Gluten-Free Condensed Cream of Celery Soup
Sneak Preview: Skip the store-bought cans! This Gluten-Free Condensed Cream of Celery Soup is quick to make, packed with flavor, and easy to customize for your dietary needs. Use it in casseroles, sauces, or as a comforting soup on its own. Microwave and stove-top instructions included!
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If you’ve been avoiding your favorite casserole recipes because of gluten, sodium, or other additives, it’s time to take matters into your own hands! This homemade version is thickened with cornstarch, making it naturally gluten-free. Plus, you control the salt, seasonings, and extra add-ins.
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. This recipe for condensed cream of celery soup is the result.
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:
- Fresh is best!
- OIL:
- First choice–avocado oil
- Any light vegetable oil works.
- EVAPORATED MILK:
- Adds a stable, creamy texture and mimics the flavor of the soup in a red can.
- Fresh milk works but may curdle with prolonged cooking.
- CORNSTARCH:
- Gluten-free thickener—always check the label for hidden gluten!
- ONION POWDER:
- Swap for fresh onions if you prefer.
- WHITE PEPPER:
- Black pepper works, too.
- CELERY SALT:
- Adds depth but can be replaced with table salt or omitted.
📌Kitchen Tip📌: Freezing Celery
Save wilting celery! Chop and freeze it for future use in soups, stews, and casseroles. No need to blanch—just toss into a bag or vacuum-seal for extra freshness.
How To Make Gluten-Free Condensed Cream of Celery Soup
Microwave Method
1️⃣ Place chopped celery and oil in a microwave-safe bowl. Cover and microwave on HIGH for 3–4 minutes until soft.
2️⃣ Add evaporated milk, seasonings, and cornstarch. Whisk until smooth.
3️⃣ Microwave on HIGH for 2 minutes, stopping to whisk after 1 minute and again when done.
Stove-Top Method
1️⃣ Sauté celery (and onions, if using) in oil over medium heat.
2️⃣ Add evaporated milk and whisk in seasonings and cornstarch.
3️⃣ Cook gently, whisking constantly, until thickened.
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.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I use fresh milk instead of evaporated milk?
- Yes, but fresh milk can curdle under prolonged heat. For casseroles, stick with evaporated milk.
- Can I freeze this soup?
- Yes! When thawed, it may separate slightly, but a quick stir should fix it.
Final Thoughts:
Bookmark this recipe and check out my Homemade Condensed Cream of Mushroom and Cream of Chicken Soup for even more pantry staples made from scratch!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.