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.
Servings 5 4 oz servings
- 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.
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.
- 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.
- Use a food processor or chopper to make mincing celery quicker and easier