Low-Carb Cream of Celery Soup
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This Low-Carb Cream of Celery soup will warm you up on a cold winter’s day without the heavy carbs. It’s made up of easy refrigerator and pantry staples including butter, heavy cream, onions, celery and chicken broth. Flour is replaced with riced cauliflower straight from the freezer to give this soup some body and creaminess.
Barbara whipped this up when we got our first snowstorm of the season. She bought a bunch of celery that was close to going to the dark side. This recipe came together in less than 30 minutes, and the leftovers got better as they sat in the refrigerator. Have leftover soup? Pour leftover soup into pint-sized mason jars for easy travel to work.
We made some simple substitutions so that this soup will fit into a keto-friendly, low -carb or gluten-free diet.
Riced cauliflower is quickly becoming one of our favorite ingredients, because it is readily available at most grocery stores, including Aldi (our favorite). We use it in our Low-Carb Mexican Taco Soup, Low-Carb Tuscan Soup and Low-Carb Beef Fried Cauliflower Rice. Riced cauliflower gives soup a heartiness without the carbs.
Notes about this Low-Carb Cream of Celery Soup recipe:
- The amount of diced celery doesn’t need to be exact. The bunch that we had in our refrigerator ended up being about 6 cups.
- Don’t throw out the leafy ends of the celery. Chop them up and add them for added flavor.
- Omit onions, if desired.
- You will want to taste the soup and add more salt and black pepper to taste. Bland soup is not good!
- You can use fresh garlic that you mince yourself. I keep a jar of minced garlic or minced roasted garlic in my refrigerator at all times. Just for the sake of easiness.
- If you like a completely smooth soup, do not reserve any of the cooked veggies. On the flip side, if you like a really chunky cream soup, reserve more than the 1 to 2 cups, and add it after you puree the soup.
- Be sure to use low sodium chicken broth. If you have regular, be sure to reduce the amount of salt for the recipe.
- Use a food processor or immersion blender to puree. The soup is very hot. Put a towel over the top of the food processor. Hold down while blending. This prevents a spray out and burn.
How to Make Low-Carb Cream of Celery Soup
Full recipe for this keto soup is at the end of this post.
- In a large saucepan, melt butter. Add diced onions and celery, and cook for 10 minutes.
- Reserve 1 to 2 cups of veggies to add back in at the end.
- Add frozen riced cauliflower and minced garlic, and cook for an additional 5 minutes.
- Next, add chicken broth, heavy cream, salt and pepper, and simmer 15 minutes or until vegetables are completely soft.
- Puree in a food processor until smooth. Add in reserved vegetables, and serve.
More Low Carb Soup Ideas:
Low-Carb Cream of Celery Soup
- 1/2 cup butter
- 1/4 cup diced onion (optional)
- 1 head chopped celery (about 6 cups)
- 12 oz. riced cauliflower
- 1 teaspoon minced garlic
- 14 oz. chicken broth (low sodium)
- 16 oz. heavy whipping cream
- 1 1/2 teaspoons salt
- 1/8 teaspoon black pepper
- In a large saucepan, melt butter over medium heat.
- Add diced onions and celery, and cook for 10 minutes of until translucent. Reserve 1-2 cups of cooked vegetable mixture to add back in at the end if desired.
- Stir in riced cauliflower and garlic, and cook for 5 more minutes.
- Add chicken broth, whipping cream, salt and black pepper. Bring to a simmer for 15 minutes, or until vegetables are completely soft. Do not let it come to a full boil.
- Pour carefully into a food processor, and blend until smooth. Add reserved vegetables back to the soup and stir. Add additional salt to taste.
- This soup option can be eaten as is on a cold winter's day or used as an ingredient in your favorite low carb casserole.
- Check your refrigerator and pantry. You probably already have most of these ingredients---celery, heavy cream, chicken broth, butter, salt and pepper.
- Our keto soup has riced cauliflower in it for heartiness.
- Looking for low carb soup ideas? We've got you covered with Low Carb Tuscan Soup and Low Carb Taco Soup.
Looks very good. Going to try when I have time. God Bless You Both.
Thank you! Let us know how you liked it!
I had a celery root that needed to be used so I made this soup with that. Cutting the root into chunks after steaming it added a potato like satisfaction without the carbs. I also added some chicken for protein, and red pepper flakes to give it a touch of warmth. This was perfect on a chilled rainy day!
Love the additions to the soup! So glad you enjoyed the soup!
Best Keto soup ever!! Absolutely delicious, nicest recipe I’ve eaten l month.
THANK YOU SO MUCH 👍
Fiona, thank you!! So glad you enjoyed it!!
Sorry, we haven’t added that as part of our recipes as it depends so often on the choice of ingredients.
Delicious soup! We followed the recipe with two minor changes. We did not blend or process the soup to make it smooth and we added lemon pepper. I also added Parmesan Whisps and a little grated cheese as a crunchy topping.
So glad you enjoyed it and those additions sound yummy, especially the Parmesan Whisps! Thanks for sharing.
Okay the recipe was VERY good, and followed it pretty much on point when I made this last night for the first time…however me personally I wanted my soup even thicker so I added something TOTALLY keto friendly. I had gone through the blending and letting it simmer with some bigger celery chunks but it wasn’t thickening how I had hoped, so I actually dropped a brick of cream cheese into the soup, let that baby melt into the soup and whisking it slowly until it was fully incorporated and OH MY GOD IT WAS AMAZING, and gave me the thickness that I had wanted. Cream cheese is a pretty subtle flavor already so the celery that I had used (I used 1 and a half stalks) was able to mask the cream cheese flavor. The soup was a hit! My husband loved it and so did I!
Oh my, that does sound delicious. Cream cheese is NEVER a wrong idea. Thanks for sharing!
Great suggestion and I used it, delicious! Thanks
This is delicious! I made it to use up down leftover celery but it was so lovely I’ll be making a full batch again. I used frozen chopped onions instead of fresh and garlic powder but other than that I didn’t change anything. Thank you so much for sharing this recipe 🙂
Anu – Thank you for your comment and we are glad you enjoyed the soup. It’s a favorite of ours too!
Very tasty. Replaced whipping cream with 2% milk. Only had that and cashew milk in the house. Look forward to my second bowl. Recommit.
Thanks for letting us know! Hope the second bowl was just as good!
I am a full time student overseas and this was pretty much first soup I made since I started Keto last week. In my version I’ve replaced heavy cream with liquified coconut cream and added beetroot slices for nice color. I have also garnished with some chopped pecans for crunchy texture. My room-mates loved it. I am hooked to this recipe, there is so much to customize! Thanks for sharing 🙂
Awesome! Thanks for sharing!
I need to use this in a recipe for a family member who also need gluten free. This should work, right?
You should be good to go!
Followed recipe but substituted Diced rhubarb for cauliflower rice and added at beginning cooking to soften. Also followed Julian’s suggestion and added cream cheese. Saved some of the cooked celery to add after processing as recommended. Delicious and Thanks
This was so delicious! I don’t know why I was craving cream of celery soup but I am so happy I found this recipe and made it! It was really, really good and satisfying. I am going to use this bas recipe to make some other cream soups like mushroom and broccoli and see how they are, too!
So glad you enjoyed it! Good luck with the other types.