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Home » BEST Homemade Cream of Celery Soup

BEST Homemade Cream of Celery Soup

April 3, 2014

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Leave the canned stuff on the shelf because NOTHING compares to homemade!  This homemade cream of celery soup made from scratch is easy and the flavor will absolutely “wow” you!

Cream of Celery Soup recipe from scratch homemade best

Fantastic as a stand-alone soup or used in any recipe calling for canned condensed cream of celery soup.  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.  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.  Ugh!  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.

So without further ado, 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.

cooking onions and veggies  cooking veggies

Stir in the flour and cook for another minute.

Cream of Celery Soup prep 5

Add the broth and milk.  For even richer results substitute cream for some of the milk.

pouring broth into soup

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.

Cream of Celery Soup prep 7

Add salt to taste.

Cream of Celery Soup prep 8

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.

Cream of Celery Soup recipe from scratch homemade best copycat condensed

Be sure to also try our Cream of Mushroom Soup!

cream of mushroom soup recipe best homemade from scratch

BEST Homemade Cream of Celery Soup

Kimberly Killebrew
Leave the canned stuff on the shelf because NOTHING compares to homemade!
Print Recipe
4.91 from 111 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine All, American
Servings 4 servings
Calories 231 kcal

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

One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup ("prepared" meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.

Nutrition

Calories: 231kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 790mg | Potassium: 379mg | Fiber: 1g | Sugar: 7g | Vitamin A: 730IU | Vitamin C: 3.8mg | Calcium: 137mg | Iron: 0.8mg
Keyword Cream of Celery Soup
Tried this recipe?Click HERE to rate it!

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, Disclosure, Food, North America, Soups & Stews Tagged With: Campbell's, celery, condensed soup, copycat, cream, cream of celery soup

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410 Responses

  1. Kirsten says

    January 16, 2021 at 1:30 pm

    Very quick and easy – and so delicious!

    Reply
  2. Carol says

    January 9, 2021 at 10:28 am

    Tried this recipe because I have a gluten allergy . It was excellent and a perfect taste.

    Reply
  3. Kathy says

    December 30, 2020 at 4:07 pm

    I didn’t have canned cream of celery, I found this recipe – and I will never buy canned again. Absolutely delicious. I did reduce the other liquids in the casserole I was making to compensate for the fact that this soup is not a condensed form like the canned one. This recipe saved the day!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 30, 2020 at 10:12 pm

      I’m so glad, Kathy, thank you! :)

      Reply
  4. Renee says

    December 29, 2020 at 4:46 pm

    This is the best basis for any vegetable cream soup. For the celery soup I added 1-1/2 T of Dijon and 1 T Sherry and cayenne to taste. I’ve also added canned Artichokes. This recipe is great on its own.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 9:38 pm

      Thank you so much, Renee, I really appreciate the feedback!

      Reply
  5. Jenn says

    December 14, 2020 at 10:15 pm

    This might be a silly question but if I am using this soup to add to a recipe that calls for 1 can of condensed cream of celery soup, then I would only use half of this recipe correct? (I think what has me confused is the note mentioning “prepared” meaning two cans of added milk.) I am not adding any milk besides the 1.5 cups the recipe calls for?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 15, 2020 at 10:36 am

      Hi Jenn, a can of condensed cream of celery soup will be more concentrated than one can worth of this homemade soup. One can of soup plus one can of milk (which is how the canned stuff is prepared) will be comparable to the equivalent amount of this homemade soup. You can use just 1.5 cups of this homemade soup in place of the 10.5 ounce can of soup, but the flavor likely won’t be as strong. Adding a little extra salt may be sufficient.

      Reply
      • Jenn says

        December 15, 2020 at 4:47 pm

        Ok so what I should do is use 2 cups of this homemade recipe in place of a 10.5 oz of condensed can soup? I don’t know why this has me confused. I made the soup today and it is delicious!!! Making chicken and dumplings in the Ninja Foodi tomorrow, this will be my first big meal in it, and I don’t want to mess anything up.

        Reply
        • Kimberly @ The Daring Gourmet says

          December 15, 2020 at 8:27 pm

          Hi Jenn, I’m not sure what you’re making with it but if the recipe calls for 10.5 ounces then I’d use that same amount of the homemade soup (10.5 ounces = about 1 1/3 cups) otherwise you’ll end up with more liquid than the recipe calls for. I’m happy you enjoyed the soup, thank you!

          Reply
  6. Alma Acosta says

    December 12, 2020 at 5:07 pm

    Great cream of celery soup. Creamy, tasty and very easy and fast to make.

    Reply
  7. Anonymous says

    November 28, 2020 at 2:44 pm

    Delicious! I used boxed vegetable broth which gave a tan-tinged color and it was vegetarian and delicious

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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