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    Home » Sauces

    Homemade Cream of Celery Soup Recipe

    Published: Nov 27, 2022 by Jessica Fisher

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    jar of cream of celery soup with text overlay.

    This Homemade Cream of Celery Soup recipe is so much better than the canned variety. The fresh taste of this creamy celery soup makes it the perfect addition to these Easy Chicken Casserole Recipes and is a must for Easy Chicken Divan with Curry.

    Consider this recipe a cream of soup base recipe, allowing you to make all kinds of cream of soup recipes by swapping out the celery for other ingredients. Make a bulk batch this week to have your casserole and eat more healthfully, too. You’ll be so surprised at how easy to mix up and freeze this recipe is.

    jar of homemade cream of celery soup on black table with stalk of celery in background. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Pantry Staples You Can Make Yourself
    • Tell us what you think!
    • Homemade Cream Of Celery Soup

    Delicious on its own and super economical, this easy Cream of Celery Soup is a great basic recipe to master. It also comes in handy when you’re stirring up a favorite casserole or simply want a short cut to filling the soup pot for a larger batch of chowder or creamy soup.

    Sure, you can buy the canned variety but when you make your own cream of celery soup from scratch, it tastes better and costs less money!

    Why Make This

    It’s a perfect substitute for the canned soup in casseroles. This recipe is perfect for cooking and using in recipes that call for canned cream soup, like this Cheesy Hashbrown Casserole Recipe.

    It’s easy. It comes together quickly on the stove and is perfect for freezing, making it one of those great Pantry Staples You Can Make Yourself.

    It’s simple to make a lot at once. Make a bulk batch and freeze the soup in 2-cup portions. It will be easy to substitute it in your favorite recipes that call for cream of celery soup.

    It’s delicious on its own. Yes, you can eat Cream of Celery Soup as its own dish. If you’re not wild about celery, scroll down for some amazing variations that allow you to make any “cream of” soup! You can also use it as a soup starter, like in this Creamy Chicken Noodle Soup.

    It’s a great use for sad celery. If your celery is on its way out, make soup! Avoid food waste and enjoy celery in a new way.

    Ingredients

    Here’s what you’ll need to make this homemade Cream of Celery Soup recipe:

    ingredients for cream of celery soup laid out on black table top

    butter – You need some fat to make your roux. I like to use butter, but you can substitute your favorite cooking oil or plant based butter if you prefer. You can also use margarine or lard, but the flavors will be very different.

    flour – Flour is what helps thicken the cream soup. I use unbleached, all-purpose flour, but you can also use a gluten-free blend as well. I’ve tested this recipe with Cup 4 Cup Multi-purpose GF Blend, and it worked fine.

    milk – You can use any fat content milk you like or even heavy cream if you’re living the high life. Plant based milk can also be used, such as almond or coconut milk, keeping in mind that the flavor will be altered slightly.

    broth – Use the broth you typically use for cooking, either vegetable or chicken. Making homemade Vegetable Broth or Chicken Stock will likely keep down the costs.

    fresh parmesan cheese – This adds a little salty creaminess. You can also use romano or asiago if that’s what you have.

    chopped celery (or dried celery flakes) – This is what makes this soup “cream of celery”. See below for other variations.

    salt and pepper – Homemade cream of celery soup will taste a lot less salty than the canned versions. Add more to taste according to your preferences.

    Optional: if you like, you can add a bay leaf to the pot while it’s simmering. It will add a bit of bitterness that offsets the richness of the cream.

    Variations

    Vegan: use a plant butter or cooking oil, a plant-based milk, and vegetable broth.

    Gluten-free: substitute a gluten-free flour blend for the flour. Be sure to whisk constantly to eliminate lumps.

    Cream of soups: There are a number of cream of soups on the market, commercially. Usually they’re full of preservatives and excess salt and fat. You can make a number of homemade cream soups based on this basic recipe.

    • cream of mushroom soup: substitute chopped and sautéed mushrooms for the celery.
    • cream of chicken soup: substitute finely chopped cooked chicken for the celery and use chicken broth instead of vegetable.
    • cream of asparagus soup: substitute finely chopped cooked asparagus for the celery.
    • cream of bacon soup: substitute finely chopped cooked bacon for the celery.
    • cream of broccoli soup: substitute finely chopped cooked broccoli florets for the celery.
    • cream of potato soup soup: substitute finely chopped cooked potato for the celery.
    • cream of onion soup: substitute sautéed, chopped onion for the celery

    Step-by-Step Instructions

    Here’s how to make this easy recipe:

    mixing flour and butter for a roux in a saucepan.
    adding milk and broth to the roux.
    adding celery to the pot of soup in the pan.
    adding the seasonings to the cream of celery soup in the pan.
    1. In a sauce pan over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
    2. Whisk in the milk and the vegetable broth, stirring constantly to incorporate the roux with the liquid
    3. Stir in the celery and cook, stirring, until the sauce thickens, about 10 to 15 minutes.
    4. Stir in the Parmesan cheese, salt, and pepper. Taste and adjust seasonings.

