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.
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.
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.
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.
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.
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!
- 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.