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. 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!
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.
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 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
Debbie says
Delicious! Will definitely make again. I omitted the sugar, and added some dried dill to the sautéing vegetables. It was yummy 🤤
Anonymous says
Just made this soup and it was delicious. I also added a spoonful of creme fresh
A Kennedy says
Made this using all the ingredients listed and my own homemade bone broth. I wanted a somewhat creamier texture so I use my immersion blender to smooth it out. I also used some celery that was passed it’s crispy prime but was still in fine condition. Waste not want nott is my motto.🙂
Kirsten says
Very quick and easy – and so delicious!
Carol says
Tried this recipe because I have a gluten allergy . It was excellent and a perfect taste.
Kathy says
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!
Kimberly @ The Daring Gourmet says
I’m so glad, Kathy, thank you! :)
Renee says
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.
Kimberly @ The Daring Gourmet says
Thank you so much, Renee, I really appreciate the feedback!
Jenn says
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?
Kimberly @ The Daring Gourmet says
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.
Jenn says
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.
Kimberly @ The Daring Gourmet says
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!
Alma Acosta says
Great cream of celery soup. Creamy, tasty and very easy and fast to make.
Anonymous says
Delicious! I used boxed vegetable broth which gave a tan-tinged color and it was vegetarian and delicious
Anonymous says
Thank you for this recipe. I used milk and heavy cream. The soup was very thick so I added 1/2 cup of chicken broth. I also added 1/2 tsp of Marjoram to brighten the flavor. It is very good, and I would recommend it be used in recipes that call for ‘Cream of Celery Soup’if looking for a rich addition to a recipe.
Tricia says
This soup recipe was great. Easy to bvb follow and delicious to taste. Left out the sugar and added a dash of cayenne pepper.
Jocelyn says
I’ve now made this soup several times and it’s the best recipe that I’ve tried. My only criticism is the addition of garlic – I found it quite jarring and left it out of the following times I made it – perfect!
Sonia says
I just made this soup, it is absolutely delicious! However, I found it way too thick so I added another half a cup of stock but is still thick, that is ok though as I will definitely make again just not use so much flour. Once again, delicious!!👍👍
Lorie says
This isn’t far the best cream of celery soup I’ve had. It is absolutely DELICIOUS! I quadrupled the recipe and am glad I did! I added some parsley and dill as suggested by someone else and then also put in some shredded chicken. THANKS so much for this recipe, it is a keeper.
Kimberly @ The Daring Gourmet says
So glad you enjoyed it, Lorie, thank you!