Easy Homemade Condensed Cream of Celery Soup
Easy Homemade Condensed Cream of Celery Soup — Easy Homemade Condensed Cream of Celery Soup. I know, cream of celery, sounds boring, right? But TRUST ME, this stuff is liquid gold. It’s the secret weapon to making the BEST casseroles, pot pies, you name it. And the best part? It tastes a million times better than the canned stuff because, well, you made it!
Honestly, this soup is a HUGE deal in my house. My husband, bless his heart, used to be a canned-soup-only kinda guy. Then I made him this. One bite and he was like, “Who are you and what have you done with my wife?” Okay, maybe not that dramatic, but he was seriously impressed. Now, he actually asks for it. And the kids? They sneak spoonfuls of it straight from the pot when I’m not looking (which, let’s be real, is most of the time). I even caught the dog trying to get in on the action once. This is a staple in my kitchen, period.
Why You’ll Love This Easy Homemade Condensed Cream of Celery Soup
- It tastes like real celery, not that weird, metallic flavor you get from the can.
- It’s way cheaper than buying a million cans of the store-bought stuff (hello, grocery prices!).
- You know exactly what’s going into it (no weird preservatives or mystery ingredients!).
- It’s surprisingly easy to make – even I can’t mess it up (and that’s saying something!).
How to Make It
Alright, so here’s the deal. You start by melting some butter (or olive oil if you’re feeling fancy) in a pot. Then, you toss in your chopped celery and onions and cook them until they’re soft and fragrant. Don’t rush this part; it’s where the flavor starts to build. Next, you stir in some flour (this is what thickens it up, duh!) and cook it for a minute or two – just to get rid of that raw flour taste. Now, slowly pour in your chicken broth (or veggie broth if that’s your jam), whisking constantly to avoid lumps. Nobody wants lumpy soup, am I right? Add in a little milk or cream for that extra richness, plus a pinch of salt, pepper, and maybe a little nutmeg if you’re feeling adventurous. Simmer it all together until it’s nice and thick. And that’s basically it! Taste it, adjust the seasonings if needed, and BAM! You’ve got yourself some amazing homemade cream of celery soup.
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Ingredient Notes
- Butter: Real butter is best, but honestly, margarine will work in a pinch. Don’t tell anyone I said that.
- Celery: Obviously, you need celery! Use the stalks and the leafy tops – they’re packed with flavor. I once tried using celery root… it didn’t go well.
- Onion: Yellow or white onion is fine. If you’re out, a shallot will do the trick too. I’ve even used onion powder in desperation (don’t judge!).
- Flour: All-purpose flour is what I usually use. If you’re gluten-free, try a gluten-free blend or even cornstarch (just use a little less).
- Chicken Broth: Homemade is great if you have it, but store-bought is totally fine too. I usually use low-sodium so I can control the salt.
- Milk/Cream: Milk will make it lighter, cream will make it richer. I usually use whatever I have in the fridge. Sometimes it’s half-and-half, sometimes it’s heavy cream… who knows!
- Salt, Pepper, Nutmeg: Don’t skip these! They really bring out the flavor. I like to use freshly ground black pepper and a pinch of freshly grated nutmeg.
Recipe Steps:
- Melt butter in a pot over medium heat.
- Add chopped celery and onion; cook until softened.
- Stir in flour and cook for 1-2 minutes.
- Slowly pour in chicken broth, whisking constantly.
- Add milk or cream, salt, pepper, and nutmeg.
- Simmer until thickened, stirring occasionally.
- Taste and adjust seasonings as needed.
What to Serve It With
Okay, so this soup is obviously amazing in casseroles (tuna noodle, chicken pot pie, you name it!). But it’s also delicious as a soup on its own. Serve it with a grilled cheese sandwich or some crusty bread for dipping. Or, if you’re feeling fancy, top it with some croutons or a swirl of cream.
Tips & Mistakes
- Don’t burn the butter! Keep the heat on medium and watch it carefully. Burnt butter is not a good flavor.
- Whisk, whisk, whisk! Lumpy soup is the enemy. Whisk constantly when you add the broth to avoid lumps.
- Don’t overcook it! Simmer it until it’s thick enough, but don’t let it boil. Boiling can make the milk curdle.
- Taste as you go! Seasoning is key. Taste the soup and adjust the salt, pepper, and nutmeg as needed.
Storage Tips
Store any leftover soup in an airtight container in the fridge. It’ll keep for about 3-4 days. You can freeze it, but the texture might change a bit when it thaws. And, hey, if you’re feeling lazy, you can totally eat it cold straight from the fridge. No judgment here. I’ve even had it for breakfast (don’t tell anyone!).
Variations and Substitutions
- No celery? Okay, that’s a problem. But you could try using fennel or even some chopped broccoli stems. It won’t be the same, but it’ll work in a pinch.
- No chicken broth? Vegetable broth is a fine substitute. You could even use water in a pinch, but you might need to add a little extra seasoning.
- Dairy-free? Use plant-based milk and butter. I’ve used almond milk and olive oil before, and it was still pretty good.
- Want to add more flavor? Try adding a little garlic, thyme, or even a bay leaf to the soup while it simmers.
Frequently Asked Questions
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Easy Homemade Condensed Cream of Celery Soup
Ingredients
Main Ingredients
- 2 cups celery chopped
- 1 cup onion finely chopped
- 3 tbsp butter
- 1 clove garlic minced
- 1 cup chicken broth
- 1 cup milk
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp dried thyme
- 0.25 cup heavy cream optional, for extra creaminess
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat. Add the chopped celery and onion. Sauté until the vegetables are soft and the onion is translucent, approximately 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the flour and cook for 1-2 minutes until it forms a paste.
- Gradually pour in the chicken broth and milk while stirring continuously. Bring to a gentle simmer.
- Season the soup with salt, black pepper, and dried thyme. Let simmer for another 5-7 minutes until it thickens.
- If desired, add the heavy cream and stir until well combined. Serve hot.
Notes
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