How do I make cream of celery soup from scratch?

To make cream of celery soup from scratch, sauté finely diced celery, onion, and minced garlic in butter over medium heat until soft. Stir in flour to create a roux, then slowly add broth and milk or cream while stirring to avoid lumps. Simmer for about 15 minutes until the soup thickens. Season with salt and pepper to taste. Optionally, blend part of the soup for a smoother texture or keep it chunky. This method creates a fresh, flavorful soup without using canned ingredients.

Can I make cream of celery soup vegan or vegetarian?

Yes, you can easily make cream of celery soup vegan or vegetarian by using vegetable broth instead of chicken broth and substituting dairy butter and cream with plant-based alternatives, such as olive oil and coconut or oat milk creamers. Adding pureed white beans or cooked potatoes can help achieve a creamy texture without dairy. This way, the soup maintains its rich consistency while fitting different dietary preferences.

How long does homemade cream of celery soup last in the fridge or freezer?

Homemade cream of celery soup can be stored in the refrigerator for up to 4-5 days when kept in an airtight container. For longer storage, freeze the soup in airtight, freezer-safe containers or bags for up to 3 months. Before reheating, thaw it overnight in the fridge. Always reheat gently on the stove or microwave, stirring regularly to maintain a smooth texture.

What are some common ways to use cream of celery soup in recipes?

Cream of celery soup can be served as a comforting starter or side dish. It also works as a flavorful base or sauce substitute in casseroles, pot pies, and pasta dishes. Using homemade soup instead of canned versions adds freshness and allows you to control ingredients and thickness. You can modify the soup’s consistency by adjusting liquid amounts to suit different recipes.

Can I customize cream of celery soup with other ingredients or flavors?

Absolutely. You can enhance cream of celery soup by adding herbs like thyme, rosemary, or parsley. For extra protein, incorporate cooked chicken, bacon, or ham. To vary texture and nutrition, try blending in cooked potatoes or white beans. Toppings like croutons, toasted nuts, or crispy bacon bits also add crunch and flavor. These tweaks make the soup adaptable to your taste and meal needs.

Cream Of Celery Soup Recipe For A Rich And Smooth Taste

Ingredients

Scale

1/4 cup (4 tablespoons) butter
1 small yellow onion, finely chopped (about 1 cup)
2 cups very finely chopped celery (about 5 large ribs)
1 large clove garlic, minced
1/3 cup all-purpose unbleached flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon freshly ground black pepper
Optional: 1 bay leaf and 1 tablespoon chopped fresh dill
Optional garnish: fresh parsley, chives, crunchy croutons, or crispy bacon bits

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Instructions

1. Melt the butter in a heavy stockpot over medium heat. Add the onion, celery, and garlic; cook, stirring occasionally, until vegetables are soft and translucent, about 5 to 7 minutes.
2. Stir in the flour and cook for 1 minute to form a roux base.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps.
4. Add salt, sugar, pepper, and optionally, the bay leaf and dill. Bring to a simmer, reduce heat, and simmer for 15 minutes.
5. Use an immersion blender for a smoother texture or leave slightly chunky.
6. Adjust seasoning if necessary and serve warm with garnishes of choice.

Last Step:

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Notes

🧄 Fresh celery ensures the best flavor; opt for organic when possible.
🌾 To mimic canned soup thickness, reduce liquid and flour by half.
🥛 Use plant-based substitutes for a vegan version, replacing butter and cream with alternatives.

Author: Brandi Oshea
Prep Time: 10–20 minutes
None: 0 minutes
Cook Time: 15–30 minutes
Category: Soup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 170–230 kcal
Sugar: 6–7 g
Sodium: 790–874 mg
Fat: 14–15 g
Saturated Fat: 9 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 11–18 g
Fiber: 1–3 g
Protein: 2–6 g
Cholesterol: 39–40 mg