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    Home » Ninja Foodi Blender Recipes » Ninja Foodi Blender Soup Recipes

    Condensed Cream of Celery Soup

    Published: February 21, 2021Updated: February 22, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Cooking Methods
    • Ninja Foodi Cold and Hot Blender
    Recipe Time :35 mins
    Servings: 3 10.5 oz cans

    Recipe Rating

    10.5 oz cans
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    The flavor and freshness that this condensed cream of celery soup brings to recipes is unbelievable! It's also dairy free, gluten free, low carb, vegetarian, and vegan friendly. Pretty perfect little green jar of magic, if I do say so myself.

    jars of condensed cream of celery soup next to a glass with celery stalks in it

    In fact, it's so good that I added some cream and ate a bowl for lunch the first time I made it! The freshness of the celery was balanced perfectly with the cream. It was delightful and light.

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.

    Even Jeff liked it and you should have seen his face when I asked him to try it. Hilarious! He is always so skeptical of foods unknown.

    Who knew celery could be so good in soup form!

    Find What You Are Looking for Quickly Collapse Table of Contents
    1 Frequently Asked Questions
    2 Ingredients & Substitutions
    3 Uses for Condensed Cream of Celery Soup
    4 Can I Make This Recipe Without the Ninja Foodi Cold & Hot Blender
    5 Condensed Cream of Celery Soup Stovetop Version
    6 Condensed Cream of Celery Soup Pressure Cooker Version
    7 How to Make Condensed Cream of Celery Soup in the Cold & Hot Blender
    8 Condensed Cream of Celery Soup

    Frequently Asked Questions

    How much does one batch make?


    It will make about 32 ounces of condensed cream of celery soup which is equivalent to 3 (10.5 ounce) cans of store-bought condensed cream of celery soup. You can cut the recipe in half.

    How long will it last?


    The condensed soup will keep in the refrigerator 2-3 days, but you can freeze it for longer storage. It might be slightly thinner when thawed, but will still work great in recipes.

    If you think it's too thin after thawing, you can add some additional xanthan gum mixed in oil or butter or simply simmer it on low until it thickens.

    Can I freeze it?


    Yes, you can freeze it. Make sure it is completely cold and get as much air out of the storage container before freezing to prevent ice crystals from forming.
    It might be a little thinner once thawed, but should be fine in your recipes. You can also add a little more xanthan gum (mixed in a fat) to thicken it or simmer on low to reduce it some before using.

    Can I make this recipe if I don't have the Cold & Hot blender?


    Yes and I will give instructions below for how I would go about doing that.

    Ingredients & Substitutions

    Whenever making a recipe that has so few ingredients, you want to get the best quality you can.

    ingredients for condensed cream of celery soup

    Celery

    All celery isn't created equal! This is the main ingredient, so find the freshest celery that you can that has the root end intact and has nice green leaves. You can even use the center, shorter stalks with the leaves. It's a great way to use those up and use the longer stalks for something else.

    I can't say that I've ever paid that much attention to buying celery. I grab a bag and go. I shop at Sam's Club quite a bit and lately they have only carried celery stalks that are separated from the root and void of any leaves.

    I grabbed a bag and was shocked at how different the soup came out using that batch of celery. It still worked in the Tuna Noodle Casserole recipe that I was testing, but it did not make for a yummy bowl of soup like the previous batch did.

    Vegetable Base

    I used a Vegetable Base from Minor's mixed into 3 cups of water. Personally, I have never found a better tasting vegetable base; it's simply incredibly. According to the product description, this base is gluten free, great for vegetarians and acceptable for vegans. Please do your own research to determine if this base meets your dietary needs.

    minor's vegetable base in the container

    Because this is a concentrated or condensed cream of celery soup recipe, I used 4 times more of the base per cup of water than the label suggests. For regular soups, they recommend adding ¾ tsp per cup of water. I used 1 Tablespoon per cup of water.

    So, if you are using a different base, you will want to increase the amount accordingly. If the directions say to mix 1 tsp into 1 cup of water, use 4 tsps instead.

