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 it tastes better than canned soups. You can use it in casseroles, soups, or thin it slightly and serve it on its own.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 5 minutes | 1 | Beginner + |
Julie’s Ingredient Notes
The celery gives the soup its signature flavor, flour thickens it, and milk makes it nice and creamy. Chicken broth adds that savory depth, and you can use stock if that is all you have on hand. If you swap kosher salt for celery salt later, start small because celery salt can taste stronger.
This homemade version works perfectly in my crock pot Southern smothered chicken.
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
What can I use this for? Use this homemade soup anywhere a 10.5-ounce can of condensed cream of celery soup is called for, especially in casseroles and baked dishes. If you want to serve it as soup, thin it with about 1/4 cup milk or broth and add more until it reaches the consistency you like.
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.
Can You Freeze The Soup?
Technically yes, but it won’t be the same coming out.
The recipe is a flour-and-milk roux. Freezing makes the starch and the dairy separate, so it thaws grainy and thin. You can whisk it back together over low heat, and it’ll work fine stirred into a casserole or a crock pot where nothing’s expecting a smooth sauce. You just wouldn’t want to eat it as soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you reheat chilled or thawed soup, warm it over low heat and whisk well to help bring the texture back together.
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.