Go Back
+ servings

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.
Course Prep, Soup
Cuisine American, Holidays
Keyword Condensed Cream of Celery Soup, Homemade Condensed Soup, How to Make Condensed Cream of Celery Soup
Prep Time 15 minutes
Cook Time 18 minutes
Servings 5 4 oz servings
Calories 149kcal
Author thedachshundmom


  • 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