Cream of Celery Soup Substitute

Our cream of celery soup substitute is a thick, homemade swap for one can of condensed cream of celery soup. It cooks in about 15 minutes with chopped celery, milk, broth, butter, and flour, and it works well in recipes that call for the canned version.

After making our cream of chicken and cream of mushroom soup substitutes, this one made sense as the next recipe to add. I don’t use cream of celery as often as the others, but when an old casserole or crockpot recipe calls for it, it’s nice to have a homemade option that doesn’t send you digging through the pantry.

Being from South, you know we make a lot of casseroles, so this soup always comes in handy.

This makes about the same amount as a 10.5 ounce can, so it’s an easy 1:1 swap. I also like that you can control the salt a little better, especially if the recipe already has broth, cheese, ham, or another salty ingredient.

Kim’s Tips for Cream of Celery Substitute

This is a substitute for cream of celery soup in a recipe, not a plain substitute for celery in soup. It still uses chopped celery because that’s where the flavor comes from.

The soup thickens fast once the milk and flour mixture goes into the saucepan. Keep whisking and don’t walk away. It only needs a couple of minutes to thicken up.

Use low-sodium broth, then season to taste. Some recipes that call for condensed soup already have plenty of salt, so it’s easier to add more later than try to fix too much.

If you’re making this for a casserole, crockpot meal, or family recipe that uses one can of condensed soup, use the whole batch.

Don’t miss our other homemade soup substitutes, including cream of chicken soup substitute, cream of mushroom soup substitute, and cream of onion soup substitute. They’re handy for casseroles, pot pies, and other recipes that call for canned soup.

How to Make Cream of Celery Soup Substitute

Whisk the milk and flour: Start by whisking the milk and flour together in a small bowl or measuring cup. Try to get it as smooth as possible before adding it to the pan so the finished soup doesn’t have flour clumps.

Cook the celery: Melt the butter in a small saucepan over low to medium heat. Add the celery, onion powder, and garlic powder, then cook until the celery starts to soften. This usually takes 3 to 5 minutes.

Add the broth: Pour in the vegetable broth or chicken broth and whisk to combine. Let the mixture come to a light simmer. It doesn’t need a hard boil.

Thicken the soup: Whisk in the milk and flour mixture. Keep whisking over low heat until the soup thickens. It should look creamy and condensed, not thin like regular soup.

Cool and use: Remove the pan from the heat and let the soup cool slightly. Taste and add salt and pepper to your liking. Use it in place of one 10.5 ounce can of condensed cream of celery soup.

Things to Know About the Soup

• Ready in 15 minutes
• Makes one 10.5 ounce can
• Works as a 1:1 canned soup swap
• Best used in casseroles and crockpot recipes
• Freezer friendly

Cream of Celery Soup Substitute

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Author: Kimberly Vargo

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 Serving

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Ingredients

• ½ cup whole milk
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• ½ cup celery, finely chopped
• ¼ teaspoon onion powder
• ⅛ teaspoon garlic powder
• Salt and pepper, to taste
• ¾ cup low sodium vegetable broth, may substitute chicken broth

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Instructions

 

• In a small bowl, whisk together the milk and flour. Set aside.
  ½ cup whole milk

  ¼ cup all-purpose flour
• Melt the butter in a small saucepan over low-medium heat. Add the celery, onion powder, and garlic powder. Cook for 3 to 5 minutes until the celery begins to soften.
  2 tablespoons unsalted butter

  ½ cup celery

  ¼ teaspoon onion powder

  ⅛ teaspoon garlic powder
• Pour in the broth, and whisk to combine. Bring the mixture to a simmer, then add the flour mixture. Continue to whisk over low heat for 2 to 3 minutes until the mixture thickens. Remove from heat, and allow to cool. Taste and add salt and pepper to your taste.
  ¾ cup low sodium vegetable broth

  Salt and pepper
• Use in place of canned, condensed cream of celery soup.

Notes

1. This recipe makes about the same amount as one 10.5 ounce can of condensed cream of celery soup. Use the full batch as a 1:1 substitute in recipes that call for one can.
2. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
3. Freeze for up to 2 months. Thaw in the refrigerator, then whisk well before using.
4. For gluten-free cream of celery soup, use a gluten-free all-purpose flour blend with xanthan gum in place of the all-purpose flour. Check the broth and seasonings to make sure they’re labeled gluten-free.
5. For a dairy-free version, use plain, unsweetened non-dairy milk and replace the butter with olive oil, another cooking oil, or dairy-free butter.
6. For a vegan version, use vegetable broth, plain non-dairy milk, and vegan butter or cooking oil. Check packaged ingredients to make sure they fit your needs.

Nutrition

Serving: 10.5ouncesCalories: 407kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 973mgPotassium: 364mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 2mgCalcium: 184mgIron: 2mg