fbpx Print

Homemade Cream of Celery Soup

4.8 from 8 reviews

This cream of celery soup recipe is so much healthier than canned condensed soup. The perfect quick & easy recipe for all of your casseroles! Or enjoy it alone as a light lunch with a fresh slice of homemade bread or crostini


  • 1/4 cup butter
  • 1/2 cup milk
  • 1/2 cup stock (vegetable or chicken)
  • 1/4 cup celery, diced into size of rice grains (you can use a grating disc in your food processor for this)
  • 1/4 cup flour (all purpose or gluten free)
  • 1/2 tsp salt
  • 1/41/2 tsp black pepper
  • 1/4 tsp celery salt


  1. Melt 1/4 cup butter in a heavy bottomed stock pan over medium heat. Add 1/4 cup chopped celery +  1/4 tsp celery salt + 1/2 tsp sea salt + 1/4-1/2 tsp pepper and saute until celery is beginning to soften, stirring occasionally — about 5 to 7 minutes.
  2. Add 1/4 cup flour to pan and stir to coat. Allow to cook for 1 additional minute.
  3. Add 1/2 cup milk and 1/2 cup broth, whisking to incorporate flour and liquid. Bring to a boil and whisk well until mixture is quite thick–anywhere from 2 to 5 minutes. Remove soup from heat and enjoy as is, or use in your favorite recipe! 


  • Place in an airtight container in the refrigerator for three to four days.
  • You can put this soup in the freezer for up to three months. I like to use these bags.


Keywords: cream of celery soup, cream of celery soup recipe, how to make celery soup