Homemade Cream of Celery Soup is so much better than the canned variety. Make a bulk batch this week to have your casserole and eat more healthfully, too.
If you’ve got any casserole recipes in your repertoire, the chances are good that more than a few of them call for canned cream of something soup. And for good reason.
Our grandmothers, or whoever invented said casseroles, knew that using a canned soup in casseroles instead of making a homemade white sauce would save time.
Unfortunately, those canned soups taste like metal. And they’re loaded with salt, sugar, fat, and preservatives typical in commercially processed foods to make them taste better.
Thankfully, you can make your own cream of celery soup better from scratch and for less money!
Make Homemade Cream of Celery Soup for Cooking
This recipe for Homemade Cream of Celery Soup is perfect for cooking. It comes together quickly on the stove and is perfect for freezing.
Make a bulk batch and freeze the soup in 2-cup portions. Substitute it in your favorite recipes that call for cream of celery soup.
What is cream of celery made of?
- butter
- flour
- milk
- chicken broth
- parmesan cheese
- chopped celery (or dried celery flakes)
- salt
- pepper
How do you make cream of celery soup?
- In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
- Whisk in the milk and the chicken broth, stirring constantly until the mixture thickens to a sauce consistency.
- Stir in the Parmesan cheese, celery, salt, and pepper.
- Use in your recipe or chill completely before storing in an airtight container in the freezer until ready to use.
Can you freeze homemade cream of celery soup?
You can definitely freeze homemade cream of celery soup. In fact, I highly recommend it. Canned cream of celery soup is so popular because opening a can saves time over making a fresh sauce.
You can have the best of both worlds — a homemade sauce and convenience — when you make a bulk batch of the creamed soup and freeze it in 2-cup portions. This size is the equivalent of a can.
How to freeze homemade creamed soups:
- Prepare the soup as directed in the recipe.
- Divide it into 2-cup portions, using Soupercubes or your favorite pint container.
- Chill the containers until very cold.
- Store the containers in the freezer until ready to use. If you’re using Soupercubes, once the soup is frozen, you can pop the cubes out of the molds and transfer them to a freezer bag for space-saving storage.
To use the frozen soup: thaw in the refrigerator or microwave and whisk well to recombine. Proceed with your recipe.
Can you freeze soup in glass jars?
I do freeze soups and sauces in glass canning jars as well as plastic containers. Take special care as breakage can occur.
If you’re going to use glass jars, leave the lids off, allow for extra headspace (about 1-inch), and make sure they don’t touch anything else in the freezer. Give them plenty of elbow room. Once the soup is frozen solid, lightly twist the caps on.
Remember that your mileage may vary. Breakage may still occur.
Is it cheaper to make my own creamed soup?
We always assume that making it at home will cost less money than buying it elsewhere. This is often, but not always the case. Let’s see how much the homemade soup really costs, shall we?
This homemade cream of celery soup is made from some basic ingredients, ingredients that when bought at regular, non-sale prices break down as follows:
- butter – $0.46 ($3.69/lb)
- flour – $0.04 ($2.69/5-lb bag)
- chicken stock – $0.81 ($2.19/32 oz)
- milk – $0.09 ($3.09/gallon)
- celery – $0.19 ($1.99/stalk)
- Parmesan cheese – $0.16 ($1.88/6 oz)
- salt – $0.01 ($2.99/26 oz)
- pepper – $0.01 ($3.79/4 oz)
A homemade version, made with purchased chicken stock will run about $1.77, compared to $1.59 for a commercial canned soup. However, chicken stock is something you can make for practically free, at which point, you can get the cost down to 96 cents!
I’m sure that you can find canned cream of celery soup on sale for cheap. However, I promise you this is better and totally worth the upgrade in cost.
How can you make this more economical?
Lower the cost of making a homemade soup even more by doing the following:
- Stock up on ingredients when they are on sale. Whether it’s buying butter, parmesan cheese, or commercial chicken broth on sale, I buy more than I need in the immediate future. Sales cycles last about 6 weeks, so I try to buy enough to last me that long. Same goes for items like butter and flour. I stock up on these when I find good prices.
- Make your own chicken stock. A huge vat of homemade chicken stock costs just pennies and tastes amazing.
Tools I use to make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- Pyrex mixing measure bowl – I have had mine for almost 20 years!
- wire whisk – I like this style with a sealed barrel. Then you can send it through the dishwasher.
- large stock pot – the Kitchenaid stainless steel pot that came with a refrigerator purchase has outlived the refrigerator!
- Soupercubes – these are great for freezing liquids into solids and then transferring to a space-saving bag for longterm storage.
