Cream of Celery Soup
Homemade Cream of Celery Soup is a simple, gluten-free 1:1 swap for canned soup. Made with fresh celery, heavy cream, milk, and simple pantry seasonings!
Servings: 1 cup (8 oz.)
Calories: 790kcal
Equipment
- Skillet or Sauce Pan
Ingredients
- 2 Tbsp salted butter $0.22
- 1 cup celery diced very small, (2-3 stalks, including greens), $0.32
- 1 tsp garlic powder $0.05
- 1 tsp onion powder $0.05
- ½ tsp salt $0.01
- ½ cup heavy whipping cream room temperature, $0.66
- 1 cup whole milk room temperature, $0.28
- 1 tsp cornstarch $0.05
Instructions
- Gather your ingredients.
- Dice the celery into very small pieces.
- Melt butter and add celery, garlic powder, onion powder, salt and sauté 6-8 minutes.
- Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes
- Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
See how we calculate recipe costs here.
Notes
The yield should be 8 oz., equal to one store-bought can of cream of celery soup, so if your recipe calls for more than one can, scale this recipe up as needed!
Nutrition
Serving: 1recipe | Calories: 790kcal | Carbohydrates: 23g | Protein: 13g | Fat: 74g | Sodium: 1552mg | Fiber: 2g