Cream of Celery Soup Recipe
by Sommer Collier — last updated on Aug 4, 2026 
Celery doesn’t always get to be the star of the show, but my cream of celery Soup recipe proves it deserves the spotlight. I love how fresh celery transforms into a silky, rich soup that’s packed with comforting flavor and surprisingly simple to make. It’s one of my favorite cozy lunches on chilly afternoons.
Classic cream of celery soup is wonderfully rich and, well, creamy without being overpowering! Most of us have tried the canned version of this soup, but there’s just no comparison with the homemade variety. Like this satisfying stovetop potato soup, with every spoonful you taste the bright flavors from fresh celery and dill to a splash of cream that ties all the ingredients together. I have such fond memories of enjoying warm bowls of this creamy celery soup on chilly evenings, topped off with a thick toasted slice of bread. The best part is that this delicious recipe comes together in under an hour, using just 10 simple and wholesome ingredients. Give this fabulous soup a try and I promise you’ll never look at that canned soup the same way!
Patricia – ⭐⭐⭐⭐⭐ This is my second season making this soup with our garden celery! By far, the best celery soup recipe I’ve found! Thank you!!😊
Table of Contents
Sommer’s Recipe Highlights
Rich Yet Light – Celery takes center stage with this thick and creamy soup, and despite its richness, this dish is surprisingly light and refreshing. That’s why I love having a bowl full for lunch or dinner, especially on days when I’m in the mood for something tasty but not too heavy. I often pair it with a salad or sandwich to rounds things out.
Simple Ingredients – My favorite recipes are the kind that use simple, everyday ingredients, and this celery soup certainly fits the bill. All you need is a few fresh vegetables like celery, onion, garlic, dil and a couple of extra add-ins. Like my creamy french onion soup, it tastes fancy, but is actually quick and easy to make.
Excellent Leftovers – I definitely recommend making a big pot of this soup because it’s perfect for leftovers. This is a great recipe for make-ahead lunches, and you can even pop servings in the freezer for an easy soup whenever your cravings hit!
Key Ingredients and Tips
- Butter – A few slabs of good ol’ unsalted butter makes this soup rich and buttery. It adds a ton of flavors to the veggies as they cook up and soften.
- Celery – Enter the star! I always use fresh celery to give that beautiful green color, bold flavor, and natural thickness. When you’re shopping for celery, choose stalks that look firm and crunchy… They should snap, not bend.
- Onion and Garlic – This duo always adds a ton of savory flavors and incredible aromatics to any dish. Fresh is best… Put the powdered stuff away for this recipe.
- Bay leaf – For herbs, I like to use dried bay leaves to give this soup subtle earthy flavors.
- Fresh dill – I prefer to use fresh dill because I think the flavors are stronger, but you can also use dried if that’s all you’ve got on hand. Dill brightens up the soup and it pairs wonderfully with celery!
- Chicken stock – Chicken stock adds a lot of savory flavors as you’re building the base of this soup. What I love is that it doesn’t overpower the pungent taste of celery either! You can also use vegetable stock of broth if you prefer.
- Heavy cream – Just a splash of heavy cream lightens up the soup and it makes it extra creamy and luscious!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté the veggies – To start this creamy soup, I chop all the fresh produce. Then I sauté the chopped onions, garlic, and celery in some butter until they’re soft and tender. This should take about 10 minutes! Make sure to stir regularly so everything softened evenly.
Simmer – Then, I add in the dried bay leaf, a handful of fresh dill and I pour in the broth. I let that all simmer for 20 minutes on medium low so the celery turns ultra soft and silky. Make sure to stir frequently here as well!
Puree – Then, I remove the bay leaf and I pour all of the soup into a big blender. I puree it until it’s completely smooth. Of course, you can leave it kind of chunky if that’s what you prefer! If you don’t have a stand blender, you can always use an immersion blender to blend it up right in the pot.
Season – Finally, I add in a splash of heavy cream and some salt and pepper. Taste it, then season it again if needed.
I love to serve this in a big bowl with some crusty bread for a serious dipping fest!
Expert Tips
Don’t rush the vegetables – I like to let the celery, onion, and garlic cook until they’re nice and soft before adding the broth. Taking a few extra minutes here builds a sweeter, deeper flavor that really shines in the finished soup. If you cut the cooking time short, the soup will taste bland.
Use the celery leaves – If your celery comes with fresh green leaves attached, don’t throw them away! I love stirring some into the soup or using them as a garnish because they add an extra boost of fresh celery flavor.
