Homemade Cream of Celery Soup Substitute
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!
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
Calories: 382kcal | Carbohydrates: 34g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 4g | Sodium: 2085mg | Potassium: 715mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1661IU | Vitamin C: 16mg | Calcium: 427mg | Iron: 1mg