This cream of celery soup is easy, comforting, and made with simple ingredients. Celery, onion, garlic, and seasoning are sautéed, then simmered in broth. A little flour adds body before the soup is blended until smooth and finished with a splash of half-and-half for a silky texture.
What's great about this recipe
- It uses simple, budget-friendly ingredients and cooks in about 45 minutes in one pot (even the blending if you have an immersion blender).
- It makes a great starter soup or a light lunch or dinner on its own. Pair it with a sandwich or salad for an easy meal.
- The soup reheats well, so it's perfect for meal prep or leftovers.
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Ingredients you'll need
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Butter - Used to sauté the vegetables and build the base of the soup.
Produce - Celery is the star, along with onion and garlic for flavor.
Seasoning - Italian seasoning and black pepper keep things simple. Salt can be added at the end if needed (not pictured).
Pantry - All-purpose flour gives the soup a little body. Chicken broth makes up the liquid (use vegetable broth to make it vegetarian, or low-sodium broth if you're sensitive to salt).
Dairy - Half-and-half is stirred in at the end for a creamy finish.
📖 See the recipe card for quantities and preparation.
How to make cream of celery soup
- Heat the butter in a medium saucepan or pot over medium heat (we used a 3.5-quart saucepan).
- When the butter is melted and sizzling slightly, add the onion and celery. Cook for 6-7 minutes, stirring often, until the vegetables start to soften and the onion is translucent.
- Add the garlic, Italian seasoning, and pepper. Cook for 1 minute, stirring frequently.
- Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes, stirring often, to cook out the raw flour taste.
- Gradually pour in the broth while stirring constantly to prevent lumps. Continue stirring until the flour is fully dissolved.
- Raise the heat and bring the soup to a gentle boil, then lower to medium-low. Cover and simmer for 20-25 minutes, or until the celery is very tender, stirring occasionally and adjusting the heat as needed.
- Take the pot off the heat and wait until the soup stops simmering. Use an immersion blender to puree until smooth, or carefully transfer to a countertop blender (see Recipe tips and notes).
- Stir in the half-and-half. Warm gently over low heat for 2-3 minutes to heat through. Taste and add salt if needed (we did not add any extra to ours).
- Serve and garnish with a sprinkle of black pepper and chopped parsley or celery leaves, if desired.
Recipe tips and notes
- If you're using a countertop blender, let the soup stop simmering and cool slightly first. Only fill the blender about halfway (work in batches if needed). Remove the center feeder cap from the lid, cover the opening with a folded kitchen towel, and hold the lid firmly in place while blending so steam can escape safely. Start on the lowest speed, then increase gradually if needed.
- Don't overheat the soup once the half-and-half is added. Warm it gently over low heat just until heated through, boiling can cause it to curdle or separate.
- An immersion blender is great for creamy soups like this because you can puree the soup right in the pot. Very handy.
Storing and reheating
Refrigerator: Store leftovers in an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Leave room at the top for expansion, label, and freeze for up to 2-3 months. Cream-based soups may separate a bit after freezing - just stir or whisk well when reheating to bring it back together.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over low to medium-low heat, stirring occasionally, or microwave in a microwave-safe bowl, stirring every 30 seconds until hot. Avoid boiling so the half-and-half doesn't curdle.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out for more than 2 hours, or more than 1 hour if the temperature is over 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
Yes. It keeps well in the refrigerator for 3-4 days and reheats nicely, so it's a good make-ahead or meal-prep option.
Yes. Cool it completely, then freeze in an airtight container for up to 2-3 months. It may separate a little after thawing. Just stir or whisk well while reheating.
For a thicker soup, simmer a few extra minutes uncovered or add a bit more flour when making the roux. To thin it, stir in a splash of extra broth or half-and-half until you reach the consistency you like.
Yes. Simply use vegetable broth instead of chicken broth.
If you enjoyed this cream of celery soup, you may also like this family favorite potato leek soup and our cream of asparagus soup that is as easy as it is delicious. Cream of spinach soup (we take a shortcut using frozen spinach) and this wholesome creamy vegetable soup are great options too.
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📖 Recipe
Cream of Celery Soup
Ingredients
- 3 tablespoons butter
- 1 small onion diced
- 4-5 large celery ribs cut into ½-inch pieces (about 2-2½ cups)
- 1-2 garlic cloves minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper plus extra for garnish if desired
- ¼ cup 4 tablespoons all-purpose flour
- 3½ cups chicken or vegetable broth
- ¼-½ cup half-and-half
- Salt to taste at the end if needed
- Chopped parsley or celery leaves for garnish (optional)
Instructions
- Heat the butter in a medium saucepan or pot over medium heat (we used a 3.5-quart saucepan).
- When the butter is melted and sizzling slightly, add the onion and celery. Cook for 6-7 minutes, stirring often, until the vegetables start to soften and the onion is translucent.
- Add the garlic, Italian seasoning, and pepper. Cook for 1 minute, stirring frequently.
- Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes, stirring often, to cook out the raw flour taste.
- Gradually pour in the broth while stirring constantly to prevent lumps. Continue stirring until the flour is fully dissolved.
- Raise the heat and bring the soup to a gentle boil, then lower the heat to medium-low. Cover and simmer for 20-25 minutes, or until the celery is very tender. Stir occasionally and keep the soup at a gentle simmer, adjusting the heat as needed.
- Take the pot off the heat and wait until the soup stops simmering. Use an immersion blender to puree the soup until smooth. Or carefully transfer to a countertop blender (see Recipe Notes).
- Stir in the half-and-half. Warm the soup gently over low heat for 2-3 minutes to heat through. Taste and add salt if needed (as a reference, we did not add any extra to ours).
- Serve and garnish with a sprinkle of black pepper and chopped parsley or celery leaves, if desired.
Notes
- If you're using a countertop blender, let the soup stop simmering first and only fill the blender about halfway, work in batches if needed. Remove the feeder cap from the lid and cover the opening with a folded kitchen towel so steam can escape. Start at a low speed, then increase gradually if needed.
- If you're sensitive to salt, use reduced-sodium broth. Taste at the end and add salt only if needed.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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