Homemade Cream of Celery Soup Substitute
Published Nov 19, 2024
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Looking for a comforting, easy-to-make alternative to canned Cream of Celery Soup Substitute? My homemade version is a perfect substitute, balancing creamy texture and rich flavor with simple, wholesome ingredients. It’s fresher, dairy-free, and free of the preservatives found in canned soup, making it a delicious upgrade for all your favorite recipes!
Table of Contents
Why You’ll Love This Cream of Celery Soup Substitute Recipe
This dairy free cream of celery soup recipe is wonderfully versatile—you can swap ingredients to add dairy, make it gluten-free, or even a bit thicker, depending on what you’re craving. With only a handful of ingredients, it’s simple and beginner-friendly, making it perfect for anyone who wants a cozy homemade soup without all the fuss. One of the best parts about this dairy-free cream of celery soup is that it’s lighter on fat but still rich and satisfying, making it a fantastic choice for anyone watching their dairy intake or looking to reduce saturated fats.
This dairy-free cream of celery soup is perfect to keep on hand because it’s versatile and adds a creamy, savory touch to so many dishes. Use it as a base for casseroles, mix it into pasta bakes, or baked with pork chops for an instant upgrade to everyday meals! Trust me, this quick homemade cream of celery soup recipe is way better than the canned version and a great way to meet your family’s dietary needs.
Ingredient Notes
- Celery: Chopped celery is the star of this dish! Its flavor becomes mellow and rich as it simmers in the soup. Feel free to use the celery leaves as well since everything will be blended up!
- Onion and Garlic: Adds depth and savory notes that pair wonderfully with celery.
- Dairy-Free Butter: Helps create that rich, buttery taste while keeping the recipe dairy-free. Use regular butter if you prefer.
- Gluten-Free All-Purpose Flour: Thickens the soup without gluten. Use regular flour if you’re not avoiding gluten.
- Vegetable Broth: Adds flavor and body to the soup.
- Dairy-Free Milk: Choose from almond, coconut, or any other plant-based milk for a creamy finish, or use regular whole milk if dairy isn’t a concern.
- Salt and Black Pepper: Essential for balancing flavors—season to your taste.
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Step 1: Sauté the Vegetables. In a large saucepan over medium heat, melt your dairy-free butter (or regular butter). Add the chopped celery, onion, and garlic. Sauté until the vegetables become soft and translucent, about 2-3 minutes.
Step 2: Add Flour for Thickening. Sprinkle the gluten-free flour over the sautéed vegetables and stir well. Cook for an additional 1-2 minutes to eliminate any raw flour taste.
Step 3: Slowly Add Liquids. Gradually whisk in the vegetable broth and dairy-free milk, stirring continuously to prevent lumps. Allow the soup to cook for about 5-7 minutes, stirring often. The soup will thicken as it heats.
Tip: Patience is key here! Heating the soup slowly allows it to thicken nicely. Rushing this step can leave you with a thinner soup.
Step 4: Adjust Texture to Taste. Once your soup reaches the desired consistency, remove it from heat. For a smoother texture, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture (like I do!), skip this step and enjoy those bites of celery.
Mac’s Pro Tip
Expert Tips for the Creamiest Dairy-Free Celery Soup
Make it your own: For an herbaceous twist, try adding a handful of fresh parsley, white pepper, or a few sprigs of thyme while it simmers. Want a bit of spice? A dash of smoked paprika or a pinch of cayenne can add a warm depth to each spoonful.
Perfect base: This soup can be the perfect base to replace any of your favorite canned “cream of” soups! Just sub out the celery and replace it with mushrooms for cream of mushroom soup or diced potatoes for cream of potato soup. Try corn, broccoli, leeks, or even shredded chicken!
Mac’s Pro Tip
Choosing Your Dairy-Free Milk
Coconut Milk: Offers a creamy texture with a subtle coconut flavor; use full-fat for extra richness.
Almond Milk: A mild choice, though slightly thinner. You might need an extra spoon of flour if you choose this option.
