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 home made croutons.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large onion finely diced
- 4 cups very finely chopped celery
- 2 clove garlic minced
- 1 bay leaf
- 6 cups low sodium chicken broth or vegetable stock
- ¾ cup heavy cream
- ¼ cup fresh herbs like parsley (thyme, rosemary)
- Kosher salt and black pepper to taste
Instructions
- Sauté: 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.
- Aromatics: Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly.
- Simmer: Add the bay leaf and and low sodium chicken broth. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes.
- Puree and Finish: Using an immersion blender or stand blender puree the soup. 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.
Notes
Ensure the onions and celery are soft before proceeding. If using a stand blender, remove the center cap from the top to allow steam to escape. You can use dried herbs instead of fresh, adding them at the same time as the garlic. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the cream may separate.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- 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: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 54 mg
Keywords: cream of celery soup, creamy celery soup, easy soup recipes, vegetable soup