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5 from 3 votes

Condensed Cream of Celery Soup From Scratch

Course Soup
Cuisine American
Diet Diabetic, Low Fat, Vegetarian
Servings 4 cups
Author Tracy


  • 1 bunch celery - diced small approximately 4 cups
  • 1/2 large white onion - diced small approximately 1 1/2 cups
  • 5 garlic cloves - minced
  • 1/4 cup butter
  • 2/3 cup flour
  • 3 cups chicken stock*
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • In a dutch oven or a large shallow pot melt butter over medium heat and add onions, garlic, salt, pepper, and celery for about 5-7 minutes until the onions are translucent and the celery is soft.
  • Add flour, mix well and cook for another minute.
  • Add the chicken stock. stir, and turn up heat to bring to a boil. Lower heat and let simmer, uncovered, for 15 minutes.
  • With an immersion blender, regular blender, or food processor blend until mostly creamy.
  • Store in an airtight container in fridge for up to 3 days or freezer for a month.