Cream of Celery Soup

5 from 1 vote

Homemade Cream of Celery Soup is a simple, gluten-free 1:1 swap for canned soup. Made with fresh celery, heavy cream, milk, and simple pantry seasonings!

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Total Cost: $1.64 recipe

Servings: cup (8 oz.)

Calories: 790kcal

Author: Jess Rice

Equipment

Skillet or Sauce Pan

Ingredients

2 Tbsp salted butter $0.22
1 cup celery diced very small, (2-3 stalks, including greens), $0.32
1 tsp garlic powder $0.05
1 tsp onion powder $0.05
½ tsp salt $0.01
½ cup heavy whipping cream room temperature, $0.66
1 cup whole milk room temperature, $0.28
1 tsp cornstarch $0.05

Instructions

Gather your ingredients.
Dice the celery into very small pieces.
Melt butter and add celery, garlic powder, onion powder, salt and sauté 6-8 minutes.
Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes
Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!

See how we calculate recipe costs here.

Notes

The yield should be 8 oz., equal to one store-bought can of cream of celery soup, so if your recipe calls for more than one can, scale this recipe up as needed!

Nutrition

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