to 4 days in the refrigerator. Just make sure to let it cool completely before sealing to avoid condensation!
More Dinner Recipes
- Homemade Turkey Noodle Soup
- Crockpot Catalina Roast Beef
- Creamy Leftover Turkey Chowder
- Crockpot Chicken Gnocchi Soup
- Chicken Cheddar Noodle Bake
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📖 Recipe Card
Homemade Cream of Celery Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Enjoy a bowl of Homemade Cream of Celery Soup that offers a rich and creamy flavor, easy preparation, and a heartwarming experience, making it perfect for any occasion.
Ingredients
- Butter (3 tablespoons)
- Medium onion (1, diced)
- Celery (7 ribs, diced)
- Garlic (2 cloves, minced)
- All-purpose flour (2 tablespoons)
- Chicken broth (3 cups)
- Heavy cream (½ cup)
- Salt and pepper (to taste)
- Chives (chopped, for garnish)
Instructions
- Melt the butter in a Dutch oven over medium-high heat until bubbling and fragrant.
- Add diced onion, celery, and minced garlic; sauté for 5 to 7 minutes until soft and aromatic.
- Sprinkle in flour and stir; cook for about 2 minutes to remove the raw taste.
- Gradually add chicken or vegetable broth, stirring continuously; simmer uncovered for 10 minutes.
- Blend until smooth using an immersion blender or in batches with a regular blender.
- Stir in heavy cream and simmer for another 5 minutes.
- Season with salt and pepper, then garnish with chives before serving.
Notes
For gluten-free, substitute all-purpose flour with cornstarch or gluten-free blend.
For a lighter taste, consider using coconut cream or cashew milk instead of heavy cream.
Store leftovers in an airtight container for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