    I don't suggest using a liquid form of vegetable stock or chicken stock because the flavor will be too diluted. If you can't find a good concentrated vegetable base locally, you can make your own. I couldn't find a great recipe on the internet, so I guess I'll get to working on that next!

    Onion & Garlic

    I think the onion and garlic are important in this recipe to build the flavor, but if you can't tolerate them, simply leave them out.

    If you don't have fresh onion and garlic, you can try using onion powder and garlic powder instead. I would start with ¼-½ tsp of each and increase if needed.

    Xanthan Gum

    Xanthan gum is used to thicken the concentrate so it has the consistency of condensed soup. It is becoming a very popular thickening agent and the availablity of it is increasing at local grocery stores.

    I found it at Walmart near me and I live in the middle of nowhere! You can also find it on Amazon. Here is the link: Xanthan Gum

    This is an optional ingredient, so feel free to skip it. You can also make a roux with equal parts flour and butter and cook it for a few minutes before adding to the cream of celery soup. I would start with 1 Tbsp of flour to 1 Tbsp butter.

    Another option is cornstarch and water. I would add 2-3 tsp of cornstarch (cornflour in the UK) to 1 Tbsp of water and mix it into the cream of celery concentrate and bring to a low boil, stirring constantly, until thickened. If it gets too thick, add a touch of water.

    Avocado Oil

    The avocado oil is used to combine with the xanthan gum to thicken the soup. If you omit the xanthan gum, omit the oil.

    You can use any oil of choice, but I choose avocado oil because it doesn't impart any flavor into the soup. I wouldn't use an olive oil because of the more pronounced flavor.

    You can also use melted butter instead of oil.

    Uses for Condensed Cream of Celery Soup

    You can use this condensed soup in any recipe that calls for the canned version of cream of celery soup.

    I made a dairy version of this soup when I made my chicken and dumplings and it is fantastic!

    chicken and dumplings in a blue bowl

    I also used this version in my Tuna Noodle Casserole recipe and it was amazing! The canned soup can't even compare in flavor or freshness. It changed the way I feel about Tuna Noodle Casserole, I used to not like it at all.

    Use it as a base for other soups or stews to thicken and add flavor. I bet it would be amazing in this chicken stew recipe!

    Chicken Stew in a bowl with a spoon

    You can also add some cream or alternative milk and enjoy it as a bowl of soup. It's shockingly delicious! If you use a thinner milk or milk alternative, you might need to thicken it more with xanthan gum mixed with a little oil.

    Can I Make This Recipe Without the Ninja Foodi Cold & Hot Blender

    Yes, but you will need something that will puree it smooth. You can try an immersion blender after cooking the ingredients as instructed below or allow the cooked mixture to cool and then blend in a high speed blender.

    That's why I love using the Cold & Hot Blender, I can dump everything in, push a button and walk away. The blender cooks and blends the ingredients perfectly.

    Here are some of the examples of sauce recipes I've made using the blender. I absolutely LOVE it!

    • Easy Homemade Marinara Sauce
    • Pineapple Sweet & Sour Sauce
    • Apple Butter Bourbon BBQ Sauce
    • Homemade Peanut Sauce

    Here are my suggestions for various cooking methods if you don't have the Ninja Foodi Cold & Hot Blender.

    Condensed Cream of Celery Soup Stovetop Version

    Chop all of the vegetables into a small dice and add to a saucepan along with the other ingredients, except the xanthan gum and oil. Bring to a simmer and cover with a lid. Cook until all the vegetables are very soft. This will take anywhere from 15-30 minutes.

    I would stay close by and check on it frequently to make sure it isn't getting too low on liquid and stir about every 5 minutes or so. Once the vegetables are soft enough that you can mash them with a fork, turn the heat off.

    Use an immersion blender to blend and then add the xanthan gum mixed with oil or butter and blend to combine. Let sit for a few minutes and it will thicken.