Oat Milk: Great for soups! It’s naturally creamy and has a neutral flavor.
Cashew Milk: A bit thicker than almond milk, giving you that extra creaminess.
Soy Milk: A thicker, neutral-flavored option that’s wonderful for soup.
Serving Suggestions
- Base: Use this homemade soup as a perfect substitute in any recipe that calls for canned cream of celery soup! Make a few extra batches to freeze, so you’ll always have it ready to go. It’s ideal for adding rich flavor to all sorts of dishes like Old-Fashioned Cornbread Dressing, dips, gravies, soups, chicken pot pie, or sauces
- On Its Own: This cream of celery soup is so good, you can just eat it on it’s own! A side of crusty gluten-free bread or a fresh green salad for a balanced meal. Or for something a little more hearty, serve it with a main dish like sausage stir fry or chili lime chicken thighs.
- Garnish: with a dollop of dairy-free sour cream and a sprinkle of fresh herbs like parsley or chives to add color and an extra flavor boost. Try crunchy croutons or even crumbled bacon on top as well.
Storage Tips
- Store: This soup keeps well in the fridge for up to 4 days. Store in an airtight container. For longer storage, freeze in a freezer-safe container for up to 3 months—just thaw overnight in the fridge before reheating.
- Reheat: simply reheat on the stove over medium-low heat, stirring occasionally.
Recipe FAQs
Yes! This soup is perfect for meal prep. You can make it up to 4 days ahead and store it in the fridge or freeze it for longer storage.
You can use a regular blender in small batches to puree the soup until smooth, just be cautious with hot liquids. Or, keep the soup chunky—either way is delicious!
With some modifications, it can be! Swap the flour for a low-carb thickener like xanthan gum, and use keto-friendly milk like almond or coconut milk.
Absolutely! Chicken broth will add a bit more richness to the soup, so feel free to substitute if that’s what you have on hand.
Look for celery stalks that are firm, crisp, and bright green. The leaves should be vibrant and free of wilting or yellowing. Avoid celery with soft or brown spots, as this can indicate it’s past its prime. Pre-chopped celery can work in a pinch but may lack the same depth of flavor as fresh celery.
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Homemade Cream of Celery Soup Substitute
Ingredients
- 2-3 cups chopped celery
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons dairy-free butter or regular butter if not dairy-free
- 2 tablespoons gluten-free all-purpose flour or regular all-purpose flour if not gluten-free
- 1 1/2 cups vegetable broth
- 1 cup dairy-free milk such as almond soy, or coconut milk or regular milk if not dairy-free
- Salt and pepper to taste
Instructions
- In a large saucepan, melt the dairy-free butter over medium heat.
- Add the chopped celery, onions, and garlic and sauté until they become translucent, about 2-3 minutes.
- Sprinkle the gluten-free all-purpose flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
- Slowly whisk in the vegetable broth and dairy-free milk, making sure there are no lumps. Continue to cook, stirring frequently, until the soup thickens, which should take about 5-7 minutes. Season the soup with salt, pepper, and pepper. (TIP: Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up.)
- Once the soup has reached your desired consistency, remove it from the heat. If you don’t want the chunks of mushrooms, use an immersion blender to puree the soup to your preferred level of smoothness. I love keeping the mushroom chunks in mine, so I don’t purée.
Notes
- Make it your own: For an herbaceous twist, try adding a handful of fresh parsley, white pepper, or a few sprigs of thyme while it simmers. Want a bit of spice? A dash of smoked paprika or a pinch of cayenne can add a warm depth to each spoonful.
- Perfect base: This soup can be the perfect base to replace any of your favorite canned “cream of” soups! Just sub out the celery and replace it with mushrooms for cream of mushroom soup or diced potatoes for cream of potato soup. Try corn, broccoli, leeks, or even shredded chicken!
- Store: This soup keeps well in the fridge for up to 4 days. Store in an airtight container. For longer storage, freeze in a freezer-safe container for up to 3 months—just thaw overnight in the fridge before reheating.
- Reheat: simply reheat on the stove over medium-low heat, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
