Homemade Condensed Cream of Celery Soup

Learn how to make Homemade Condensed Cream of Celery Soup – it takes just a few ingredients and about 20 minutes to replace those cans of goo with a version you can feel good about eating!

Learn how to make Homemade Condensed Cream of Celery Soup - it takes just a few ingredients and about 20 minutes to replace those cans of goo with a version you can feel good about eating!

Growing up, we ate a lot of casseroles, though most of the dishes my mom made used canned condensed soup.  And not long ago, I got my hands on my grandmother’s old recipe cards, and guess what?  Nearly every casserole recipe in her box used canned condensed soup.

If you want to know the truth, some days I still love eating those “old-style” casseroles from my childhood that used all those cans.  And on days that I’m really busy, I still use them.  I don’t know, maybe a food blogger shouldn’t admit that?  But this is real life, people, and sometimes my life calls for convenience.

BUT, if I do have a few extra minutes, or when I’m making an extra-special casserole for a holiday meal (um, stay tuned for tomorrow’s post!), I do like to make my own version of the canned stuff.  It really doesn’t take that much longer and is super simple to do.  Plus, you need only a few ingredients: flour, milk, chicken or vegetable broth, onion, and celery (duh).  And just a few spices for good measure.

In 10 minutes, you can replace those cans of congealed goo with ingredients you can feel good about eating.  Not only that, but the taste beats anything you can scrape of that can hands-down.

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Homemade Condensed Cream of Celery Soup

Ingredients

  • 1/4 cup butter
  • 1 small yellow onion, finely chopped
  • 5 celery stalks, finely chopped (about 2 cups)
  • 1 large garlic clove, minced
  • 1/3 cup chicken or vegetable stock
  • 2/3 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme

Instructions

  1. Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery and garlic and cook until translucent, about 5 to 7 minutes. Add the chicken stock and bring the mixture to a boil.
  2. In a separate bowl, combine the milk and flour. Whisk together until the flour dissolves.
  3. Slowly add the milk mixture to the chicken stock mixture and whisk to combine. Add in the celery salt, pepper and thyme. Reduce heat to medium and bring the mixture back to a low boil, stirring constantly. Allow the mixture to boil for another 3 minutes, or until it begins to thicken.

Notes

This recipe makes 2 1/2 cups – or the equivalent of 2 cans of condensed soup (this soup is NOT meant to be eaten as-is). Use immediately in a recipe that calls for condensed soup, or refrigerate in an airtight container for up to one week.

11 Comments

  1. Linda | Brunch with Joy

    This is perfect comfort soup for cold days, especially when it only takes 10 mins. Slurp.

    Reply
  2. Eva D

    Hmmm…I think I will try substituting the celery with mushrooms for a cream of mushroom version too. Thanks for the recipe 🙂

    Reply
    • Ashley

      Yes–it’s fabulous with mushrooms!

      Reply
  3. Teresa

    I’ve pinned this and can’t wait to try this in recipes.

    Reply
  4. thriftysoul

    yummmm…..I have been making a lot of condensed soup casseroles lately because the hubs (a.k.a. “The Mayor”, tho not a real mayor!) is having problems with some teeth. They are expensive, and I haven’t found many acceptable substitute homemades, but this one is pretty darned tasty! I have always called myself a Cook. You know the name. I’ve used their popular products for decades, even mixing them up to create new and different soups.

    I think I will have to rethink.

    Reply
  5. Love Food Life Alchemy

    Just wanted to say that your photography is beautiful and the recipe is fabulous. It’s so nice to be able to get away from the canned stuff with a great recipe like this. Thanks!

    Reply
  6. Foodiewife

    I admit that I, too, love casseroles. They are my guilty pleasure. I do not, however, buy canned condensed soups. I want to know what’s in them, so I’ve got searching for a recipe and landed on your lovely blog. Question– you don’t mention pureeing the soup (unless I missed that step). Is it necessary? Is the soup chunky? I’d make this strictly for making casseroles, and am curious if using my immersion blender is a necessary step. Thanks!

    Reply
  7. aunt_mayme

    Can this be canned, as in jars, like home canning? If so, what would be the processing time? I’d love to have a bunch of this on my shelves as I grow my own organic celery.

    Reply
  8. Sara

    I can’t read the ingredients. Can someone please help? I want to make this recipe as others call for oil and evapotared milk and I do not want to use oil.

    Reply
  9. Rebecca

    Hi,
    thanks for this recipe!! I will never buy cans again! Can I make large batches and freeze them in the freeze for later use?

    –Rebecca h.

    Reply
  10. Judy Ruffino

    Making the canned soups like this is important. I would like one for the beloved Tomato Soup. Cream of Mushroom could be made this way, I would think.

    Reply

Trackbacks/Pingbacks

  1. Creamy and Cheesy Hashbrown Casserole - Kitchen Meets Girl - […] most of us try to avoid those canned products these days.  So for this casserole, I used my own…
  2. Homemade Condensed Cream of Celery Soup - Live Laugh Love Health - […] post Homemade Condensed Cream of Celery Soup appeared first on Kitchen Meets […]

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