    If you don't have an immersion blender, you can let the mixture cool and then blend in your blender or even try using a potato ricer. I'm not sure how well that would work, but it's worth a try if you have one and don't have a blender or immersion blender.

    Condensed Cream of Celery Soup Pressure Cooker Version

    The pressure cooker is another way to make this soup, but there are a few things to keep in mind.

    Pressure cookers don't have as much evaporation as other cooking methods because, once the pot seals, no liquid (steam) escapes. However, you do need thin liquid to build the steam to put the pot under pressure.

    Depending on the pressure cooker you have, you might be able to reduce the liquid to ½-¾ cup and still build the pressure needed (if you do this, don't decrease the vegetable base). If you want to play it safe, use the full cup and you can either simmer at the end to concentrate it more or use more xanthan gum at the end to thicken it to the desired consistency.

    Dice the vegetables into about ½" dice and add to the inner pot. Add the remaining ingredients, except the xanthan gum and oil. Pressure cook on high for 5 minutes and immediately release the pressure.

    If you think it's too liquidy, use the sear/sauté function on low medium to simmer the mixture until some of the liquid evaporates.

    Use an immersion blender to blend until smooth. Add the xanthan gum/oil if needed and blend to combine. Let sit for 5 minutes to thicken.

    If you don't have an immersion blender, let the mixture cool and then blend in your blender.

    How to Make Condensed Cream of Celery Soup in the Cold & Hot Blender

    Cut, Mix, Dump, Push, Done. It's really that simple with the Cold & Hot Blender!

    Cut the larger vegetables into 2-3" pieces just to help the blender out a bit since celery is pretty hard and fibrous until it's cooked. Peel the garlic.

    Dump the vegetables, vegetable base and water into the blender.

    ingredients in blender

    Put the lid on the blender and select Smooth Soup and let it complete the cycle.

    If the soup isn't smooth enough, hit the extract button or use the manual high blend until it's smooth.

    blending ingredients

    Mix the xanthan gum with the oil or butter and add to the blender. Hold the pulse button down for 5-10 seconds and let it sit for 5-10 minutes to thicken.

    It's ready to use in your favorite recipes or add some cream and have lunch!

    finished condensed cream of celery being poured into a container and a bowl of soup with cream added
    Keep'n it real wording on an orange paint swoosh
    jars of condensed cream of celery soup next to a glass with celery stalks in it

    Condensed Cream of Celery Soup

    Recipe By: Louise
    Nothing beats the flavor in this incredibly easy and fresh tasting soup!
    4.75 from 4 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course condensed soup, Soup
    Cuisine American
    Servings 3 10.5 oz cans
    Calories 103 kcal

    Equipment

    • Ninja Foodi Cold and Hot Blender
    Turn this on when cooking to prevent your screen from going dark

    Ingredients
     

    • 4 cups celery 1-1½ bunches, you can use the leaves too!
    • 4 cloves garlic
    • ½ onion
    • 1 Tbsp Minor's Vegetable Base
    • 1 Cup water
    • 1 tsp xanthan gum
    • 1 Tbsp avocado oil

    Instructions
     

    • Cut the celery into 2-3" chunks, you need 4 cups total. Peel 4 garlic cloves. Cut the ends off of ½-1 whole onion and cut into 2-3" chunks. Add vegetables to the blender.
    • Add the 1 Tbsp of vegetable base and 1 cup of water to the blender.
    • Put the lid on the Cold & Hot blender and lock it in place. Select smooth soup. When the cycle is complete, check to see if your soup is smooth enough. If it still has some texture, select the extract button and let it finish that cycle. If you don't have the extract function, use the manual high speed blend for 30-60 seconds.
    • If you need to thicken your soup, mix 1 teaspoon of xanthan gum in 1 Tbsp of avocado oil in a small bowl until it is smooth and free of clumps. Add to the blender and hold the pulse button down for 5-10 seconds. Let sit for 5 minutes and you are ready to use your condensed cream of celery soup!

