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

BEST Cream of Celery Soup

April 3, 2014 by Kimberly Killebrew Ā· 565 Comments

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Leave the canned stuff on the shelf because NOTHING compares to homemade!Ā  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. Ā 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. Ā No comparison in flavor. Ā No comparison in the purity and healthiness of the ingredients. Ā And I would never even consider eating the canned stuff as an actual soup. Ā 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? Ā *gag* Ā I still can’t fathom how my husband thinks that canned cream of chicken soup tastes good. Ā Again, a very rare indulgence, but still. Ā Ugh! Ā I asked Todd if it’s okay if I reveal this fact about him to the world. Ā His response, [laughing] “Sure, go right ahead, I’m not ashamed of that!” Ā *sigh*

This cream of celery soup is sublime. Ā 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. Ā 

For best results, be sure to use good quality celery that’s very fresh and full of flavor. Ā When it comes to celery, organic really is best. Ā Non-organic commercial celery usually just tastes like a crunchy stalk of water with a “hint” of celery. Ā So get the good stuff from your local farmer’s market. Ā 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. Ā 

This recipe also provides an excellent base for many other “cream of” vegetables soups. Ā 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 Ā cooking veggies

Stir in the flour and cook for another minute.

adding flour

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

pouring broth into soup

Stir immediately to prevent the flour from clumping. Ā Increase the heat and bring the mixture to a simmer. Ā 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 182 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? Mention @daringgourmet or hashtag #daringgourmet

 

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565 Comments →

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565 Responses

  1. Loretta Monkres says

    March 22, 2023 at 8:12 pm

    Can you put the celery, onion in the food pro?
    A less chunky approach šŸ˜‰

    Reply
    • Kimberly Killebrew says

      March 24, 2023 at 7:13 am

      You bet, Loretta!

      Reply
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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