Best 4 Low Fat Cream Of Celery Soup Recipes

Are you searching for a delicious and healthy recipe to prepare a low-fat cream of celery soup? Look no further! This creamy and flavorful soup is made using simple ingredients and can be easily prepared at home. Whether you're a fan of creamy soups or simply seeking a healthier alternative to traditional cream-based soups, this low-fat version offers a delightful balance of flavors and is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs image

This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chopped celery, with leafy tops
2 cups hearty vegetable broth
1 medium onion, chopped
2 minced garlic cloves
1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
2 tablespoons cornstarch
1 cup skim milk
1/2 cup fat-free liquid creamer
1 bay leaf
1/2 teaspoon curry powder
salt & freshly ground black pepper, to taste

Steps:

In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
Whisk milk mixture into the saucepan.
Whisk in the fat-free liquid creamer.
Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4

CREAM OF CELERY SOUP(LOW-FAT)

Cream of Celery Soup(low-Fat) image

A lovely way to use celery!Very summery I often serve it sprinkled with a garnish of fresh coriander Leaves.

Provided by Norahs Girl

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 teaspoons butter
4 cups diced celery
1 cup diced onion
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or 2 cups skim milk
freshly ground black pepper

Steps:

In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
Remove from heat and let cool slightly.
Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

LOW-FAT CREAM OF CELERY SOUP

Low-Fat Cream of Celery Soup image

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.

Provided by Karen

Categories Vegetable Soup

Time 30m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
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.
Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Nutrition Facts : Calories 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, Sodium 889.8 mg, Sugar 6.5 g

LOW-FAT CREAM OF CELERY SOUP

Low-Fat Cream of Celery Soup image

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.

Provided by Karen

Categories Vegetable Soup

Time 30m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
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.
Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Nutrition Facts : Calories 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, Sodium 889.8 mg, Sugar 6.5 g

Tips:

Use low-fat or nonfat milk: This will help to reduce the fat content of the soup.
Add vegetables: Vegetables like carrots, celery, and onions add flavor and nutrients to the soup.
Use a roux: A roux is a mixture of butter and flour that helps to thicken the soup.
Season to taste: Add salt, pepper, and other spices to taste.
Serve with a garnish: A garnish like chopped parsley or chives adds a pop of color and flavor to the soup.

Conclusion:

Cream of celery soup is a delicious and comforting soup that can be enjoyed by people of all ages. This low-fat version of the classic soup is just as flavorful and satisfying as the traditional recipe, but it is much healthier. With a few simple tips, you can make a delicious and healthy cream of celery soup that the whole family will love.