Cream of Celery Soup (Condensed)

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Cream of Celery Soup is so easy to make using up your leftover celery. Done in 20 minutes, perfect for all your condensed soup recipes and freezes great!

Cream of Celery Soup made at home and SO easy. Perfect for all your condensed soup recipes and freezes great!Cream of Celery Soup is the third post in a new series I’m referring to as the Kitchen Pantry series here on the blog. We’re already amassing a pretty good number of recipes for you to keep in your back pocket. Hopefully you find this resource is helpful for you, keeping you away from a lot of the pre-packaged products.

This recipe is so easy to make it will shock you how quick it is and how much more you want to make those recipes again now that you have a natural swap you can make! Plus, it FREEZES!

Some Pantry recipes for you to enjoy:

Have requests? Please leave them below!

Quick and easy Cream of Celery Condensed Soup that is perfect for your casseroles!

I’ll also be posting a lot of recipes that use these pantry ingredients this fall. And if you have a recipe that calls for a can of condensed cream of celery soup, use this recipe directly.

If you’d like to enjoy this Cream of Celery Soup as a bowl of soup?

  • Swap out the evaporated milk for cream, add in some minced onion and carrots, some fresh thyme and slice the celery thicker.
  • If you’d like, give it a splash of white wine too.

Use this homemade Cream of Celery Soup in your homemade casserole!

Tools Used in the making of this Condensed Cream of Celery Soup:
Food Processor: This is the newer version of the one I have used and loved for ten years. It is a workhorse and the new model has similarly awesome reviews…and it is so affordable!
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
Evaporated Milk: I love using this because it helps with the freezing of the soup. If you’re using it fresh feel free to use heavy cream or half and half.



Cream of Celery Soup (Condensed)

5 from 3 votes
  • Yield: 2 Servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Ingredient, Soup
  • Cuisine: American
  • Author: Sabrina Snyder
Cream of Celery Soup made at home and SO easy. Perfect for all your condensed soup recipes and freezes great!


  • 1/4 cup butter
  • 1 cup celery finely diced
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 cracked black pepper
  • 1/4 cup flour
  • 1/2 cup evaporated milk
  • 1/2 cup chicken broth


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the butter to a saucepan and melt.
  2. Add in the onion, celery, garlice, salt and pepper.
  3. Cook on medium heat, stirring occasionally for 5-7 minutes.
  4. Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit.
  5. Add in the evaporated milk and chicken broth and cook until thickened.
  6. Use this recipe to replace 2 cans of condensed cream of celery soup.

Nutrition Information

Yield: 2 Servings, Amount per serving: calories

All images and text © for Dinner, then Dessert.

Cream of Celery Soup is so easy to make using up your leftover celery. Done in 20 minutes, perfect for all your condensed soup recipes and freezes great!
Quick and easy Cream of Celery Condensed Soup that is perfect for your casseroles!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi,

    I want to make this as a gluten free cream soup to put in cornbread dressing. Could I substitute tapioca flour for regular flour and get similar result? Thank you in advance for your answer.

    1. I haven’t tested it so I’m not comfortable recommending it. If you decide to try, I’d love to know how it turns out. Thanks!

    1. I usually freeze it in 1 1/4 cup increments since that is what comes in the canned variety using freezer safe containers ( Once thawed, you’ll use it just like the can either by mixing it with milk or adding it in it’s condensed version to any recipe.

  2. Well I made it and it is scrumptious. Actually I made it twice, first time I added the goodies to make it soup instead and added home grown carrots and potatoes along with the thigh meat from the chicken I had to boil to get my chicken stock, voila! chicken stew.
    The second time I made it condensed for the freezer only I multiplied it by 8 since I was putting up the celery I grew this year (which turned out fabulous in the raised bed here in Alaska). And…..I went and bought the food processor you mentioned on Amazon too. I got the 12 cup one which is even good for chopping the 8 cloves of garlic, (smile). Thanks for a great recipe. P.S. Reconstitute with half the liquid for a creamy soup.

  3. Looks yummy and delicious soup recipe. And looks easy to make. As a lover of celery, I will try it soon for my family. Thanks!

  4. I discovered your wonderful site a short time ago and love it! It was only a couple of days ago, however, that I found your Kitchen Pantry section with homemade condensed soups! THANK YOU!! I have seen other versions but I am already convinced these are the best (even without trying them yet lol)! I love that they can be frozen and that you provided the different flavours (sorry I have to use the Canadian spelling of flavour)! I am planning on making a batch of the cream of celery soon 🙂 I will be freezing some of it. I don’t have evaporated milk so I am going to use cream. In your experience was it just the texture or the appearance that was affected using fresh dairy? Thank you again!

    1. I am so glad you’re enjoying them!! You should be fine freezing them using cream. It shouldn’t affect the texture or appearance.

  5. Can I make this recipe as is and eat as a bowl of soup? Do I need to add milk or water? I bought the ingredients before I noticed the note on cream for bowl of soup. ?

    1. Yes, you can use this the same as the store bought cans. Just mix with water or milk to the consistency you’d like for soup. Enjoy!

  6. I love your site and recipes. It would be helpful if the recipe printed only the ingredients and directions instead of the the photos. Everytime I print I end up with 3-4 extra papers to throw away. Such a waste.

    1. Sorry about that. Unfortunately the way my recipe plug in works won’t allow me to adjust. If it makes it easier on you, you can save it as a pdf and then when you go to print, it’ll give you the option of choosing pages to print so that they all don’t automatically print out. Hopefully this helps. So glad you love the site!

  7. Hi – the ‘YIELD’ amount is 1 can, but point #6 under the directions states the recipe replaces 2 cans. Which is correct?

    1. That was a miss on my part (need more coffee!!). I edited it to show as replacing 2 cans of condensed soup. Thanks for catching that.

  8. Hi – I love these condensed soup recipes that you’ve developed! No preservatives, too!
    I’m a little confused by this one, though – the Yield says ‘2 cans’ but Point #6 under the recipe directions says “use to replace a single can.” Help?

    1. Thanks for catching that! So sorry. The recipe makes enough to replace 2 cans of condensed cream of celery soup. I edited it to show correctly now.