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!
There’s nothing like warming up your belly with a big ‘ol bowl of soup during the winter season. In addition to this comforting recipe, other soups you’ll want to slurp on include my Classic French Onion, Dutch Oven Pozole Verde With Chicken, and this Easy Crockpot Tomato Basil. Don’t forget the Homemade Garlic Bread for dunkin’!
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INGREDIENTS FOR CREAM OF CELERY SOUP:
Don’t let the list scare you, this recipe comes together super quick and tastes phenomenal.
- Salted Butter
- White Onion
- Celery
- Garlic Cloves
- All-Purpose Flour
- Chicken Bone Broth
- Half and Half
- Salt
- White Sugar
- Thyme
- Nutmeg
- Celery Seed
- White Pepper
- Black Pepper
- Mozzarella
- Fresh Italian Parsley
Personal Note: I think this would taste excellent with the addition of potatoes. Kind of like a Potato Leak soup but with celery. Stay tuned, I think I’m going to try that next!
DIRECTIONS ON HOW TO MAKE:
- 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.
- 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.
- 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.
OTHER RECIPES YOU MIGHT ENJOY:
Mind Blowing Southern Baked Mac and Cheese
Crispy Cheesy Dill Pickle Chips
Bite-Sized Korean Beef Wontons with Cream Cheese
Extra Crunchy Buttermilk Fried Jalapeños
My Grandma’s Super Easy Recipe for Bierocks
- 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
- 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.
- 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.
- 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.
NOTES ON THIS RECIPE:
- I use Chicken Bone Broth because it adds a hefty dose of protein. However, you can substitute with regular vegetable or chicken stock, if preferred.
- When adding the mozzarella, I’ve found that it tastes better in small chunks as opposed to shredded. Then when you’re dunking your bread into the soup, you find little cheesy surprises. 😉
- A sprinkle of fresh Italian parsley adds some herby freshness to the final plating. It’s not mandatory but I highly recommend it.
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