What Makes This Recipe So Good
Homemade cream of celery soup is a delicious, easy, healthier alternative to the canned versions. It uses pantry staples like all-purpose flour, chicken broth, and heavy cream, plus fresh produce and simple seasonings. You control the amount of salt you use, too!This recipe is naturally low carb. You can easily make it dairy free, gluten free, vegetarian, and/or vegan if you’d like! Perfect for an all-inclusive dinner.If you’re a fan of freezer meals, this is a must make for you! Cream of celery soup freezes really well. Just let it cool completely, transfer it to a freezer-safe container, and freeze it up to 4 months. If you’re storing it in a sealable freezer bag, lay the bag flat in the freezer until the soup is solid. After that you can store it upright without it taking up a ton of space.
Key Ingredients
Celery – The star! It’s really important that you use good, fresh, crisp celery in cream of celery soup. If it’s old or bitter or soft, your soup will taste completely wrong.Chicken Broth – Vegetable broth will also work! You can used store-bought broth or stock, or make your own in the Instant Pot. For added nutrients, try making a bone broth!
Chef’s Tips
I kept the flavors here really simple. You can definitely tweak your cream of celery soup recipe to fit your preferences, though! Garlic powder and onion powder would work well, and a little parmesan cheese is always a nice touch!Want to know the easiest, fastest, best way to dice an onion? We’ve got a whole post that breaks it down step by step!If the cream of celery soup is too thick for you after blending, add a little more broth to thin it out. Too thin? Let it simmer a little longer to reduce more of the liquid.
Looking for More Soup Recipes? Try These!
Instant Pot French Onion SoupKeto Broccoli Cheese SoupTomato BisqueHealthy Zuppa Toscana (Whole30, Paleo, Dairy Free)Cheeseburger Soup (Whole30, Paleo, Dairy-Free)Instant Pot Chicken and Rice Soup