    Serve as is, or use in your recipe. If you’d like a smoother soup, you can use an immersion blender to blend the bits of celery.

    To use as a soup starter: Saute any onion and other aromatics you’d like to include in your soup. Then add the Cream of Celery as well as a broth or stock. You can add chopped meat or fish, cooked noodles or rice, and whatever chopped vegetables you’d like to include.

    Pro tip: If you’re short on stove space for some reason, you can prep the soup in the instant pot, using the saute function. Just be sure to adjust the heat so that the roux doesn’t burn.

    Freezing Instructions

    Here’s how to freeze it:

    cream of celery soup in souper cubes for freezing.

    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:

    1. Prepare the soup as directed in the recipe.
    2. Divide it into 2-cup portions, using Soupercubes or your favorite pint container.
    3. Chill the containers until very cold.
    4. 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.

    TLDR? Watch this web story.

    FAQs

    What is cream of celery soup made of? 

    Basically cream of celery soup is a white sauce that features cooked, chopped celery and vegetable broth.

    Can you eat cream of celery soup by itself?

    Yes, this can be a soup to enjoy on its own, especially if it’s homemade. You can also use it as a sauce in casseroles or as a soup starter.

    Can you make cream of celery soup gluten-free?

    Yes! While this recipe calls for flour, you can substitute a gluten-free flour blend for the flour. Just be sure to whisk constantly to eliminate lumps.

    Can you make cream of celery soup vegan?

    Yes, use a plant butter or cooking oil, a plant-based milk, and vegetable broth.

    jar of cream of celery soup on black table with ribs of celery nearby.

    More Pantry Staples You Can Make Yourself

    Canned cream of celery soup is a pantry staple for many. Now you know how to make it yourself. See what else you can make without buying the box or can!

    • How to Make Brown Sugar (36 cents/cup!)
    • Marinara Sauce Simple Enough for Everyday
    • Easy Homemade Cream of Chicken Soup for Cooking
    • Easy Red Enchilada Sauce

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    close-up of cream of celery soup in a jar with celery leaves behind.
    Print Recipe Add to Collection Go to Collections
    4.95 from 19 votes

    Homemade Cream Of Celery Soup

    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.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Soup
    Cuisine: American
    Diet: Vegetarian
    Servings: 2 cups
    Calories: 386kcal
    Author: Jessica Fisher
    Cost: $0.96
    Prevent your screen from going dark

    Equipment

    • sauce pan
    • wire whisk
    • single-serve airtight containers
    • soupercubes

    Ingredients

    • ¼ cup butter
    • ¼ cup unbleached, all-purpose flour
    • 1 ½ cup vegetable broth or chicken stock
    • ½ cup milk
    • 1 rib celery chopped (about ¼ cup)
    • 2 tablespoon Parmesan cheese (shredded)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    US Customary – Metric

    Instructions

    • In a saucepot over medium heat, melt the butter. Stir in the flour and cook until the mixture bubbles.
      ¼ cup butter, ¼ cup unbleached, all-purpose flour
    • 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.
      1 ½ cup vegetable broth, ½ cup milk, 1 rib celery
    • Stir in the Parmesan cheese, salt, and pepper. Taste and adjust seasoning.
      2 tablespoon Parmesan cheese (shredded), ½ teaspoon salt, ¼ teaspoon black pepper
    • Use in your recipe or chill completely before storing in an airtight container in the freezer until ready to use.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Chill and freeze for longer keeping.
    Nutritional values are approximate and based on 1 batch of soup.
    Vegan: use a plant butter or cooking oil, a plant-based milk, and vegetable broth.
    Gluten-free: substitute a gluten-free flour blend for the flour. Be sure to whisk constantly to eliminate lumps.
    Cream of soups: There are a number of cream of soups on the market, commercially. Usually they’re full of preservatives and excess salt and fat. You can make a number of homemade cream soups based on this basic recipe.
    • cream of mushroom soup: substitute chopped and sautéed mushrooms for the celery.
    • cream of chicken soup: substitute finely chopped cooked chicken for the celery and use chicken broth instead of vegetable.
    • cream of asparagus soup: substitute finely chopped cooked asparagus for the celery.
    • cream of bacon soup: substitute finely chopped cooked bacon for the celery.
    • cream of broccoli soup: substitute finely chopped cooked broccoli florets for the celery.
    • cream of potato soup soup: substitute finely chopped cooked potato for the celery.
    • cream of onion soup: substitute sautéed, chopped onion for the celery

    Nutrition

    Calories: 386kcal | Carbohydrates: 22g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 1164mg | Potassium: 322mg | Fiber: 1g | Sugar: 6g | Vitamin A: 937IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally March 2, 2011. It has been updated for content and clarity.

