Cream of Celery Soup

Bowl of creamy celery soup garnished with chopped parsley and black pepper, served with crackers on a wooden board.

Easy homemade cream of celery soup, fresh celery, onion, garlic, and a splash of half-and-half blended into a silky, comforting soup. Perfect for lunch or a light dinner.

Course Soup

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 159kcal

Author Elizabeth Rodriguez

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.

Nutrition