Cream of Celery Soup Substitute
Servings: 1 Serving
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
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
- 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.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze for up to 2 months. Thaw in the refrigerator, then whisk well before using.
- 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.
- 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.
- 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 Facts
Cream of Celery Soup Substitute
Serving Size
10.5 ounces
Amount per Serving
Calories
407
% Daily Value*
Fat
27
g
42
%
Saturated Fat
17
g
85
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
75
mg
25
%
Sodium
973
mg
41
%
Potassium
364
mg
10
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
1500
IU
30
%
Vitamin C
2
mg
2
%
Calcium
184
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
