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. 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
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!
Sounds so yummy. I’m going to try stopping at the add broth and freeze. Will let you know how it works.
Thanks, Diana! Enjoy!
Looks like it could be frozen if you made it without the cream or milk, which tends to separate when frozen. I’m going to try it, then add the milk when it is reheated …what do you think?
That sounds like a great plan, Wendy!
Have you ever tried freezing this soup? I have lots of celery left in the garden and was wanting to make cream of celery soup but didn’t know how it would cook up after being froze!
Hi, Leslie! I have not tried freezing it before. If you give that a try, let us know how it went!
Thank You so VERY much, Kimberly! You are right…a million times better than canned! Made this yesterday…. delicious! Am looking forward to using the leftovers as some base for potato soup today…IF I can resist eating the rest of it first! SO glad I ‘discovered’ you! Thanks again for saving me from the can! I’m also anxious to try your German recipes…I lived there for several years really liked the food (AND the people AND the country!)
I’m so happy you enjoyed the soup, Shirley, and really appreciate your feedback! I’m happy you found my blog, too, and am thrilled that you’re familiar with and enjoy German food. Welcome on board and I look forward to hearing from you again! Liebe Grüße, Kimberly
Is it possible to make, and reheat later? I’ve got guests tonight, and would like to have this as starter, but need to save time……
Sorry I’m only now responding, Unni. Our internet has been down and just started again. By now you will have already made a decision, but yes, it can be reheated.
Does this soup freeze well! I’m making double batch and I might have to freeze some!
Janelle, I’m always careful not to recommend something unless I’ve tried it myself and I have not tried freezing this before. It will keep for several days in the fridge though. If you do try freezing it, let us know how it goes!
Yes, I would like to know if it freezes too. Such a healthy (organic celery is important), delicoius recipe would be comforting for sick or those grieving. I like to add whatever needs to be used up. Added some sour cream and plain yogurt. Unbelievably good! Hard to find “cream of” soups without MSG. And organic is expensive and not nearly as good as this!
I froze a whole bunch in the fall. It separates and looks gross, but comes right back together and tastes fantastic when you re-heat it on the stovetop.
I made this recipe today – I doubled the recipe – my whole family loved it – thanks for sharing this recipe – I already put it in my keeper box!!
That’s wonderful news, thanks so much for making it and for your feedback!
Thank you for the hard work, This saves me having to do it for myself, There are so many recipes that call for canned cream of celery or mushroom soup, and they both have MSG in them which both my husband and I have allergy to. thanks again, Gin Bell
You’re very welcome, Gin Bell! What you said is very true. And all the junk in the canned stuff aside, homemade also just tastes a million times better!
Thank you for delicious soup recipe!