Gluten Free Cream of Celery Soup

Total time50 min

Prep time15 min

Cook time35 min

4.5

(3)

Cream of celery soup sounds simple, but the canned version almost always hides wheat flour as a thickener — which makes it a no-go for anyone avoiding gluten. This homemade version sidesteps that entirely by using a cornstarch slurry and a diced Yukon Gold potato to build that signature velvety body, no flour required. The result is genuinely luxurious: silky, fragrant with thyme and celery seed, and finished with a pour of heavy cream that makes every spoonful feel indulgent. Sautéed onion, celery, and garlic form a deeply savory base before the broth and potato simmer down into something that blends up beautifully smooth. A quick cornstarch slurry stirred in at the end locks in that thick, coat-the-spoon consistency you want from a cream soup. Torn celery leaves on top add a fresh, herby finish that makes the whole bowl look as good as it tastes. This one serves four and is the kind of cozy, from-scratch recipe you'll come back to all season long.

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Ingredients

4 servings

2 tbsp unsalted butter
1 medium yellow onion, diced
6 stalks celery, sliced (about 3 cups), plus 2 tbsp celery leaves for garnish (optional)
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp celery seed
4 cups chicken broth
1 medium yukon gold potato, peeled and diced (about 1 cup)
2 tbsp cornstarch
3 tbsp cold water
¾ cup heavy cream
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp celery leaves, roughly torn (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and sliced celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2
Add the garlic, dried thyme, and celery seed and cook, stirring constantly, until fragrant, about 1 minute.

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