- Prepare the Ingredients
Gather all ingredients: 2 tbsp unsalted butter, 1 cup finely diced yellow onion, ½ cup finely diced celery, 2 minced garlic cloves, 2 cans (10.5 oz each) condensed Campbell's cream of celery soup, 2 cups low-sodium chicken broth, 1 cup whole milk, ¼ tsp black pepper, and 2 tbsp fresh parsley or chives for garnish.
- Sauté the Aromatics
In a medium saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and celery. Cook, stirring occasionally, for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for 1 more minute, just until aromatic.
- Build the Soup Base
Add both cans of condensed soup directly to the pot with the sautéed vegetables. Use a wooden spoon or whisk to break up the condensed soup and combine it with the butter and vegetables, cooking for 1 minute. This helps "toast" the soup's flavors.
- Simmer to Perfection
Gradually whisk in the chicken broth and milk until the mixture is smooth. Increase heat to medium-high and bring just to a gentle simmer. Immediately reduce heat to low, stir in the black pepper, and let it cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve & Garnish
Taste and adjust seasoning if needed (the condensed soup provides plenty of salt). Ladle the hot soup into bowls. Garnish generously with chopped fresh parsley or chives. Serve immediately while hot.
- Calories:220 kcal
- Protein:6 g
- Carbohydrates:18 g
- Sugar:8 g
- Salt:1.1 g
- Energy:920 kJ
- Fat:14 g
There’s a can of campbell’s cream of celery soup in my pantry that’s always on standby. It’s for those evenings when I crave a warm hug in a bowl but the idea of a full-blown cooking marathon is just laughable. This trusty can is my shortcut to something deeply savory and creamy, and I’m about to show you my favorite way to dress it up into a proper, soul-soothing meal. It’s a humble beginning that leads to something much greater.
The Humble Legend of Campbell’s Cream of Celery Soup
Its origins are pure American practicality. Born from a desire to make good, flavorful food accessible, this iconic soup quickly became the quiet engine of countless family kitchens. It was the secret ingredient that made casseroles cohere and stews feel richer, a silent partner in culinary history. While it’s brilliant straight from the can, its true magic is as a flavor-packed base—it’s your pre-made roux, your built-in seasoning, your shortcut to deliciousness.
What Makes This Creamy Celery Base Special
What you’re getting is more than just cream. It’s a perfect, stable emulsion that won’t break when you add heat, creating that signature velky-smooth mouthfeel. The flavor is a gentle, herbaceous backbone with just the right amount of savory depth—a sort of all-purpose savoriness that plays well with others. I used to think it was just a thickener until I realized it’s a full-spectrum flavor booster, adding body and a subtle celery essence that’s hard to replicate from scratch in 10 minutes.
Your Key to Success: The Sauté Pro-Tip
Here’s the game-changer: don’t just dump and heat. Take two extra minutes to sauté a little onion and garlic in your pot before adding the condensed soup. This step blooms their flavors into the fat, creating a flavor foundation that the silky soup will cling to. It transforms the final dish from “canned soup” to “homemade-style soup” with minimal effort. Trust me, that brief sizzle is the difference between good and “can I have the recipe?”
Serving & Pairing: Beyond the Crackers
Ladle this soup into a deep bowl. For crunch, skip the predictable crackers and try homemade garlicky croutons or a sprinkle of crispy fried onions. For a heartier meal, add a swirl of cooked, shredded chicken or white beans right into the pot. Pair it with a simple, crisp green salad dressed with a bright lemon vinaigrette to cut the richness. Beverage-wise, a chilled glass of unoaked Chardonnay or even a tart hard cider works wonders.
Variations & Substitutions
This recipe is a fantastic canvas. Need it vegetarian? Use vegetable broth. Want more protein? Stir in diced ham or cooked lentils at the end. For a touch of luxury, finish each bowl with a drizzle of truffle oil or a spoonful of herb pesto. Feeling adventurous? Add a pinch of smoked paprika or curry powder to the sautéing onions for a warm, different spin. The condensed base is incredibly forgiving.
Make-Ahead & Storage Wisdom
The beauty of this soup is its instant nature, but you can absolutely prep the aromatics ahead. Chop your onion and celery, store them in the fridge, and you’re minutes from dinner. Leftovers keep beautifully in the fridge for 3-4 days and often taste even better the next day as the flavors meld. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if it has thickened too much. It doesn’t freeze perfectly due to the dairy content, but it will be acceptable for up to a month.
Frequently Asked Questions
Can I make this soup dairy-free? Absolutely. Use a plain, unsweetened plant-based milk (like oat or almond) and a vegan “butter” alternative for the sauté. The flavor profile will shift slightly but will still be delicious.
My soup is too thick. What should I do? Easy fix! Just whisk in more broth, milk, or even water, a quarter-cup at a time, until you reach your desired consistency. Remember, you can always add more liquid, but you can’t take it out.
Is there a way to boost the vegetable content? Of course. Sauté finely diced carrots or mushrooms with the onions. You can also stir in a handful of fresh spinach or frozen peas right at the end of cooking, just until wilted.
So, there you have it. Your next cozy dinner is literally a pantry shelf away. This upgraded campbell’s cream of celery soup is proof that a little know-how can turn a simple staple into a memorable meal. I’d love to hear how you make it your own—drop a comment below and tell me your favorite twist! And if you’re looking for more brilliant foundational techniques, the food science deep dives over at Serious Eats are a fantastic resource.
