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–+ servings
A spoonful of cream of celery soup.

Cream of Celery Soup

Melissa Norris
Ditch the Campbell’s condensed soup for casserole, chicken, pork or rice dishes, and use this one-pot cream of celery soup recipe instead.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Course Soup
Cuisine American
Servings 2.5 servings
Calories 188 kcal

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). 

Nutrition

Calories: 188kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 550mgPotassium: 148mgFiber: 1gSugar: 3gVitamin A: 591IUVitamin C: 1mgCalcium: 76mgIron: 0.5mg
Keyword cream of celery soup, cream of celery soup recipe
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