Remember back in the day when everyone used canned soups? We somehow thought they were great, but looking back, they weren’t great at all. They were full of salt, fat, preservatives and whatever else these soup companies decided to throw in. One of my favorite foods this time of year are soups and the one I have for you is not filled with salt, preservatives or whatever else the canned soup companies put in their soups. I know that most people are in a hurry, but there is definitely no comparison to homemade soups and store bought. My BEST Lower Fat Cream of celery soup is a great way to use up vegetables that have been in your fridge for a while. I had a lot of celery, and I thought about a Lower Fat Cream of Celery Soup which I have never made before. I went in search of a recipe and came across one that looked really great at The Daring Gourmet. I adapted it a bit to make it the BEST Lower Fat Cream of Celery Soup, but you certainly can make it the regular way with heavy cream. I used a combination of fat free half and half and 1% lowfat milk. However, I did use butter, but if you want to make it lower cholesterol, just use a vegetable oil, preferably light olive oil. You don’t want to use extra virgin olive oil in this because you want an oil that doesn’t have any flavor. I wasn’t sure if my family would like it, but they absolutely loved it. It’s a perfect hearty, creamy soup for any time of the year. So to see how I made my BEST Lower Fat Cream of Celery Soup, keep on reading.
|BEST Lower Fat Cream of Celery Soup|
- 4 tbsp. butter
- 1 medium onion, finely chopped
- 5-6 stalks of celery, finely diced
- 2 large cloves of garlic, minced
- 1 (14.5 oz) can of chicken or vegetable broth (plus more, if the soup gets too thick)
- ⅓ cup all-purpose flour
- 1 cup fat free half and half
- ½ cup 1% lowfat milk
- Salt and pepper, to taste
- In a large non stick Dutch oven over medium heat melt the butter and then add the celery, onions, garlic, salt and pepper. Cook until translucent and the vegetables start to soften, about 5-7 minutes. Add in the flour and mix well. Cook for about a minute, stirring often. Add in the broth and the milk/cream mixture. Stir to combine. Bring to a quick boil and reduce the heat to a simmer. Continue to simmer for 15 minutes, stirring often. When done, you may need to add a bit more broth, if it gets too thick. Add more salt and pepper, if needed. Serve and enjoy!