Homemade Cream of Celery Soup

This low-carb, high-protein Cream of Celery Soup is naturally thickened with cauliflower, boosted with protein from Greek yogurt or cottage cheese, and absolutely delicious. Perfect for keto lunches, cozy dinners, or anytime you want healthy comfort food.

This Low Carb Cream of Celery Soup with cauliflower is a game-changer for anyone looking for a healthy, comforting meal. Celery provides a fresh, slightly sweet flavor, while cauliflower adds natural creaminess without adding extra carbs. Blended together with a touch of cream and protein-rich cottage cheese or Greek yogurt, this soup becomes silky, satisfying, and incredibly flavorful and naturally gluten-free, all without relying on flour or starches to thicken it.

Not only is it low in carbs and high in protein, but it's also versatile and easy to make. Perfect for keto, low-carb, or high-protein diets, it keeps you full and energized. You can customize it with herbs, spices, or even extra protein boosts like whey isolate, making it a perfect meal for lunch, dinner, or even a cozy snack. Plus, it's ready in under 30 minutes, making it a practical, healthy choice any day of the week.

Jump to:

• Why You'll Love This Soup
• Ingredients
• Instructions
• Tips & Variations
• Why Cauliflower is a Game-Changer
• Serving Suggestions
• Storage & Make-Ahead Tips
• Low Carb Cream of Celery Soup

Why You'll Love This Soup

• Low-carb & keto-friendly - Cauliflower adds body and creaminess without raising carb count.
• High-protein - Cottage cheese or Greek yogurt boosts protein, keeping you full longer.
• Naturally creamy - No flour or starch needed; the cauliflower does the work.
• Quick & easy - On the table in under 30 minutes with simple ingredients.

Ingredients

• 4 cups chopped celery
• ½ cup yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cauliflower florets (fresh or frozen)
• 2 cups bone broth or chicken broth
• ½ cup heavy cream (or half-and-half)
• ½ cup blended cottage cheese or Greek yogurt (for protein)
• 1 tablespoon ghee or butter
• 1-2 sprigs fresh thyme; (½ teaspoon dried thyme)
• 1 bay leaf
• ½ teaspoon peppercorns
• Salt & pepper to taste
• Optional: chives, parsley, or a squeeze of lemon juice

Instructions

1. Heat ghee or butter in a soup pot or Dutch oven.
2. Add bay leaf, thyme, onion, celery, and garlic and sauté until softened, about 5 minutes.
3. Add cauliflower and stir for 1-2 minutes.
4. Pour in the broth, bring to a boil, then simmer 15 minutes until veggies are very soft.
5. Blend with an immersion blender until silky smooth.
6. Stir in cream and blended cottage cheese/Greek yogurt.
7. Warm gently (do not boil) and adjust seasoning.
8. Garnish with chives, parsley or a squeeze of lemon if desired.

Tips & Variations

• Extra Creamy: Add an additional cup of cauliflower or a splash more cream for a richer texture.
• Boost Protein: Stir in extra cottage cheese, Greek yogurt, or a scoop of unflavored whey protein after blending.
• Dairy-Free Option: Use coconut cream instead of heavy cream and skip the cottage cheese or yogurt.
• Flavor Twists: Add fresh herbs like thyme, parsley, dill, or chives for a bright, fresh flavor.
• Spice it Up: A pinch of smoked paprika, cayenne, or black pepper adds depth and a gentle kick.
• Make it Chunky: Reserve some sautéed celery and cauliflower before blending and add back for a heartier texture.

Why Cauliflower is a Game-Changer

Cauliflower is one of the best low-carb, high-fiber natural thickeners for soups. When blended, it creates a rich, creamy texture that rivals traditional cream-based soups, without the extra carbs. Its neutral flavor complements the celery perfectly, making this soup both healthy and delicious.

Serving Suggestions

• Pair with a slice of keto bread or Almond Flour Keto Crackers for a filling lunch.
• Serve as a starter for a cozy low-carb dinner.
• Garnish with roasted pumpkin seeds or a drizzle of olive oil for added texture.
• If you want cafe style experience at home, serve it in a homemade bread bowls.

Storage & Make-Ahead Tips

• Refrigerator: Store the soup in an airtight container for up to 4-5 days. Reheat gently on the stove or in the microwave, avoid boiling to keep it creamy.
• Freezer: This soup freezes well! Do not add cream or cottage cheese/Greek yogurt when freezing. Pour into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge and stir in cream/protein just before reheating.
• Make-Ahead: You can prepare the soup base (celery, cauliflower, broth) ahead of time and store it in the fridge for 1-2 days. Blend and add cream/protein just before serving for the freshest taste.
• Tip: If the soup thickens too much after refrigeration, stir in a splash of broth, cream, or water when reheating to restore the perfect silky consistency.