Cream of Celery Soup!

By: Kecia’s Flavor Breakthrough! I don’t know why, but I always loved cream of celery soup. My grandmother liked it, too… maybe that is why I like it so much?? It makes me think of her. I know whenever a casserole used to call for cream of mushroom condensed soup, I would always change it to cream of celery since I dislike mushrooms. Now that I am older and I enjoy cooking I thought I would make a version of this classic favorite soup of mine that wasn’t out of a can. Healthier and better tasting!
Course Soup
Cuisine American
Keyword Celery, Creamy, Hearty, Soup, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Kecia



  • 1 full bunch of celery
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 yellow onion diced
  • 1 carrot diced small
  • 2 cloves garlic finely minced
  • 2 tbsp. AP flour
  • 2 cups water
  • 2 tbsp. Vegetable base
  • 3 tsp. celery salt
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1 tsp. Onion powder
  • 2 tsp. Garlic powder
  • 1 tsp. Ground mustard
  • 1 tbsp. butter
  • 1 tbsp. AP flour
  • 2 cups cream
  • Salt and pepper to taste


  1. Cut the bottom of the bunch of celery and a tiny bit of the top, just to clean it up. Wash the celery well. Chop the celery and set aside. In a large stock pot or Dutch oven heat the butter and olive oil over medium high heat. Add the celery, onion and carrot. Cook until the onion becomes slightly translucent. Add the garlic and cook an additional minute. Sprinkle the flower over the vegetables and stir to coat. Stir in the water, slowly. Bring to a boil, reduce heat and simmer covered for 20 minutes or until vegetables are completely softened. Remove from heat and drain off about half of the water. Set aside.
  2. In a small pan the butter until it melts, whisk in the flour and cook until it slightly browns, slowly whisk in the cream and continue to whisk until it is hot and thickening. Return the vegetables to the burner over medium heat. Add the vegetable bas, celery salt, oregano, parsley, onion powder, garlic powder, and ground mustard. Stir in the cream mixture. Let it heat all the way through and thicken. Taste seasoning and adjust as necessary. Serve hot with some crusty bread or a grilled cheese.