Cream of Celery Soup
A creamy yet light soup that highlights the freshness of celery, perfect for chilly days or a quick comforting meal.
Ingredients
Main Ingredients
- 4 cups celery, chopped Adds freshness and that signature flavor; can use stocks if needed.
- 1 medium onion, chopped Provides a savory base; yellow or white onions are best.
- 1 clove garlic, minced Adds depth; feel free to use garlic powder as a quick swap.
- 4 cups vegetable or chicken broth The foundation of flavor; low-sodium versions enhance taste without overwhelming salt.
- 1 cup heavy cream Makes the soup rich; for a lighter option, use half-and-half or coconut milk.
- to taste Salt and pepper Essential for balancing flavors; always taste as you go!
- 2 tablespoons olive oil or butter For sautéing; choose your preference for taste.
- to taste Fresh parsley for garnish A pop of color and brightness; optional but recommended!
Instructions
Preparation
- Wash and chop the celery into small, even pieces.
- Chop your onion and mince the garlic.
- Gather all your ingredients and tools (you’ll need a pot, a cutting board, and a blender!).
Cooking
- In a large pot, heat the olive oil or butter over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the celery and garlic, cooking for another 5 minutes until softened.
- Pour in the broth and bring to a gentle simmer. Cook for about 15 minutes until the celery is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
Serving
- Return the soup to low heat and stir in the heavy cream.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley!
Notes
Blend smoothly for an ultra-smooth texture. Store leftovers in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months. Reheat on low heat.