Description

Creamy Celery Soup never tasted so good with onions, garlic, fresh parsley, thyme, and rosemary. Make a big pot today and top it with homemade croutons.

Ingredients

Scale

4 tablespoons unsalted butter
1 large onion, finely diced
4 cups very finely chopped celery
2 cloves garlic, minced
1 bay leaf
6 cups vegetable stock
¾ cup heavy cream
¼ cup fresh herbs like parsley, thyme, rosemary
Kosher salt and black pepper to taste

Instructions

Step: Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.
Step: Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly.
Step: Add the bay leaf and vegetable stock. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes.
Step: Using an immersion blender or stand blender puree the soup.
Step: Turn the heat to as low as it will go and stir in the cream and fresh herbs. Season with salt and pepper to taste.
Step: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Ensure the onions and celery are soft before proceeding. If using a stand blender, remove the center cap to allow steam to escape. Fresh herbs such as dill, parsley, thyme, and rosemary are recommended, but dried herbs can be substituted by adding them at the same time as the garlic. This soup does not freeze well due to the cream content.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 225 kcal
Sugar: 3 g
Sodium: 136 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 54 mg

Keywords: cream of celery soup, vegetable soup, creamy soup, vegetarian soup