How To Make Condensed Cream of Celery Soup

Fall is officially soup season and I’m always excited for soups– but I love a good casserole, too. Casseroles are perfect for Saturday breakfast tailgates, Sunday dinners, holidays, and everything in between. Hash brown casserole is one of the best foods ever, right? Potatoes, cheese, onions, buttered corn flakes–yum!

But most casseroles also have canned cream soup…with “natural flavorings” and stabilizers. I’ve found it difficult to find many organic, affordable brands with straightforward ingredients so I started making my own condensed cream soup. This recipe is for condensed cream of celery because that’s what we use most often but it could be made for mushroom, etc.

Simple Ingredients for Homemade Condensed Cream Soup:

  • Butter – for sautéing veggies
  • Celery, onion, and garlic – for flavor, bulk, and depth
  • Veggie broth – provides the liquid and extra flavor
  • Flour – helps thicken the soup
  • Half and Half – cream ensures consistency

Every few months, I make a batch of this condensed cream of celery soup and use some right away and freeze the rest for later. Because the homemade version doesn’t have stabilizers or other ingredients– it needs to be used within 3 months if frozen. Call it an excuse to make a good casserole more often 🙂

Condensed Cream of Celery Soup

Homemade condensed cream of celery soup. Made with simple, on-hand ingredients and without additives. Use in place of any canned condensed soup in casseroles and more. Store in fridge for 5 days or freeze for up to 3 months. Replaces approximately 2 (10.5oz) cans. Vegetarian.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Prep, Soup
Cuisine American, Holidays
Servings 5 4 oz servings
Calories 149 kcal


  • 4 tbsp butter
  • 2 c minced celery = 8-10 celery hearts
  • 1/2 c minced yellow onion = 1/2 of a medium onion
  • 1 clove garlic, minced
  • 1/4 c all purpose flour
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 c vegetable broth
  • 1/2 c half and half


  • Mince veggies and have all ingredients ready nearby.
  • In a medium pot, melt butter over medium heat. Stir in celery, onion, and garlic. Cook, stirring often until soft and glossy, 6-8 minutes.
  • Whisk in flour, salt, and pepper and cook 1 minute longer.
  • Stir in vegetable broth and half and half. Cook, stirring occasionally, until bubbling and thickened, 6-8 minutes. Mixture should coat a spoon without falling off.
  • Remove from heat and put condensed soup into jars or containers for storage. Let cool completely and cover. Store in fridge for up to 5 days or freeze for up to 3 months.


Freezer tips:
  • portion into large ice molds (4oz or 8 oz) and then store in a freezer bag or container
  • Thaw in microwave and stir before use. Frozen soup will be very thick but works just as well in casseroles and dishes. If desired, add 1 tbsp water to thin for using.
To make condensed soup into a serving soup:
Use a 1 to 1 ratio of condensed soup to milk (or 1 portion soup to 1/2 milk + 1/2 water). Stir together and heat through.
  • Use a food processor or chopper to make mincing celery quicker and easier


Calories: 149kcal
Keyword Condensed Cream of Celery Soup, Homemade Condensed Soup, How to Make Condensed Cream of Celery Soup
Tried this recipe?Let us know how it was!

Next time you have some leftover celery and need a way to use it up, try making condensed cream of celery soup from scratch! In about 30 minutes, you’ll have on hand a key ingredient for casseroles and crock pot meals. Use some that week and freeze the rest for later.

Have a great weekend, everyone! Let me know your favorite way to use condensed soup in the comments below!


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