Homemade Cream of Celery Soup (Print version)
A silky Homemade Cream of Celery Soup with fresh celery, a gentle roux, milk, cream, and simple pantry seasoning.
# Ingredients:
For the soup base
01 -
3 tablespoons unsalted butter
02 -
5 cups (500 g) chopped celery, leaves reserved for garnish
03 -
1 medium yellow onion, diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon dried thyme
08 -
3 tablespoons all-purpose flour
09 -
3 cups (720 ml) vegetable broth
10 -
1 bay leaf
For finishing
11 -
1 cup (240 ml) whole milk
12 -
1/2 cup (120 ml) heavy cream
13 -
1 tablespoon chopped chives or parsley, optional
14 -
Homemade croutons, optional
# Instructions:
01 -
Melt the butter in a large pot over medium heat. Add the celery, onion, garlic, salt, pepper, and thyme. Cook for 8-10 minutes, stirring often, until the celery is tender but not browned.
02 -
Sprinkle the flour over the vegetables and stir constantly for 1 minute. The flour should coat the celery and smell lightly nutty, not raw.
03 -
Slowly whisk in the vegetable broth. Add the bay leaf, bring to a gentle simmer, and cook for 12-15 minutes until the celery is very soft.
04 -
Remove the bay leaf. Blend the soup with an immersion blender until smooth, or blend carefully in batches in a countertop blender.
05 -
Stir in the milk and heavy cream. Warm over low heat for 3-4 minutes, stirring often. Do not boil after adding the dairy.
06 -
Taste and adjust salt and pepper. Serve warm with celery leaves, chives or parsley, and croutons if using.
# Good to know:
01 -
Use crisp celery for the freshest flavor.
02 -
For a condensed-style base, reduce the broth to 2 cups and simmer until very thick.
03 -
Reheat gently over low heat to keep the dairy smooth.