• ¼ cup Fresh Harvest Butter Olive Oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended).
  • 1 large clove garlic, minced
  • ⅓ cup all-purpose unbleached flour
  • 1½ cups good quality chicken or veggie broth
  • 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results. Use Almond milk for vegan option.)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ⅛ teaspoon freshly ground pepper


Add the butter olive oil to a Dutch oven and cook the onions, celery, and garlic over medium-high heat until soft and translucent, about 5-7 minutes. Add the flour and cook for another minute.  Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. Cook longer if desired.

If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.

~Note: one batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup.

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