Cream of Celery Soup

This homemade Cream of Celery Soup recipe is light, silky, and rich in flavor. Made entirely from scratch with tender celery, leeks, and a touch of cauliflower for creaminess, it’s the kind of comforting homemade soup that feels both wholesome and refined.

The natural sweetness of the vegetables shines through, and the cauliflower gives it that velvety texture without a a ton of cream, just 1 tablespoon at the end. I’ve been making this recipe for years, and it always surprises people how rich and satisfying it tastes. It’s elegant enough for entertaining but simple enough for any weeknight dinner. One spoonful, and you’ll forget all about the canned version.

For more irresistible, creamy but light soups, try my Leek and Potato Soup, Creamy Corn Soup, and this Mushroom and Leek Soup.

How to Make Cream of Celery Soup Creamy and Thick

• I use cauliflower to thicken the soup and create a creamy texture without the need for flour or heavy cream.
• I add just a tablespoon of heavy cream at the end for a bit more richness, but the cauliflower does most of the heavy lifting.
• Using restraint on the chicken broth or stock also naturally creates a thicker soup because of all the fiber in the vegetables. I use 3 cups of chicken broth in this recipe, but you can use more for a thinner soup.

Ingredients:

• Olive Oil: For sauteing the vegetables, but butter works too if you prefer something richer.
• Yellow Onion adds a lot more flavor than white onion, but if you only have white onion, you can use that, too.
• Leeks: Give a gentle, mellow flavor that complements the celery. Rinse them well since grit often hides between the layers.
• Garlic: Deepens the flavor of this soup.
• Salt and Pepper: This simple seasoning enhances the flavors of each vegetable. Season to taste as you go, and adjust after blending to taste.
• Celery: The heart of this soup. Choose fresh, crisp stalks for the best flavor.
• Chicken Broth or Chicken Stock: This helps create a flavorful base for the soup. If health concerns aren’t an issue, avoid low-sodium broths; I find them less flavorful. You can also swap the chicken broth for vegetable broth for a vegetarian version.
• Cauliflower Florets: The secret to the soup’s creamy texture without using a ton of heavy cream. Fresh works better than frozen, since frozen retains too much water and will dilute the soup’s flavor.
• Heavy Cream: To whisk into the blended soup once it’s done to add a nice richness.

What Type of Celery Works Best for This Soup?

Fresh, crisp celery makes all the difference here. Nothing is pre-cut or sold in bags. Those typically sit there for a while and won’t have the same fresh taste. I like using the smaller, inner stalks since they’re naturally sweeter and blend up beautifully. Make sure the stalks are firm and bright green, as that’s when they have the best flavor.

Step #1: Chop the Vegetables

• Chop the celery, onion, leeks, and garlic into small, even pieces so they cook evenly and blend smoothly.
• Smaller pieces also help the soup puree into a silky, lump-free texture later on.

Step #2: Cook the Vegetables

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the onion, leeks, celery, and garlic, then season lightly with salt and pepper.
• Sauté until the vegetables are fragrant and tender, about 10 minutes. This step builds the soup’s flavor base and sweetens the onions and garlic.

Step #3: Add the Cauliflower

• Stir in the cauliflower florets and pour in the chicken broth.
• Cover and simmer for 6-10 minutes, or until all the vegetables are fork-tender.
• The more tender the vegetables are, the easier it will be to create a velvety pureed soup once blended.
• Transfer the mixture to a blender and puree until completely smooth.
• I wouldn’t recommend an immersion blender; I find a traditional blender creates a smoother soup.

Step #4: Taste for Seasoning

• Return the blended soup to a clean soup pot and keep warm over medium-low heat.
• Taste and adjust the seasoning if needed. I usually find the early seasoning does the trick.
• Ladle into bowls and garnish with minced chives or fresh dill, and freshly cracked black pepper, before serving.
• Serve with a crusty baguette or breadsticks.

Substitutions and Variations

• Use vegetable broth instead of chicken broth for a lovely vegetarian version.
• Stir in a small pat of butter at the end for extra smoothness.
• Add shredded rotisserie chicken to make the soup more filling.
• For a hint of spice, add a pinch of white pepper or red pepper flakes.

What To Serve with Cream of Celery Soup?

Serve this soup with my Garlic Knots with Pizza Dough or my Parmesan Tuiles or as a starter to my Chicken Florentine or Seared Salmon with Beurre Blanc Sauce. Then for dessert try my French Apple Cake recipe or my elegant Apple Galette.