Gluten-Free Condensed Cream of Celery Soup
Sneak Preview: This gluten-free condensed cream of celery soup replaces the canned version in casseroles but tastes fresher and lets you control the ingredients. Make it in about 12 minutes on the stove or in the microwave.
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If you’ve ever skipped a favorite casserole because canned cream of celery soup wasn’t gluten-free, this recipe fixes the problem fast. Thickened with cornstarch instead of flour, this homemade version is naturally gluten-free and works just like a can of condensed soup while letting you control the flavor and salt.
If you keep condensed cream soups on hand for casseroles, you may also like my gluten-free condensed cream of mushroom and cream of chicken versions.
How To Substitute for Canned Cream of Celery Soup
Use this recipe as a 1-to-1 replacement for one 10.5-oz can of condensed soup. Add a splash of milk if your casserole needs a thinner consistency.
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 & Substitutions
This recipe makes about the same amount as one 10.5-ounce can of condensed cream of celery soup, so you can substitute it directly in casseroles and sauces.
• CELERY: Fresh is best for flavor. Frozen chopped celery (see tip below) works in a pinch—no need to thaw.
• OIL: Avocado oil preferred; any neutral vegetable oil works. Butter can be used for extra flavor (not dairy-free).
• EVAPORATED MILK: Helps mimic the thickness and flavor of canned condensed soup. Regular milk works but produces a thinner result and may curdle if overheated.
• CORNSTARCH: Keeps the soup gluten-free and creates the condensed texture. Arrowroot works as a substitute.
• ONION POWDER: Substitute finely chopped onion for a fresher flavor.
• WHITE PEPPER: Keeps the soup pale and mild. Black pepper works if appearance isn’t important.
• CELERY SALT: Boosts celery flavor. Substitute regular salt if needed.
• PINCH OF SUGAR: Optional, but smooths the flavor—especially when celery is very fresh or strong.
Kitchen Tip: Freezing Celery
Chop extra celery and freeze it for future soups, stews, and casseroles. No blanching needed—just bag and freeze, or vacuum-seal for longer storage. It works especially well in recipes like this where celery is cooked rather than eaten raw.
How To Make Gluten-Free Condensed Cream of Celery Soup
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Microwave Method
Stove-Top Method
Gluten-Free Cream of Celery Soup Recipe
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.
Notes
-
Yes! When thawed, it may separate slightly, but a quick stir should fix it.
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
Whether you make it on the stove or in the microwave, this condensed cream of celery soup is a simple way to replace the canned version with something fresher and gluten-free. Once you try it in a favorite casserole, you may never miss the red can again.
— Paula, Home Economist
Homemade Food Worth Sharing
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Email me: Paula at saladinajar.com — photos help!
What a beautiful idea! i tried the microwave version just now and it was sooooo quick. Just awesome. I think ill be making a ton of this and freezing it. Condensed soup without all that processing and preservatives. Thankyou!
Glad you liked it!!
I needed some soup for my Dijon steak recipe. This came out perfect! I always dice my extra celery and freeze it in baggies per stalk for any cooked recipes, no waste this way. It was perfect in the recipe. Thank you so much as I also like to know exactly what is in my food and that all the ingredients are pronouncable : )
Hi Kim,
Sounds like we are on the same wavelength when it comes to food. Glad you loved it.
Amazing taste and so simple to make. Thank you for this recipe!
You’re most welcome, Sandie. So glad it worked for you.
This recipe was so easy! I really appreciate the microwave directions. Worked so well.
Glad you liked it, Sarah. I like to use my microwave anytime I can.
Hi! I will be using this recipe to make green bean casserole for Thanksgiving. I need it to be gluten free and am wondering if I could use gluten free flour instead of corn starch and could I substitute butter for the oil? Thanks! I realize I am cutting this close to the holiday so if I don’t hear back from you in time I will just experiment!
Hi Sharon,
I have not tried gluten-free flour myself. Would think that butter would work fine although I haven’t tried that either. Hope it works for you. Happy Thanksgiving.
How long can you keep it in the refrigerator?
So I just prepared this using the microwave. I plan on using it in a tuna rice casserole that I have always used the canned soup in. I can’t seem to figure out if this makes an amount equal to one can, and is it truly condensed? As in, am I supposed to add an equal amount of water if the recipe says to add one can of water? It looks really good, but mostly all I tasted was the cornstarch. Maybe I need more salt or to cook it longer? Thank you! I love how easy this was!
