There’s nothing quite like a cozy bowl of creamy soup to bring warmth to your table. This celery soup may use simple ingredients, but the result is a rich, satisfying dish that’s perfect as a meal on its own or paired with your favorite side.
Made easily in the Instant Pot or on the stovetop, this soup brings together fresh celery, a touch of heavy cream, and the deep, nutty flavor of browned butter to create something truly comforting. If you’ve never made browned butter, don’t fear! Check out this easy guide for how to make browned butter!
What Makes This Celery Soup So Good?
Celery often gets overlooked as a main ingredient, but in this soup, it’s the star! The fresh flavor of celery shines through beautifully, creating a light but rich soup that’s full of goodness.
Plus, it’s an incredibly flexible recipe—feel free to adjust the consistency to your liking or add your own toppings for a unique twist.
Browning the butter at the start of this recipe is a simple step that makes a big difference. It adds a slightly caramelized depth to the soup, giving it a gourmet feel without any extra fuss. And with the cream stirred in just before serving, the soup gets that luscious, velvety finish that makes it feel like a treat.
Ingredients Breakdown and Their Role
Each ingredient in this recipe has a purpose. Here’s how they all come together:
- Celery: The star of the show, bringing a fresh, earthy taste that pairs perfectly with creamy textures.
- Browned Butter: Browning the butter enhances the flavor with a slight nuttiness, adding complexity to the soup. Not sure how to make it? Check out this easy guide for how to make browned butter!
- Heavy Cream: This addition gives the soup its creamy texture, making each bite smooth and satisfying.
- Chicken Stock: The savory base that rounds out the flavor—use vegetable stock if you prefer a vegetarian version.
How to Make and Customize
This recipe offers instructions for both Instant Pot and stovetop methods, making it adaptable to whatever equipment you have on hand. The Instant Pot version is perfect for busy days, allowing you to sauté and cook all in one pot with minimal effort—just a few steps, then let the pressure cooker do its magic.
If you don’t have an Instant Pot, the stovetop instructions are just as easy and deliver the same creamy, delicious results.
For a chunkier texture, blend the soup only briefly to keep some celery pieces intact. If you prefer it smooth and velvety, blend longer, or use a countertop blender for an extra creamy finish.
A helpful tip: Season the soup at the end. A taste test lets you add just the right amount of salt and pepper to bring out the flavors fully. And don’t skip the garnishes! A sprinkle of parsley and a drizzle of extra browned butter on top make each bowl feel special.
Storage and Reheating Tips
This soup stores beautifully, making it a great option for meal prep or easy leftovers:
- In the Fridge: Keep it in an airtight container for up to four days. When reheating, do so gently to maintain the creamy texture.
- In the Freezer: If you plan to freeze, hold off on adding the cream until you’re ready to serve. Simply reheat, then stir in the cream for that fresh, just-made taste.
Serving Suggestions
Serve this soup with a slice of keto seed bread or a side salad for a complete meal. It’s also lovely as a starter for a larger dinner spread. And if you’re feeling adventurous, sprinkle on some crispy bacon bits or shredded cheese for extra flavor and texture.
This creamy celery soup may be simple, but it’s proof that with the right ingredients, even the most humble vegetables can be transformed into something special. Enjoy this soup as a comforting staple that’s easy to make and sure to satisfy.
Celery Soup
Ingredients
- ¼ cup butter
- ½ cup heavy cream
- 4 cups celery chopped
- 6 cups chicken stock
- ½ cup onion
- 3 cloves garlic
- Salt and pepper to taste
Optional Garnish
- 1 tablespoon parsley finely chopped
- 1 tablespoon browned butter
Instructions
Instant Pot
- Set the Instant Pot to Sauté Mode and brown the butter until the milk solids start to turn a caramel color.
- Add the chopped celery and sauté for 3 minutes. Move the celery to one side, then add the onions and sauté for another 2 minutes. Finally, add the garlic and cook for about 30 seconds.
- Pour in the chicken stock, secure the Instant Pot lid, and seal the valve.
- Set to Soup Mode and cook for 6 minutes. The total time, including coming to pressure and release, will be around 16 minutes.
- Once cooking is complete, perform a quick pressure release.
- Carefully open the lid and, if desired, blend the soup with an immersion blender to your preferred consistency. Blend briefly for a chunkier texture or more thoroughly for a smoother finish.
- Stir in the heavy cream until fully incorporated.
- Season with salt and pepper to taste.
- For garnish, add a drizzle of browned butter and a sprinkle of parsley, if desired.
Stovetop
- In a large pot over medium heat, melt the butter and cook it until the milk solids start to turn a caramel color, releasing a nutty aroma.
- Add the chopped celery and sauté for about 5 minutes. Move the celery to one side of the pot, add the onions, and cook for another 3-4 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the celery is very tender.
- Turn off the heat and blend the soup using an immersion blender to reach your desired consistency. Blend briefly for a chunkier soup or blend more thoroughly for a smoother texture.
- Stir in the heavy cream until fully incorporated.
- Season with salt and pepper to taste. Garnish with a drizzle of browned butter and chopped parsley, if desired.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.