4.07 from 15 votes

Cream of Celery Soup

This Cream of Celery Soup is so much better than the canned stuff and almost as easy! Just 10 minutes of prep and 8 ingredients needed for this creamy, flavorful soup.

A pot of cream of celery with a serving spoon.

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.

Why You’ll Love Cream of Celery Soup

  • So simple. This recipe really is just about as simple as a trip to the grocery store for cream soup in a can.
  • Better than canned. Not only is making your food fresh just better for you, it also tastes better. So worth the little bit of extra time.
  • Versatile. Enjoy this soup on its own or use it as part of another recipe. 


Cream of celery soup is made with just a few super simple and basic ingredients! Here’s what you’ll need:

  • Celery – You’ll need 2 cups of fresh celery. Be sure to slice it thinly so it cooks all the way through.
  • Onion – I use sweet onion which ties in deliciously with the flavor of the celery.
  • Water – You’ll need water to boil the celery and onion before putting together the soup.
  • Butter and Flour – A butter and flour mixture, called a roux, is the base of the soup. It adds flavor and helps create a thicker, creamier texture.
  • Milk – The higher the fat content of the milk, the creamier your soup will be.
  • Worcestershire Sauce – Adds a savory, salty, umami flavor to offset the brighter flavors of the celery and onion.
  • Salt and Pepper– I like to keep it simple with the classic seasoning duo, but feel free to season with other spices if you like.

How to Make Cream of Celery Soup

  • Step One: Add celery and onion to the 1 cup water on the stove and cook over high heat until tender. Drain leftover water and discard.
  • Step Two: In a large pot over medium heat, melt butter and stir in flour. 
Steps to make cream of celery soup.
  • Step Three: Add milk, Worcestershire sauce, celery and onion. Season with salt and pepper. Stir frequently until soup is thickened. Serve hot.
Steps to make cream of celery soup.

Equipment Needed

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    What to Serve with Cream of Celery Soup

    This cream of celery soup works great as part of another recipe that calls for cream soup OR as a stand-alone dish! 

    If you’re serving it as-is, enjoy it topped with fresh parsley and cheese toast croutons with a side of dinner rolls, garlic bread, or roasted root vegetables

    Looking for other ways to use cream of celery soup? Try carrot casserole, 5 soup pasta, or no-peek chicken!

    Cream of celery soup in a ladle.

    Recipe Tips and Tricks

    • Cook the onion and celery well. While we don’t want either to be over-cooked, we do want the celery to be pretty soft before assembling the soup.
    • Customize. This recipe is pretty basic, so feel free to customize the flavors with whatever herbs and seasonings sound good to you.

    Variations and Substitutions

    • Want a little extra flavor? Use chicken or veggie broth in place of water when you cook the celery and onion.
    • Make it creamier. If you want a smooth, totally creamy texture, use a blender or immersion blender to blend the soup up.
    • Make it vegan. Simply swap the butter and cream out for dairy-free varieties of each.
    • Make it gluten-free. Just swap the regular flour out for a 1:1 gluten-free flour blend.
    A bowl of cream of celery soup with a spoon.

    Storage Instructions

    To store leftover cream of celery soup, let it cool completely, then store it in an airtight container in the fridge for up to 5 days.

    To reheat, warm either in the microwave or on low on the stove until heated all the way through.

    Can cream of celery soup be frozen?

    Yes! Homemade cream of celery soup freezes beautifully. Simply cool it to room temperature, then store it in an airtight container or ziplock bag in the freezer for up to 3 months.

    To enjoy again, thaw in the fridge, then warm in the microwave or on the stove, then use as desired.

    A bowl of cream of celery soup.

    Is Cream of Celery Soup Good for You?

    While health is relative, there really isn’t anything to be worried about when it comes to this cream of celery soup recipe. I mean, first of all, it’s homemade!

    Celery also contains plenty of fiber, vitamins, and nutrients that provide great health benefits.

    What’s a Substitute for Cream of Celery Soup?

    Looking for other cream soup recipes to use in your next creamy casserole or pasta dish? Cream of mushroom soup is a classic or you can try cream of carrot soup or cream of asparagus soup!

    Cream of celery soup on a spoon.

    Soup Recipes

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    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.07 from 15 votes

    Cream of Celery Soup

    Created by Stacie Vaughan
    Servings 4
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    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!


    • 2 cups celery thinly sliced
    • 1 sweet onion finely chopped
    • 1 cup water
    • 3 tbsp salted butter
    • 3 tbsp all-purpose flour
    • 3 cups milk
    • 1 tsp Worcestershire sauce
    • Salt and pepper to taste


    • Add celery and onion to the 1 cup water on the stove and cook over high heat until tender. Drain leftover water and discard.
    • 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.


    Serving: 1cup | Calories: 225kcal | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 292mg | Fiber: 2g | Sugar: 14g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soups
    Cuisine American
    Keyword celery soup, cream of celery soup, cream soups

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    Recipe Rating


    1. 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

    2. 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 🙂 

      1. 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.

    3. Just made this to use up some celery and it is delicious! I only had half an onion so I added a bit of onion salt in place of the regular salt and it added a really nice flavor. I will definitely be making this again!

    4. Worcestershire sauce is not vegetarian. It has dead fish in it.

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