Pioneer Woman Cream of Celery Soup

This easy, creamy Pioneer Woman Cream of Celery Soup is a warm and comforting choice for any quick meal. Made with common ingredients like celery, onion, and garlic, it’s both simple and flexible. Rich with a smooth texture and topped with fresh celery leaves, it’s the perfect cozy soup for any season.

Ingredients Needed:

• 4 tablespoons salted butter
• 1 head of celery, thinly sliced (reserve leaves for garnish)
• 1 white onion, thinly sliced
• 1/2 cup (about 1 medium) carrots, thinly sliced
• 6 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper, plus more for serving
• 1/2 cup dry white wine
• 6 cups vegetable stock
• 1 1/2 cups heavy cream
• 2/3 cup sour cream

How To Cook Cream of Celery Soup:

1. Sauté the Vegetables: Melt the butter in a large Dutch oven over medium heat. Add the celery, onion, carrots, garlic, and thyme. Season with salt and pepper. Cook until the celery is tender, about 4–6 minutes.
2. Deglaze with White Wine: Pour in the white wine, scraping up any browned bits on the bottom of the pot with a spatula to add flavor.
3. Add Vegetable Stock and Simmer: Add the vegetable stock, bring it to a boil, then reduce the heat to low and let it simmer for about 10 minutes until the carrots are soft.
4. Stir in the Heavy Cream: Add the heavy cream and stir until combined, then remove the pot from the heat.
5. Blend the Soup in Batches: Let the soup cool for about 5 minutes, then transfer half to a blender. Blend until very smooth, then repeat with the remaining soup.
6. Return to Pot and Reheat: Pour the blended soup back into the Dutch oven and heat gently until it reaches a simmer.
7. Serve: Ladle the hot soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of the reserved celery leaves, and a crack of fresh black pepper to taste.

Recipe Tips

• Don’t Overcook the Vegetables: For the best flavor, cook the celery, onion, and carrots just until tender, about 4–6 minutes. Overcooking can make the vegetables mushy and impact the soup’s texture.
• Deglaze Properly: Use a spatula to scrape up any browned bits at the bottom when adding the white wine. These bits add depth and extra flavor to the soup.
• Cool the Soup Before Blending: Blending hot liquids can be risky. Let the soup cool for a few minutes and blend in small batches to avoid spills and get a smooth texture.
• Blend Thoroughly for Creaminess: To achieve the perfect creamy consistency, blend the soup until it’s fully smooth. This step makes a big difference in the final texture.
• Adjust Seasoning After Blending: Taste the soup after blending and reheating, then add more salt and pepper if needed to balance the flavors.

How To Store & Reheat Leftovers

• Refrigerate: Let Leftovers Cream of Celery Soup cool to room temperature. Place it in an airtight container and keep it in the fridge for up to 3–4 days.
• Freeze: Put Leftovers Cream of Celery Soup in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
• Reheating: Warm Leftovers Cream of Celery Soup gently on the stove over low heat, stirring occasionally until heated through for 3 minutes. Or, microwave in 30-second bursts, stirring between each, to prevent uneven heating.

Nutrition Facts

Serving Size: ½ cup condensed

• Calories: 100 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 850mg
• Potassium: Not specified
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 1g

More Pioneer Woman Recipe:

• Pioneer Woman Sausage And Bean Soup
• Pioneer Woman Collard Green Soup
• Pioneer Woman Bacon Bean Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup