Leave the canned stuff on the shelf because NOTHING compares to homemade! This homemade cream of celery soup made from scratch is easy 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!
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.
Be sure to also try our Cream of Mushroom Soup!
BEST Homemade 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
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!
Sheryl Lowrie says
This soup was very good. I topped with sauteed leeks and cooked crispy prosciutto (saw this on a food network recipe). I also added some parsley, dill, thyme, celery seed and celery salt while cooking (just pinches of each). It was nice and creamy and thick. Definitely going to make again.
Carol says
Just made the soup for tje first time ! I love it ! My husband has to closely watch his sugar and salt intake so i added Mrs Dash to it to get the zip in it ! In tje hospital they let him season his food witj Mrs Dash and it turned out awesome! Thank you !
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Carol, thank you!
Rebecka Senn says
This soup is sooooo good. My daughter’s 15 month old loved it too!! Definitely keeping this recipe and making it again!
Kimberly @ The Daring Gourmet says
That’s wonderful, Rebecka, thanks so much!
Georgianne Johnson says
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!!!
Kimberly @ The Daring Gourmet says
Thanks so much, Georgianne, I’m absolutely thrilled you enjoyed it!
Fay says
Has anyone tried to can this soup? Wondering if I could can it safely
LAURA S MCLEOD says
Wondering the same thing
Debbie says
It isn’t recommended to can foods containing flour. You could contact your local County Extension Service and ask.
Lin says
it is delicious!!! I made it as written and ate the entire pan!! make a double batch!!
Kimberly @ The Daring Gourmet says
Thanks so much, Lin!
Mike C. says
Spot on, made a double batch and wish would have quadrupled it!
Kimberly @ The Daring Gourmet says
Terrific, Mike, thanks so much!
Tosha K says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Tosha, thanks so much!
Anonymous says
Do you use the same amount of low fat milk?
Anonymous says
Yes, I used the exact same amount. I think I added an extra teaspoon of salt though.
Bonnie Vandertoolen says
My new daughter in law needs gluten free. What is the best way to substitute cornstarch for flour?
Thank you
Kimberly @ The Daring Gourmet says
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.
Debbie says
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.
Trina Miller says
This is so easy and taste wonderful. Since you cant but it an6where in town. Better than canned anyhow.
Kimberly @ The Daring Gourmet says
Thank you, Trina, I’m glad you enjoyed it!
Doug Purcell says
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.
Kimberly @ The Daring Gourmet says
Thanks so much, Doug, I really appreciate the feedback!
Kay says
Does it freeze well ? I just made some and would love to freeze it for winter meal.
Kimberly @ The Daring Gourmet says
Hi Kay, it’s generally recommended to add any flour or cornstarch to soups after they’re thawed when you reheat them because the flour/cornstarch can separate from the liquids during freezing, but I’ve had a few readers comment that they’ve frozen this without any issues.
NORA IDALIA MONTEMAYOR says
Thank you for sharing this delicious recipe. Do you know if it can be frozen?
Rowena Cross-Najafi says
This is also delicious in a vegan version made with Earth Balance buttery spread, coconut milk and vegetable broth in lieu of butter, milk and chicken broth.
Deborah Lochte says
Wonderful. Just made this today and enjoyed it with a salad. Really good recipe. We just love homemade soup. Thanks for sharing.
Kimberly @ The Daring Gourmet says
I’m so glad, Deborah, thank you!
Michelle Bilodeau says
When I make this my 7 year old daughter will have it for every meal until it is gone. I love it too. Really nice with leeks as well!
Kimberly @ The Daring Gourmet says
Wonderful, Michelle, thank you! Yes, it’s fantastic with leeks!
lauren p says
Absolutely delicious soup, thank you
Kimberly @ The Daring Gourmet says
Thank you, Lauren!
Moonstar says
I hate celery, but I have a recipe that calls for cream of celery soup, and my local store has none at all in stock. I have celery, because my mom, who lives with me, makes a veggie stew for herself sometimes. I am going to give the soup a whirl, and if it works, it will be part of my chicken tortilla soup (Max and Erma style). Never thought I would need to look up this recipe, but I need it. Thanks for putting it out there.
Kimberly @ The Daring Gourmet says
Awesome, Moonstar, I look forward to hearing what you think when you’ve had the chance to try it!
Gina Frank says
I’m trying g it in the crock pot…looks great…how can you go wrong…with a side dish of this soup
M Hammer says
I made this the other night for my wife and I. I followed the recipe exactly except I substituted 1/2 cup potato flour for the wheat flour. I have nothing against wheat, per sé; I have no gluten worries, for example. I just prefer to use potato flour for thickening sauces and soups.
WOW! The results were simply incredible — a word I seldom use for my cooking. My wife and I polished off all the soup — all supposed four servings! We even sopped up the rest with slices of bread and were looking for more.
This recipe is definitely a keeper. :)
Kimberly @ The Daring Gourmet says
I’m so happy you both enjoyed it, M Hammer, thank you!
Nancy Graves says
I must confess I don’t usually take the time to rate recipes or leave comments, but this soup is DELICIOUS! The only change I made is I cut the sugar to 1/4 tsp instead of 1/2. We grew celery this year but started it too late (Central Florida gets too hot in the “spring”). So we harvested it and my husband wanted cream of celery soup which I’ve never had. I’m so glad I have enough to make another batch. Now I want to find a recipe I can use it in. Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Nancy, I’m so glad you enjoyed it and appreciate your taking the time to leave feedback!