Homemade Cream of Celery Soup
Homemade Cream of Celery Soup is a delicious and easy substitute for canned condensed soup and adds home cooked flavor to your favorite casseroles and family recipes.
Cheaper than store bought and freezer friendly which is perfect for meal planning and prep.
Homemade Cream of Celery Soup
Consider making a batch of your own cream of celery soup. This is a great recipe that is easy to whip up with pantry staples and is a great substitute for store bought soup in the can!
You will love the flavor of this homemade condensed soup. Compared to the canned version it is night and day.
Best of all it is budget friendly, only takes a few minutes, and is easy to double for easier meal prep. Make a few batches and stash them in the freezer. Great for so many casseroles or just eat it by itself.
Ingredients Needed
Butter – Use unsalted butter so you can control the level of salt in the recipe. I also like to use real butter and not margarine because it makes the soup creamier.
Flour – All purpose is the best flour to use for this recipe. I haven’t tested it with gluten free flours but feel free to try it and let me know how it turns out!
Chicken broth – I like to use chicken stock but feel free to use vegetable broth if you want to keep this recipe vegetarian.
Milk/Cream – Use whole milk but if you prefer to use a lower fat milk that will work too. If you use half and half, the soup will be thicker and creamier. I wouldn’t use heavy cream for this.
Celery – Use fresh stalks, cleaned and diced.
Spices – Use a combination of salt, pepper, garlic powder, and onion powder.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to make Cream of Celery Soup from scratch
First: In a medium saucepan melt butter over a medium heat. Add in flour and whisk together until well combined.
Second: Add chicken stock and milk and whisk until smooth, about 1-2 minutes. Season with salt, pepper, garlic powder and onion powder. Stir to combine.
Third: Bring to a simmer and cook until it begins to thicken, about 3-5 minutes stirring occasionally. Add in the chopped celery and and stir to combine. Cook an additional 5 minutes.
Fourth: Remove from heat and allow to cool completely. Store in airtight container in refrigerator until ready to use.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How do I substitute cream of celery soup?
If you are looking for a cream of celery substitute then you can opt to use this as a replacement.
It works for any recipe that uses a condensed soup in the ingredients and the subtle flavor pairs well with just about everything.
Can you eat it by itself?
This homemade soup is creamy and flavorful all by itself. Simple reheat it. If you prefer a thinner soup, add a little warm broth or cream.
How do you use condensed cream of celery soup?
Condensed soups can be used for so many things. Slow cooker recipes, casserole recipes, side dishes like cheesy potatoes and more. Use them as a base to a dish to provide flavor and incredible creaminess to each bite.
Can I freeze it?
Yes, you can! Cool the soup and then store in freezer safe containers for up to 4 months. To use, thaw overnight in the refrigerator and then reheat or use in a recipe.
Freeze this in 1 1/2 cup portions for easier use. This amount equals 1 standard can of soup.
Tips for No Leftovers
- If you want a creamier soup you can use an immersion blender to help break up any of the chunks in the soup.
- Want a thicker soup? Allow it to simmer longer to reduce in volume.
- Now if your soup is too thick, add more milk or stock a little at a time to thin it up a bit.
- Season with salt and pepper to taste to your desired preference.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Use this cream of celery soup recipe in a variety of delicious dishes, like a chicken noodle casserole. Make a double batch and store for easier meal prep!
Cream of Celery Soup
Ingredients
- ½ cup 1 stick butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 cup celery chopped fine
Instructions
- In a medium saucepan melt butter over a medium-low heat.
- Add the flour and whisk together until well combined. Cook for 1-2 minutes to cook out raw flour taste.
- Add chicken stock and milk. Whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder and onion powder.
- Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
- Add in the chopped celery and stir to combine.
- Remove from heat and allow to cool completely.
- Store in airtight container in refrigerator.
- Use as you would a can of condensed soup.
Notes
- If you want a creamier soup you can use an immersion blender to help break up any of the chunks in the soup.
- Want a thicker soup? Allow it to simmer longer to reduce in volume.
- Now if your soup is too thick, add more milk or stock a little at a time to thin it up a bit.
- Season with salt and pepper to taste to your desired preference.
Nutrition
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*SCREAMING IN DELIGHT*
You have no idea how grateful I am to find this!!!
I’m a single person who likes to cook, and I keep having to pass up on recipes because they use “one can of cream of x soup” but they serve four people, and there’s no way I can scale that down (what would I do with the leftover soup?). But – if I make THIS, I can just freeze it in smaller containers that match what I ACTUALLY would need.
THANK YOU THANK YOU!
So glad you like it! I use it all the time when baking casseroles because I love the unique flavor it adds so I make big batches and freeze for later! Let me know your favorite way to use it:)