Homemade Cream of Celery Soup

Staying warm with this Homemade Cream of Celery Soup. Fresh celery sautéed in butter with onion, garlic, fresh thyme, a whole lot of cream, some chicken stock, and then pureed to create the perfect savory and incredibly flavorful soup! Each bite is creamy, delicious, and every flavor is so well rounded. Finish each bowl off with some bread, fresh thyme sprigs, or a few cracks of fresh black pepper. It’s deliciously creamy, savory, and one of the coziest bowls of soup you’ll enjoy this season! It’s also the perfect addition to your casseroles. There is no better soup more delicious or versatile. SO. GOOD.

two jars of cream of celery soup on marble board with thyme leaves

→ This post is also available as a Web Story: Cream of Celery Soup

About The Recipe

I’ll be honest, homemade cream of celery soup tastes so much better than canned and it’s even a great way to use up leftover celery in your refrigerator! It’s a total win-win.

But, what I love most about this soup is that it’s perfect way to add flavor into your casseroles and it tastes great on it’s own! So, no matter how convenient it is to just buy a can at the grocery store, it’ll never compare to the depth of flavor you can get from homemade!

cream of celery soup in a small pot with a spoon and fresh thyme

Plus, you get to control what goes in this soup! There’s no additives, no unnecessary amounts of salt, or anything like that.

So, no matter how you enjoy this cream of celery soup recipe, it will always be perfect.

Equipment Needed

Ingredients

  • Butter
  • Onion
  • Celery
  • Garlic
  • All-Purpose Flour
  • Chicken Stock
  • Milk
  • Heavy Cream
  • Thyme
cream, thyme, chopped celery, flour, milk, chopped onion, butter, garlic, and chicken stock on marble counter

Instructions

In a medium stock pot, melt the butter over a medium heat. Then add the onion, celery, and garlic. Cook until the onions have become translucent, this should take about 10 minutes.

Now, add your flour and stir it in. Next, add your chicken stock.

Stir together and add the milk and cream. Next, add the thyme.

cream, butter, and thyme added to vegetables

Now, you have an option here. You can use a stick blender to blend the soup or use a traditional blender. Just make sure if you’re using a traditional to blend in small batches! After blending, cook the soup over a medium low heat for 15-20 minutes. Season with salt and pepper and serve!

How To Store

Once the soup has cooled, you can store this in a couple different ways. First being, you can measure out about 1 cup (or more!) into a freezer safe bag and store in the freezer until you need/want this soup again.

You could also keep it in an airtight container in the fridge for about 4-6 days.

What To Make With Cream of Celery Soup…

Whether you want a casserole to bake this in or you’re just looking for some sides, we’ve got you covered! Here are a few of our favorite things to make with cream of celery soup.

Substitutions:

  • You can make this recipe vegetarian by substituting vegetable broth for chicken stock.
  • You could also make this recipe gluten free by substituting corn starch for the flour! Just make sure you add the corn starch at the very end rather than when the flour is added.
  • Don’t have fresh thyme? Don’t worry! You can use an 1/8 teaspoon dried.

Expert Tips

  • If you don’t have a stick blender, you can use a traditional blender. Just be careful! The soup will be very hot.
  • This recipe keeps really well.

When you make this Homemade Cream of Celery Soup recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two jars of cream of celery soup on marble board with thyme leaves

Homemade Cream of Celery Soup

Traci
This Homemade Cream of Celery Soup is creamy, delicious, and the perfect addition to so many dishes as well as just eating on it's own! So. Good.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups and Stews
Cuisine American
Servings 5 cups
Calories 308 kcal

Ingredients
 

  • 2 Tablespoons butter
  • 1 cup chopped onion
  • 3 cups chopped celery
  • 1 ½ teaspoons crushed garlic
  • 2 Tablespoons all purpose flour
  • 2 cups [chicken stock]
  • 1 cup milk
  • 1 cup heavy cream
  • 3-4 sprigs thyme
  • Salt and pepper to taste

Instructions

  • In a medium stockpot, melt butter. Add onion, celery, and garlic. Cook over medium heat until translucent, about 10 minutes.
  • Stir in flour and then chicken broth.
  • Add milk, cream, and thyme.
  • Puree with a stick blender (or a traditional blender, in small batches).
  • Cook over medium low heat for 15-20 minutes, stirring frequently.
  • Season with salt and pepper.

Notes

Substituions:
  • You can make this recipe vegetarian by substituting vegetable broth for chicken stock.
  • You could also make this recipe gluten free by substituting corn starch for the flour! Just make sure you add the corn starch at the very end rather than when the flour is added.
  • Don't have fresh thyme? Don't worry! You can use an 1/8 teaspoon dried.
Expert Tips:
  • If you don't have a stick blender, you can use a traditional blender. Just be careful! The soup will be very hot.
  • This recipe keeps really well.

Nutrition

Serving: 1cupCalories: 308kcalCarbohydrates: 17gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 328mgFiber: 2gSugar: 6g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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3 Comments

  1. Could this be canned in a pressure canner or water bath? If so, how much time and at what pressure? I have limited freezer space but plenty of shelf space for jars.