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Home » Food » By Type of Dish » Soups & Stews » BEST Cream of Celery Soup

BEST Cream of Celery Soup

April 3, 2014 by Kimberly @ The Daring Gourmet · 584 Comments

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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!

cream of celery soup recipe best from scratch homemade

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.

cream of celery soup recipe best from scratch homemade

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.

cooking onions and veggies  cooking veggies

Stir in the flour and cook for another minute.

adding flour

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.

simmering the ingredients

Add salt to taste.

thickening the soup

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!

cream of celery soup recipe best from scratch homemade

Be sure to also try our Cream of Mushroom Soup!

cream of mushroom soup recipe best homemade from scratch

cream of celery soup recipe best from scratch homemade

BEST Cream of Celery Soup

Kimberly Killebrew
Leave the canned stuff on the shelf because NOTHING compares to homemade!
Print Recipe
4.93 from 193 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes 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.
If you have recipes that call for "undiluted" (no added liquids) canned condensed cream of celery soup you can make a more diluted, concentrated version of this recipe by cutting down on the amount of liquids and flour (by as much as half) and leaving the other ingredient quantities the same. The soup will be thicker, more like a puree, and the flavor will be more concentrated.  Then you can use it as recipes calling for the undiluted canned soup direct.

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? Mention @daringgourmet or hashtag #daringgourmet

 

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584 Comments →

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584 Responses

  1. Laura says

    September 21, 2023 at 11:21 am

    Hello! Can I use vegetable broth, instead of chicken broth? What impact do you think it would have on the soup?
    Thank you,
    Laura

    Reply
    • Kimberly @ The Daring Gourmet says

      September 21, 2023 at 5:51 pm

      Hi Laura, yes you can use absolutely vegetable broth. Chicken broth has a richer flavor but vegetable broth will produce yummy results also.

      Reply
  2. Andrea Guiler says

    September 14, 2023 at 7:30 pm

    Can I use coconut milk instead of milk? I need to use it if possible as it is unsweetened

    Reply
    • Kimberly @ The Daring Gourmet says

      September 19, 2023 at 6:04 pm

      Hi Andrea, yes you can, as long as you’re fine with the coconut flavor. Alternatively you use can use nut, rice or soy milk.

      Reply
  3. Fallon says

    September 9, 2023 at 10:20 pm

    Hi! Thanks for the recipe! Can I substitute vegetable broth for chicken broth? Thanks for your help!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 11, 2023 at 1:20 pm

      Absolutely, Fallon!

      Reply
  4. Don says

    August 13, 2023 at 10:55 am

    Was unable to use my celery and hoped to find a use for it other than compost in a few days.Your recipe seemed easy…so..and it’s simple AND delicious, thank you.Last time ever for the canned versions!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 13, 2023 at 7:33 pm

      Hooray! I’m so glad you enjoyed it, Don, thank you!

      Reply
  5. Joyce Fountaine says

    June 4, 2023 at 4:30 am

    I’m going to try this with corn starch instead of flour for my people who have celiac disease.

    Reply
  6. Elaine says

    June 3, 2023 at 4:39 pm

    Can this be canned and therefore be made shelf stable?

    Reply
    • Kimberly Killebrew says

      June 5, 2023 at 4:52 pm

      Hi Elaine, this recipe hasn’t been tested for canning.

      Reply
  7. Larissa Kurpius-Brock says

    April 12, 2023 at 10:01 pm

    This recipe was so straightforward, perfectly written, organized, and done. A definite keeper. Thanks so much for taking the time to right, photograph and share. Will be having with wild hog chops and scalped potatoes tomorrow! Although I do agree it was amazing just on its own.

    Reply
    • Larissa Kurpius-Brock says

      April 12, 2023 at 10:02 pm

      *write 🤦🏼‍♀️ lol

      Reply
  8. Sandi says

    April 6, 2023 at 7:13 am

    Love this soup on its own or as a base
    Can it be frozen?
    Only 2 of us and I have a large bag of celery I want to save before greenhouse has more
    Thankyou

    Reply
    • Kimberly Killebrew says

      April 6, 2023 at 11:36 am

      Thank you so much, Sandi! Yes, we’ve had several readers report back that they’ve frozen this with good results.

      Reply
  9. Janet wood says

    April 1, 2023 at 9:18 pm

    I loved this recipe although I didn’t use quite the amount of salt stated. I make everything from scratch and often use this as a base for chicken and vegetable and pasta bakes.

    Reply
    • Kimberly Killebrew says

      April 2, 2023 at 7:37 am

      Thank you, Janet, I’m so glad you enjoyed it!

      Reply
  10. Loretta Monkres says

    March 22, 2023 at 8:12 pm

    Can you put the celery, onion in the food pro?
    A less chunky approach 😉

    Reply
    • Kimberly Killebrew says

      March 24, 2023 at 7:13 am

      You bet, Loretta!

      Reply
  11. Lisa Cosentino says

    March 22, 2023 at 8:06 am

    I have a few recipes that call for “undiluted” cream of celery soup. I don’t like using canned. Is there a way to make this more like “undiluted”? One recipe calls for adding sour cream in place of other liquids. The other calls for adding only 1/2 cup of milk. Your thoughts? Thank you, Lisa C.

    Reply
    • Kimberly Killebrew says

      March 24, 2023 at 7:43 am

      Hi Lisa, you can make a more diluted, concentrated version of this soup by cutting down on the amount of liquids and flour (by as much as half) and leaving the other ingredient quantities the same. The soup will be thicker, more like a puree, and the flavor will be more concentrated. Then you can use it as those recipes direct.

      Reply
  12. Georgianne says

    March 14, 2023 at 7:25 pm

    This is absolutely delicious! I will never buy can! Everything is better homemade. I have made this many times now and shared with family & friends.

    Reply
    • Kimberly Killebrew says

      March 15, 2023 at 7:34 am

      Thank you so much, Georgianne, I’m thrilled that it’s become a regular!

      Reply
  13. Anonymous says

    February 19, 2023 at 3:13 pm

    Too much salt imo. I’d start with 1/2tsp. Can always add more to taste

    Reply
  14. Tam says

    February 18, 2023 at 10:26 pm

    This was outstanding. Had a large bag of organic celery I didn’t want to go to waste! Perfect for the soggy weather we’re having. I added some tabasco in my soup mug as I like spicy.

    Reply
    • Kimberly Killebrew says

      February 19, 2023 at 7:55 am

      I’m so glad you like it, Pam, thank you!

      Reply
      • Holly says

        April 15, 2023 at 11:18 am

        Delicious!! I added a bit more stock and used an immersion blender to make it totally smooth. Wonderful!

        Reply
        • Kimberly Killebrew says

          April 16, 2023 at 8:43 am

          Thank you, Holly, I’m happy you enjoyed it!

          Reply
  15. Lorraine says

    February 15, 2023 at 5:42 pm

    Super easy to make, my husband won’t eat celery but he loves this soup, perfect for a cold day. I use half milk and cream and blend it till its smother and creamy ……. Thanks for the recipe

    Reply
    • Kimberly Killebrew says

      February 17, 2023 at 8:54 pm

      Wonderful, Lorraine, thank you so much for the feedback!

      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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