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 I make this recipe gluten free?
Hi Barb, you can thicken it with something like cornstarch instead.
Cornstarch gives a different texture, I would use potato flour or cassava flour instead.
I just made this using Bob’s Redmill 1 for 1 GF flour and it worked well.
Excellent! And so simple to make. Thank you.
This is an excellent recipe with the exception of the garlic, which I found rather overpowering. Will leave out the next time. Otherwise, really good.
This would be good as a filler for chicken pot pie. Or over chicken and rice casserole.
So perfect! I used vegetable stock instead of chicken and used 5 cloves of garlic.
Can you can this soup
Melanie, I would not can a creme soup using a hot water bath, only a pressure canner. There aren’t any creme soup recipes in the Ball Complete Guide to Home Preserving. This isn’t definitive that it can’t be done, but it makes me concerned that canning creme soups is beyond the reach of most home canners. I recommend caution.
This soup is super delish! I’ve made it twice in the last 3 weeks,!
Awesome, thanks so much BJ!
Awesome, Delicious!!
This soup is SO good!! I used veggie stock instead of Chicken and honey instead of sugar. Minor changes to fit my taste.
So happy I found this recipe! I already want to make another pot and I haven’t even served this one yet :)
Soooo good! Thanks for sharing.
I’m so glad, Inoa, thank you! :)
Can I use this basic recipe and replace the celery with cabbage? Any other adjustments?
Hi Dave, you bet, no other adjustments needed. You can use this basic recipe for any number of veggies (e.g., cream of mushroom, cream of leek, etc).
if you can freeze creamed hamburger, creamed dried beef, cream of potato soup, creamed tomato soup, etc.
Why can’t you freeze cream of celery soup?
There’s nothing saying you “can’t”, it just isn’t ideal. Soups with milk or cream get grainy in texture once frozen.
Best soup ever!!
OMG tried this soup this am. So delicious and yummy with the best flavor. This is a keeper recipe and I will be making it again. Thank you!
Wonderful, Melisa, I’m so glad you enjoyed it, thank you!
Was looking to use some leftover celery when I came across your website and recipe in a search~ the reviews are right!!! This soup is DELICIOUS!!! A+++ I had never had cream of celery soup before, but now I realize what I was missing out on, and will only make it this way from now on!! Used granulated onion in place of real, and did an almond milk/ whipping cream split~ sooo good!!! Thank you for this most awesome recipe!!
Fantastic, Helene, I’m so glad you enjoyed it, thank you!
Hi would it be any different if I used red onions or the results would be the same?