This 30-minute cream of celery soup recipe is loaded up with veggies, extra protein, and lots of fresh celery.
Sometimes simple soups are just the best, and this is certainly one of them. ♡
This homemade cream of celery soup recipe is one of those quick, cozy, and nostalgic standbys that I love to make when the weather cools off. It’s made with a French-inspired trio of celery, leeks and onion sautéed together in butter and then simmered in a lightly seasoned broth with garlic, bay leaf and a hint of lemon juice. Instead of finishing the soup up with the usual heavy dose of cream, I suggest just a splash. And then you can instead purée a can of white beans in along with the veggies, which will give the soup an extra velvety and creamy texture plus some nice extra protein and nutrients — a win-win!
What I love most about this recipe is how it goes intentionally light on seasonings, keeping the fresh, delicate flavor of the celery front and center. It’s also naturally gluten-free and easy to veganize, if you would like. And best of all, it comes together quickly in just 30 minutes or so and tastes divine with a loaf of crusty bread on hand for dipping. Even the celery skeptics in my life have loved this one, so I hope you will too!
Cream of Celery Soup Ingredients
Here are a few quick notes about the cream of celery soup ingredients you will need for this recipe:
- Veggies: Celery is clearly the star of this soup, so we’ll sauté 8 ribs of celery in butter to make the most of their flavor, along with leeks and onion. Don’t worry about perfectly dicing any of the veggies since we will be puréeing the soup before serving.
- Beans: I love to include a can of white beans (such as Great Northern beans) in the soup, which add lots of good nutrients and protein here and also make the texture of the soup extra-creamy once they have been puréed.
- Veggie broth: I recommend a good-quality vegetable broth here, which will serve as the base for the soup and concentrate the layers of savory veggie flavors.
- Lemon juice: A generous squeeze of lemon juice adds a pop of fresh, bright flavor to the soup, enhancing the flavor of the veggies.
- Cream: A small splash of heavy cream gives this soup a rich and velvety finish.
- Seasonings: I prefer to keep the seasonings very simple to allow the celery flavor to shine through, using just bay leaf, garlic, salt and pepper.
- Chives: Chopped fresh chives are my favorite simple way to garnish this soup, adding a vibrant pop of color and mild oniony flavor to each bowl.
Recipe Variations
Here are a few fun twists that you’re welcome to try with this recipe:
- Add a protein. Add cooked chicken, bacon, ham or sausage to the soup.
- Add different herbs or seasonings. Add other fresh herbs (such as rosemary, dill or sage) or dried seasonings (such as smoked paprika, ground nutmeg, or cayenne).
- Add toppings. Sprinkle the finished soup with croutons, crumbled bacon, or roasted pecans.
- Make it vegan. Use olive oil or dairy-free butter for the sauté, then use coconut milk in place of the cream. (Or you could cook and purée a Russet potato along with the other veggies to make the soup creamier.)
More Creamy Soups To Try!
Looking for more cozy, creamy soup recipes to try? Here are a few of our favorites:
- Creamy Vegetable Soup
- Creamy Cauliflower Soup
- Creamy Tortellini Sausage Soup
- Creamy Three Potato Soup
- Creamy Sweet Potato Sausage Soup
Print Recipe
Pin RecipeIngredients
- 2 tablespoons butter
- 8 celery ribs, diced
- 1 large leek, diced (white and light green parts only)
- 1 medium white onion, diced
- 4 large cloves garlic, minced
- 4 cups vegetable broth
- 2 bay leaves
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1/3 to 1/2 cup heavy cream
- 1 to 2 tablespoons freshly-squeezed lemon juice
- fine sea salt and freshly-cracked black pepper
- fresh chives, for serving (optional)
Instructions
- Sauté the veggies. Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally.
- Simmer. Add the vegetable broth, bay leaves, beans and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover and simmer for 10 minutes or until the celery is completely tender.
- Blend. Remove and discard the bay leaves. Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth.
- Season. Taste the soup and add in extra cream or lemon juice if desired, then taste and season with salt and pepper as needed. (You may need a generous amount of salt, depending on the brand of broth used.)
- Serve. Serve warm, garnished with fresh chives and black pepper, and enjoy!
