Cream of Celery Soup
Cream of celery soup from scratch is way better than the condensed kind from a can! Simple ingredients like butter, celery, milk, flour, and seasonings combine for a rich, creamy soup perfect for casseroles or on its own.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 "can" (10.5 oz) 1x
- Category: Soup & Salad
- Method: Stovetop / Whisk
- Cuisine: American
Ingredients
Scale
- ¼ cup butter (58g)
- ½ cup milk (125g)
- ½ cup stock (vegetable or chicken) (120g)
- ¼ cup celery, diced into size of rice grains (you can use a grating disc in your food processor for this) (25g)
- ¼ cup flour (all purpose or gluten free) (30g)
- ½ tsp salt (3g)
- ¼ tsp black pepper
- ¼ tsp celery salt
Instructions
- Melt the butter in a heavy-bottomed stock pan over medium heat. Add the diced celery, celery salt, sea salt, and pepper. Sauté until the celery begins to soften, stirring occasionally — about 5 to 7 minutes.
- Add the flour to the pan and stir to coat. Cook for 1 additional minute.
- Add milk and broth, whisking to incorporate the flour into the liquid. Bring to a boil and whisk well until the mixture is quite thick – anywhere from 2 to 5 minutes. Remove the soup from the heat and enjoy it as is, or use it in your favorite recipes!
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.
- This recipe of celery soup can be adapted to fit your dietary needs and preferences.
- Dairy Free: Use olive oil instead of butter and dairy-free milk like Homemade Almond Milk.
- Gluten-Free: Use gluten-free flour or cornstarch instead of all-purpose flour. You’ll only need 3 Tablespoons of either instead of the full ¼ cup.
- Vegan: Use vegetable stock along with the dairy-free substitutions for a completely vegan option.
