Did your mom use Campbell’s condensed cream of celery soup in her signature casserole, chicken and rice, or a one-pot pork recipe? What if I told you that in less than 15 minutes, you could level up her dishes with this homemade cream of celery soup recipe?
Follow this tutorial to swap unhealthy ingredients for healthy ones. Once you realize how easy it is to make this creamy soup from scratch, you will never buy soup in a can again!
Why I Love This Cream of Celery Soup Recipe
After I had a health scare, I started taking a critical look at what I was feeding my family and made a serious commitment to avoid GMOs and eat real food. Turns out that ditching processed food and cooking from scratch turns out to be much easier than you might think!
By keeping my pantry stocked with standard staples, I can whip up this cream of celery soup recipe with ingredients I already have on hand.
It’s so simple that I actually make several different “cream of” soups to fit my needs. Many are interchangeable in recipes, so if you don’t have celery, you can substitute one of these other variations:
- Homemade Cream of Mushroom Soup
- Cream of Broccoli Soup With Cheese
- Cream of Chicken Soup Substitute
- Cream of Onion Soup
- Cream of Potato Soup
- Cream of Bacon Soup
- Gluten-Free Cream of Anything Soup
All of these soups are delicious bowls of comfort served with a fresh slice of no-knead artisan bread or can be used in casseroles, as a base for other soups, and in rice or noodle recipes without any of the questionable ingredients found in store-bought versions.
Cream of Celery Soup Recipe Variations
As mentioned above, cream of celery soup is delicious just as it is, but it’s also incredibly versatile, with several different options.
| Variation | Suggestion |
| Additional Seasonings | This soup’s basic seasonings make it versatile for a variety of recipes. However, if you want to customize the seasoning, try adding garlic, thyme, sage, nutmeg, or cayenne pepper. |
| Additional Vegetables | Cream of celery soup is the perfect base for making cream of anything vegetable soup. Before serving, add other cooked vegetables you have on hand, such as potatoes, broccoli, carrots, peas, mushrooms, leeks, kale, or onions. Chop the vegetables if you prefer the texture, or puree them with an immersion blender for a smooth bisque-like mouthfeel. |
| Make it a Main Dish | Cream of celery soup works great as a side, but lacks protein in order to qualify as a main dish. Before serving, add diced cooked chicken, turkey, or ham to balance the nutrition. |
| Other Additions | Go beyond saltine crackers and serve your soup with a sprinkle of grated cheese, seasoned croutons, a dollop of sour cream, crumbled bacon or chives. |
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How to Make Cream of Celery Soup
Supplies Needed
- Measuring Utensils – Standard measuring cups and spoons will come in handy.
- Soup Pot – Don’t grab a small saucepan. A larger surface area makes it easier to whisk the ingredients and make them smooth.
- Sharp Knife and Cutting Board – If you have a wooden cutting board, check out my tutorial on how to care for and condition wood products.
- Whisk – Choose a whisk that won’t scratch the surface of your pot.
Ingredients Needed
- Celery – Fresh, crisp celery will yield the best flavor. Wash the celery well and dice it into small pieces.
- Butter – You can also use a non-dairy substitute such as coconut oil.
- Flour – All-purpose flour works best. If you need a gluten-free cream of soup version, I’ve got you covered.
- Chicken Broth – For a truly exceptional soup, you can use chicken stock, vegetable broth, or homemade bone broth.
- Milk or Cream – Heavy cream can make this cream of celery soup recipe even smoother and richer. If you’re dairy-free, swap out the milk for full-fat non-dairy milk, such as unsweetened coconut milk, cashew cream, or a mixture of the two.
- Salt & Dash of Pepper – Fresh ground black pepper is preferred. Adjust to your taste as needed.
Step-by-Step Directions
- Melt butter (or other fat) in a large pot over medium-high heat.
- Add the celery, and saute’ to soften and release the flavor.