- freezer-friendly plastic containers – I also like these Reditainers for storing soups and sauces in the freezer.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Homemade Cream Of Celery Soup
Ingredients
- 1/4 cup butter
- 1/4 cup unbleached, all-purpose flour
- 1 1/2 cup chicken stock or vegetable broth
- 1/2 cup milk
- 1 rib celery chopped (about 1/4 cup)
- 2 tbsp Parmesan cheese (shredded)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
- Whisk in the chicken stock and the milk until smooth. Add the celery and cook, stirring constantly until the mixture thickens to a sauce consistency, about 10 to 15 minutes.
- Stir in the Parmesan cheese, salt, and pepper. Taste and adjust seasoning.
- Use in your recipe or chill completely before storing in an airtight container in the freezer until ready to use.
Notes
Nutrition
This post was originally March 2, 2011. It has been updated for content and clarity.
Lani says
Looks yummy! Happy mid-week!
Kristan @ The Stepford Wife says
What a great idea! One question though…
Most recipes I use call for the can of soup, which is a condensed soup. So does this recipe make a soup that’s as thick as the un-diluted can of soup? Thanks!
Jessica Fisher says
Great question and I was trying to figure that out myself as I experimented with it this weekend. I made a potato casserole that disappeared in a flash. I would say that it is 2 cups gravy consistency. It’s not as thick as the can. But, most of the recipes I’ve ever seen for the can could be tweaked for consistency.
Kristan @ The Stepford Wife says
@Jessica Fisher,
Thanks, FishMama!
Reagan @ Recipesmademyway says
UGH!!! It posted before I was ready… sorry!! The link I posted is to refried beans NOT navajo tacos!
Reagan @ Recipesmademyway says
is there a way to delete it and repost??
Jessica Fisher says
@Reagan @ Recipesmademyway, it’s fixed.
Reagan @ Recipesmademyway says
@Jessica Fisher, Thanks!!
Kim says
I love the way your cream soup looks. I have a homemade dry mix that makes a cream soup when you add water to it. It is easy to make–will have to dig that out & post it. Using homemade takes a LOT of the sodium out of your recipes so you may need to adjust for taste.
Jessica Fisher says
@Kim, yes, my first few trials were not salty enough. But, adding that little bit of parmesan seems to help.
Nora@ The Dollar Hollering Homemaker says
I make my own cream of mushroom soup and freeze it.
What is the Better than….. stuff in your picture? I’ve never seen that before?
Kelly says
@Nora@ The Dollar Hollering Homemaker, It looks like it’s the chicken broth. On the ingredients list, I’m able to make out the word “chicken”.
Jessica Fisher says
@Nora@ The Dollar Hollering Homemaker, that is called Better than Bouillion. It is sold in the jar, organic and conventional. It is a paste that can be reconstituted into broth. Unfortunately, it does have sugar and a few other things. But, if you don’t have homemade on hand, it is very convenient to keep in the fridge.
Kelly says
Do you use the entire 2 cups in a recipe that calls for a 10 oz. can? Or do you only use 10 oz. and save the rest? I’m guessing you could freeze extras, going by Nora’s comment about freezing her cream of mushroom soup.
Jessica Fisher says
@Kelly, I have been using the entire batch and then reducing the amount of liquid that is called for in the rest of the recipe.
{Jules} says
I don’t have any celery flakes, but I do have some fresh celery that desperately needs to be used up. Can fresh celery be used? If so, about how much do you think I should use? It looks wonderful!
Jessica Fisher says
@{Jules}, I don’t know why not. I had celery flakes in the cupboard. I would chop it fine and saute it in some butter before adding it.
Debbi Does Dinner Healthy says
I always make a double batch of enchiladas and put one in the freezer. Thanks for a bunch of great ideas!
Lisa @ HappyinDoleValley says
I’m linking up my spaghetti pie recipe; it freezes well and is a great dish for either a weeknight dinner or for company. Double it and bake in a 9 x 13 baking dish for a crowd. Thanks for hosting!
Susie's Homemade says
What a great idea! Those canned soups can be evil!
Jacky says
Oh this is brilliant! I am going to get a bunch of this made up to have on hand. Sure beats the canned stuff!
Christa says
Now could the celery be subed with broccoli for ‘cream of broccoli soup’?
Jessica Fisher says
yes.
Barb @ A Life in Balance says
Funny, when I was at the grocery outlet the other day, I almost bought canned condensed soup, and then decided to try to do it myself.
Now that I’ve made mac and cheese from scratch, and I’ve seen your recipe, I feel like I can tackle this!
We use the Better than Broth, too, though I’ve never seen it in organic form.
