Cream of Celery Soup

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 to 8 servings
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4 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 onion, sliced

Kosher salt

1 bunch celery, chopped

1 small celery root (about 12 ounces), peeled and chopped

1 bay leaf

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)

1/4 teaspoon celery salt

Assorted toppings:

Celery Leaves

Celery Salt

Cooked prosciutto

Toasted sliced almonds

Fried leeks


  1. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
  2. Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
  3. Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings.
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