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Velvety Cream of Celery Soup

Close-up of creamy, light green celery soup with a layer of froth, served in a white mug near a window.
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Make a smooth, rich cream of celery soup from fresh ingredients. This recipe yields a comforting soup perfect for a quick dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 1 large bunch)
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 large potato, peeled and diced (optional, for thickness)
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the chopped celery and minced garlic. Cook, stirring occasionally, for 8 minutes until the celery softens slightly.
  4. Pour in the broth and add the diced potato, if using. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the celery and potato are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk), salt, pepper, and nutmeg.
  7. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • For a vegan celery soup, use vegetable broth and full-fat coconut milk instead of heavy cream.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • For a richer flavor, sauté the celery and onion in butter only.

Nutrition

Find it online: https://whiskdaily.com/velvety-cream-of-celery-soup-recipe/