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Cream of Celery Soup Substitute

Cream of celery soup substitute is an easy way to add flavor to any casserole. This recipe cooks up quickly, so you can swap out in place of canned, condensed soup in minutes.

Cream of celery soup substitute is one of those recipes that may not incredibly impressive and doesn’t have a huge wow factor, but let me tell you this.

Like our other cream of onion soup substitute, this one is solid and is a staple in our kitchen.

Also, don’t forget, we have a great homemade bisquick mix, just in case you run out of favorite baking mix.

Jar of homemade cream of celery soup substitute next to parsley.

Whether we need cream of chicken soup for cheesy hash brown casserole, or reach for cream of mushroom soup to make easy tuna casserole, these soup recipes taste great and only take minutes to make.

Best of all, they don’t come from a can!

Ariel view of milk and flour in a glass bowl.

How to Make a Substitute for Cream of Celery Soup

Start by whisking together the milk and flour in a small bowl or measuring cup. Make sure that the flour is well mixed and no clumps remain.

Next, melt the butter in a small saucepan over low heat. After the butter melts, add the celery, onion powder, garlic powder, salt, and pepper.

Continue to cook until the celery softens. Usually this takes about 3 to 5 minutes. Pour in the vegetable broth, and whisk to combine.

Increase the heat slightly to bring to a simmer. The mixture does not need to boil, just barely simmer. At this point, add the milk and flour mixture.

Make sure to whisk constantly. The ingredients will thicken quickly and could burn if they aren’t being whisked.

As soon as the soup thickens, remove from heat.

Arial view of celery, spices, and butter in a saucepan.

Looking for a Gluten Free Cream of Celery Soup?

This recipe can easily be adapted to make a gluten-free version of condensed cream of celery soup.

Most vegetable broth brands that we use are labeled gluten-free on the package, as are the spices and milk. Celery is naturally gluten-free, so that just leaves the flour.

I’ve made this recipe tons of times using a gluten-free flour blend. It works just as well as all-purpose flour and makes the cream of celery soup gluten-free.

Ariel view of celery, spices, butter, and broth in a saucepan.

Need a Dairy Free Cream of Celery Soup?

Making a dairy free version of cream of celery soup is incredibly simple.

If you have a favorite non-dairy milk alternative, just swap it out with the whole milk in this recipe.

Soy and almond milk would probably work best. Coconut milk might also work if it’s a milk flavored milk without a heavy coconut flavor.

Use olive oil, another cooking oil, or your favorite dairy-free butter variety instead of regular butter.

Ariel view of a pan of cream of celery soup.

Is There a Vegan Option for Cream of Celery Soup Substitute?

Let me start this with a disclaimer. We don’t seek out vegan foods and explore labels to ensure they’re vegan.

With that being said, it seems the only things in this version of cream of celery soup substitute that need to be changed are the milk and butter.

Much like in the dairy-free version, it should be fairly easy to change out whole milk and butter with your favorite non-dairy milk and butter alternatives that meet vegan dietary guidelines.

Homemade Condensed Cream of Celery Soup in a mason jar.

If you like this cream of celery soup substitute recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Homemade Condensed Cream of Celery Soup in a mason jar.

Cream of Celery Soup Substitute

4.7 from 7 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Serving


  • 1/2 Cup Whole Milk
  • 1/4 Cup All-Purpose
  • 2 Tablespoons Unsalted Butter
  • 1/2 Cup Celery (finely chopped)
  • 1/4 Teaspoon Onion Powder
  • 1/8 Teaspoon Garlic Powder
  • Salt and Pepper (to taste)
  • 3/4 Cup Vegetable Broth (may substitute chicken broth)


  • In a small bowl, whisk together the milk and flour. Set aside.
  • Melt the butter in a small saucepan over low-medium heat. Add the celery, onion powder, garlic powder, salt, and pepper. Cook for 3 to 5 minutes until the celery begins to soften.
  • 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.
  • Use in place of canned, condensed cream of celery soup.


*The calories and nutrition information are an approximate and based on the ingredients listed and the amounts used.
*To see alternate preparations (gluten-free, dairy-free, vegan), please refer to the post. We’ve listed additional information there.


Serving: 10.5 oz | Calories: 409kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 100mg | Fiber: 2g | Sugar: 9g
Recipe Rating


Tuesday 22nd of December 2020

Thank you for this! I made my mother's ham and potato crockpot dish for the first time in over 20 years. I had been avoiding it because it called for cream of celery soup and I couldn't bring myself to feed that to my family. But this was a perfect substitute and my family loved it. I was hoping I could freeze the soup so it's readily available - have you tried that?


Wednesday 23rd of December 2020

Good Morning, that's wonderful! Kim and I are glad you were able to make the dish for your family. You should be able to freeze the soup and thaw it in your fridge whenever it's needed. When properly stored in the freezer, it should hold for about 2 months. Thank you for dropping by to share your experience with soup substitute. We hope you and your family have a lovely holiday season :)

Meriden Overall

Monday 23rd of November 2020

Thank you for recipe!! How long can it be stored? Or should it be used right away? Thank you!


Monday 23rd of November 2020

Good afternoon Meriden, that's a good question. Personally, I would use it right away. However, when properly stored in your fridge, it should last about 3-4 days. When properly stored in your freezer, it should last about 2 months. With that being said, we always do a, "smell test," before using a stored ingredient. Even when it's been frozen for awhile. Kim and I will will thaw it in our fridge and then smell it before using or consuming it. I hope this information helps. Thank you for again for commenting and asking the question. Have a lovely day Meriden :)