I love this recipe because it transforms basic pantry and fridge staples into something elegant and cozy. It’s naturally gluten-free, easy to make in about 30 minutes, and doesn’t require flour or thickeners thanks to the pureed beans. The cream adds richness without being too heavy, and the lemon gives it that fresh lift at the end. Whether I serve it as a light lunch, starter, or dinner with crusty bread, it always satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
8 celery ribs, diced
1 large leek, diced (white and light green parts only)
1 medium white onion, diced
4 large cloves garlic, minced
4 cups vegetable broth
2 bay leaves
1 (15-ounce) can Great Northern beans, drained and rinsed
1/3 to 1/2 cup heavy cream
1 to 2 tablespoons freshly-squeezed lemon juice
Fine sea salt and freshly-cracked black pepper
Fresh chives, for serving (optional)
Directions
I melt the butter in a large stockpot over medium-high heat. Then I add the celery, leek, and onion, and sauté for 6 to 8 minutes until the vegetables are mostly softened.
I stir in the garlic and cook for another 2 minutes, just until fragrant.
Next, I pour in the vegetable broth and add the bay leaves and beans. I stir everything together and bring the soup to a simmer.
Once simmering, I reduce the heat to medium-low, cover the pot, and let it cook for 10 minutes, until the celery is fully tender.
I remove the bay leaves and stir in ¼ cup of the heavy cream and 1 tablespoon lemon juice.
Using an immersion blender, I purée the soup right in the pot until smooth and creamy. If I don’t have an immersion blender, I carefully transfer the soup in batches to a regular blender.
I taste the soup and adjust with more cream, lemon juice, salt, or pepper until the flavor is just right.
I serve the soup warm, topped with chopped chives and a sprinkle of black pepper.
Servings and timing
This recipe yields 4 to 6 servings. Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes It’s quick enough for a weeknight meal but feels special enough to serve to guests.
Variations
When I want to switch it up, I add a diced potato or some cauliflower along with the celery for extra creaminess. I’ve also used cannellini beans instead of Great Northern—they work just as well. If I want to make it dairy-free, I swap the butter and cream for olive oil and unsweetened oat milk or coconut milk. For a heartier version, I stir in cooked rice or quinoa after blending.
Storage/Reheating
I let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium-low heat, stirring occasionally. It also freezes well—just leave out the cream and lemon juice before freezing, then add them when reheating for the best texture and flavor.
FAQs
Can I use celery leaves in the soup?
Yes, I often save a few of the tender leaves to stir in at the end or use as a garnish. They add extra celery flavor and make the bowl look fresh and vibrant.
What can I use instead of leeks?
If I don’t have leeks, I just use extra onion or swap in a few green onions for a similar mild flavor. Shallots also work in a pinch.
Do I have to use an immersion blender?
No, but it does make blending easier and safer. If I use a traditional blender, I make sure to let the soup cool slightly and blend in small batches to avoid splattering.
How do I make this soup vegan?
It’s easy—I replace the butter with olive oil and the cream with a plant-based option like coconut cream, oat cream, or even blended cashews for a rich, dairy-free version.
Can I use dried beans instead of canned?
Yes, but I cook them ahead of time before adding to the soup. I like using canned beans for convenience, but cooked-from-scratch beans work just as well.
Conclusion
This Cream of Celery Soup proves that simple ingredients can make something truly comforting and flavorful. It’s creamy, herby, and full of depth thanks to the leeks, garlic, and white beans. Whether I’m enjoying it as a light meal or a warm start to dinner, this soup always hits the spot.
This creamy celery soup is full of rich flavor, blended smooth with leeks, garlic, and white beans for extra creaminess—an easy, cozy recipe done in 30 minutes.
Author:Ella
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 to 6 servings
Category:Soup
Method:Stovetop, Blended
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons butter
8 celery ribs, diced
1 large leek, diced (white and light green parts only)
1 medium white onion, diced
4 large cloves garlic, minced
4 cups vegetable broth
2 bay leaves
1 (15-ounce) can Great Northern beans, drained and rinsed
1/3 to 1/2 cup heavy cream
1 to 2 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly cracked black pepper, to taste
Optional garnish: fresh chives
Instructions
Sauté the vegetables: In a large stockpot, melt butter over medium-high heat. Add celery, leek, and onion. Cook 6–8 minutes until mostly softened. Add garlic and cook 2 more minutes.
Simmer: Pour in vegetable broth, add bay leaves and beans, and stir. Bring to a simmer, then reduce heat to low. Cover and simmer for 10 minutes or until celery is tender.
Blend: Discard bay leaves. Add ¼ cup cream and 1 tablespoon lemon juice. Use an immersion blender to purée until smooth.
Season: Adjust seasoning with more cream, lemon juice, salt, and pepper to taste.
Serve: Serve warm, garnished with fresh chives and cracked pepper if desired.
Notes
You can substitute cannellini beans for Great Northern beans.
For a dairy-free version, use olive oil instead of butter and a non-dairy cream substitute.
Store leftovers in the fridge for up to 4 days or freeze for later.
