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cream of celery soup

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celery soup

Will you guys forgive me if every single recipe post in the foreseeable future starts with, “In my CSA box this week…”?

I can’t help it. The contents of my little weekly box of produce joy are just giving me so much incredible inspiration! I hope you guys don’t get sick of hearing about my locavore harvest. It’s amazing what kind of inspiration pops up when you have three pounds of fresh celery in your crisper.

Necessity is the mother of invention, right? And man, was it ever necessary that I used up some of my celery.

celery soup

One of the biggest struggles I had when I first made my transition to a whole food, clean diet was the massive number of recipes that use “cream of…” soups. Condensed soups like these are a great way to add a ton of easy, creamy flavor to casseroles, soups and other dishes, but healthy eating, they are not. Yes, there are organic and natural versions, but at upwards of $4 a pop (and still packed full of some yucky but “natural” ingredients), I just couldn’t justify the cost.

For a while now, I’ve been meaning to make my own “cream of…” soups and thanks to my windfall of celery, cream of celery is the first on the docket.

cream of celery

I’m not sure I’ve ever eaten Cream of Celery soup from the can straight-up, but I did serve myself a nice, toasty bowl of this soup and it was incredibly delicious! Definitely don’t just relegate this soup to a lifetime of use in tuna casserole recipes.  Served with a nice hunk of crusty bread, this soup made a cozy, warm and incredibly healthy lunch. Perfect for a January afternoon.

Of course, if slurping back a whole bowl of purèed veggies ain’t your thang, you can easily spoon this 1 1/2 cup at a time into small freezer bags. Freeze them flat and then use one bag in place of each can of condensed soup a recipe calls for. Easy, peasy!

celery soup

When it comes to healthifying this recipe, the thick and creaminess of this soup isn’t due to cream at all. I threw in a peeled potato which helps thicken the soup when purèed, and the velvety texture is thanks to low-fat Greek yogurt. I guess technically, “Cream of Celery Soup” is a misnomer. Maybe I should rename it “Yogurt of Celery Soup.” That’ll catch on, right?

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cream of celery soup


  • Author: Cassie Johnston
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 41 1/2 c. servings 1x

Description

Freeze 1 1/2 cups of cream of celery soup per freezer bag and then use one bag in place of each can of condensed soup a recipe calls for.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 large onion, diced
  • 1 large potato, peeled and diced
  • 1 large bunch celery (about 1 lb.), stalks and leaves, chopped
  • 4 cups chicken or vegetable stock
  • 1/2 cup dry white wine
  • 1/2 cup plain Greek yogurt
  • Salt and pepper, to taste

Instructions

  1. In a large stock pot, heat olive oil over medium-high heat. Add in garlic and onion and cook until fragrant and tender, about five minutes.
  2. Add in the potato, celery, broth and wine. Bring to a boil, reduce heat and simmer for 20-25 minutes or until the vegetables are all very tender and mushy.
  3. Remove the pot from heat and, using an immersion blender blend until very, very smooth. Or, purèe in a standard blender in two batches.
  4. Once smooth, whisk in the yogurt, salt and pepper and serve immediately. Top with garnishes like olive oil, sour cream or chives. Or, to freeze, transfer 1-1/2 cup at a time into freezer bags, and freeze flat. Use one bag (1-1/2 cup) to replace one can of soup in recipes.
  • Category: Soups

Keywords: soups, ingredients, celery

 

Where have you been getting your inspiration from lately?

 

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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12 thoughts on “cream of celery soup

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  • Emily SAYS

    Oh my goodness, this looks amazing!! What beautiful photography. :)

  • Lydia SAYS

    I’m not sure I’ve ever had Cream of Celery soup, but your photos make it look amazing.

    I am definitely dumb when it comes to cooking, so I have a question, of course.

    Is the white wine necessary? Could something else be substituted for it? My husband is a red wine drinker, but white wine would simply be wasted except for the 1/2 cup in the recipe!

    • Cassie SAYS

      It adds just a touch of flavor, but you probably wont miss it. Just leave it out and put in an extra 1/2 cup of broth. :)

  • Amanda Elliott SAYS

    This looks delish and is going on my to-make list!

  • Elise SAYS

    I love soup. Cream of celery sounds just right for cold winter nights. I find a lot of food inspiration from Pinterest and I’m always buying and borrowing cookbooks from friends and family.

  • I also despise the “cream of” canned soups. This is a perfect replacement!

  • I’m not a cream of celery soup kind of person, but the photography is beautiful and makes me want to try it anyway! :)

  • Julie SAYS

    Cassie, I normally don’t comment on the photography…but for some reason I am in love with that spoon photo!!! Can’t stop staring, haha.
    I don’t care for celery unless it is a) slathered in peanut butter and raisins or b)covered with ranch dip. But this soup looks very comforting and yummy. Maybe I can get over that urge to gag on celery for the sake of this soup!

  • Rosanne SAYS

    The soup looks amazing! I’m not a huge celery fan though. I would have to try “cream” of mushroom soup for this one. It seems pretty simple though, and that subbing in some mushrooms instead of celery would probably would fine.

  • Traci SAYS

    This looks very yummy. I bookmarked it to try in the future.

  • My fiancé and I just made this tonight, though we added in some kale from our CSA. It was absolutely delicious! Perfect for a chilly night. He even just went back for seconds–wow!

  • Cindy SAYS

    I made this yesterday and it is amazing how good it is with almost not fat and few calories. I wanted to make a chicken and wild rice casserole recipe that I remembered from years ago but I didn’t want the fat and calories of the canned soup so I looked for a substitute and found this. It is delicious on it’s on or in a recipe that calls for cream of celery soup. I want to make more “cream of” soups and was wondering if you had tried others using this same basic recipe. I particularly want to do cream of mushroom, also cream of chicken. I think cream of leak would be good too. Do you think the same basic technique would work and how would you tweak them for the others? Also was wondering why you have the potato in it? Is it to make the soup have more body and appear creamier. Should I leave the potato in for the others? I am so happy to have this recipes. Thank you so much

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