    Video

    https://youtu.be/pG8ZC32kkbU

    Notes

    I set the servings as 3 because each batch of this condensed soup is equal to 3 (10.5 ounce) cans of Campbell's Condensed Cream of Celery. So the nutritional values are for 10.5 ounces of this condensed soup, which is a lot more than you would eat as a serving if you were to add some cream and eat it as a soup. 
     
    Pressure Cooker Directions
    • Dice the vegetables into about ½" dice and add to the inner pot. Add the remaining ingredients, except the xanthan gum and oil. Pressure cook on high for 5 minutes and immediately release the pressure.
    • If you think it's too liquidy, use the sear/sauté function on low medium to simmer the mixture until some of the liquid evaporates.
    • Use an immersion blender to blend until smooth. Add the xanthan gum/oil if needed and blend to combine. Let sit for 5 minutes to thicken.
    • If you don't have an immersion blender, let the mixture cool and then blend in your blender.
    Stovetop Directions
    • Chop all of the vegetables into a small dice and add to a saucepan along with the other ingredients, except the xanthan gum and oil. Bring to a simmer and cover with a lid. Cook until all the vegetables are very soft. This will take anywhere from 15-30 minutes.
    • I would stay close by and check on it frequently to make sure it isn't getting too low on liquid and stir about every 5 minutes or so. Once the vegetables are soft enough that you can mash them with a fork, turn the heat off.
    • Use an immersion blender to blend and then add the xanthan gum mixed with oil or butter and blend to combine. Let sit for a few minutes and it will thicken.
    • If you don't have an immersion blender, you can let the mixture cool and then blend in your blender or even try using a potato ricer. I'm not sure how well that would work, but it's worth a try if you have one and don't have a blender or immersion blender.
     
    Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.

    Nutrition

    Serving: 10.5ouncesCalories: 103kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 142mgPotassium: 396mgFiber: 3gSugar: 3gVitamin A: 605IUVitamin C: 7mgCalcium: 68mgIron: 1mg
    Course condensed soup, Soup
    Cuisine American
    Tried this recipe?Let us know how it was!

    ABOUT THE RECIPE AUTHOR, LOUISE LONG

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

    Picture of Louise.

    She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

    Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

    Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

    Ninja Foodi 101

    Simply Cooking with Louise

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

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    Reader Interactions

    Comments

    1. Joni Silva

      October 13, 2022 at 10:18 am

      I noticed you filled mason jars with the soup. Can this be canned in a water bath to be stored in the pantry instead of freezing? I'm so excited to do something like this because I always worry about what is really in the cans of Cream of Anything Cambells soup.

      Reply
      • Louise

        October 14, 2022 at 12:09 pm

        No, it's not a canning recipe and even if you used an approved pressure canner, thicker food are not usually approved for canning because you can't guarantee that the temperature reaches where it needs to for safety. You can freeze it though.

        Reply
    2. SHARON R BARRETT

      August 21, 2021 at 4:59 pm

      5 stars
      So easy, so simple even a kid could make it. Tasty treat, I made this with using it to mix with other items as a stock, but wow add some to a steak that just finished grilling in the Ninja Foodie, it really made the steak good. So many uses. I love it. Thank you this was fun to make.

      Reply
      • Louise

        August 22, 2021 at 9:02 am

        I'm so glad to hear that! Love the tips about adding to a steak, I would have never thought of that!

        Reply
    3. Jackie

      March 03, 2021 at 5:42 pm

      5 stars
      This is amazing. You are so smart. Could I use olive oil or coconut oil in place of avacado oil? Thanks a bunch

      Reply
      • Louise

        March 03, 2021 at 7:26 pm

        You can, but it would change the flavor. Olive oil has a heavy flavor in my opinion and coconut oil would impart a coconut flavor.

        Reply
    4. Rhonda Coley

      February 22, 2021 at 8:56 am

      Can I use organic vegetable broth and use one cup in the recipe for the cream of celery soup?

      Reply
      • Louise

        February 22, 2021 at 1:17 pm

        Please read the recipe post, I go over that. You need a concentrated paste or powder to bring the needed flavor.

        Reply

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