Homemade cream of celery soup is a quiet surprise. Celery is usually a background ingredient, but cooked gently with leeks and thyme and blended with a little cream, it becomes a delicate, savory and comforting soup. It is lovely on its own and works perfectly in any recipe that calls for a can of condensed cream of celery.
Celery deserves the spotlight
Cooked celery loses its sharp, stringy crunch and becomes sweet, mild and slightly herbal. In French cooking, celery soups are served as elegant starters, often finished with a little cream and fresh herbs.
Cook the vegetables gently
Ten minutes over medium-low heat softens the celery and leek and brings out their sweetness without browning. Brown bits would make the pale soup gray and bitter.
Leeks for sweetness
Leeks add a gentle onion flavor and a silky texture. Clean them carefully by soaking the slices in water, because sand often hides between the layers.
Strain for a smooth soup
Celery is fibrous, so even after long blending some threads may remain. Pressing the soup through a fine sieve gives a perfectly smooth, restaurant-style texture. A high-speed blender reduces the need to strain.
Use the leaves
Celery leaves have a strong, fresh flavor. Chop them finely and sprinkle them on top, or blend a few into the soup for a greener color.
Celeriac variation
Replace half of the celery with peeled celery root, also called celeriac, for a deeper, nuttier flavor and a creamier texture.
Use it in casseroles
To replace one can of condensed cream of celery soup, simmer one and a half cups of this soup until it reduces to about one cup and is thick. Use it in casseroles, pot pies, stuffing and chicken bakes.
Make it richer
Stir in a handful of grated Gruyère or a spoon of Dijon mustard at the end for a cheesy, slightly tangy version.
Make it lighter
Skip the cream and use whole milk, or rely on the potato for body and finish with a spoon of Greek yogurt.
Vegan version
Use olive oil, vegetable broth and unsweetened oat milk or cashew cream instead of butter and cream.
A budget soup
One bunch of celery, a leek and a potato cost very little, and they make four elegant bowls. It is a great way to use celery before it wilts in the fridge.
Serving ideas
Serve with crusty bread, a cheese plate or a ham sandwich. For more homemade cream soups, try our creamy spinach soup or parsnip apple soup.
Garnish ideas
Celery leaves, a few drops of olive oil, crispy bacon bits or a sprinkle of smoked paprika make simple, pretty toppings.
Storage
Refrigerate for up to 4 days. Freeze without the cream for up to 3 months.
Choosing celery
Look for firm, crisp stalks that snap easily and leaves that are bright green and fresh. Limp celery still works in soup, so this is a great way to use a bunch that has been in the fridge for a while. The pale inner stalks, called the heart, are the most tender and sweet.
A hint of history
Condensed cream of celery soup was introduced by a famous American soup company in 1913 and became a casserole staple for generations.
Frequently asked questions
Does cream of celery soup taste strongly of celery?
No. Cooked celery is mild and sweet, and the leeks and cream soften it further.
How do I remove celery strings?
Peel the outer stalks with a vegetable peeler, or strain the soup after blending.
Can I freeze it for casseroles?
Yes. Freeze the thick, reduced soup in one-cup portions.
