Homemade condensed cream of celery soup is the perfect complement to any casserole. It’s also a great base for other soups and sauces. Make it yourself and make it better! Using fresh ingredients makes it rich and creamy.

While this is a recipe for a celery flavored soup, you can change a few of the ingredients to give it just the flavor you want. Mushrooms come to mind for a cream of mushroom condensed soup. Perhaps add some shredded chicken and some bouillon for another creation. You get the point but making it from scratch is the key.

It’s so much better tasting and better for you!

Why?

Well if you’re like me, you’d rather avoid things like:

Water , Celery , Vegetables Oil ( Corn Oil , Cottonseed Oil , Canola Oil , and/or , Soybeans Oil ) , Food Starch Modified , Cream , Wheat Flour , Salt , Whey Dried , Margarine ( Corn Oil , Cottonseed Oil , Canola Oil , and/or , Soybeans Oil ) , Monosodium Glutamate , Soy Protein Concentrate , Dairy Blend Dried ( Whey , Calcium Caseinate ) , Yeast Extract , Flavors

Eeek! The obvious ones like all those oils, which are likely from GMO crops and the Monosodium Gutamate are scary but what exactly are “Flavors?” See what I mean? No thank you! I really am on my soap box here but we need better quality food in our diets! When you eat better, you feel better because you’re healthier.

Cooking from scratch does take time. However, I find it easy to make a batch of condensed soup, use what I need for my recipe and then freeze the rest in jars. It stores perfectly and takes very little effort to thaw for your next meal. And you’ll save money!

Next time you want to make a nice casserole, whip up a batch of your own homemade condensed cream of celery soup and enjoy! This recipe is easily doubled and it takes less than an hour to make. Easy and creamy delicious!

Till next time ~ much love, Connie

Condensed Cream of Celery Soup

Connie Taylor

Homemade condensed cream of celery soup is great for casseroles, soups and sauces

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Course Soup

Cuisine American

Servings 4 Cups

Ingredients

1 stick unsalted butter
1/2 C finely diced onion
1 1/2 C diced celery
1/2 C flour
1 1/2 C chicken broth
1 1/2 C whole milk
Salt and pepper to taste

Instructions

In a large pot, heat butter on medium and sauté onion and celery until soft.
Stir in the flour and cook 1-2 minutes longer.
Whisk in the broth and milk. Continue stirring until mixture thickens.
Add salt and pepper to taste.
Remove from heat.
Use in casseroles or thin with milk for a soup. Store in air tight container in refrigerator for up to a week or freeze for later use.