- Stir in the flour and cook, whisking constantly to make a paste and to ensure the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add milk or cream to the celery mixture and simmer over medium-low heat for just a couple of minutes, stirring occasionally. (Do not allow it to boil.) If the mixture is too thick, add more liquid. Remember, it will get thicker as it cools.
- Now reduce heat and add salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
Did you make this cream of celery soup recipe? If so, please leave a star rating in the recipe card below. Then snap a picture and tag me on social media @melissaknorris so I can see!
FAQ’s
What is the history of cream of celery soup?
Cream of celery soup has been around since the early 20th century. The Campbell Soup Company first introduced it. They made a condensed version that was easy to store and transport.
How do I select and prepare celery for cream of celery soup?
Choose fresh, crisp celery stalks without bruises. Fresh is best, but frozen or canned works too. Chop the celery and sauté it until tender and fragrant.
What are the nutritional benefits and dietary considerations of cream of celery soup?
Celery is rich in vitamins and minerals and low in calories. This recipe can be adapted to be gluten-free, making it good for those with gluten issues. Adding lean protein, veggies, and whole grains can add to the nutrition.
How can I transform the texture of cream of celery soup?
To make the soup smooth, you can use an immersion blender to puree it. For a different texture, add croutons or chopped nuts.
What are some creative ways to serve and garnish cream of celery soup?
Serve the soup hot, garnished with chopped celery and a sprinkle of pepper. You can also add croutons or grated cheese. Fresh herbs like parsley or chives add a fresh taste.
What are some tips for storing and reheating cream of celery soup?
Cool the soup, then refrigerate or freeze it. To reheat, thaw overnight in the fridge and then heat until hot.
What are some common recipe troubleshooting tips for cream of celery soup?
Check the soup’s seasoning, texture, and consistency. If it’s too thick, add broth or milk. If too thin, add flour or cornstarch. Adjust the seasoning as needed.
What are some pairing suggestions and meal ideas for cream of celery soup?
Serve the soup as a main or side dish. Pair it with crusty bread, homemade crackers, a salad, or sandwich. Adding chicken or pork makes it more filling.
Other Posts You May Enjoy
- Homemade Cream of Mushroom
- Cream of Chicken Soup Substitute
- Cream of Onion Soup
- Cream of Potato Soup
- Cream of Bacon Soup
- Gluten-Free Cream of Anything Soup
Cream of Celery Soup
Equipment
- Measuring Utensils
- Soup Pot
- Sharp Knife
- Cutting Board
- Whisk
Ingredients
- 1/2 cup Celery Diced
- 3 Tablespoons Butter Substitute olive oil or coconut oil
- 3-4 Tablespoons Flour
- 1/2 cup Chicken Broth
- 1/2 cup Milk Substitute heavy cream or half and half
- 1/4 teaspoon Salt
- Dash of Pepper
Instructions
- Melt butter (or other fat) in a large pot over medium-high heat.
- Add the celery, and saute’ to soften and release the flavor.
- Stir in the flour to make a thick paste, whisking constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add milk or cream to the celery mixture and simmer over medium-low heat for just a couple of minutes, stirring occasionally. (Do not allow it to boil.) If the mixture is too thick, add more liquid. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Thank you! I am so glad I found this — I am trying to remove the unhealthy oils from our diets as much as possible and want to try this for my family-favorite broccoli casserole.
In order to get the right consistency for the recipe (which calls for 1 can of the condensed soup), would you recommend I half the broth and milk in the recipe?
Had to throw it away…what a waste of great ingredients. Has to be a typo…I ended up with flour soup…9 to 12 TABLESPOONS for the 3x recipe? Unbelievable.
Yes if you’re tripling the recipe that would be the approximate flour in order to get it thick, but you triple all the rest of the ingredients…
Hi Kim,
I would try it half broth and milk and then adjust if you prefer it more one way than the other
This soup is the PERFECT substitute for casseroles! It’s quick, easy and SO delicious (also the perfect thing to make when my celery is at the end of it’s life!).