This Cream of Celery Soup is a hundred times better than the canned stuff. I know it’s not as easy as throwing a can plus water into a pot, but trust me, the little extra effort is worth it. You’ll love how creamy and full of flavour this soup is!
Cream of Celery Soup
Like carrots, I’m not a big fan of cooked celery. I’ll eat it raw with dip, but cooked in dishes? No thanks. However, I do make an exception for this delicious Cream of Celery Soup. I like cooked celery when it’s included in here. Maybe it’s the smooth, creamy texture and the extra flavours packed in? Either way, I’m good with this recipe.
With the colder weather starting, I’m all about the soups. I love eating a big bowl of soup on a chilly day. It’s just so fall-like.
To be honest, I’m glad the heat of summer is fading away. I’m a sweaty beast in the summer heat and looking forward to my face not looking like an oil slick.
How to Make Cream of Celery Soup
Super easy! The first step is to cook the veggies. Add celery and onion to water on the stove and cook over high heat until both are tender.
Grab a large pot and melt butter. Once the butter is melted, stir in the flour to make a roux. This step will ensure you have a nice and thick soup.
Add in the milk (I use 2%), Worcestershire sauce, cooked celery and onion. Season with salt and pepper. Stir the soup frequently until its hot and thick.
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Told you it was simple! Now put away that canned soup and make this recipe instead.
I garnished with a little bit of parsley on top too. You could leave that out. I just thought it looked pretty for the pictures.
I gave a container to my friend and she said she put it in her freezer. I’m going to make another batch and freeze some as well.
My daughter isn’t a cooked celery fan either, but she doesn’t mind the celery in the soup. It’s a good way to get kids to eat their veggies. Soup to the rescue!
For more soup recipes, try my Cheesy Chicken Chowder, Cabbage Roll Soup, Cheeseburger Chowder and Creamy Chicken and Vegetable Soup.
Cream of Celery Soup
Make your own casserole staple! This homemade vegetarian soup is so much better than the canned version with just a few simple ingredients. You'll never look back!
Ingredients
- 2 cups celery, thinly sliced
- 1 onion, finely chopped
- 1 cup water
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 1 tsp worcestershire sauce
- salt and pepper, to taste
Instructions
- Add celery and onion to the 1 cup water on the stove and cook over high heat until tender. Drain leftover water.
- In a large pot over medium heat, melt butter and stir in flour. Add milk, worcestershire sauce, celery and onion. Season with salt and pepper. Stir frequently until soup is thickened. Serve hot.
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Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 208Total Fat: 12.5gSaturated Fat: 7.8gTrans Fat: 0.2gUnsaturated Fat: 4.2gCholesterol: 37.7mgSodium: 145.7mgCarbohydrates: 17.2gFiber: 1.9gSugar: 11.3gProtein: 7.6g
Miz Helen says
Your Cream of Celery Soup would be perfect for this rainy day! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
Miz Helen
Abbe Eaton says
I want to try your cream of celery soup, it’s not clear am I throwing out the water I boiled the celery & onion, or am I adding 1 cup of that water to the milk w celery & onion. Just not sure what to do with the 1 cup of water on the ingredient list? HELP 🙂
Stacie says
Sorry it wasn’t clear! I’ve updated the recipe card. Use the 1 cup water to boil the onions and celery. Then drain the leftover water before you add the celery and onions to the pot in step 2.