For the best homemade cream of celery soup, make it in the Instant Pot. It is a creamy, rich, and comforting recipe. If you love cream of broccoli or cream of mushroom soup, this is the recipe for you. This cream of celery soup is so simple yet versatile as an appetizer, lunch entree, first course, or light dinner.
This cream of celery soup recipe is so quick and easy thanks to the electric pressure cooker. You only need to chop a few ingredients, throw everything in the Instant Pot, and let it cook. Adding the dairy ingredients at the end and using the fun immersion blender is the final step. As a bonus, this cream of celery soup is keto, gluten-free, grain-free, & low-carb. It is so tasty and comforting and still has less than 4 net carbs per serving in this keto-friendly cream of celery soup recipe.
Ingredients for Cream of Celery Soup
To make homemade cream of celery soup that is so much better than Campbell’s or anything from the can, you need just a few simple ingredients. You likely have all the ingredients already in your pantry or refrigerator. This recipe starts will pantry staples such as spices, broth, and olive oil. I use chicken broth for more depth of flavor. But you can use mushroom or vegetable broth for a vegetarian cream of celery soup recipe.
If you have raw celery that has maybe shriveled or softened a bit and is not perfectly crisp for eating raw, this cream of celery soup is the best way to use up that wilted celery. Along with celery, you will need onion, garlic, heavy whipping cream, and cream cheese. Cream cheese and celery are a perfect combo and that is what makes this cream of celery soup thick and rich. You will want the cream cheese at room temperature so take it out about an hour before you start to make the soup.
How to Make Homemade Cream of Celery Soup
Begin this Instant Pot recipe by chopping the celery, onion, and garlic. I like to use all of the celery, including the leaves and small parts near the tips. They do not need to be chopped small since they will all be pureed later. A rough chop on all the ingredients is good enough and then toss them in the Instant Pot.
Add Soup Ingredients to the Instant Pot Insert
To your pressure cooker insert, add the ingredients for the cream of celery soup. I start by adding the chopped vegetables, sprinkle on the spices, and then add the broth. Next, put the lid on your Instant Pot and lock it into place. Make sure the valve is closed and set so the soup comes to pressure.
Bring the Soup to Pressure & Cook
Once the lid is locked in place and ready to pressure cook, the cream of celery soup is ready to begin cooking. Press MANUAL and set the timer to 5 minutes. The soup should take about 10 minutes to come to pressure and 5 minutes to cook. This is a good time to cut the cream cheese into chunks, they will blend easier that way.
Once the 5 minutes is up, carefully open the valve on the top of the Instant Pot lid – CAUTION, CONTENTS & STEAM WILL BE HOT. I usually use a wooden spoon to turn the valve from a distance.
Puree the Cream of Celery Soup
Now is the time to puree the soup. Using an immersion blender, puree the soup until it is smooth. It will look like the image below before you add the dairy ingredients.
Once it is smooth, add the cream and the chunks of softened cream cheese. The thick creamy texture of this soup does not come from a roux using flour, allowing this cream of celery soup recipe to be gluten-free and grain-free. The cream cheese helps thicken this soup into a perfectly rich bowl of comfort.
Blend the soup again using the immersion blender. Season with salt and pepper to taste. It is now ready to ladle into soup bowls. For optional toppings, add some fresh parsley or more fresh ground black pepper. If you are on a keto diet, drizzle olive oil over the cream of celery soup for more flavor and healthy fat. You can even drizzle more cream on the top too. Enjoy!
If you loved this recipe, you may also like my other keto-friendly soup. I recommend you try KETO CREAM OF MUSHROOM SOUP. It is restaurant-quality with a touch of sherry for amazing flavor. It too is low-carb, (3 net carbs) creamy, and comforting.
What to Serve with Cream of Celery Soup
This homemade creamy vegetable soup is a great meal in itself. For lunch or a light dinner, just add some of your favorite crackers and or a side salad. This homemade cream of celery soup is also a great first course to serve with sandwiches, or vegetarian and meat entrees. For some ideas of what goes well with homemade soup, check out these recipes. There are baked goods, salads, and keto or gluten-free recipes to serve with cream of celery soup.
How to Store or Reheat Cream of Celery Soup
This soup can be stored for up to 5 days in the refrigerator in an air-tight container. To reheat, warm on the stovetop or in a microwave-safe container until heated through. One bowl should take about 1-2 minutes in the microwave and 5 minutes on the stovetop on medium. I prefer the stovetop method and I add a bit more cream to bring it back to the original creamy texture. Dairy is never 100% when reheated.
If you know ahead of time you want to freeze this soup, I would do so before the cream and cream cheese is added. Freezing dairy is not ideal, it tends to separate and the creamy texture will not remain in this soup if you freeze it. But you can freeze it after your puree the cooked vegetables and broth in an air-tight container for up to 2 months in the freezer. When you want to enjoy the frozen soup, defrost it in the refrigerator for 1-2 days. Then add the cream and cream cheese when you heat it up on the stovetop over medium heat. Blend and enjoy.
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Instant Pot Cream of Celery Soup
- Instant Pot or other Electric Pressure Cooker
- Immersion Blender
- 4 Cups celery rough chopped leaves & stalks
- 1/2 Cup yellow onion rough chopped
- 2 cloves garlic peeled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dill weed
- 1/4 teaspoon dry thyme
- 1/4 teaspoon celery salt
- 4 Cups chicken stock or broth for a vegetarian version use mushroom or vegetable broth
- 1 C heavy whipping cream
- 6 ounces full fat cream cheese softened at room temperature & cut into chunks
- olive oil optional
- fresh parsley optional
- A rough chop on the first two ingredients is good enough and then toss them in the Instant Pot.
- Add the garlic cloves, spices, and broth.
- Next, put the lid on your Instant Pot and lock it into place. Make sure the valve is closed and set so the soup comes to pressure.
- Press MANUAL and set the timer to 5 minutes. The soup should take about 10 minutes to come to pressure and 5 minutes to cook.
- Once the 5 minutes is up, carefully open the valve on the top of the Instant Pot lid – CAUTION, CONTENTS & STEAM WILL BE HOT.
- Using an immersion blender, puree the soup until it is smooth. Once it is smooth, add the cream and the softened cream cheese. Blend again.
- Season with additional salt and pepper to taste. Ladle into serving bowls.
- Top with fresh parsley or a drizzle of olive oil - optional Enjoy!
|Amount per serving|
|% Daily Value*|
|Total Fat 18.3g||23%|
|Saturated Fat 11.1g||56%|
|Total Carbohydrate 5.3g||2%|
|Dietary Fiber 1.4g||5%|
|Total Sugars 1.9g|
|Vitamin D 10mcg||52%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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