BEST Cream of Celery Soup
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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!
Homemade Cream of Celery Soup
This homemade Cream of Celery Soup is fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup. Made from scratch and utterly 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. No comparison in flavor. No comparison in the purity and healthiness of the ingredients. And I would never even consider eating the canned stuff as an actual soup. 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? Gag. I still can’t fathom how my husband thinks that canned cream of chicken soup tastes good. Again, a very rare indulgence, but still. I asked Todd if it’s okay if I reveal this fact about him to the world. His response, [laughing] “Sure, go right ahead, I’m not ashamed of that!” *sigh*
This cream of celery soup is sublime. 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.
For best results, be sure to use good quality celery that’s very fresh and full of flavor. When it comes to celery, organic really is best. Non-organic commercial celery usually just tastes like a crunchy stalk of water with a “hint” of celery. So get the good stuff from your local farmer’s market. 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.
This recipe also provides an excellent base for many other “cream of” vegetables soups. Substitute mushrooms, asparagus, broccoli, etc, for the celery.
Cream of Celery Soup Recipe
Let’s get started!
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.
Stir in the flour and cook for another minute.
Add the broth and milk. For even richer results substitute cream for some of the milk.
Stir immediately to prevent the flour from clumping. Increase the heat and bring the mixture to a simmer. 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 my Cream of Mushroom Soup!
What’s the Best Dutch Oven to Use?
For this recipe, while you can use any heavy stock pot I like to use a Dutch oven because it seals in the flavors and heats evenly, ensuring consistent cooking results. I love this 6-quart, budget-friendly option from Lodge, which you can get on Amazon for around $80. Or, if you’re looking for a worthy splurge, I also have this one from Le Creuset, which sells for around $300.
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BEST Cream of Celery Soup
Equipment
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.This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months.
Notes
Nutrition
Originally published on The Daring Gourmet April 3, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Great recipe, easy and yum. Will be doing this again. Tx for sharing.
Thank you so much, M!
I am highly skeptical of digital food creators who call their item the “best,” because they so often are not. You nailed it with this cream of celery soup! I wanted a good topping for my stuffed turkey bundles and thought I’d give your recipe a whirl. I don’t know about any other recipes out there, because I haven’t tried them, but I think you have THE BEST homemade cream of celery soup!! This was silky, rich, and flavorful. It was melt in your mouth!! So glad I didn’t have canned soup on hand and will make this again and again! Thanks!!
Oh thank you so much, Joyce, that means a lot! <3
Its an American recipe too artificially sweet and salty for my Australian taste! Recommend: give the added sugar and salt the flick; use 50% olive oil and butter, add equivalent volume ginger to kill garlic breath; don’t bother with roux use 2 tblspn cornflower to thicken!
Your comments are perplexing, John. An “American” recipe? Not remotely. Cream-based soups like this and ones utilizing a roux are actually classical French cooking. “Artificially sweet”? How so when there’s no artificial sweetener in it? And “too sweet” from 1/2 teaspoon of sugar in the entire batch of soup? Let’s be reasonable. If it’s too salty I would check the chicken broth that you’re using, because this recipe only calls for 1 teaspoon of added salt.
Crikey, John, you must be giving a comment on a different soup, because you’re so far off base. There is no hint of sweetness to this soup; the miniscule amount of sugar is for balance, not sweetness, and it is indistinguishable. Why would you come to an “American” website if you’re expecting a recipe to satisfy your Australian taste? Australians don’t have blog posts?
Absolutely yummy. Did the double recipe had it for dinner tonight and frozen some for chilly winter days to come. Husband absolutely loved it ❤️
Wonderful! Thank you so much, Kim, I’m happy you both enjoyed it!
Too much stock/milk, too much flour.
AND IT’S ALL IN STUPID CUPS!!!!
It’s not all in stupid cups, Marjorie. Look just right of the list of ingredients and you’ll see the button to switch to “Metric”. It sounds like you likely miscalculated the conversions.
You could have made your point without being rude.