This might not seem like a DIY post at first glance, but trust me it’s a good one. Have you ever made a recipe that called for a can of whatever cream soup? Mushroom, chicken, celery, broccoli… They are used frequently in casseroles and other baked dishes to add a creamy flavor.
They’re also full of preservatives, MSG, artificial colors, and other not so good for you things. But they are SO convenient. Open a can, dump in, and go about your business. I get it, sometimes you need dinner to be fast and things like cans of cream of soup make the process smoother.
Which is why I made this DIY post. You can have the same convenience of the canned stuff but the nutrition benefits of homemade. Make a big batch of this cream of soup and freeze into batches. That way when you need to use it, you can pull out one serving and move on with your life. Simple right?
I made cream of celery for this version, but this formula will also work for mushroom and chicken. Just make sure if you do chicken, you cook the chicken before you add it to the soup. You also might want to add a carrot or two to the chicken version.
This soup is really easy to make, so whenever you meal prep for the week just add this into the mix. Another plus? This homemade version tastes WAY better than that red and white can. 🙂
- 2 1/2 cups celery, diced
- 1/2 cup onion, diced
- 1/2 cup leeks, sliced
- 3 cloves garlic, minced
- 3 cups vegetable broth or water
- 1 cup full-fat coconut milk
- 1/2 tsp celery salt
- and pepper, to taste
- Heat a little olive oil in a large pot over medium-high heat. Saute the onions and leeks for about 10 minutes, until they’re soft.
- Add in the garlic and celery and stir to mix together. Cover the pot and cook for another 10 minutes, stirring occasionally.
- Remove the lid and pour in the 3 cups of broth or water and season with celery salt. Bring the pot to a boil and then lower to a simmer. Cook until the liquid is reduced by about half, about 15 minutes.
- Remove the pot from the heat and puree the soup until smooth. You can do this in batches in the blender or use an immersion blender. Return the puree to the pot and add in the 1/2 cup coconut milk. Stir to combine and heat over low heat, but don’t let the soup boil. Taste and add salt and pepper as needed.
You can use this soup right away, but it will thicken up even more once it cools. Let the soup cool completely before you freeze it into batches.