You Won’t Believe How Easy It Is to Make This Low-Cal Cream of Celery Soup

Low-Cal Cream of Celery Soup

Do you love creamy soups but hate all the calories and fat that come with them? If so, you’re going to love this low-cal cream of celery soup with potatoes and tomato paste. It’s a hearty and satisfying soup that has an amazing flavor and texture without all the guilt.

This recipe is one of my favorites because it reminds me of my grandmother’s cooking. She used to make this soup for me whenever I was feeling under the weather or needed some comfort food. She taught me how to make it with simple ingredients that I always have in stock: celery, onion, potatoes, tomato paste, sour cream, and some seasonings.

The secret to this soup is the tomato paste. It adds a rich and tangy flavor that complements the sweetness of the celery and onion. It also gives the soup a beautiful tinge of slight color and thickness that makes it look more appetizing. The potatoes add some starch and creaminess to the soup without overdoing the dairy. And the sour cream adds just the right tang to this soup as well as the richness to balance out the flavors.

This soup is also very easy to make. You just need to chop some vegetables, fry them in a pot, add some liquids and seasonings, and simmer until everything is cooked. Then you thicken the soup with a roux made from flour and olive oil. You can also add some pasta or noodles to make it more filling if desired.

This low-cal cream of celery soup with potatoes and tomato paste is perfect for any occasion. You can enjoy it as a starter, a main course, or a snack. You can serve it with some bread, crackers, or salad for a complete meal. You can also freeze it for later or store it in the fridge for up to three days.

I hope you’ll give this recipe a try and see how delicious it is. I’m sure you’ll love it as much as I do. Another wonderful soup that you may also want to try is my white bean spinach soup recipe. In fact, use my search box because there is a lot more tasty soups there.

Low-Cal Cream of Celery Soup

3 ½ cups of milk
6 cups of water
4 tablespoons of flour
½ cups of sour cream
3 cups celery, finely chopped
2 ½ cups of potatoes, cut into small cubes
2 cups of finely chopped onion
1 ½ cups of uncooked elbow macaroni or noodles
2 teaspoons of salt
1 tablespoon of sugar
3 chicken bouillon cubes
1/4 teaspoon of black pepper
2 tablespoons of tomato paste
4 tablespoons of olive oil

Fry the chopped onions and celery in the olive oil until the vegetables are tender and the onions are golden brown.

Next, remove the pot from the heat briefly and add the flour to coat the vegetable and form the roux.

Return the pot to the heat and cook for a minute or two to remove the rawness from the flour.

Now add the milk, water, potatoes, sugar, salt, chicken bouillon cubes, tomato paste, and pepper and continue cooking until the potatoes are tender.

When the potatoes are ready, add the sour cream and the macaroni or the noodles and cook them until the pasta is cooked.

ENJOY!

Low-Cal Cream of Celery Soup
This low-cal cream of celery soup with potatoes and tomato paste has an amazing flavor and texture without all the guilt.
Course: Dinner, Lunch, soups
Cuisine: American
Keyword: healthy celery soup with potatoes, low-cal cream of celery soup, vegan cream of celery soup recipe
Author: Mary Balandiat
Ingredients
  • 3 ½ cups of milk
  • 6 cups of water
  • 4 tablespoons of flour
  • ½ cups of sour cream
  • 3 cups celery finely chopped
  • 2 ½ cups of potatoes cut into small cubes
  • 2 cups of finely chopped onion
  • 1 ½ cups of uncooked elbow macaroni or noodles
  • 2 teaspoons of salt
  • 1 tablespoon of sugar
  • 3 chicken bouillon cubes
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of tomato paste
  • 4 tablespoons of olive oil
Instructions
  1. Fry the chopped onions and celery in the olive oil until the vegetables are tender and the onions are golden brown.
  2. Next, remove the pot from the heat briefly and add the flour to coat the vegetable and form the roux.
  3. Return the pot to the heat and cook for a minute or two to remove the rawness from the flour.
  4. Now add the milk, water, potatoes, sugar, salt, chicken bouillon cubes, tomato paste, and pepper and continue cooking until the potatoes are tender.

  5. When the potatoes are ready, add the sour cream and the macaroni or the noodles and cook them until the pasta is cooked.
  6. ENJOY!
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2 Comments

    • Mary Balandiat
      Author
      May 17, 2023 / 5:27 am

      I do not like rutabaga. However, feel free to add them to your own version of my soup.

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