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Homemade Condensed Cream of Celery Soup

Make Homemade Condensed Cream of Celery Soup at home so you can customize it to your specific dietary needs. This recipe is gluten-free as written. Directions for both microwave and top-of-the-stove assembly are included.

HOMEMADE CONDENSED CREAM OF CELERY SOUP

Recipe Inspiration

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 commercial soup. But I like the taste better with real onion.

frozen celery and vacuum-packed celery

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 this homemade “cream of celery” soup in the microwave

showing how to make celery 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.


More recipes for homemade condensed soup


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Condensed Cream of Celery Soup - jar of homemade condensed cream of celery soup

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Homemade Condensed Cream of Celery Soup

Homemade Condensed Cream of Celery Soup

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Using only a whisk and a microwave, you can make your own condensed cream of celery soup. Customize to your own taste.

Ingredients

  • 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

Instructions

Microwave

  1. 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.)
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.

Stove-top

  1. Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
  2. 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: 185Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 421mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 6g

Did you make this recipe?

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Sharon Williams

Tuesday 22nd of November 2016

Hi! I will be using this recipe to make green bean casserole for Thanksgiving. I need it to be gluten free and am wondering if I could use gluten free flour instead of corn starch and could I substitute butter for the oil? Thanks! I realize I am cutting this close to the holiday so if I don't hear back from you in time I will just experiment!

Paula

Wednesday 23rd of November 2016

Hi Sharon, I have not tried gluten-free flour myself. Would think that butter would work fine although I haven't tried that either. Hope it works for you. Happy Thanksgiving.

Lisa

Tuesday 10th of November 2015

How long can you keep it in the refrigerator?

Wendy

Tuesday 17th of June 2014

So I just prepared this using the microwave. I plan on using it in a tuna rice casserole that I have always used the canned soup in. I can't seem to figure out if this makes an amount equal to one can, and is it truly condensed? As in, am I supposed to add an equal amount of water if the recipe says to add one can of water? It looks really good, but mostly all I tasted was the cornstarch. Maybe I need more salt or to cook it longer? Thank you! I love how easy this was!

Paula

Tuesday 17th of June 2014

Hi Wendy, I use this soup exactly the way I would a can of soup from the store. It is truly condensed. I can't imagine eating it straight up without adding water or milk--way too thick and rich. I'm not sure about the cornstarch taste. I do not detect it myself. This soup has considerably less salt than what you get at the store. You might try adding more salt if that's what you are use to.

You should cook it until it is very thick--however long that takes. Of course, it will become a lot thicker as it cools.

Jeannie

Sunday 18th of May 2014

I made this for my Funeral Potatoes recipe and it worked great. Fantastic flavor and I know exactly what ingredients used were. Thank you!

Amber

Wednesday 19th of March 2014

Do you need to add the oil if you are using the microwave version?

Paula

Thursday 20th of March 2014

Amber, Oil adds flavor, improves the texture, and gives you a product closer to what most people are used to out of the can. But you can leave it out if you like.