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This easy to make homemade condensed cream of celery soup is made with fresh, whole ingredients and can be frozen to keep on hand when needed. Thick and full of flavour, this soup can be used in any recipe that calls for canned cream of celery soup.
Homemade Condensed Cream of Celery Soup
This delicious homemade condensed cream of celery soup makes a fantastic replacement for the condensed can version or as a delicious stand-alone soup.
Easy to make, using fresh, quality celery helps creates a delectable soup that is so full of flavour.
Soup Variations
- Try using vegetable broth instead of chicken broth.
- This is to replace a condensed canned version of soup. If you want to use it as a soup, thin it out by adding extra milk or broth.
- Cornflour can be used instead of plain flour.
- Unsalted butter can be used, though you may want to add about ¼ tsp of salt.
- One onion diced can be added to the saucepan with the celery.
- 4 garlic cloves minced, can be also added to the saucepan with the celery.
- Fresh herbs and spices can also be added.
- This soup can also be used as a base for other ‘cream of’ soups – just substitute the celery with things such as diced mushrooms (½ cup), asparagus, cheddar cheese ( 1 cup shredded) diced potato or even broccoli.
Ingredients for Cream of Celery Soup
To make around 2 cups of soup, which is equivalent to 1 can of condensed soup, you will need:
- ¾ Cup Celery, Finely Chopped
- ¾ Cup Chicken Broth
- 2 TBSP Plain Flour
- 2 TBSP Salted Butter
- ½ Cup Milk
- Salt and Pepper, to taste
Making Homemade Cream of Celery Soup
Place the butter in a small saucepan and melt over medium heat.
Finely chop the celery and add it to the saucepan and cook for 5 to 7 minutes, until soft.
Add the flour and cook for 1 minute while stirring constantly.
While whisking, slowly add the broth and the milk. Continue to cook and whisk until smooth and the mixture thickens. This should take about 3 to 5 minutes.
Season with salt and pepper.
Use immediately or let cool and store in the fridge for up to 4 days.
For a lovely, creamy texture, blend the mixture with a blender, immersion blender or in a food processor. Though, be careful not to overdo it. Also, if blending when hot, be careful not to spill the hot soup on your.
Storing Cream of Celery Soup
Use immediately in place of canned cream of celery soup or enjoy as a soup, just thin it out with a little extra milk or broth.
Let it cool, then store in an airtight container in the fridge for up to 4 days.
Or, store in a freezer-safe container for up to 6 months. Let thaw in the fridge before using.
Condensed Cream Of Celery Soup
Simple Living. Creative Learning
This easy to make homemade condensed cream of celery soup is made with fresh, whole ingredients and can be frozen to keep on hand when needed.
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Notes
Soup Variations
- Try using vegetable broth instead of chicken broth.
- This is to replace a condensed canned version of soup. If you want to use it as a soup, thin it out by adding extra milk or broth.Cornflour can be used instead of plain flour.
- Unsalted butter can be used, though you may want to add about ¼ tsp of salt.
- One onion diced can be added to the saucepan with the celery.
- 4 garlic cloves minced, can be also added to the saucepan with the celery.
- Fresh herbs and spices can also be added.
- This soup can also be used as a base for other ‘cream of’ soups – just substitute the celery with things such as diced mushrooms (½ cup), asparagus, cheddar cheese ( 1 cup shredded) diced potato or even broccoli.
Nutrition
Calories: 173kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 382mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.2mg
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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