This cream of celery soup is a simple, homemade version of the classic comfort food, made with butter, celery, onion, and a creamy broth base. It's smooth, flavorful, and comes together with everyday ingredients you likely already have on hand.
A Quick Look at the Recipe
✅ Recipe Name: Cream of Celery Soup
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Celery, onion, butter, chicken broth, milk, heavy cream
📖 Dietary Info: Vegetarian-friendly option; gluten-free option
👌 Difficulty: Easy - simple stovetop soup with basic techniques
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Unlike many versions that rely on shortcuts or condensed soup, this recipe starts with finely chopped celery and a light roux for better texture and depth of flavor. Cooking the vegetables gently first allows the celery to soften fully, creating a rich, balanced soup without overpowering bitterness.
If you enjoy simple, homemade soups like this one, you may also like our Zuppa Toscana Soup, French Onion Beef Soup, or Chicken Turmeric Soup for more from-scratch comfort food options.
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Why You'll Love this Cream of Celery Soup:
Made from scratch: No canned soup needed, this recipe uses simple ingredients for a fresher, more balanced flavor.
Smooth and creamy: Finely chopped celery and a light roux create a velvety texture without being heavy.
Easy to make: Straightforward stovetop steps make this soup approachable, even for beginner cooks.
Versatile: Serve it on its own, as a starter, or use it as a base for casseroles and other recipes.
Comforting classic: A familiar, cozy soup that works well for lunch, dinner, or meal prep.
Key Ingredients:
- celery. Finely chopping the celery helps it soften fully and blend into the soup, creating a smoother texture and balanced flavor.
- onion. Adds depth and mild sweetness that complements the celery without overpowering it.
- butter. Forms the base of the roux and gives the soup its rich, classic flavor.
- flour. Thickens the soup and helps create a creamy consistency without needing to blend.
- chicken broth. Adds savory flavor while keeping the soup light, use homemade chicken broth for the best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it vegetarian: Swap the chicken broth for vegetable broth for a fully vegetarian cream of celery soup.
- Gluten-free option: Replace the flour with a gluten-free all-purpose flour blend or use cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the soup.
- Lighter version: Use all milk instead of heavy cream for a lighter texture, keeping the soup creamy but less rich.
- Extra flavor: Add a pinch of dried thyme or a bay leaf while simmering for subtle herb notes.
How to Make Cream of Celery Soup:
- Step 1: Melt the butter in a large soup pot over medium heat. Add the finely chopped onion and celery and cook for 5-7 minutes, stirring occasionally, until softened but not browned. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Step 2: Sprinkle the flour evenly over the vegetables and stir well to coat. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until slightly thickened.
- Step 3: Reduce the heat to low and stir in the milk and heavy cream. Heat gently until warmed through, but do not boil.
- Step 4: Add the salt and pepper and stir to combine. Taste and adjust seasoning as needed. Serve warm.
Recipe Notes & Tips:
- Chop the celery very finely: Smaller pieces soften faster and break down better in the soup, creating a smoother, more cohesive texture without blending.
- Cook the flour briefly: After adding the flour, cook it for 1-2 minutes before adding liquid.
- Add broth slowly: Pouring the broth in gradually while stirring helps avoid lumps and ensures an even, creamy consistency.
- Keep the heat gentle after adding dairy: Once the milk and cream are added, avoid boiling to prevent curdling and maintain a smooth texture.
- Adjust thickness as needed: If the soup is too thick, add a splash of broth or milk. If it's too thin, let it simmer gently for a few extra minutes to reduce.
- Serving Suggestions: We use this soup in our Baked Swiss Chicken recipe or on it's own with a slice of Gluten-Free Sourdough Bread.
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How to Store:
Refrigerator: Store leftover cream of celery soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling to prevent the dairy from separating.
Adjusting texture: If the soup thickens after chilling, stir in a splash of milk or broth while reheating to loosen the consistency.
Freezing: Freezing is not recommended, as the dairy-based soup may separate and lose its smooth texture when thawed.
Cream of Celery Soup FAQs:
Cream of celery soup is made with celery, onion, butter, flour, broth, and dairy such as milk or cream. These ingredients are cooked together to create a smooth, creamy soup with a mild celery flavor.
Yes, homemade cream of celery soup can be used as a direct substitute for canned cream of celery soup in casseroles and recipes. It offers fresher flavor and more control over ingredients and seasoning.
Cream of celery soup can become too thick if it cools or sits too long, and too thin if the roux does not cook long enough. Adjust the consistency by adding broth or milk to thin, or simmering gently to thicken.
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Cream of Celery Soup
Ingredients
- ¼ cup butter
- 1 cup yellow onion finely chopped
- 2 cups celery very finely chopped
- 2 garlic cloves, minced
- ⅓ cup flour
- 1 ½ cups chicken broth
- ¾ cup milk
- ¾ cup heavy cream
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt the butter in a large soup pot over medium heat. Add the finely chopped onion and celery and cook for 5-7 minutes, stirring occasionally, until softened but not browned. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour evenly over the vegetables and stir well to coat.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until slightly thickened.
- Reduce the heat to low and stir in the milk and heavy cream. Heat gently until warmed through, but do not boil.
- Add the salt and pepper and stir to combine. Taste and adjust seasoning as needed. Serve warm.
Nutrition
Notes
- Chop the celery very finely: Smaller pieces soften faster and break down better in the soup, creating a smoother, more cohesive texture without blending.
- Cook the flour briefly: After adding the flour, cook it for 1-2 minutes before adding liquid.
- Add broth slowly: Pouring the broth in gradually while stirring helps avoid lumps and ensures an even, creamy consistency.
- Keep the heat gentle after adding dairy: Once the milk and cream are added, avoid boiling to prevent curdling and maintain a smooth texture.
- Adjust thickness as needed: If the soup is too thick, add a splash of broth or milk. If it's too thin, let it simmer gently for a few extra minutes to reduce.
- Serving Suggestions: We use this soup in our Baked Swiss Chicken recipe or on it's own with a slice of Gluten-Free Sourdough Bread.
Kae says
tastes so much better than canned soup in recipes