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November 25, 2014

Homemade Condensed Cream of Celery Soup

3

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.

[tasty-recipe id=”13525″]

13 Comments

  1. Linda | Brunch with Joy
    Linda | Brunch with Joy on November 25, 2014 at 11:32 am

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

    Reply
  2. Eva D
    Eva D on November 26, 2014 at 1:15 pm

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

    Reply
    • Ashley
      Ashley on November 26, 2014 at 3:59 pm

      Yes–it’s fabulous with mushrooms!

      Reply
  3. Teresa
    Teresa on November 28, 2014 at 11:36 pm

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

    Reply
  4. thriftysoul
    thriftysoul on December 25, 2014 at 11:51 pm

    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
    Love Food Life Alchemy on January 2, 2015 at 9:43 pm

    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
    Foodiewife on November 16, 2015 at 12:24 pm

    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
    aunt_mayme on December 26, 2015 at 7:29 am

    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
    Sara on March 6, 2016 at 2:19 pm

    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
    Rebecca on June 2, 2016 at 6:16 pm

    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
    Judy Ruffino on August 21, 2016 at 1:12 pm

    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

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