Homemade cream of celery soup—fresh ingredients and just a few minutes on the stovetop yield a flavorful, preservative-free soup your family will love.
Bright green celery, sweet white onion and a creamy broth finished with a sprinkle of parsley—simple ingredients that make a comforting bowl of soup.
I often buy a bunch of celery for a recipe, use a stalk or two, and then watch the rest slowly wilt in the refrigerator. Rather than letting it go to waste, I try two solutions: I either cut it into sticks for snacking or I prep it for the freezer.
If I slice celery into sticks my husband will snack on them, but I don’t usually eat raw celery myself. To keep celery useful for later meals, I chop it into roughly 1/2-inch pieces, portion a cup per freezer bag, label and freeze. When I want to make soup or a casserole I just grab a bag and I’m ready to go.
This time I decided to make cream of celery soup from scratch. I didn’t follow a formal recipe—just started chopping and cooking—and the result was delicious. There were only a few spoonfuls left, which is proof it was a hit.
Variations:
To add color and depth, sauté diced carrots and mushrooms with the celery and onions. For a vegetarian version, substitute vegetable broth for the chicken broth.
This homemade cream of celery is far tastier than canned alternatives—pin it or save the recipe so you can make it again and share it with friends.
Make it a Meal:
Serve this soup with a hot, gooey grilled cheese for a classic pairing. If you want a twist, try a spinach-mushroom quesadilla as an alternative side.
How to store homemade cream of celery soup:
Refrigerator: Place cooled soup in an airtight container and refrigerate for up to ten days.
Freezer: This soup freezes well. Pour into zip-top bags, lay flat on a baking sheet to freeze, then transfer to the freezer for up to two months.
Cream of Celery Soup Recipe
Ingredients:
Celery, onion, olive oil, butter, flour, milk, chicken broth
Recipe Directions:
Cook diced celery and onion in olive oil until tender. Reduce heat to low, add butter and flour and stir constantly until the mixture is light tan. Add the milk gradually, stirring to blend, then add the chicken broth and simmer 10 minutes. Adjust seasoning and garnish with chopped parsley.
Homemade Cream of Celery
Make your own cream of celery soup—so much better than the canned commercial versions.
Appetizer, Soup
American
cream of celery, cream of soup, cream soup, homemade soup
Ingredients
- 12 stalks Celery
- 1 medium Onion
- 4 TB Olive Oil
- 2 cup Milk
- 4 TB Flour
- 2 TB Butter
- 2 cup Chicken broth
Instructions
-
Dice celery and onion.
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In a skillet over medium heat, cook diced celery and onion in olive oil until tender.
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Remove the vegetables from the pan and set aside.
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Reduce heat to low and add butter and flour to the pan, stirring constantly to combine.
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Cook until the roux is a light tan color.
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Add 1 cup of milk, stirring to blend, then add the second cup and continue stirring over low heat until slightly thickened.
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Return the cooked celery and onion to the pan and add the chicken broth.
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Simmer for 10 minutes. Taste and adjust seasoning, then garnish with chopped parsley and serve.
Approximate Nutritional Information:
Servings per recipe: 4. Amount per serving: Calories: 361; Total Fat: 29g; Cholesterol: 41mg; Sodium: 618mg; Total Carbs: 18g; Protein: 8g.
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