Cream of Celery Soup

From my Learn to Cook Series comes a homemade cream of celery soup recipe. Long before soup came out of a can, people made their soups from scratch. You will find this cream of celery soup recipe amazing. Best of all you can make a delicious pot of soup in about 25 minutes. You won’t believe how good this homemade cream of celery soup can taste!

a bowl of chunky cream of celery soup

Creamy Celery Soup

Celery is a much-maligned vegetable often relegated to adding the crunch in tuna salads or being the base for kids’ snacks. But this delicious homemade cream of celery soup recipe puts celery where it belongs, on center stage.

Easy to make and so much healthier than anything you can find in a can, this creamy celery soup will take your tuna noodle casserole or scalloped potatoes to the next level. The next time you need cream of celery soup for your favorite recipe, skip the trip to the store and try this recipe instead!

Why homemade cream of celery soup is the best!

Canned soups, are well, canned soups, and they aren’t packed full of flavor like a good old-fashioned one. You can make a simple celery soup in minutes. In fact, you can make this soup in less time than it will take you to go to the grocery store. When you make food from scratch, you make it without all of the preservatives. This soup is a good swap for recipes containing cream of mushroom soup or even cream of chicken soup.

Why make cream of celery soup from scratch?

One bite is all it takes to make one delicious bowl of soup. I promise if you have never tried making this before, you are going to be amazed at how good your homemade is going to taste. Did I mention this is an easy celery soup to make?

Recipe Ingredients

I bet you already have everything on hand, but to make this recipe you will need:

  • Butter – you can use salted or unsalted
  • Onions – either white onions or yellow onions will work
  • All-purpose flour
  • Whole milk
  • Salt – you could add some additional seasonings like garlic powder, a touch of nutmeg, or whatever else spices and herbs you enjoy.
cream of celery soup ingredients

How to Make Cream of Celery Soup

  1. In a medium-sized saucepan over medium heat, combine butter and chopped onion.
  2. Cook until onion becomes translucent.
  3. Add 1/4 teaspoon of salt to the onions when cooking them.
melted butter and diced onions in a pan
  1. Add 2 cups chopped celery to the pan.
chopped celery in a pan
  1. Stir for a moment or two.
  2. Add 2 tablespoons of flour to the pot and cook for about a minute. Cook the flour until it becomes fragrant like pie crust.
  3. Add about 1/2 cup of milk to the pot and stir until the soup begins to thicken.
  4. Then add another 1/2 of milk and stir until the soup begins to thicken.
  5. Add the remaining milk in 1/2 cups increments until all of the milk is used.
  6. Turn the soup down to low, and simmer for about 15 minutes or until the celery becomes soft and tender.
  7. You may want to garnish the soup with some chopped celery, or even croutons when you are ready to serve.
a bowl of homemade cream of celery soup in a black bowl

Want to make a vegan cream of celery soup?

Swap out the butter for your favorite butter substitute, and swap out the 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, meatless Monday.

How to Store and Reheat

You will want to serve any leftover portions in an air-tight container in the refrigerator. They will last 3 to 5 days. I recommend heating it up in a saucepan on the stovetop over medium heat. You may need to add a bit of milk as the soup can become thick when left in the refrigerator.

This soup freezes well. So you can freeze any leftover portions in an air-tight container or vacuum-sealed bag in the freezer. This will last in your freezer for up to three months. When you want to reheat the frozen soup, I recommend thawing completely and then heating up the soup in a pan on the stovetop.

I hope you give this recipe a try! I think you will be amazed at the great flavor, I bet you will think this is the best cream of celery soup recipe.

Love soup? Try these recipes:

More Learn to Cook Easy Recipes

Be sure to check out more of the best soup recipes and learning to cook at home.

a bowl of chunky cream of celery soup

Cream of Celery Soup

You can make great tasting cream of celery soup with a few simple ingredients.
5 from 5 votes
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Course: Soup
Cuisine: American
Keyword: Celery, Cream of Celery Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 148kcal

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. 
  • 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.

Video

Nutrition

Calories: 148kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 288mg | Potassium: 292mg | Fiber: 0g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 1.9mg | Calcium: 158mg | Iron: 0.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Liz Schelper

    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!

  2. Marilyn

    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!

  3. Marjorie

    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.

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