This simple cream of celery soup is easy to make and full of flavor. It uses celery, celery seed, sweet yellow onion, and a touch of dry sherry and heavy whipping cream for flavor and richness. All the ingredients are cooked together until tender, then blended until smooth. Serve this creamy soup alongside a perfectly toasted grilled cheese sandwich for an irresistibly delicious and comforting meal.
Celery is not often the star of the show. Sure, we may use it to make stuffing on Thanksgiving Day, or even finely diced in chicken salad or deviled eggs for added crunch and color, however, how often do we let celery be the scene-stealer in a recipe? How often do we let it shine in all of its gorgeous green beauty under the spotlight? Not nearly enough. With this simple soup, celery takes center stage. And y’all, let me just tell you that in this creamy soup recipe, little ol’ celery tap dances, twirls, and sings its little heart out. Forget grilled cheese and tomato soup, the new understudy. This creamy celery soup and grilled cheese wins the leading role.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Cups Celery, Finely Diced (1 Pound)
- 1 1/2 Cups Sweet Yellow Onion, Peeled & Finely Diced (1 Medium Onion)
- 1 Teaspoon Kosher Salt (Additional for Serving)
- 1 Teaspoon Celery Seed
- 3/4 Teaspoon Finely Ground Black Pepper (Additional for Serving)
- 1 Teaspoon Granulated Sugar
- 1/4 Cup Very Dry Sherry
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 Cup Heavy Whipping Cream
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium heat.
- When the oil is hot, add the celery, onion, and salt. Sauté, stirring occasionally, for 5 to 10 minutes or until the celery and onion have softened.
- Add the celery seed, pepper, and sugar. Sauté, stirring occasionally, for 2 minutes.
- Add the sherry. Cook for 2 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil over high heat.
- When the soup is boiling, decrease the heat to low and cover.
- Cook for 30 minutes.
- Add the heavy whipping cream and cook for 5 minutes.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside of the Dutch oven or stockpot. Salt and pepper to taste.
Suggestions:
- For an even richer, more decadent soup, replace the olive oil with butter.
- I used a one-pound bag of trimmed celery sticks for this recipe. I simply washed the celery and trimmed off the ends before finely dicing them. It’s an easy way to save a little bit of time and to know exactly how much celery you are putting into the soup since whole heads of celery can vary in size.
- Make sure to blend the soup in small batches or the steam from the soup may cause the lid on the blender to blow off. I suggest two to three batches, depending on the size of your blender.
- For added color, garnish this soup with ground pink peppercorns or a pepper blend containing pink peppercorns.
- This soup tastes amazing alongside a grilled cheese sandwich.
Improvements:
- For a healthier version of this soup, replace the heavy whipping cream with half and half.
- Replace the chicken broth with vegetable broth for a vegetarian version of this soup.
- Garnish with freshly grated cheese.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Cups Celery, Finely Diced (1 Pound)
- 1 1/2 Cups Sweet Yellow Onion, Peeled & Finely Diced (1 Medium Onion)
- 1 Teaspoon Kosher Salt (Additional for Serving)
- 1 Teaspoon Celery Seed
- 3/4 Teaspoon Finely Ground Black Pepper (Additional for Serving)
- 1 Teaspoon Granulated Sugar
- 1/4 Cup Very Dry Sherry
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 Cup Heavy Whipping Cream
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium heat.
- When the oil is hot, add the celery, onion, and salt. Sauté, stirring occasionally, for 5 to 10 minutes or until the celery and onion have softened.
- Add the celery seed, pepper, and sugar. Sauté, stirring occasionally, for 2 minutes.
- Add the sherry. Cook for 2 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil over high heat.
- When the soup is boiling, decrease the heat to low and cover.
- Cook for 30 minutes.
- Add the heavy whipping cream and cook for 5 minutes.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside of the Dutch oven or stockpot. Salt and pepper to taste.
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