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Homemade Cream of Celery Soup (URS: Freezer Friendly Recipes)

Ultimate Recipe Swap

Longtime readers will know that I have written extensively about freezer cooking here at LifeasMOM. It’s become a way of life lately as I develop and test recipes every day in preparation for The Cookbook. The more I talk with people, the more I am amazed at all the different approaches there are to filling your freezer with homemade convenience foods.

Certainly, there are some things that are better made fresh. But, there’s a wealth of foods that do just fine in cold storage.

Pop through these past posts to be inspired:

It’s quite easy to search the web and find recipes for freezer cooking. However, it has always presented me with the challenge of finding recipes that my family enjoys. Often I find an ingredient that I know isn’t going to fly and I need to come up with an alternative or bypass the recipe altogether.

Make Your Own Cream Soup for Cooking

Cream soups would be one such ingredient. While there are one or two recipes when it can fly under the radar, my husband’s taste buds send out an alarm signal if the flavor is too obvious. Poor man was fed canned cream soups as a main dish when he was a child and he was scarred for life. The tinny flavor shines through just a wee much.

Taste preferences aside, canned cream soups are often full of additives or are too expensive to make them cost effective for freezer cooking.

Instead, you can make a homemade alternative. Back in the day, our foremothers made their own white sauces to put in casseroles. You can, too!

Share YOUR favorite freezer friendly recipe with us!

 

Curious about freezer cooking? Consider purchasing my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook from Amazon, Barnes and Noble, or your local bookstore. It’s chock full with over 200 freezer-friendly recipes, planning pages, shopping lists, cooking plans, and basic and advanced how-to’s to making freezer cooking work for any home, family, and lifestyle.

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Comments

  1. Looks yummy! Happy mid-week!

  2. What a great idea! One question though…

    Most recipes I use call for the can of soup, which is a condensed soup. So does this recipe make a soup that’s as thick as the un-diluted can of soup? Thanks!

  3. UGH!!! It posted before I was ready… sorry!! The link I posted is to refried beans NOT navajo tacos!

  4. I love the way your cream soup looks. I have a homemade dry mix that makes a cream soup when you add water to it. It is easy to make–will have to dig that out & post it. Using homemade takes a LOT of the sodium out of your recipes so you may need to adjust for taste.

  5. I make my own cream of mushroom soup and freeze it.

    What is the Better than….. stuff in your picture? I’ve never seen that before?

  6. Do you use the entire 2 cups in a recipe that calls for a 10 oz. can? Or do you only use 10 oz. and save the rest? I’m guessing you could freeze extras, going by Nora’s comment about freezing her cream of mushroom soup.

    • Jessica Fisher says:

      @Kelly, I have been using the entire batch and then reducing the amount of liquid that is called for in the rest of the recipe.

  7. I don’t have any celery flakes, but I do have some fresh celery that desperately needs to be used up. Can fresh celery be used? If so, about how much do you think I should use? It looks wonderful!

    • Jessica Fisher says:

      @{Jules}, I don’t know why not. I had celery flakes in the cupboard. I would chop it fine and saute it in some butter before adding it.

  8. I always make a double batch of enchiladas and put one in the freezer. Thanks for a bunch of great ideas!

  9. I’m linking up my spaghetti pie recipe; it freezes well and is a great dish for either a weeknight dinner or for company. Double it and bake in a 9 x 13 baking dish for a crowd. Thanks for hosting!

  10. What a great idea! Those canned soups can be evil!

  11. Oh this is brilliant! I am going to get a bunch of this made up to have on hand. Sure beats the canned stuff!

  12. Christa says:

    Now could the celery be subed with broccoli for ‘cream of broccoli soup’?

  13. Funny, when I was at the grocery outlet the other day, I almost bought canned condensed soup, and then decided to try to do it myself.

    Now that I’ve made mac and cheese from scratch, and I’ve seen your recipe, I feel like I can tackle this!

    We use the Better than Broth, too, though I’ve never seen it in organic form.

  14. I’ve been making more homemade cream of soups but still have a couple recipes where they separate, the milk curdles and gets quite icky in. They are slow cooker recipes so I’m guessing it’s the longer cooking times.

  15. I’ve been making my own ‘cream of’ soup for about a year and we’ll never go back to the can. I like to freeze diced cooked chicken mixed into the soup–just heat gently and toss with egg noodles for a quick main dish.

  16. Just love any type of freezer cooking!

  17. thanks so much for hosting link up I found great recipes today and shared one myself thanks

  18. Looking forward to seeing the other freezer meal recipes, especially as my daughters and I are planning another freezer meal day together soon …

  19. I goofed with link #75-feel free to delete. I’m looking forward to trying the homemade cream soup.

  20. I love the idea of homemade cream soups. I’ve been considering something like this because of the additives in canned soup. I bet this would freeze well in glass jars too.

  21. Your photo looks delicious. We’ve been eating much healthier this year and I have a few favorite comfort recipes we haven’t had in some time because of the Cream of… soup it calls for. I’m going to have to take the plunge and try this! Thanks for the recipe.

  22. Thought you would like to know that you can get “free” celery flakes, just by leaving the celery leaves in a shallow container on the counter for a couple of days whenever you use celery. Turn them from time to time. They will dry and can then be put in a covered container to store. Just crumble into soups or stews for added flavor.

  23. Hi, My name is Marelie. Im a new blogger, I have just linked with you. Im no.78. Thanks

  24. Do you ever make a larger batch and just freeze in portions that you would need for recipes?

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