The Absolute Best Cream of Celery Soup
Prep time
Cook time
Total time
This Cream of Celery Soup has been perfected over the years... and I'm proud to finally share it on my blog! Velvety, extra cozy and delish!
Serves: 6
  • 5 tbsp. Salted Butter
  • 1 large White Onion, sliced
  • 1 bunch of Celery (about 10-12 ribs), chopped including leaves
  • 5 cloves Garlic, roughly chopped
  • ⅓ cup All-Purpose Flour
  • 4 cups Chicken Bone Broth
  • 1-1/2 cups Half and Half
  • 1 tsp. Salt, or more to taste
  • 1 tsp. Sugar, or more to taste
  • 4 sprigs of Thyme, leaves only
  • 1 tsp. Ground Nutmeg
  • 1 tsp. Celery Seed
  • 1 tsp. White Pepper
  • Freshly Cracked Black Pepper, to taste
  • ¼ cup Mozzarella, cut into small chunks
  • Fresh Italian Parsley, chopped
  1. Sauté the onion, celery and garlic until semi-softened. About 5 minutes. Add the flour and continue to sauté for an additional 2 minutes, or until the flour is golden.
  2. Pour over the bone broth, half and half, salt, sugar, herbs and seasonings. Continue to stir and bring to a low boil. Reduce to a simmer and continue to cook until the celery has softened. Between 5 - 8 minutes.
  3. Carefully puree the soup with an immersion blender until smooth. Fold-in the mozzarella chunks and serve immediately with crusty bread and fresh Italian parsley.
Recipe by Slice of Jess at