Now you can make Homemade Condensed Cream of Celery Soup at home. Consequently, you can change the recipe for your specific dietary needs. Directions for both microwave and top-of-the-stove assembly are included.
Cooks who liked my homemade Condensed Cream of Mushroom Soup want more. They have requested recipes for other varieties of condensed cream soups.
In time for Thanksgiving, I revisited the idea. Condensed cream of celery soup is the result. It’s especially for those of you who would rather not use the canned stuff in your favorite dishes.
What variations can I use with this recipe?
Try different herbs, spices, or flavored oils.
My favorite variation: Instead of onion powder, substitute fresh or frozen chopped onion. Originally, I was trying to imitate the taste of the commercial soup. But I like the taste better with real onion.
How to freeze celery:
While we’re talking about celery, did you know you can freeze it? Freezing is an excellent solution for leftover celery. Otherwise, it often languishes in the produce drawer until it turns brown and slimy.
I wouldn’t use it in chicken salad, but it works great in a recipe where the celery will be cooked. Chop up the raw celery and throw it into a plastic bag. Use it like you would frozen chopped onions or peppers.
Try vacuum-packing the stalks into a glass jar the same way I vacuum-pack cut lettuce. Store both in the refrigerator, of course. This technique will buy you several more days of freshness.
How to make soup in the microwave:
How to make celery soup on the stove:
Can I substitute regular milk for evaporated milk?
Various kinds of fresh milk from non-fat to half-and-half will work. However, they won’t stand up to the prolonged cooking many recipes require. If you accidentally let the soup boil, it may break and curdle.
What about freezing?
Also, freezing soup made with fresh milk may result in some separation when it thaws. You may or may not care depending on how you are using it. Evaporated milk is more stable and results in a product closest to that found in the can, in my opinion.
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- 3/4 cup finely-chopped celery
- 1 tablespoon vegetable or avocado oil
- 8-ounces 2% evaporated milk
- 1 teaspoon onion powder (I substitute 1 tablespoon chopped onion)
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
- 1/4 teaspoon celery salt or table salt
- Pinch of sugar
- Place chopped celery and oil into a 2 quart glass microwave-safe bowl. Cover and cook on HIGH for 4 minutes. (If substituting onion for onion powder, add the onion to the celery to knock off the crunchiness.)
- Add remaining ingredients and whisk until smooth.
- Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.
- Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
- When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 185 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 421mg Carbohydrates: 16g Fiber: 1g Sugar: 10g Protein: 6g
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