Low-Fat Cream of Celery Soup recipe

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Ingredients

1 tablespoon olive oil
1 bunch celery, coarsely chopped
½ onion, coarsely chopped
2 cups chicken broth
1 ½ teaspoons garlic salt
1 teaspoon butter flavoring
1 teaspoon dried parsley
1 teaspoon celery seed
1 teaspoon ground black pepper
2 cups nonfat milk
1 cup potato flakes

Nutrition Info

102.4 calories
carbohydrate: 15 g
cholesterol: 3.3 mg
fat: 2.8 g
fiber: 2.1 g
protein: 4.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 889.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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