Micha says
I’ve been making more homemade cream of soups but still have a couple recipes where they separate, the milk curdles and gets quite icky in. They are slow cooker recipes so I’m guessing it’s the longer cooking times.
karen says
I’ve been making my own ‘cream of’ soup for about a year and we’ll never go back to the can. I like to freeze diced cooked chicken mixed into the soup–just heat gently and toss with egg noodles for a quick main dish.
Tabby says
Just love any type of freezer cooking!
angie says
thanks so much for hosting link up I found great recipes today and shared one myself thanks
Cherry says
Looking forward to seeing the other freezer meal recipes, especially as my daughters and I are planning another freezer meal day together soon …
Kris says
I goofed with link #75-feel free to delete. I’m looking forward to trying the homemade cream soup.
Janet says
I love the idea of homemade cream soups. I’ve been considering something like this because of the additives in canned soup. I bet this would freeze well in glass jars too.
angie says
Your photo looks delicious. We’ve been eating much healthier this year and I have a few favorite comfort recipes we haven’t had in some time because of the Cream of… soup it calls for. I’m going to have to take the plunge and try this! Thanks for the recipe.
Loy says
Thought you would like to know that you can get “free” celery flakes, just by leaving the celery leaves in a shallow container on the counter for a couple of days whenever you use celery. Turn them from time to time. They will dry and can then be put in a covered container to store. Just crumble into soups or stews for added flavor.
Marelie says
Hi, My name is Marelie. Im a new blogger, I have just linked with you. Im no.78. Thanks
Rachel says
Do you ever make a larger batch and just freeze in portions that you would need for recipes?
Jessica Fisher says
Yes, I’ve made up to 8 cups of this for a variety of recipes.
Stephanie @ Stephanie's Az Kitchen says
I know this post is an older one… but I would like to know more about freezing this for make ahead things. Do you freeze this in freezer bags like a sauce? Does it separate it (milk being one of the components)? How long is it good for?
Jessica Fisher says
Yes, freeze it in 2-cup portions. I’ve never had it separate. Good for a month in a regular freezer, longer in a deep freeze.
Michelle says
Do you think thois could be modified for a crockpot? Add mlik at end? Thanks (:)
Jessica Fisher says
I don’t think so. It’s so easy and quick, there’s really no reason to.
Mary H. says
This recipe is FANTASTIC! I did exactly what you said (even doubled the recipe) and it came out perfect! The amount was perfect to substitute one can of cream of celery. Thank you!!!
Mary H. says
What I meant to say is the original recipe is equivalent to 1 can. Lol! I needed two cans, so I doubled it. Great recipe!!!
Shona says
Just made this…super easy and amazingly good. So good in fact that not all of it made it into the freezer container! I’m going to make more and stash it in the freezer for an emergency meal. It would be great in the winter with cheese and crackers.
Jessica Fisher says
So glad you liked it! It is really yummy just for soup. 😉
Nicole says
I’ve been wanting to try cooking healthier and came across your recipe. What type of chicken broth do you use? I typically get chicken broth in a can, but that is not so great. What do you suggest for broth? Thanks!
Jessica Fisher says
When I buy chicken stock, I usually get the boxed variety from Costco. Otherwise, I make my own. It’s really easy to do. The process is the same for turkey stock as with chicken.
Darlene Berger says
Hi, so can I make this soup and put it in a jar like I would can green beans for instance, or does it have to be frozen.
Jessica Fisher says
It will need to be frozen.
Gwen Jones says
What a great alternative to canned! All I needed to do was add a bit more thickener for this to work in my recipe. Thanks so much!
Lynn from NC Outer Banks says
I’ve made other cream of recipes but I think that the touch of parm from your recipe may be just what others are lacking. It looks really good in the picture and I’m looking forward to trying this when I next need a cream soup. Thank you.
Also, had trouble joining your IG preps yesterday (Tues) and today (Wed). Caught yesterday’s replay but would like to listen live. Is anything different? Missing it!
Jessica Fisher says
I’ll look forward to hearing what you think once you make it.
IG live allows you to type in questions that I can answer right then. I’m not doing them this week, though.
Mary says
Made the wonderful cream of celery tonight to go in the curried chicken casserole. Wow!! Delicious!! Question on the celery…do you sauté yours before adding it to the soup? I did not since it was going in the casserole but wondered if I should when we’re just having the soup. Thanks for such a great recipe!!
Jessica Fisher says
Nope, you can just add it uncooked. Weird, I know, but it works. So glad you enjoyed it.
House Elf says
Do you *really* just put raw celery in there? If so, do you cook it longer? If yes, how long?
Jessica Fisher says
Thanks so much for your question! Recently we converted all the recipes to recipe cards, and it looks like this one needed some clarification. Yes, the celery is fresh and yes, it cooks just fine. I’ve edited the recipe for clarity. Please let me know if you have more questions.