Homemade cream of celery soup is celery stalks sautéed with onion and garlic in olive oil, simmered in vegetable broth for 20 minutes, blended until smooth, and finished with milk, salt, pepper, and fresh parsley. It takes 15 minutes of preparation and 25 minutes of cooking, and serves 4.
A simple, comforting soup for cold days or a light starter, and a great way to use celery.
How to Make Cream of Celery Soup?
With a few basic ingredients and a handful of steps you get a creamy soup full of flavor: sauté, simmer, blend, and finish with milk.
Nutritional Information
Each serving of cream of celery soup contains approximately 150 kcal, 15 g of carbohydrates, 6 g of fat, 4 g of protein, 3 g of fiber, 3 g of sugars, 10 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Cream of Celery Soup Recipe
Preparation: 15 minutes
Cooking: 25 minutes
Servings: 4
Ingredients
- 500 ml (2 cups) of vegetable broth
- 300 g of fresh celery
- 100 ml (⅓ cup + 1 tablespoon) of milk
- 1 medium onion
- 1 garlic clove
- Olive oil
- Fresh parsley
- Fine salt
- Black pepper
Instructions
- Wash the celery, remove the leaves, and cut the stalks into medium pieces. In a large pot, heat the olive oil and sauté the onion and garlic until translucent. Add the celery and cook for about 5 minutes.
- Pour in the vegetable broth and simmer over medium heat for 20 minutes or until the celery is tender. Blend with a hand blender, or in batches in a blender, until smooth and creamy.
- Add the milk, stir well, and reheat for a few minutes without boiling. Season with salt and pepper and serve garnished with fresh parsley or small pieces of celery.
Additional Tips
Add a potato
A small potato (150 g) cooked with the celery thickens the soup naturally when blended, with no cream needed.
Strain it
Pass the soup through a fine sieve to remove any celery fibers for a perfectly smooth texture.
Use a few leaves
A few celery leaves add aroma, but too many can taste bitter.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Milk | Coconut milk | 100 ml | Dairy free, creamier |
| Milk | Cream | 100 ml | Richer |
| Vegetable broth | Chicken broth | 500 ml | More savory |
| No potato | 1 small potato | 150 g | Thicker |
Frequently Asked Questions (FAQs)
1. Can I use the celery leaves?
A few, to boost the aroma, but in large amounts they can make the soup bitter.
2. How do I get a completely smooth soup?
After blending, pass it through a fine sieve to remove any remaining fibers.
3. What can I use instead of milk?
Coconut milk for a dairy free version, or leave it out and rely on a potato for creaminess.
4. Can I freeze it?
Yes, for up to 3 months. Reheat it gently and stir well.
Benefits of Celery
Celery is low in calories and rich in fiber, vitamins K and C, and potassium.
Did You Know?
In Chile, celery is grown mainly in the temperate central region and is valued in cooking for its versatility.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Pumpkin Cream Soup Recipe
- Chilean Celery Mayonnaise Recipe
- Chilote Garlic Cream Soup Recipe
- Easy Homemade Croutons Recipe
