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Cream of Celery Soup

Making cream of celery soup from scratch was prompted by an excess of celery in my house.  I recently joined a organic vegetable co-op and ordering from it, it taking some adjustments on my end.  Actually right now, I have several vegetables in excess, and some I am without.  I also thought could homemade soup be better than canned soup?  I know, I know, that should never be up for debate.

bowl of cream of celery soup

So, homemade cream of celery soup is far, far, better than the can variety, while I would never use this soup to make a casserole with, this is the perfect starter to a meal. I love preparing food from scratch, I hate reading labels full of words I cannot pronounce. In this soup is simply, chicken stock, celery, onions, a touch of cream, and some sherry. I also did not completely puree the celery because I wanted to leave a nice texture in this soup.

Cream of Celery Soup

Yield: 4 – 6 servings.

Cream of Celery Soup

  • Author:
  • Recipe Type: Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 4
Cream of Celery Soup

Cream of celery soup doesn't have to come from a can, you can make this soup homemade.


  • 2 cups chopped celery
  • 1 cup chopped onion
  • 4 tablespoons butter - divided 2 tablespoons and 2 tablespoons
  • 2 tablespoons flour
  • 1 quart of chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup dry Sherry - optional
  • salt and pepper to taste


Saute chopped celery and onions in 2 tablespoons of butter. Saute over medium-low heat until the onions are translucent and the celery is soft. Puree onions and celery in a food processor or with a stick blender until they are at your desired consistency. Place two tablespoons of butter in a large pan, and add two tablespoons of flour and cook the flour paste for at least one minute. Add vegetables to flour paste, and then begin to add chicken stock to the pot.

Turn up heat to a medium high heat, when the soup begins to bubble reduce heat, and add sherry and heavy cream. Stir to incorporate the heavy cream and sherry, when mixed well season to taste with salt and pepper.

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  • Trying to Eat Healthy

    Delicious without the cream! I tasted it and decided not to add cream. I used olive oil for the initial saute as well. So good!

  • Michelle Wardlow

    what about adding cornstarch to thicken. It would gel up then I’m positive of it.

    • stephaniemanley

      That sounds like a great idea.

  • GR8GourmetNot

    I haven’t tried your recipe yet. How ever I would like to know why you wouldn’t use it in a casserole. My mother used a can of cream of celery soup in a Green Bean casserole. Now I would like to find a low sodium alternative. Any input will be greatly appreciated.

    • Stephanie Manley

      I have answered this a few times. I don’t think this soup will gel like the canned version. It’s very good, if you use it in a casserole please let me know.

  • Cassie

    Why wouldn’t you use this soup in a casserole? :( I’m searching for a healthy alternative to Campbell’s soup and this looks great. I just recently started to cook though and I’m wondering why this wouldn’t work in a casserole? Thanks for your feedback!

    • Stephanie Manley

      If you are needing the soup to gel, I don’t think this is the soup for this. There is not a lot of thickening that is in the soup. This is very tasty to eat on its own though.

      • Cassie

        Thanks for the info, Stephanie. Much appreciated. I’ll still try the soup on its own b/c it sounds delicious!

  • Ken

    WOW great recipie, thank you!

    Made this soup after totally over buying celery and carrots for a vegie dip for a large party. Had enough to prepare a tripple batch, very easy and made for a great fall lunch and froze the rest, can’t wait to enjoy it again!

    Minor changes:

    Used Smart Balance instead of butter

    Whole wheat flour

    Low sodium chicken broth

    Light instead of heavy cream

    Added 1 1/4 cup of carrots (for tripple batch)

    Didn’t add any salt or pepper

    Did add the wine though….

    Thanks again!

  • Nan C

    Marking this recipe for future use — just made a batch and it’s so delicious, I don’t think we’ll have much to store for later! I used low-sodium chicken broth and cooking sherry plus the cream and butter. Next time I might up the flour measurement a bit to make it a little thicker, but flavor-wise, this is the best yet.

  • Albemoi

    Loved the recipe. Added a touch of cinnamon. Didn’t have sherry. Lactose intolerant, so I used powdered milk and dairy free creamer mixed 4 parts powdered milk to 2 parts creamer. Very delicious. My dog insisted on eating some, too. Next time, I’ll try the sherry version. Thanks.

  • Karen

    I haste the idea of using canned soups on recipes, but you say you wouldn’t use this in a recipe – why not?

    • Anonymous

      I don’t think it will perform like a can on condensed soup. This is a freshly made soup that doesn’t have a lot jelling agents. Does it taste good, yes. I don’t think it will work for some types of recipes.

  • Leslie1528

    Can you use milk instead of heavy cream? Thank you!! =)

    • Stephanie Manley

      I didn’t test or develop the recipe for milk. I personally wouldn’t do it this way, I like the creamy texture the heavy cream gives. Would it work, yes, but it wouldn’t be as I wrote the recipe. I don’t drink milk, but I like to cook with heavy cream for a variety of reasons, so I never keep milk in the house.

  • Tom

    I just made this soup today and it was delicious. Very easy too!

    • Stephanie Manley

      I am glad you enjoyed this one. I think the homemade soup is easy to make, and finally gives you something to do with the rest of the celery. So often mine gets wasted.

  • sysco

    My husband made this tonight for dinner. It was so yummy, and he added some ground beef to make it even better.

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  • Amy at TheSceneFromMe

    I’ve never had celery soup but I do think that homemade soups are much better than canned! I love a chowder type, without all that broth the most!

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