Condensed Cream Of Celery Soup (Homemade)
Condensed cream of celery soup is easier to make than you think, and it can be whipped up and ready in just minutes. With just a few simple pantry ingredients and fresh celery, you can say goodbye to canned goods and make it at home.
I’ve made this plenty of times over the years, and tastes better than canned soups. You can easily replace the cans in casseroles, soups, or eat it on its own as a meal or side dish.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 5 minutes | 1 | Beginner + |
Julie’s Ingredient Notes
Chances are, you have most of the ingredients for this recipe in your pantry. Celery is the main ingredient, and you’ll just need a handful to chop and add to the recipe.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make The Recipe For Celery Soup
Start by adding the dry ingredients to a bowl. Next, melt the butter in a saucepan and add the chicken broth.
Add the milk to the bowl of dried ingredients and whisk together. I like to whisk it in the bowl before adding it to the saucepan because you can get all the lumps out before transferring it over.
Then, transfer the ingredients to the saucepan, mix, and add the chopped celery. Cook everything over medium heat until it thickens. Add to a jar or container and refrigerate until ready to use.
FAQs
Does Campbell’s make a cream of condensed celery soup? They do, and this recipe yields about the same amount — around 10.5 ounces.
What can you use instead of cream of celery soup? Most condensed soups are interchangeable. You can use chicken, cheese, or mushroom soup for most recipes that call for a condensed soup. You can also use two different types in a recipe. I like to use cheese and celery to give the recipe a unique flavor.
Can you use celery salt as a substitute for kosher salt? You can, but start with about 1/4 teaspoon and test it out, as celery salt usually has a stronger flavor.
Can I use cornstarch as a substitute for flour? Yes, but start with about half as much cornstarch as you would flour. Whisk the cornstarch into the chicken broth or milk before adding it to the recipe so it doesn’t clump up.
Can I eat this as a soup? Yes! You can use it in recipes or eat it as a standalone soup. But you will want to add a little more milk or chicken broth to thin it out. Start with about 1/4 cup and mix until you reach your desired consistency. You can also add some shredded carrots, fresh herbs, or your favorite vegetable to the bowl.
Storage And Freezing Instructions
If you have any leftover soup, you can store it in the refrigerator for about three days in an airtight container. The cream of celery soup recipe can also be frozen for up to one month.
Condensed Cream of Celery Soup (Homemade)
Ingredients
- 3 Tablespoons butter
- 6 Tablespoons all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken stock or broth
- 1 cup milk
- 1/4 cup celery diced
Instructions
- Dice the celery into small pieces and set aside.
- In a large mixing bowl, add the all-purpose flour, garlic salt, onion powder, salt, and pepper. Pour the milk into the bowl and whisk until the lumps are gone.
- Next, melt the butter in a medium-sized saucepan on medium heat. Then, add the chicken broth.
- Add the seasoning mixture to the saucepan with the melted butter and whisk.
- Next, add the celery and cook the soup until thick, which will only take a few minutes. Whisk occasionally.
I have a question for you, can you can this?
I haven’t canned it, so I am not sure how it would work long term. You can freeze it for a couple of months.