Cream of Celery Soup

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Celery is pretty much an afterthought when it comes to vegetables. Always the backup singer and never the star attraction. But this delicious cream of celery soup brings it straight to the main stage! Whether you want to serve it as a starter or a main dish with some of my Pretty Darn Perfect Sweet Dinner Rolls, there’s nothing like a warm bowl of cream of celery soup.I also have a new Cream of Cauliflower Leek Soup if you’re game to try that!

Cream Of Celery Soup

This is not a light soup. It’s super thick, creamy, comforting, and full of flavor. This will barely take a cent out of your grocery shopping budget, and if you have some celery lying around that you need to use up, then you’ve no excuse not to give it a try. I promise you will not forget it (unless you hate celery, I can’t do much about that…!). The health benefits of celery make this soup super nutritious too. Celery is known to lower cholesterol and blood sugar and reduce inflammation, and it’s also full of antioxidants. It’s right up there with my minestrone soup amaranth vegetable soup and spicy lentil bean soup for being loaded with vegetables!

How To Make Cream of Celery

You can whip this up using an instant pot or slow cooker so I’m going to run through the steps for each and you can use what works for you!

Instant Pot

1. Add the oil and onions to the bottom of your instant pot and fry the onions until they become translucent and soft. Then add your garlic to the mix.
2. Continue to fry the garlic and onions for another few minutes.
3. Pour the broth into the instant pot and add in the remaining ingredients (except for the cream and toppings), and stir it all together.
4. Close and seal the lid of the instant pot and cook for 15 minutes high pressure (you’ll need to press the soup button on your pot).
5. Once the soup is ready, you can take off the lid and puree the soup with an immersion blender until you get a smooth consistency.
6. When it’s smooth enough for your liking, you can add the whipping cream.
7. Time to eat! Ladle the soup into bowls and add any toppings you like!

Slow Cooker 

1. Place a medium-sized skillet over medium-high heat and add in the oil and onions. Fry the onions until they’re soft and translucent followed by adding in the garlic.
2. Fry for another 2 minutes or so and add chicken broth and the remainder of the ingredients (again, not the toppings and cream!), then stir.
3. When that’s done, you can transfer it to the slow cooker to cook for 5-6 hours on high or 6-8 hours on a low setting.
4. Using an immersion blender, puree the soup until it’s smooth and add the whipping cream.
5. Pour into the bowls, add whichever toppings you prefer, and serve!

Tips And Tricks For Making Cream of Celery Soup

• You should always taste the raw celery you’re going to be using to make sure it’s not old or bitter. It should taste fresh enough to eat on its own. If you do run into a bitter celery bunch it’s a really bad idea to use it in this soup, please leave it aside for something else.
• Make sure you slice the celery thinly.
• Serve with any type of bread, I personally like something with a bit of crunch.
• You can add a splash of white wine if you like!
• The cauliflower in this recipe adds a creaminess and cuts through the really strong celery flavor. I wouldn’t skip it – unless you have a very mild tasting celery.
• The toppings also really help to add to the entire soup taste, pick the ones you like the best!

More Soup Recipes you might like:

Cheesy Cream of Cauliflower Soup

Easy Potato Leek Soup

Lemon Chicken Soup with Orzo

Chicken Barley Soup

Happy cooking! I am so excited that soup season is here! What are some of your favorite soups?

Love,

Karlynn

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