Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Cream of Celery Soup

  • Pin
  • Rate
  • 5 from 2 votes

This post may contain affiliate links. Please read the disclosure policy.

Cream of Celery Soup

An easy and quick cream celery soup that everyone will love including those who hate celery!

Cream of Celery Soup

I love vegetables soups! My favorites are Grandma’s Hamburger and Vegetable SoupPolish Kielbasa and Cabbage Soup and Beef Macaroni Soup – Ready In 35 Minutes!

Cream of Celery Soup

The cream of celery soup turned out beautifully amazing! Very delicious and so easy! A keeper on my book!

Cream of Celery Soup

Ingredients You Need To Make Celery Soup Cream:

1 tbsp olive oil

1 onion, diced

5 lb celery, coarsely chopped

2 medium carrots, julienned

2 cups chicken stock

1/2 cup all-purpose flour

1/2 tbsp salt

1/2 tsp white pepper

2 cups hot milk

1/2 cup butter

How To Make Cream of Celery Soup:

Step 1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for a few minutes.

Step 2. Add the celery and carrots to the pot, followed by the chicken stock. Bring to a boil, then reduce to a simmer.

Step 3. In a bowl, whisk together flour, salt, pepper, and warm milk. Add to the pot, followed by the butter.

Step 4. Simmer soup for 10 minutes then take off heat.

Step 5. For a thin soup, strain out the vegetables by pouring through a sieve and catching the liquid in a bowl. Alternatively, for a thicker soup, add everything from the pot into a blender and blend, then divide into bowls to serve.

And

If you try this recipe, please comment and rate it, I love hearing from you!

Cream of Celery Soup

Cream of Celery Soup

Pin this recipe now to remember it later

Pin Recipe

Cream of Celery Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16
Cream of Celery Soup
5 from 2 votes

Ingredients 

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1.5 lb celery, coarsely chopped
  • 2 medium carrots, julienned
  • 2 cups chicken stock
  • 1/2 cup all-purpose flour
  • 1/2 tbsp salt
  • 1/2 tsp white pepper
  • 2 cups hot milk
  • 1/2 cup butter

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion and sauté for a few minutes.
  • Add the celery and carrots to the pot, followed by the chicken stock. Bring to a boil, then reduce to a simmer.
  • In a bowl, whisk together flour, salt, pepper, and warm milk. Add to the pot, followed by the butter.
  • Simmer soup for 10 minutes then take off heat.
  • For a thin soup, strain out the vegetables by pouring through a sieve and catching the liquid in a bowl. Alternatively, for a thicker soup, add everything from the pot into a blender and blend, then divide into bowls to serve.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 360mg | Fiber: 1g | Sugar: 2g
Author: Marta

Follow me on Pinterest for daily delicious recipes!

Follow Me

Favorite Soups To Try:

Beef Macaroni Soup – Ready In 35 Minutes!

Crockpot Navy Bean and Ham Soup

Beef and Macaroni Soup

Polish Kielbasa and Cabbage Soup

Hamburger Soup

Cabbage Roll Soup

Easy Taco Soup Recipe

Winter White Bean and Italian Sausage Soup

Pasta e Fagioli Soup

Homestyle Chicken Noodle Soup

Get new recipes weekly plus our FREE ebook!

[class^="wpforms-"]
[class^="wpforms-"]