Leave the canned stuff on the shelf because NOTHING compares to homemade! This homemade cream of celery soup recipe is made from scratch, is easy to make, and the flavor will absolutely “wow” you!
Fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup. Â Clean, pure, delicious!
Most of us appreciate and enjoy the luxury of convenience from time to time, but we all know there is NO comparison between store-bought canned “cream of” soups and homemade. Â No comparison in flavor. Â No comparison in the purity and healthiness of the ingredients. Â And I would never even consider eating the canned stuff as an actual soup. Â Mixing it together with a bunch of other ingredients as part of a recipe is one thing (and still only something I have done on very rare occasions while turning a blind eye to the ingredients list), but mixing it with milk, heating it up and eating it plain? Â *gag* Â I still can’t fathom how my husband thinks that canned cream of chicken soup tastes good. Â Again, a very rare indulgence, but still. Â Ugh! Â I asked Todd if it’s okay if I reveal this fact about him to the world. Â His response, [laughing] “Sure, go right ahead, I’m not ashamed of that!” Â *sigh*
This cream of celery soup is sublime. Â I whipped it up to use as the base for a Creamy Cabbage & Kielbasa Soup I was developing for dinner that evening (oh so good and recipe to come!) but it was so good that I was really tempted to eat it plain and just make something else for dinner. Â
For best results, be sure to use good quality celery that’s very fresh and full of flavor. Â When it comes to celery, organic really is best. Â Non-organic commercial celery usually just tastes like a crunchy stalk of water with a “hint” of celery. Â So get the good stuff from your local farmer’s market. Â And there have been many times when I’ve been surprised to find the organic celery selling for the same price as, or not much more than, non-organic. Â
This recipe also provides an excellent base for many other “cream of” vegetables soups. Â Substitute mushrooms, asparagus, broccoli, etc, for the celery.
So without further ado, let’s get started!
Cream of Celery Soup Recipe
Very finely dice the onion and celery and mince the garlic.
Melt the butter in a Dutch oven and cook the onion, celery and garlic over medium-high heat until soft and translucent, 5-7 minutes.
Â
Stir in the flour and cook for another minute.
Add the broth and milk. Â For even richer results substitute cream for some of the milk.
Stir immediately to prevent the flour from clumping. Â Increase the heat and bring the mixture to a simmer. Â Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes, stirring occasionally.
Add salt to taste.
The end result is a perfectly delicious cream of celery soup you can enjoy on its own or use in place of bought condensed soup for any recipe calling for it.
Enjoy!
Be sure to also try our Cream of Mushroom Soup!
BEST Cream of Celery Soup
Ingredients
- 1/4 cup butter
- 1 small yellow onion ,finely chopped (about 1 cup)
- 2 cups very finely chopped good quality flavorful celery (about 5 large ribs, organic recommended for optimal flavor).
- 1 large clove garlic ,minced
- 1/3 cup all-purpose unbleached flour
- 1 1/2 cups good quality chicken broth
- 1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon freshly ground pepper
Instructions
- Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
- If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.
Notes
Nutrition
Doris Dieners says
I had a ton of celery I bought at Costco that needed to be used up. I made your soup for dinner last night and it was AMAZING!!!! So fast, so easy and SO DELICIOUS!!! I’m making another pot of it for lunch today, it is that GOOD!
Kimberly Killebrew says
Oh I’m so glad you enjoyed it, Doris, thank you so much! <3
Angela says
This looks wonderful. Have you ever frozen what you did not need for a recipe?
Kimberly Killebrew says
Thank you, Angela! I haven’t personally frozen it but have had numerous readers report back that it freezes well. Happy cooking! <3
Mandy says
Delicious! I made it easy on myself and used the food processor to chop everything up. It came out great! Thanks!
Kimberly Killebrew says
Fantastic, Mandy, thanks so much!
Louise says
Outstanding. My mom helped me grow the celery and we are in love with the results. This soup just makes one feel good!! Thanks for sharing
Kimberly Killebrew says
That is so awesome, Louise, nothing beats homegrown veggies! I’m so glad you enjoyed this soup, thank you!
Sam says
Wow! Simple but delicious soup! I made as directed just used a tad less flour (1/4 cup) I found it to be a little thicker,so I just thinned with a bit more broth and it was so good.I still have more celery so I’ll definitely make this again:)
Kimberly Killebrew says
Fantastic, Sam, thank you so much for the feedback, I’m thrilled that you enjoyed it!