Homemade Cream of Celery Soup
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 "can" 1x
- Category: Soup & Salad
- Method: Stovetop / whisk
- Cuisine: American
Ingredients
Scale
- 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
- 1/4–1/2 tsp black pepper
- 1/4 tsp celery salt
Instructions
- 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.
- Add 1/4 cup flour to pan and stir to coat. Allow to cook for 1 additional minute.
- 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!
Notes
- 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.
Nutrition
- Calories: 54
