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Cream of Celery Soup

This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
  • Total Time
    Prep: 15 min. Cook:25 min.
  • Makes
    7 servings


  • 4 cups chopped onions
  • 3-1/3 cups water
  • 6 celery ribs, chopped
  • 4 teaspoons beef bouillon granules
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded reduced-fat Mexican cheese blend


  • In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  • Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Nutrition Facts
1 cup: 144 calories, 5g fat (3g saturated fat), 16mg cholesterol, 1120mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 8g protein.

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Average Rating:
  • Lincolnlass3
    Jul 25, 2013

    I changed the amounts of onion and celery so that it tasted more like celery soup than onion soup.

  • Gillian1913
    Jan 25, 2012

    In addition to living vegetarian, I am serious about gluten free-with that said I used 1/3 cup soy flower and 1/3 cup heavy whipping cream and used a vegetable bouillion cube- threw in corn, frush mushrooms, sweet peppers and brocolli- although I was heavy handed with the sea salt it still had a nice flavor and was light and versatile. Would definitely make again.....