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Three bowls of celery soup with ham croutons on top.
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5 from 85 votes!

Keto Celery Soup with Ham Croutons

This Keto Celery Soup truly is one of the best low carb soups I have tried. It may even be my favourite. Serve this one to the whole family any time of year!
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 46 mins
Course: Soup
Cuisine: American, Australian
Diet: Diabetic
Recipe Category: Low Carb
Servings: 8 people
Calories: 227kcal
Author: Megan Ellam


  • 3 tablespoons butter or avocado oil
  • ¼ onion 3oz., finely sliced
  • 1 leek white part only, finely sliced
  • 5 cups celery, roughly chopped (1.25lbs or 550g)
  • 300 g cauliflower roughly chopped
  • 2 cloves garlic roughly chopped
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt flakes and pepper to taste


  • 1 cup diced ham or slab bacon
  • 2 tablespoons avocado oil plus extra to serve
  • ½ cup celery leaves
  • 4 tablespoons crème frâiche or sour cream 80g
  • 1 tablespoon fresh dill or parsley finely chopped



  • Melt the butter in a Dutch oven or large saucepan over medium-high heat. Sauté the onion, leek, celery, cauliflower, and garlic until the vegetables begin to soften; 7-8 minutes.
  • Add the chicken broth and bay leaf; cover and simmer for 10 minutes. Add the heavy cream; cover and simmer until the vegetables are tender, approximately 10-15 minutes.
  • Remove the bay leaf and puree the soup with a stick blender or food processor for 2 minutes or until silky smooth. Season to taste.
  • In a separate pan heat the avocado oil over medium-high heat and lightly fry the ham until crispy. Set aside to drain on some paper towel.
  • Using the same pan fry the celery leaves until crisp. Drain the leaves on a piece of paper towel. Divide the soup between serving bowls and top with ham croutons, crème frâiche, fresh herbs, and fried celery leaves.


  • Place all the ingredients into the pot. Set to Pressure Cook/High Heat/13 minutes. When finished allow natural release for 5 minutes before triggering quick release. Follow from step 3 in the conventional method.


  • Place all the ingredients into the slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Follow from step 3 above.
  • For stovetop, turn down to low, cover with a lid and cook on low checking every hour until hemp is soft and ham is falling off the bone. Follow from step 2 in the Instant Pot method.


  • Add the butter, onion, leek, celery, cauliflower, and garlic, into the mixer; chop 4 sec/speed 6. Scrape down the sides of the bowl.
  • Add the remaining ingredients to the mixer (filling only to the max line with broth); set to slow cook/100min/95°C (or 100 min/95°C/reverse/stir).
  • Discard the bay leaf and puree the soup in two batches; 30sec/speed 5-9 (or less if you prefer the soup slightly chunky). Adjust seasoning to taste.
  • Follow steps 4 and 5 in the conventional method.


Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes and the cooking method.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8. Result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on product brand and types of ingredients used.
All recipes have been tested using all of the cooking methods included by various recipe testers.
This recipe has also been shared to Diet Doctor for inclusion in their 2021 Holidays recipes and Members eMag.
Store in an airtight container in the fridge for up to 4 days. Alternatively store in an airtight container and freeze.
This recipe card instructions contains the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions please scroll up to the blog post for more information.


Serving: 1serve | Calories: 227kcal | Carbohydrates: 7g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 304mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 5g