Reader recipe Cream of Celery Soup
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Cream of Celery Soup

This is a warm soup and is lower in fat with the use of Condensed Milk.

By christine.goble

Source: christine.goble

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Portion size 4


  • 8 tbsp 8tbspolive oil
  • 1 1oniononions, Finely Chopped
  • 5 Cups 5Cupscelery, chopped
  • 3 Cups 3Cupschicken stock
  • 1 Can 1Can2% milk or condensed milk
  • 1/4 Cup 1/4Cupmilk
  • 1/4 Cup 1/4Cupcorn starch
  • 1/2 Tsp 1/2Tspdried thyme
  • 1/4 Tsp 1/4Tspground pepper
  • 1/4 Tsp 1/4Tspdried chives
  • 1/4 Tsp 1/4Tspparsley
  • 1/4 Tsp 1/4Tspgarlic powder


In a soup pot heat olive oil and add in the onion. Add in garlic powder and thyme. Cook about 5 minutes until translusent. Add in celery and continued cooking for another 5 minutes. Add in only 1 cup of the chicken stock, cover and let cook for about 8-10 minutes. Take off heat and puree using a hand blender or blender. In a small cup, whisk together 1/4 cup of the corn starch with 1/4 cup of the milk and add to the celery puree. Mix and add in the remaining chicken stock and the condensed milk. Add in the pepper, chives and parsley and continue heating on medium/low heat until thickened.

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