Homemade soup always tastes better and is a great way to use fresh, natural ingredients. This recipe for homemade Cream of Celery Soup can be used in place of opening a can and uses up some of the celery you might have in the refrigerator before it goes bad.
COOK + BAKE | Updated February 2, 2026
COOK + BAKE | Updated February 2, 2026
Once you've made cream of celery soup from scratch, it's hard to go back.
The flavor alone makes the case. Fresh celery simmered on the stove with onion, garlic, and butter simply tastes better than anything that’s been cooked, condensed, and sealed up to sit on a shelf.
This is one of those simple base recipes that can be returned to again and again. It works beautifully in casseroles like green bean or chicken noodle, comes together with ingredients you likely already have, and puts extra celery to good use before it wilts in the crisper drawer.
While it does take a little more time than opening a can, the payoff is there every time you use it.
Ingredients At a Glance
Here’s what goes into this homemade cream of celery soup and why each ingredient matters:
- Unsalted Butter - Adds richness and creates the base for sautéing the vegetables.
- Celery - The main flavor of the soup. Finely chopping helps it soften quickly and blend smoothly into the finished soup.
- Onion - Adds depth and a mild sweetness that balances the celery.
- Garlic - You can substitue 1/8 teaspoon of garlic powder for the one clove. (This is my favorite took for mincing garlic with ease.)
- Flour - Thickens the soup so that it works well as a casserole base.
- Chicken Broth - Homemade or store-bought both work.
- Whole Milk or Heavy Cream - Milk keeps the soup light, while cream makes it richer. Either option works depending on how you plan to use it. This post explains how to freeze leftover heavy cream so that it is always ready when you need it.
- Salt and pepper
- Pinch of sugar - Just enough to round out the flavor and balance the vegetable.
This recipe works as a base for other cream-style vegetable soups as well. Swap the celery for mushrooms, asparagus, broccoli, or cauliflower. Finely chop and follow the same method.
How to Make Cream of Celery Soup From Scratch
STEP 1: Melt the butter in a saucepan over medium heat. Add the finely chopped celery, onion, and minced garlic. Cook about 5 minutes, stirring occasionally, until the vegetables are soft and translucent.
STEP 2: Sprinkle in the flour and cook for 1 minute, stirring constantly to remove any raw flour taste.
STEP 3: Slowly pour in the chicken broth and milk, stirring until the mixture is smooth. Bring the soup to a gentle simmer.
STEP 4: Reduce the heat and season with salt, pepper, and a pinch of sugar. Simmer uncovered for 15 minutes, stirring occasionally. The soup will thicken as it cooks.
Use the soup immediately or allow it to cool before storing.
NEED SOMETHING TO USE THIS RECIPE WITH? Try this classic no-peek beef and vegetable bake!
This is a practical recipe through and through. It uses simple ingredients, helps reduce food waste, and delivers better flavor than anything from a can.
While it takes a little extra time, it's time well spent, especially when the end result improves every dish you use it in. Double or quadruple the batch and freeze it for later so that it is available as easily as reaching for a can in the cupboard.
Once you've made it a few times, it becomes second nature, and keeping a batch on hand just makes cooking easier.
Other From-Scratch Staples You'll Want to Make
NO-WASTE CHICKEN STOCK - Prepare your own flavorful broth from leftover chicken bones and vegetable scraps.
FROM-SCRATCH ONION SOUP MIX - Add to casseroles, soup, and season meat with something even more flavorful than the store-bought packets.
HOMEMADE MAYONNAISE
CHEDDAR CHEESE SOUP RECIPE - Another canned soup that is easy to make at home.
HOMEMADE COCOA MIX - Just add hot water!
Homemade Cream of Celery Soup
Makes the equivalent of one 10.75 ounce can
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INGREDIENTS
- 1 Tablespoon unsalted butter
- 2/3 cup finely chopped celery
- 1/4 cup finely chopped onion
- Clove of garlic, minced
- 1 Tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup whole milk
- Salt and pepper, to taste
- Pinch of sugar
INSTRUCTIONS
STEP 1: Melt the butter in a saucepan over medium heat. Add the celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and translucent.
STEP 2: Sprinkle in the flour and cook for 1 minute, stirring constantly to remove any raw flour taste.
STEP 3: Slowly pour in the chicken broth and milk, stirring until the mixture is smooth. Bring the soup to a gentle simmer.
STEP 4: Reduce the heat and season with salt, pepper, and a pinch of sugar. Simmer uncovered for 15 minutes, stirring occasionally. The soup will thicken as it cooks.
Use immediately or allow it to cool before storing it in an airtight container in the refrigerator.
