A can of Cream of Celery soup is light and summery, yet still warming and hearty. It’s perfect for this time of year, where winter is slowly but surely leaving us behind and spring is almost within touching distance. But what can you have with this soup to make the most of your meal each time? Finding the ideal side to complement this soup can feel like a challenge, but we’ve put together the perfect partners for you to enjoy!

campbells cream of celery soup

Cheese and Thyme Crackers

Serves 4

Ingredients:

2tsp thyme leaves
1tbsp all-purpose flour
½ tsp black pepper
½ tsp sea salt
1 4-ounce piece Parmesan cheese

Method:

  • Finely grate the Parmesan cheese and tear the thyme into small pieces.
  • Mix the Parmesan, salt, flour and thyme in a bowl.
  • Spoon out about a tablespoon of the mixture each time onto a baking tray.
  • Bake for about 8-10 minutes and then allow to cool.
campbells-cheese-and-thyme-crackers

Stuffed Squash

Serves 4

Ingredients:

35g butter
2 large leeks
1tsp English mustard
4tbsp crème fraiche
125g Gruyere, grated
4 small squash (approx. 400g each)
Thyme sprigs

Method:

  • Preheat the oven to Gas Mark 5/190°C/Fan 170°C.
  • Chop the leeks into chunks. In a medium saucepan, melt the butter and add the leeks. Once they begin the sizzle, turn the heat down and cover the pan. Continue to sweat the leeks for about 10 minutes, or until they are softened.
  • Take the pan off the heat and add the mustard, crème fraiche and cheese. Stir together and season thoroughly.
  • Take each squash and cut a small section off the bottom to allow them to stand up on a baking tray. Then, cut a lid off the top of each one and set to one side. With a knife, cut out the centre of each squash and, using a teaspoon, remove the seeds and fibres.
  • Divide the leek mixture evenly between the squashes and place the thyme sprigs in each. Put the lids back on and place on a baking tray.
  • Bake in the oven for 50-60 minutes or until the flesh is tender, which may take longer if the squashes are larger. Serve immediately.
campbells stuffed squash

Baked Parmesan Broccoli

Serves – 2-4  

Ingredients  

  • 680g broccoli, cut into florets of even size 
  • 3-4 tablespoons extra virgin olive oil 
  • Juice from half a lemon, about 1 Tbsp 
  • Kosher salt 
  • 2-3 garlic cloves, minced 
  • Freshly ground black pepper 
  • 1/4 cup grated Parmesan cheese, or to taste 

Method  

  • Preheat oven to 425°F (220°C). 
  • Toss broccoli and garlic with olive oil, lemon juice, salt in a large bowl toss the broccoli and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat. 
  • Arrange the florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminumaluminium foil. 
  • Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring. 
  • Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! 
  • Serve immediately and enjoy! 
campbells stuffed squash

Lemon and Feta Quinoa Salad

Serves 2-4

Ingredients:

300g cooked quinoa (in vegetable stock)
100g Feta cheese
2 lemons
½ red onion
Handful of basil
Handful of coriander
8 cherry tomatoes
1tbsp olive oil

Method:

  • Prepare your herbs by chopping them finely, along with the onion and the tomatoes.
  • Crumble the Feta into lumps.
  • Mix the onion, tomatoes and cooked quinoa in a large bowl. Then add two thirds of the feta and herbs.
  • Cover in the olive oil and juice of 1 ½ of the lemons. Mix together thoroughly.
  • Move the mix to your serving bowl and top with the rest of the feta, herbs and the wedge of remaining lemon.

Baked Parmesan Broccoli 

Serves – 2-4  

Ingredients  

  • 680g broccoli, cut into florets of even size 
  • 3-4 tablespoons extra virgin olive oil 
  • Juice from half a lemon, about 1 Tbsp 
  • Kosher salt 
  • 2-3 garlic cloves, minced 
  • Freshly ground black pepper 
  • 1/4 cup grated Parmesan cheese, or to taste 

Method  

  • Preheat oven to 425°F (220°C). 
  • Toss broccoli and garlic with olive oil, lemon juice, salt in a large bowl toss the broccoli and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat. 
  • Arrange the florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminumaluminium foil. 
  • Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring. 
  • Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! 
  • Serve immediately and enjoy! 

Baked Stuffed Potatoes

Baked stuffed potatoes are made by baking potatoes and then removing the flesh and mixing it with rich and flavourful ingredients such as sour cream, bacon, and cheese. This mixture is piled or piped back into the potato skins, and then baked until it is puffed and golden. 

Ingredients  

  • 6 large Russet potatoes 
  • 6 tablespoons unsalted butter (softened), divided 
  • 1/2 cup sour cream 
  • 5 slices cooked bacon, crumbled 
  • 2 cups shredded cheddar, or Colby cheese 
  • 1/2 teaspoon kosher salt 
  • 1/8 teaspoon white pepper 
  • 1/2 teaspoon paprika 
  • 1 medium thinly sliced scallion, for garnish 

Method 

  • Gather the ingredients. Heat oven to 375 F with a rack placed in the middle. 
  • Prick the potatoes with a fork. 
  • Rub the potatoes with 2 tablespoons of the softened butter, coating them well. 
  • Place the potatoes right on the oven rack and bake for 45 to 55 minutes or until the potatoes are soft when pressed with your fingers. 
  • Remove the potatoes from the oven and let cool on a wire rack for 20 minutes. 
  • When the potatoes are cool enough to handle, carefully cut them in half lengthwise. Remove the cooked flesh from the potato skins. Leave about 1/4-inch of flesh and skin to create a shell. 
  • Place the cooked potato flesh in a large mixer bowl. Add the remaining 4 tablespoons softened butter and beat until combined. 
  • Stir in the sour cream, bacon, cheese, salt, and pepper and beat for 1 minute until fluffy. 
  • Spoon or pipe the potato mixture back into the potato shells and sprinkle with paprika. 
  • Bake for 20 to 25 minutes or until the potatoes are slightly puffed and beginning to turn golden brown on the edges. Garnish with sliced scallion, if desired. 

Classic Cheese and Onion Toastie  

 
You just can’t beat a classic cheese and onion toastie, which is the all-time perfect accompanimentto soup. This scrumptious cheese and onion toastie will be the perfect is a mouth-watering side alongside your Campbells Cream of Tomato Soup.  

Ingredients 

  • 2 slices thick bread 
  • 1 sliced onion red or white 
  • 2 handfuls grated cheese 
  • 2 tbsp butter 

Method  

  • Finely slice the red onion into pieces  
  • Grate the cheese and put in a bowl to the side  
  • Butter the bread facing outwardsoutside of the bread 
  • Build the sandwich by filling with cheese and onion, with the buttered side of the bread facing outwards 
  • Heat a non-stick frying pan to medium heat 
  • Add the sandwich, butter side down, put a lid on the pan, then allow the toastie to cook for 2 minutes. 
  • After 2 minutes, flip the sandwich and replace the lid - cook for a further 2 minutes, or until the bread is browned and the cheese melted 
  • If you need to allow any additional time to allow the bread to brown - just flip it back and allow it to cook to your liking 
  • Enjoy! 

If you feel like you’re in the mood for a light dinner then a can of Campbell’s Cream of Celery soup is perfect, especially when partnered with one of these gorgeous sides! Full of refreshing flavours and eaten all year round, why not have a go at finding your own perfect partner for our Cream of Celery soup?

For more inspiration on how to put our soups to good use, check out our recipe section!

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