Gluten-Free Cream of Celery Soup Recipe

Homemade Gluten-Free Condensed Cream of Celery Soup is quick, easy, and free of unnecessary additives. Perfect for casseroles or as a comforting soup on its own!

3 servings

condensed cream of celery soup made from scratch in a glass jar with a spatula on the side.

Prep Time 5

Cook Time 7

Total Time 12

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 (1 teaspoon) onion powder - or substitute 1 tablespoon chopped onion
2 tablespoons (2 tablespoons) cornstarch
⅛ teaspoon (⅛ teaspoon) white pepper
¼ teaspoon (¼ teaspoon) celery salt or table salt
pinch (Pinch) of sugar

Instructions

Microwave Method

Place 3/4 cup finely chopped celery and 1 tablespoon 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 2% evaporated milk, 1 teaspoon onion powder, 2 tablespoons cornstarch, 1/8 teaspoon white pepper, 1/4 teaspoon celery salt or table salt, and 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

Can I freeze this soup?

Yes! When thawed, it may separate slightly, but a quick stir should fix it.

Nutritional Information