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!
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!
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Equipment
- Skillet or Sauce Pan
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: 1recipeCalories: 790kcalCarbohydrates: 23gProtein: 13gFat: 74gSodium: 1552mgFiber: 2g
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