Hi Wendy,
I use this soup exactly the way I would a can of soup from the store. It is truly condensed. I can’t imagine eating it straight up without adding water or milk–way too thick and rich. I’m not sure about the cornstarch taste. I do not detect it myself. This soup has considerably less salt than what you get at the store. You might try adding more salt if that’s what you are use to.
You should cook it until it is very thick–however long that takes. Of course, it will become a lot thicker as it cools.
I made this for my Funeral Potatoes recipe and it worked great. Fantastic flavor and I know exactly what ingredients used were. Thank you!
Love this!!!! Made it for a casserole – perfect taste and so easy!! Do you have a recipe for the store canned cream of chicken? Thanks a million times!!!!
Hi Theresa,
Thank you for taking the trouble to comment. Yes, I do have a cream of chicken soup and a cream of mushroom soup. Enjoy.
Do you need to add the oil if you are using the microwave version?
Amber,
Oil adds flavor, improves the texture, and gives you a product closer to what most people are used to out of the can. But you can leave it out if you like.
Is this recipe equivalent to one can of the name brand stuff or is it more?
Hi Leah, Yes. Same amount as a regular can of Campbells soup.
Can this be frozen or canned for later use? I need to restock my pantry and might just make rather than buy!
Yes, it can be frozen. Have not tried to can it so can’t say about that. It may separate slightly when thawed but if you nuke it a bit and give it a good whisk, it will be smooth again.
Thank you for all your condensed cream soup recipes! We have a gluten allergy in our home, and all cream soups on the shelf have gluten! Your recipes have given us some of our favorite dishes back!! Thank you!
I am so happy to find this relatively easy-looking recipe, since the commercial maker of the gluten-free cream of celery soup I have been using stopped making it. I always keep some on hand, as I use it instead of cream of mushroom soup in a LOT of recipes. Can you freeze this?
This was as easy as you made it look. I made on the stove and it wrked perfectly in the dish it was for. Thank you.
Is there a way to make a vegan version of this condensed soup? I see that when you talk about using evaporated instead of cow milk, you talk about the curdling, etc. Would that be handled better by almond, coconut, or soy milks?
have tried several different recipes for gluten free “cream of ..soup” this is by far the best perfect consistency the evaporated milk makes all the difference
Thanks.
I need this to make Reuben Chowder for relative who has celiac’s disease and need everything gluten free. This should do it.
I like to use the cream of mushroom soup in beef stew, especially if I have no fresh mushrooms and no time to run to store. This is great, so now I know exactly what we are ingesting.
Love your web site. Have used so many of your recipes and tips.
Thank-you Marilou. Your comment made my day!
love the homemade versions for cream of any soup. do use cornstarch rather than flour–cooks up much nicer
Nice recipe Paula, I do like how you take the high salt and preservative canned soups that work so great in recipes and make it homemade and it really looks pretty easy too.
This is brilliant. I cringe to use canned soups. I’ll have to try this.
Wow, I would have never thought about making this at home but it certainly sounds a lot healthier and tastier!
Do you have a recipe for cream of chicken soup? It is the one that I use most often.Thanks and love your blog.
Donna,
Great suggestion. It is on my (long) list.
Mmm….mmmm…mmmm! Looks healthy and hearty and I can see switching out the celery for broccoli at some point too. Have you ever done that?
Thank you – can’t wait to try it.
Paula, I may be the last cook in America to admit this, but I haven’t used cream of (anything) soup in recipes, LOL. Could you give a few examples where you would use this? The only one I ever knew of is when my mother in law would use cream of mushroom over a roast to make a gravy.
Hi Vicki,
I love to make pot roast with cream of mushroom soup. If you look in any community cookbook, I suspect you’ll find several recipes calling for condensed cream soups.
I love the new recipe cards! Very cool.
Oh thank you! I was just thinking about how I’d like to convert some recipes that call for this to fully home made. Fantastic!
It’s good to have an option other than the canned stuff! Why haven’t I ever thought of freezing celery? Great idea!
Love to try this! I usually use cream of chicken soup but I could try this substitute.
Great stopping by, Paula!
How much does this make. My recipe calls for 2 cans of soup. Is this equal to one can of soup?
This recipe equals 1 can. Double it for 2 cans.