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Cream of Celery Soup

Cream of Celery Soup

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A fabulous and easy cream soup that even people who don't like celery will love!

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet


  1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
  2. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
  3. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
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Followed recipe but added some extra veggies, tons of garlic and stuck my hand held mixture right in the pot to puree all the veggies. Don't seive the veggies, that's the best part for the flavor. I also used the soup for a pork chop recipe the next day (didn't have canned cream of mushroom), and it was very tasty. I have some left in the freezer, not sure if it'll hold, but we'll see. So remember, keep the veggies in it and just use one of those immersion blenders and puree everything right in the pot!


This soup turned out beautifully. I chopped all vegetables very small and left all in the soup. I froze half, and will write more when I see how well it freezes. Later...I do not recommend freezing this soup, as the stock and the milk seemed to separate and, although it tasted fine, it did not look as nice.

Xia Neifion Clark

Used original poster's updated suggestion to puree the vegetables and add them back to the soup. Other than that the only thing I did differently was to use butter instead of margrine, which we never use. The second time I made this I used a pinch of red pepper and twice the carrots, just to use up what I had. Both times were divine, and I intend to make this often!