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. Ā 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 youāre 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, Iām 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!
I can’t wait to try this. This may sound silly, but when you say you can use cream instead of milk, do you mean whipping cream?
Hi Bobbie, yes, you can use heavy cream or half and half instead of milk.
This is delicious! Thank you. Made as is, love it. I really like that it’s a smaller recipe, doesn’t make a ton. Very good. Will def make again!
Fantastic, thank you so much, JM!
Can the soup be pureed? I prefer a smooth soup. Regardless, going to try it today…it’s snowing here so thought it would be a good idea! Thanks!!!
Yes it can, Joanne!
Question and not a comment. Can you can this in pint jars? If so how long is it good for?.
Hi Karl, this recipe hasn’t been tested for canning.
Love this simple recipe! Great for a large amount of leftover celery. We used heavy cream and it came out as thick and creamy as a rich clam chowder! Next time, I might lighten with half and half, and I want to try with non-dairy milk as well. It is wonderful how the flour really thickens this soup and the chicken broth adds so much flavor without additional herbs. We garnished with bacon! THANK YOU for the keeper!!
Fantastic, Theresa, thank you so much!
This was delicious. Wary of the potential blandness, I threw in some baby carrots and a package of sauteed sliced mushrooms. I also added a dash of celery seed and a little cayenne pepper. It was fantastic.
Awesome, thanks so much for the feedback, Kevin!
Very gritty. Celery must be cooked much longer than 5 minutes or use old soft celery. Also 3 cups of liquid is not enough, makes a doughy consistency. However, flavor was good.
Made this and for some reason it taste bland and a bit gritty ??
Rinsed the celery before cutting it, also pulled strings off.
Didn’t taste like celery, even put some celery salt hoping it would taste better.
Any advice ??
Iāve made this a few times itās absolutely delicious and Iāve frozen it as well, not sure how long it will last in the freezer, as Iāve only had mine in for approximately two months at the most and I froze it in freezer bags, enough for two servings each bag
Made this today and it was delicious! I added more garlic because I only had a small onion and it had plenty of flavor. I will definitely make this recipe again.
Awesome, Laura, thank you so much!