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Velvety Cream of Celery Soup

A close-up of creamy, pale green celery soup topped generously with chopped fresh chives in a white bowl.
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Make this easy, homemade cream of celery soup for a comforting weeknight dinner. This recipe yields a smooth, velvety texture without relying on canned ingredients.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 1 large bunch)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 large potato, peeled and diced (optional, for thickness)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • Fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped celery and minced garlic to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the celery begins to soften.
  4. Pour in the vegetable broth and add the diced potato, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the celery and potato are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat gently over low heat until warmed through, but do not let it boil after adding the cream.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives.

Notes

  • For a low-fat or vegan version, substitute the heavy cream with 1/2 cup of full-fat coconut milk or cashew cream.
  • To achieve the best flavor, use fresh, crisp celery stalks.
  • If you want a richer flavor profile, use chicken broth instead of vegetable broth.

Nutrition

Find it online: https://dishicious.com/easy-homemade-celery-soup-velvety/