Easy Gluten Free Cream of Celery Soup
Gluten Free Cream of Celery Soup is like comfort in a bowl. It’s good enough to enjoy as a stand-alone dish. And it’s also great added to casseroles and braised meats. It’s honestly one of the easiest and most delicious celery recipes on the planet.
Equipment
- Dutch Oven
Ingredients
- 1/4 cup extra virgin olive oil
- 1 small yellow onion finely chopped (about 1 cup)
- 2 cups finely chopped fresh celery about 5 large ribs - look for celery that is bright green and crisp
- 4 large cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup corn or tapioca starch
- 2 cups good quality vegetable or chicken broth
- 2 sprigs of fresh thyme
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- Heat the olive oil in a Dutch oven or heavy stock pot over medium-high heat. Add the onions, celery and garlic and cook until soft and translucent, 5-7 minutes. Stir in the wine and cook until reduced by half, another 5 minutes.
- Sprinkle the cornstarch evenly over the veggies and cook for another minute. Add the broth and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, and simmer, uncovered, for 30 minutes or until the celery is tender.
- Stir in the half and half and add salt and pepper to taste. Let cook for an additional 5 minutes. Remove from heat and puree with an immersion blender until smooth.
- If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
Notes
If you are planning on using this cream of celery soup as a base for another recipe or casserole, it makes the equivalent of about 2 cans of soup.
Nutrition
Serving: 1bowlCalories: 216kcalCarbohydrates: 12gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 23mgSodium: 745mgPotassium: 233mgFiber: 1gSugar: 4gVitamin A: 383IUVitamin C: 4mgCalcium: 93mgIron: 0.4mg
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