Low-Fat Cream of Celery Soup

Low-Fat Cream of Celery Soup

Karen Horsman Lowe

"De-'light'-ful blend of celery, creamy base, and seasonings for a warming low-fat version of cream of celery soup. You can substitute beef broth for the chicken broth."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 102 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
  2. Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
  3. Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
  4. Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great soup! I used veggie broth and a stick blender.. We haven't added milk yet because it is so perfect as is! Our son is a vegan and I'm taking a big bowl in to work tomorrow for him! We may a...

Most helpful critical review

OK, but too thick from the potato buds.

Most helpful
Most positive
Least positive
Newest

Great soup! I used veggie broth and a stick blender.. We haven't added milk yet because it is so perfect as is! Our son is a vegan and I'm taking a big bowl in to work tomorrow for him! We may a...

OK, but too thick from the potato buds.

Mine turned out way too peppery :( I would cut the pepper and celery seed in half if I were to make it again.

I made it once. There are just of us and we finished it in two days. I used 1% milk (all I use) skipped the potatoes altogether. Again, I used red onions because that was all I had. I put a...

Wow! That was delicious couldn't wait to eat it....being its only me I had to adjust the recipe , but it came out fantastic!

I used vegetable broth rather than chicken broth, and plain rice milk and boiled potatoes rather than milk and potato flakes. Topped with fresh parsley and sauteed tofu cubes. Fantastic, thank y...

I used potatoes instead of the potato flakes. Very very tasty.

Other stories that may interest you