5 from 4 votes
Flour is replaced with riced cauliflower straight from the freezer to give this Low-Carb Cream of Celery Soup some body and creaminess.
Low-Carb Cream of Celery Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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. 

Course: Soup
Cuisine: American
Keyword: keto cream of celery soup, low carb soup ideas, low-carb cream of celery soup
Servings: 8
Author: Barbara
Ingredients
  • 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
Instructions
  1. In a large saucepan, melt butter over medium heat.

  2. 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.

  3. Stir in riced cauliflower and garlic, and cook for 5 more minutes.

  4. 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.

  5. Pour carefully into a food processor, and blend until smooth. Add reserved vegetables back to the soup and stir. Add additional salt to taste. 

Recipe Notes