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:
- 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.
- 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.
- 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.
- Stir in the Heavy Cream: Add the heavy cream and stir until combined, then remove the pot from the heat.
- 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.
- Return to Pot and Reheat: Pour the blended soup back into the Dutch oven and heat gently until it reaches a simmer.
- 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
Pioneer Woman Cream of Celery Soup
Description
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
Instructions
- 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.
- 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.
- 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.
- Stir in the Heavy Cream: Add the heavy cream and stir until combined, then remove the pot from the heat.
- 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.
- Return to Pot and Reheat: Pour the blended soup back into the Dutch oven and heat gently until it reaches a simmer.
- 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.
Notes
- 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.
Pioneer Woman Cream of Celery Soup