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!
This soup is sooooo good. My daughter’s 15 month old loved it too!! Definitely keeping this recipe and making it again!
That’s wonderful, Rebecka, thanks so much!
Absolutely the best soup ever!!! I can’t believe how good it is! I made it today because I didn’t have cream of celery soup for my chicken and dumplings! Oh WOW! You would be stupid if you don’t try it!!! I won’t be buying the soup anymore. I didn’t know this would be that good. I usually just use to add to recipes, but now it will be in my rotation of meals! Kimberly, I can’t thank you enough! I would give it 100 stars if I could!!!
Thanks so much, Georgianne, I’m absolutely thrilled you enjoyed it!
Has anyone tried to can this soup? Wondering if I could can it safely
Wondering the same thing
It isn’t recommended to can foods containing flour. You could contact your local County Extension Service and ask.
it is delicious!!! I made it as written and ate the entire pan!! make a double batch!!
Thanks so much, Lin!
Spot on, made a double batch and wish would have quadrupled it!
Terrific, Mike, thanks so much!
Wow I will never buy canned again. I made this with low fat milk and it still turned out amazing. Next time I’ll add diced potatoes and crumbled bacon for the husband. Thanks for this recipe!
Fantastic, Tosha, thanks so much!
Do you use the same amount of low fat milk?
Yes, I used the exact same amount. I think I added an extra teaspoon of salt though.
My new daughter in law needs gluten free. What is the best way to substitute cornstarch for flour?
Thank you
Hi Bonnie, you can just thicken it with cornstarch. Follow the recipe as directed but skip the flour and at the very end dissolve about 2 teaspoons of cornstarch in a couple tablespoons of water, then stir the mixture in the soup and simmer until thickened. If it’s not thick enough just add a little more cornstarch dissolved in water.
If she has trouble with corn (which causes inflammation) it’s better to use arrowroot flour. May find at health food store or where gluten free baking products are sold.
This is so easy and taste wonderful. Since you cant but it an6where in town. Better than canned anyhow.
Thank you, Trina, I’m glad you enjoyed it!
Excellent recipe and so easy to make. This is the second time I have made it and this time I put a table spoon of Dijon Mustard in. Wow that gave it the kick I was looking for.
Thanks so much, Doug, I really appreciate the feedback!