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)

4.84 from 6 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: 371 calories, Calories: 371g, Carbohydrates: 23g, Protein: 7g, Fat: 28g, Saturated Fat: 18g, Cholesterol: 80mg, Sodium: 1109mg, Potassium: 412mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1089g, Vitamin C: 9g, Calcium: 200g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keywords: condensed cream of celery soup, cream of celery soup
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!

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  1. How much does this recipe make? I need the approximate of 3 cans of condensed soup for my chicken and rice casserole.

  2. Hello!
    Is there a way to make this gluten free? I would imagine I could substitute corn starch for the flour, but how much? Please advise. Thank you.,

    1. I haven’t tried it but another commenter told me that she used arrowroot (halved the amount) and it worked perfectly. Hope this helps.

  3. Hi Sabrina!

    I am so excited to try these condensed soups! My new daughter-in-law is allergic to soy which is in so many items including condensed soup. My question is, does the cream of celery soup recipe really equal 2 cans? I only question this as I also made your cream of mushroom soup and on your recipe for that, it says it equals 1 can. Both recipes made about the same amount. Thank you!

  4. Hi Sabrina. Been a fan for years. My family and I love so many of your recipes. Looking forward to making the cream of mushroom, celery, and chicken soups. Store bought have too much sodium. Do you have a recipe for Cream of Asparagus Soup. I think I could muddled through coming up with something but I really dislike wasting food. I’m thinking Cream of Asparagus with Chicken breasts over Rice. Thanks so much.

    1. I’m so glad you’re loving the recipes. I don’t have a recipe for Cream of Asparagus yet but I’ll add it to my research list. Thanks for the suggestion.

  5. Getting all the prep done now and reading all the comments. My son is allergic to dairy so I always have Earth Balance, almond milk, and, more recently, oat milk in my fridge. I’ll replace evaporated milk with oat milk and Earth Balance instead of butter and then follow the recipe. I plan to combine the condensed cream of celery with leftover ham, Daiya cheese shreds, some diced potatoes, bell pepper, and maybe some broccoli or baby spinach. Also will add some heat to my casserole with chili flakes or just smoked paprika. I have no recipe and I’m not an instinctive cook so this could be a disaster. I’ll let you know how it turns out.

  6. Just made. Surprised myself. I had finished a dish. Knew I had left-over celery. Started prep. Saw “condensed”. I wanted to use leftover evaporated milk and broth. Substituted veggie broth & added a little nutmeg. Delicious! Thank you. When I say “simple”. I mean “just right”!

  7. I posted a while back (few weeks?) but I don’t see it here. Maybe I did something wrong.
    Anyway, I’ve been eyeing this recipe for a long time and finally got the ingredients to make it. I wondered if you had any experience with non-dairy milk (that wouldn’t alter the taste or texture too much), or any other thickener. I have several flour variations and starches but I’m not comfortable winging it lol. I might just make it the way you wrote it, since I don’t have allergies or anything, just like to make things a little healthier when I can. Either way, can’t wait to report my (hopefully successful) results!
    P.S the timer function in your recipe is SO nifty!! 🙂

    1. So sorry about your last post, I don’t see it either. Though I haven’t tested it, I would think that using a butter alternative (Earth Balance) or lard would be a great substitute and swapping out the evaporated milk for plain almond milk would work the same. I’m glad you’re loving the timer function. It’s my favorite, haha! Hope this helps to at least give you starting point to trying it dairy free. Keep me posted and happy holidays!

  8. Very good. I think a 4.5 (did not give me that option to rate it). Needs more spices to make it a 5…I added extra garlic powder plus more salt. I used it to make homemade tuna noodle casserole (replaced the canned cream of celery soup) and it worked very well! I also made a version with celery and mushrooms and it was even better! Just added the mushrooms in with the celery and onions. Will make this again with the added spices.

  9. 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.

  10. 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.

    1. Charlene, when you increased the measurements to freeze in bulk, did you increase the butter too? I was concerned about adding too much butter just to saute veggies.
      Thank you

  11. Have you tried canning this recipe? Would love to have on shelf (as always short on freezer space)

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. 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.