Blend until silky – I either use an immersion blender right in the pot, or a regular blender works great too. Remember to cover the lid with a towel for safety! I keep blending until every last bit of celery is smooth because that’s what gives this soup its rich, velvety texture.
Adjust the consistency to your liking – If the soup seems a little thicker than you’d like, I simply stir in a splash of broth until it reaches the perfect consistency. It’s an easy way to customize every batch.
Recipe Variations
- Potatoes – Feel free to add in some diced up Yukon potatoes for a thicker and starchier version of this soup.
- Protein – I like to add some crumbled bacon or shredded chicken to the top of each bowl when I want a boost of protein.
- Pasta – Mix in some orzo, cooked rice, or couscous for added texture.
- Cheese – You can add in shredded cheddar or Parmesan cheese to make this soup cheesy.
- Heat – If you love spicy foods like me, then add in a dash of cayenne pepper or crushed red pepper flakes!
Serving Suggestions
I love to top off a warm bowl of this homemade cream of celery soup with a handful of crunchy croutons, a sprinkle of cheddar cheese, or fresh parsley. If I’m on the hungrier side, I like to add some chopped bacon on top too for added crunchiness.
Oh, and most importantly, don’t forget to serve the soup with a hunk of crusty bread or freshly baked angel biscuits on the side. Add a fresh green salad, too, to even things out!
Storing
Leftover cream of celery soup will keep well for up to 5 days in the refrigerator. Let the creamy soup cool to room temperature, then transfer it to an airtight container and store in the fridge. You can also freeze this, by letting the soup cool to room temperature, and then transfering it to an airtight container or freezer-safe zipper bag (with all air removed). Keep the celery soup in the freezer for up to 3 months.
Frequently Asked Questions
Totally! I actually love to add in the celery leaves because they pack a ton of vibrant, fresh flavors and they’re loaded with nutrients.
You can thicken this soup up by using less broth or by adding in thickening agents like starchy potatoes and pasta. I prefer potatoes because they soften up and soak all the delicious flavors of the soup.
No problem! Stir in a teaspoon of dried thyme for a deep herby flavor.
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Cream of Celery Soup Recipe
Video
Ingredients
- 4 tablespoons butter
- 2 cups chopped onions 1 large
- 2 cloves garlic
- 5 ½ – 6 cups chopped celery from 2 bunches
- 1 bay leaf
- 1 tablespoon fresh chopped dill 1 teaspoon dried
- 6 cups vegetable stock or chicken stock
- ¾ cup heavy cream
- Salt and pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, garlic, and chopped celery. Add 1 teaspoon salt and ¼ teaspoon ground black pepper. Stir and soften the vegetables for about 10 minutes. Make sure everything is very soft, without browning. If needed, turn the heat down to medium-low.
- Once the veggies are very soft, add in the bay leaf, chopped dill, and vegetable broth. Simmer for 15-20 minutes, stirring occasionally.
- Remove the bay leaf. Pour the soup into a large blender. Secure the lid. Open the top vent and cover the lid with a towel for safety. Puree the soup. *You can puree it until completely smooth, or leave it slightly chunky, based on your preference. You can also leave the soup in the pot and puree with an immersion blender if desired.
- Pour the soup back into the soup. Stir in the heavy cream. Taste, then salt and pepper as needed.
This is my second season making this soup with our garden celery! By far, the best celery soup recipe I ve found! Thank you!!😊
Made according to recipe however, did not blend in blender. Added 4 ounces cream cheese 1/2 each of parsley, thyme, and rosemary. Thickened with 1/4 cup Argo corn starch at the end. Excellent! Thank you.
This celery soup and cheese toast are making me hungry, guess what is for dinner tonight. Thanks
Great flavor. I will put this recipe as one of my favorites. Delicious.
Made the Cream of Celery for dinner tonight and it was fabulous!! Followed the recipe as written and can’t wait to make it again.
I love cream of celery soup! This was delicious – way better than any of the canned stuff.
I found myself with two large bunches of celery from a neighbor. Fortunately I found this recipe. Never dreamed I would like celery soup but it’s now one of my most favorite soups of all time! I’ve seen other recipes with other ingredients and I can’t imagine anything being better than this recipe! Thank you so much!
Oh my goodness, this soup was everything! I LOVED it!
I love how light yet creamy this soup is. Plus, the natural ingredients give it such a good flavor!