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Velvety Cream of Celery Soup: Simple Comfort in 35 Minutes

A steaming bowl of creamy, light green celery soup topped with freshly cracked black pepper, resting on a saucer.
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Make this easy, homemade cream of celery soup for a comforting meal that tastes better than canned versions. It achieves a smooth, velvety texture quickly, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 6 cups fresh celery, chopped (about 2 large bunches)
  • 1 medium potato, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the chopped celery and diced potato to the pot. Sauté for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the celery and potatoes are very tender, about 15 minutes.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until it is 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.
  5. Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently over low heat until warmed through; do not boil after adding cream.
  6. Taste and adjust seasoning if needed. Serve your homemade soup hot.

Notes

  • For a vegan celery soup, substitute the heavy cream with 1/2 cup of full-fat coconut milk or cashew cream.
  • To achieve the best velvety soup texture, ensure all vegetables are fully softened before blending.
  • This recipe makes a great low-fat soup option if you skip the cream and use a potato-thickened base.

Nutrition

Find it online: https://mayaplate.com/celery-soup-velvety-cream-35-minutes/