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Sneak Preview: This Gluten-Free Cream of Celery Soup recipe is easily customizable for your dietary needs. Easy directions are included for both microwave and stove-top users.
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How long has it been since you made your favorite casserole because you need it to be salt or gluten-free? If that recipe calls for condensed cream of celery soup, try making it yourself with this recipe. Cornstarch is the thickening agent and is generally gluten-free. Salt is easy to leave out or use a salt substitute.
Cooks who liked my homemade Condensed Cream of Mushroom Soup and Condensed Cream of Chicken Soup have requested other varieties of condensed cream soups.
In time for Thanksgiving, I revisited the idea. Condensed cream of celery soup is the result. Customize this soup with herbs and other vegetables if you desire.
Happy Cooks Speak Up
“This recipe was so easy! I really appreciate the microwave directions. Worked so well.” — SARAH
What Variations Can I Use With This Recipe?
Try different herbs such as thyme, oregano, or parsley. Add some chopped carrots, broccoli, red peppers, or shallots. Get creative.
Ingredients and Substitutions
- CELERY: Opt for fresh celery whenever possible. If you find yourself with excess, consider freezing chopped celery for future use. It works perfectly in this recipe.
- VEGETABLE OIL: I prefer using avocado oil, but any light vegetable oil will do as a substitute.
- EVAPORATED MILK: Originally designed to mimic Campbell’s, this recipe leans on evaporated milk for its cooked flavor, and its stability under higher casserole temperatures.
- CORNSTARCH: Using cornstarch to thicken this soup makes it gluten-free as opposed to using flour. Always check the label for any hidden gluten content.
- ONION POWDER: For convenience, onion powder is a go-to choice. However, for a fresher taste, feel free to use fresh or frozen onions, roughly about a tablespoon.
- WHITE PEPPER: Substitute black pepper or freshly ground pepper.
- CELERY SALT: If you’re looking to enhance flavor, celery salt does the job. You can swap it with regular salt or omit it entirely for a sodium-free version of this recipe.”
Can I Substitute Regular Milk for Evaporated Milk?
Various kinds of fresh milk, from non-fat to half-and-half or heavy cream, will work. However, they won’t stand up to the prolonged cooking many recipes require. If you accidentally let the soup or casserole boil, it may break and curdle.
PinKitchen Tip: How To Freeze Celery
Speaking of celery, here’s a nifty kitchen tip you might not know: you can freeze it! Freezing is the ultimate rescue mission for that leftover celery that often languishes in the produce drawer, becoming brown and slimy.
Now, you might not want to use frozen celery in your crisp chicken salad, but when your recipe calls for cooked celery, it’s an absolute champ. Simply chop up the fresh celery, toss it into a plastic bag, and treat it like your trusty stash of frozen chopped onions or peppers.
For an even cooler trick, consider vacuum-sealing those celery stalks in a glass jar, just like how I vacuum-pack my cut lettuce. Both will stay fresh longer in the fridge, giving you extra days to enjoy their crisp goodness.
How To Make Gluten-Free “Cream of Celery” Soup in a Microwave
Pin- Place celery in a microwave-safe glass bowl and add oil.
- Cover and microwave on HIGH for 3-4 minutes until celery is soft.
- Add 1 cup evaporated milk.
- Add seasonings and cornstarch.
- Whisk well until you don’t see any lumps.
- Microwave on HIGH for 2 minutes or until thick, whisking after 1 minute.
How To Make Celery Soup on the Stove
Pin- Saute celery (and onions if substituting for onion powder) in oil.
- Add milk.
- Add spices and cornstarch. Whisk well.
- Cook gently and whisk constantly until thickened.
What About Freezing?
Freezing soup made with fresh milk may result in some separation when it thaws. You may or may not care, depending on how you use it. Evaporated milk is more stable and, in my opinion, results in a product closest to that found in the can.
Parting Thoughts: Be sure to bookmark or pin this link to all three of my condensed soup recipes.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Gluten-Free Cream of Celery Soup Recipe
By Paula Rhodes
Make your very own customized condensed cream of celery soup using a whisk and a microwave. Tailor it to your taste preferences and dietary needs for a delightful homemade experience! Stove-top instructions included.
Rate this recipe
(5 stars if you loved it)
5 from 27 votes
Prep time: 5 minutes minutes
Cook time: 7 minutes minutes
Total time: 12 minutes minutes
Ingredients
- ¾ cup (75 g) finely chopped celery
- 1 tablespoon (14 g) vegetable or avocado oil
- 1 cup (252 g) 2% evaporated milk 8-ounces
- 1 teaspoon onion powder or substitute 1 tablespoon chopped onion
- 2 tablespoons cornstarch
- ⅛ teaspoon white pepper
- ¼ teaspoon celery salt or table salt
- pinch (Pinch) of sugar
Instructions
Microwave Method
Place 3/4 cup (75 g) finely chopped celery and 1 tablespoon (14 g) vegetable or avocado oil into a 2 quart glass microwave-safe bowl. Cover and cook on HIGH for 4 minutes. (If substituting onion for onion powder, add the onion to the celery to knock off the crunchiness.)
Add 1 cup (252 g) 2% evaporated milk, 1 teaspoon onion powder, 2 tablespoons cornstarch, 1/8 teaspoon (⅛ teaspoon) white pepper, 1/4 teaspoon (¼ teaspoon) celery salt or table salt, and pinch (Pinch) of sugar and whisk until smooth.
Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.
Stove-Top Method
Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.
Nutrition
Serving: 1 | Calories: 139kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 315mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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