Long before soup came in cans, kitchens filled with the comforting aroma of homemade cream of celery soup simmering on the stove. This recipe transforms humble celery from a supporting player into the star of a velvety, satisfying soup that’s ready in just 25 minutes. You’ll be amazed at how much better this tastes than anything from a can, and it’s perfect for elevating your favorite casseroles or enjoying as a warming first course.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why Homemade Cream of Celery Soup is the Best
Canned soups can’t compete with the’ fresh, vibrant flavor of homemade versions. When you make soup from scratch, you control every ingredient, eliminating preservatives and artificial flavors while creating something that tastes infinitely better. This soup works beautifully as a substitute for cream of mushroom or chicken soup in your favorite casseroles, adding a subtle celery flavor that enhances rather than overwhelms.
Recipe Ingredients
I bet you already have everything on hand, but to make this recipe, you will need:
Base Ingredients:
- Butter – Creates the rich, creamy foundation and can be salted or unsalted
- Onions – Either white or yellow onions work perfectly to build flavor depth
- Fresh celery – The star ingredient that provides the soup’s signature taste and texture
- All-purpose flour – Acts as a thickening agent to create the perfect consistency
- Whole milk – Provides creaminess and body to the soup
- Salt – Enhances all the flavors and brings everything together
Optional Seasonings:
- Garlic powder – Adds aromatic depth without overpowering the celery
- Fresh nutmeg – Provides warmth and complexity
- White pepper – Offers heat without changing the soup’s color
- Fresh herbs – Thyme or parsley complement celery beautifully
How to Make Cream of Celery Soup
- In a medium-sized saucepan over medium heat, combine butter and chopped onion.
- Cook until the onion becomes translucent.
- Add 1/4 teaspoon of salt to the onions when cooking them.
- Add 2 cups chopped celery to the pan.
- Stir for a moment or two.
- Add 2 tablespoons of flour to the pot and cook for about a minute. Cook the flour until it becomes fragrant like pie crust.
- Add about 1/2 cup of milk to the pot and stir until the soup thickens.
- Then add another 1/2 cup of milk and stir until the soup thickens.
- Add the remaining milk in 1/2 cups increments until all of the milk is used.
- Turn the soup down to low, and simmer for about 15 minutes or until the celery becomes soft and tender.
- When you are ready to serve, you may want to garnish the soup with chopped celery or even croutons.
Want to make a vegan cream of celery soup?
You can substitute butter for your favorite butter substitute and whole milk for unflavored almond milk or cashew milk.
Tips for Eating and Serving Creamy Celery Soup
- Serve it immediately after it cooks with hot bread and butter.
- Serve as a first course instead of a salad for dinner.
- Cut the fat and calories. Make a healthy celery soup by switching to low-fat milk and margarine.
- Make it a meal. Serve with croutons and bacon bits to turn the creamy celery soup into a light dinner, for Meatless Monday.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days. The soup may thicken when chilled, which is normal.
- Reheating Method: Reheat gently on the stovetop over medium heat, stirring frequently. Add a splash of milk if the soup becomes too thick.
- Freezing: Freezes well for up to 3 months in airtight containers or vacuum-sealed bags. Thaw completely before reheating.
Love soup? Try these recipes:
- Quick Tomato Soup
- Southwestern Chicken
- Navy Bean and Ham Soup
- Applebee’s French Onion Soup
- Fall Squash Soup
- Soup Bases
- Best Potato Soup Recipe
- Cowboy Bean Soup
- Acorn Squash Soup
- Cream of Potato and Leek Soup
More Learn to Cook Easy Recipes
Be sure to check out more of the best soup recipes and learning to cook at home.
Homemade Cream of Celery Soup Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons chopped onion
- 1/4 teaspoon salt
- 2 cups chopped celery
- 2 tablespoons flour
- 2 cups whole milk
Instructions
- In a medium-sized saucepan over medium heat combine butter and chopped onion. Cook until onion becomes translucent. Add 1/4 teaspoon of salt to the onions when cooking them. Add 2 cups chopped celery to the onions and stir for a moment or two. Add 2 tablespoons of flour to the pot and cook for about a minute. Cook the flour until it becomes fragrant like pie crust.Â
- Add about 1/2 cup of milk to the pot and stir until the soup begins to thicken. Then add another 1/2 of milk and stir until the soup begins to thicken. Add the remaining milk in 1/2 cups increments until all of the milk is used. Turn the soup down to low, and simmer for about 15 minutes or until the celery becomes soft and tender. You may want to garnish the soup with some chopped celery, or even croutons when you are ready to serve.
I cannot believe how easy and good this is. A new favorite at our house. Thanks so much!
I made this with turkey drippings after a friend gave his in a jar.it separaseparated in the refrigerator, but I wanted the milk flavor too. So I doubled the recipe, with 4 cups prepared powdered milk, 1.5 tbsp of turkey fat, 1.5 of butter, 8 cups celary. One cup turkey broth, and 4 chicken bouillon cubes. Added garlic, some habeňero for pep, and some freshly dried basil from my garden. I it smells devine! If ot needs any oomph I might slip in a bit of sour cream since that is what I have at home. It took 12 stalks of celary to make 4 cups of cut celary. Your recipe is easy to remember because the proportions talk to each other mathmatimally.. Thank you!
I was looking for cream of celery soup without chicken broth. This recipe is excellent. I put the mixture through a blender to make it extra creamy. Delicious!
My mother in law made good oyster stew using canned celery soup. Since I can no longer eat canned soup because of the salt content, I have not made it for years. I think this soup will be a good substitute. Minus the salt of course. Butter is more healthy than some margarine’s. I use butter mixed half and half with olive oil.
Try using sea salt, much healthier for everyone
Simple, easy and delicious. My kind of recipe.
Can this be frozen?
I think it is better when it is not frozen.
I have never tried making cream of celery soup but I bet I would love it!
What is the first type of soup you ever made?