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Five Star Homemade Cream of Celery Soup | Low Carb & Keto Friendly

devon 2 Comments

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cream of celery soup

Five Star Homemade Cream of Celery Soup | Low Carb & Keto Friendly

Devon 2 Comments

Far from the canned pantry staple from a casserole era, this delicious homemade cream of celery soup stands all on its own.  The velvety texture and pronounced celery flavor of this low carb and keto friendly soup will have your dinner guests sending their compliments to the chef.  This easy, seven ingredient soup will please all the palates, and make you a kitchen hero.

Once upon a time it seemed that all soups came for a can.

The red and white can.

You know the one I am talking about.

Canned soup has long been a convenience food, microwaved or perhaps heated in a pot if one had additional minutes to luxuriate stove-top.  Soup rarely get the spot light at the dinner table — and worse yet, the “cream of whatever” soups rarely tasted of the “whatevers” and were relegated to casserole ingredients.

celery with cream of celery soup

Perhaps the most cast aside of these grocery store abominations is cream of celery soup.  I mean, guys, the canned stuff is just not tasty eats.

Here’s the thing.  I like celery.  I like creamy soups.  I am currently attempting to enjoy a low(er) carb lifestyle.

So, a five start, gourmet, homemade cream of celery soup was the goal.  And the results did not disappoint.  This cream of celery soup is a main dish.

Celery & Salinity — How “Salty” Foods Restore

As an herbalist, I use the concepts of herbal energetics and flavor profiles to suss out the right herbs for each individual based on their constitution and their complaints.  It occurred to me a few years ago that we could apply these same concepts to the everyday foods so that we eat in ways that truly nourish our bodies and restore health.  I explored this concept in my new book The Herbalist’s Healing Kitchen, and I really haven’t quit developing recipes ever since.


“Salty” as a flavor profile may seem one dimensional upon first glance. Salt = NaCl, right?

Folks, it is more complicated than that.

In the world of flavor profiles and herbal medicine – salty means those herbs and foods that bear salinity.  In more recognizable terms, these are the things that don’t just taste salty, but that which often has a slight metallic aftertaste.  While old table salt is clearly “salty” — we also consider herbs like stinging nettle, alfalfa, and chickweed to have describable salinity.  Common foods that share the “salty” spotlight are celery, spinach, and even bananas (for more examples of this flavor profile, check out The Herbalist’s Healing Kitchen).

Now what is so special about “salty” foods and herbs?

Fresh celery root

These are usually high nutrient values foods and herbs.  They are characteristically restorative.  They often possess a variety of minerals such as calcium, potassium, and magnesium which act as important electrolytes.  These foods and herbs tend to balance fluid throughout the body.  The use of “salty” foods and herbs often encourages us to drink more water – something most of us could benefit from.  In my book, salty foods and herbs are vital to adrenal health, as well as muscular, nervous, cardiovascular and renal function.

Homemade Cream of Celery Soup Recipe

This homemade cream of celery soup is delightfully easy to prepare and takes very little hands on time once the vegetables are initially prepared.  This soup owes its vibrant celery flavor to not just celery stalks, but celery root (also known as celeriac), and celery seed.  While I chose water as my primary liquid in this cream of celery soup recipe, you found certain substitute chicken bone broth or vegetable stock. I personally like the clean, bright celery flavor that results from using water.  Once the vegetable are pureed, an addition of half and half elevates this soup to something befitting of a white table cloth fine dining experience.

trimming celery root

The use of celery root helps to keeps this soups low carb, keto friendly and loaded with healthy fibers (learn more about celery root here)  Not to mention that the finished soup is thick, velvety and delicious.  In fact, I found myself sneaking more than a few spoonfuls before supper when developing this recipe.

This ain’t no Campbell’s cream of celery soup, my friends.

Serve this hearty, homemade cream of celery soup as the main dish for dinner, or as the first course of celebratory affair.

Five Star Cream of Celery Soup

Looking for more “salty” soups?  Try this amazing stinging nettle soup or this forest flavor blend of “salty” herbs!

Five Star Homemade Cream of Celery Soup | Low Carb & Keto Friendly

Far from the canned pantry staple from a casserole era, this delicious homemade cream of celery soup stands all on its own.  The velvety texture and pronounced celery flavor of this low carb and keto friendly soup will have your dinner guests sending their compliments to the chef.  This easy, seven ingredient soup will please all the palates, and make you a kitchen hero.


  • immersion blender


  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 4 cups sliced celery roughly 1/4" pieces
  • 6 cups trimmed & diced celery root this is about 3lbs raw celery root
  • 6 cup water
  • 2 teaspoons salt or to taste
  • 1 teaspoon celery seed
  • 2 cups half & half or cream


  • Prepare celery root by trimming off ends and outer layer of the root. Carefully chop into large cubes. Note: celery root requires are firm hand and a sharp knife.
  • In a large pot over medium heat, melt butter, then add onions, chopped celery stalks and garlic. Cook for 5-7 minutes or until the onions and garlic translucent, stirring frequently. Remove about 2 cups of this mixture and set aside to add back to the soup later.
  • Add the celery root, water, salt and celery seed to the pot. Cover and simmer for 20-25 minutes until the celery root is tender. Remove from heat.
  • Using an immersion blender, blend the soup until it is perfectly smooth. Stir in half and half and the reserved celery/onion mixture. Reheat slightly if necessary and serve.

cream of celery soup pin


Devon is a writer and author on subjects of holistic and sustainable living. She has a degree in Complementary and Alternative Medicine from the American College of Healthcare Sciences, and her first book, The Backyard Herbal Apothecary, was published by Page Street Publishing in Spring 2019. Devon's work outside of can be seen at,,, and in the magazine The Backwoods Home. Devon's second book, The Herbalist's Healing Kitchen, will be published Fall 2019.

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  • Judy Kowalski November 27, 2019 at 2:07 am

    Hi Devon, do you think you could use fennel in place of the celery root?
    Thanks! Judy

    • Devon December 15, 2019 at 5:27 pm

      I think it would change the flavor profile of the soup considerably, but it might be lovely!

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    About Me

    Meet the Nitty Gritty Mama, Devon!

    I am an herbalist, farmer, cook, and forager. I get my hands dirty and am not afraid to do things the "hard way". Sharing my Nitty Gritty Life with you! Read More



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