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    Comments

    1. Leslie

      October 14, 2022 at 6:19 pm

      My husband is into canning. Can this soup be canned?

      Reply
      • Jessica Fisher

        October 15, 2022 at 3:57 pm

        No, it’s not appropriate for canning.

        Reply
    2. Shelly D

      March 13, 2022 at 3:02 pm

      How much does this recipe make as is? In one of the pictures it shows several soup cubes full…but the recipe never said how much it makes just that a serving is considered 2 cups.

      Reply
      • Jessica Fisher

        March 14, 2022 at 10:03 am

        That “servings” field actually means that the recipe makes 2 cups.

        Reply
    3. Adrienne

      December 14, 2021 at 7:05 pm

      5 stars
      I prefer Jessica’s cream of chicken recipe but this is good too.

      Reply
    4. Sue Gerstenecker

      August 01, 2021 at 9:29 am

      5 stars
      I tried this recipe because I’m cutting back on salt and canned soups are supposed to be the worst! I make my own broth based soups, but haven’t tried cream ones. I made this as cream of mushroom and it was so good I’m never buying canned again. I just need to make a quadruple batch to have some on hand for casseroles.

      Reply
      • Jessica Fisher

        August 01, 2021 at 1:30 pm

        Yay! So glad you saw success! Thanks for leaving a review, Sue.

        Reply
    5. House Elf

      November 11, 2020 at 6:16 am

      Do you *really* just put raw celery in there? If so, do you cook it longer? If yes, how long?

      Reply
      • Jessica Fisher

        November 11, 2020 at 3:24 pm

        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.

        Reply
    6. Mary

      September 29, 2020 at 7:30 pm

      5 stars
      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!!

      Reply
      • Jessica Fisher

        September 29, 2020 at 8:28 pm

        Nope, you can just add it uncooked. Weird, I know, but it works. So glad you enjoyed it.

        Reply
    7. Lynn from NC Outer Banks

      April 29, 2020 at 3:00 pm

      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!

      Reply
      • Jessica Fisher

        June 02, 2020 at 1:13 pm

        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.

        Reply
    8. Gwen Jones

      June 05, 2019 at 4:26 pm

      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!

      Reply
    9. Darlene Berger

      September 14, 2018 at 10:36 am

      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.

      Reply
      • Jessica Fisher

        September 20, 2018 at 10:39 am

        It will need to be frozen.

        Reply
    10. Nicole

      August 19, 2018 at 6:11 pm

      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!

      Reply
      • Jessica Fisher

        August 19, 2018 at 11:08 pm

        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.

        Reply
        • Cheryl

          March 12, 2022 at 1:02 pm

          5 stars
          Hi I too use Costco chick stock. I made today. I sautéed celery in butter used 1/3 cup flour vegetable stock small garlic clove and half n half. Delicious. I love the parm addition. I will use this as my base for my creamed soups mushroom chicken potato corn. Thank you. I also chopped some green onions and sautéed too. Thank you.

        • Debi

          April 14, 2022 at 5:07 pm

          Can these soups be canned?

        • Jessica Fisher

          April 15, 2022 at 10:31 am

          You would need to research pressure canning. I’m not knowledgeable on that skill, but there are loads of resources to help you. I recommend freezing for ease.

    11. Shona

      September 14, 2017 at 2:04 pm

      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.

      Reply
      • Jessica Fisher

        September 14, 2017 at 3:39 pm

        So glad you liked it! It is really yummy just for soup. 😉

        Reply
    12. Mary H.

      November 18, 2016 at 9:33 am

      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!!!

      Reply
      • Mary H.

        November 18, 2016 at 9:39 am

        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!!!

        Reply
    13. Michelle

      April 15, 2015 at 9:34 am

      Do you think thois could be modified for a crockpot? Add mlik at end? Thanks (:)

      Reply
      • Jessica Fisher

        April 15, 2015 at 2:36 pm

        I don’t think so. It’s so easy and quick, there’s really no reason to.

        Reply
    14. Rachel

      September 02, 2012 at 10:30 am

      Do you ever make a larger batch and just freeze in portions that you would need for recipes?

      Reply
      • Jessica Fisher

        September 02, 2012 at 12:51 pm

        Yes, I’ve made up to 8 cups of this for a variety of recipes.

        Reply
        • Stephanie @ Stephanie's Az Kitchen

          November 09, 2013 at 5:54 pm

          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

          November 09, 2013 at 6:49 pm

          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.

    15. Marelie

      March 15, 2011 at 3:45 pm

      Hi, My name is Marelie. Im a new blogger, I have just linked with you. Im no.78. Thanks

      Reply
    16. Loy

      March 11, 2011 at 5:31 am

      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.

      Reply
    17. angie

      March 08, 2011 at 8:55 pm

      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.

      Reply
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