BEST Cream of Celery Soup
This post may contain affiliate links. See my disclosure policy.
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.
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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!
Can you prepare cool and then freeze for future use?
I have frozen this recipe before in ziploc bags. And it worked perfectly. Was a little clumpy after melting. But no worries. It tastes great!
My husband dislikes celery and won’t eat creamy food so I was taking a big risk by serving this tonight. Not only did he eat it, but said how much he liked it! I did use 2% milk (all I had on hand) so not as creamy as the original version.
Wow, that was a big risk, Ruth! Your husband was a good sport for being willing to try it and so I’m so glad he ended up liking it. Thanks for the feedback!
Made this soup again today; this time I didn’t measure the celery (and, I did use the leafy parts, too; most in the soup, but then some as garnish at the end) but I had some stuff in the fridge I wanted to use up – some zucchini, most of a jalapeño and some homemade salsa (a couple of tablespoons). I must tell you, the heat from the jalapeño and salsa was excellent, plus, of course, zucchini takes on the flavours from everything else. It wouldn’t have worked without this wonderful base. Thanks, again :)
I’ll bet, Sandra, it sounds terrific! Thanks for sharing!
Can you use the leaves of the celery? The picture just shows the stalks.
Hi Leticia, yes you can!
I’m not sure how many times I’ve made this wonderful soup, but it’s been a few – and I never left a comment. Since I’m making it again today, I thought I would. There are times I use up old, soft celery (never organic), and it still tastes wonderful; I also use regular all purpose flour, and cheap broth (whatever I get on sale); sometimes with milk and sometimes with cream – it STILL tastes wonderful. This has been my go-to recipe for a couple of years now. I’ve never used it in a recipe (as “unprepared”, but I think I could if I just didn’t put the milk in it. A 12 oz store bought can “prepared” would be with the addition of 1 1/2 c of milk.
Wonderful, Sandra! I really appreciate your taking the time to leave this feedback and I’m so glad you enjoy this soup as much as we do – thank you!
Outrageously good soup! 2nd time I made it, I substituted olive oil for 1/2 the butter and it still tasted tremendous. I added a bay leaf and some ground dried thyme the 3rd time and that added a different, but also good flavor. Thanks for sharing this great recipe!
Fantastic, Terri, thanks so much for the feedback!
I made this today and it was great! The only thing I changed was I used garlic powder instead of minced garlic, because I was out. I can’t wait to try it with broccoli.
Fantastic, Kris, I’m so glad you enjoyed it, thank you!
Wonderful soup. I added a little celery salt to give it more flavor.
I’m so glad you enjoyed it, Carole, thank you!
hi,
Anyone try this with coconut milk and almond flour?
thanks!
Great and simple. I used 3 cups of whole milk and skipped the broth. Will make it again and again.
This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!
Kimberly,
I needed a cream of celery soup for a dish that my friend and I were making for dinner tonight. We had looked through the recipes, I had found on the internet.
This soup turned out so good. My friend who has been in the cooking field for over 40 years. She only changed 1 thing in the recipe; She added 1/2 cup butter, instead of 1/4 cup butter.
The celery soup is good all by itself! We used it for pulling the dish together. I am very happy there is still soup left.
Thank you for this wonderful recipe!
I’m so happy to hear that, Mary, thanks for the feedback!
I had quite a bit of organic celery and used the hearts. Didn’t use any sugar. It turned out EXCELLENT!!
I’m so happy to hear that, Michele, thank you!
Made the soup as written, and the whole family loves it. This is WOW soup – will definitely make again.
I’m so happy to hear it, Micheal, thank you!
The best soup ever. Have made it with mushrooms-celery- broccoli- carrots and just random veggies. All turned out amazing!!!!
That’s fantastic, Sheri, I’m so glad, thank you!