Gluten-Free Cream of Celery Soup Recipe

Cream of celery soup is one of those ingredients you don’t think about until a recipe calls for it, and then the gluten-free version is nowhere to be found. This gluten-free cream of celery soup takes 15 minutes on the stove, and you can use it anywhere a recipe calls for a can of condensed soup.

It’s creamy, savory, and has a fresh celery flavor the canned version can’t match. I usually make it the day before I need it so dinner comes together fast. If you’ve made my gluten-free cream of mushroom soup or gluten-free cream of chicken soup, this uses the same simple base. It’s what I use in my crockpot chicken and dumplings, and it’s a great swap in my gluten-free green bean casserole.

Table of contents

• What is Gluten-Free Cream of Celery Soup?
• Why You’ll Love This Recipe
• Ingredient Notes
• How to Make Gluten-Free Cream of Celery Soup
• Tips for Best Gluten-Free Cream of Celery Soup
• Variations
• Frequently Asked Questions
• What to Make with Gluten-Free Cream of Celery Soup
• Storage Tips
• More Gluten-Free Recipes

What is Gluten-Free Cream of Celery Soup?

Gluten-free cream of celery soup is a homemade version of canned condensed soup made with butter, gluten-free flour, broth, milk, seasonings, and sautéed celery. It’s ready in about 15 minutes. Use it in casseroles, crockpot meals, stuffing, and sauces wherever a recipe calls for a can of cream of celery soup.

Why You’ll Love This Recipe

• No searching for gluten-free cans. Cream of celery is the hardest gluten-free cream soup to find in stores.
• Fresh flavor. Real sautéed celery tastes much better than canned.
• Same easy base. If you’ve made my other cream soups, you already know how.
• Less sodium. You control the salt.
• Make-ahead friendly. Make it a day early and keep it in the fridge.

Ingredient Notes

• Butter: Combines with the flour to make the roux that thickens the soup.
• Gluten-free all-purpose flour: The only ingredient you need to swap. Use a 1:1 blend like Better Batter.
• Chicken broth or stock: Adds savory flavor. Leftover homemade stock works great. Use vegetable broth for a vegetarian version, and check labels for gluten.
• Milk: Makes it creamy. Whole milk gives the best texture.
• Seasonings: Salt, pepper, garlic powder, and onion powder.
• Celery: About 4–5 stalks, finely chopped and sautéed until soft. A food processor makes quick work of it.

How to Make Gluten-Free Cream of Celery Soup

1. Sauté the celery. Cook the chopped celery in a little butter or olive oil over medium heat for 5–7 minutes, until soft. Set aside.
2. Melt the butter. Melt the butter in a medium saucepan over medium-low heat.
3. Make the roux. Whisk in the gluten-free flour until smooth, about 1 minute.
4. Add the liquids. Slowly whisk in the broth and milk for 1–2 minutes, until smooth.
5. Season and simmer. Add the seasonings and simmer 3–5 minutes, until it thickly coats a spoon.
6. Add the celery. Stir in the sautéed celery, remove from the heat, and use right away or cool and refrigerate.

Tips for Best Gluten-Free Cream of Celery Soup

• Chop the celery finely. Small pieces blend in like the canned version. Pulse it in a food processor to save time.
• Cook the celery until it’s really soft. Undercooked celery stays crunchy in casseroles.
• Whisk while you pour. Adding the liquids slowly prevents lumps.
• Want it smooth? Blend it with an immersion blender for a canned-style texture.
• It thickens as it cools. Take it off the heat once it coats a spoon.
• Add celery leaves. A few chopped leaves add extra celery flavor.

Variations

• Cream of mushroom: Use sautéed mushrooms instead. Get my gluten-free cream of mushroom soup recipe.
• Cream of chicken: Use cooked, chopped chicken. Get my gluten-free cream of chicken soup recipe.
• Cornstarch instead of flour: Use half the amount (3 tablespoons), whisked into the cold milk first.
• Vegetarian: Use vegetable broth.
• Dairy-free: Use dairy-free butter or olive oil and unsweetened plain oat or almond milk.
• Add onion: Sauté ¼ cup diced onion with the celery for extra flavor.

Frequently Asked Questions

No. Campbell’s regular condensed cream of celery soup contains wheat flour. Making it at home is the easiest way to be sure it’s gluten-free.

A 10.5-oz can of condensed soup is about 1¼ cups. This recipe makes about 2 cups, which is roughly 1½ cans.

Yes. Use half the amount of cornstarch (3 tablespoons). Whisk it into the cold milk before adding it to the pan.

It keeps in an airtight container in the fridge for 3–4 days.

I haven’t tested freezing a full batch. Celery can get mushy, and dairy sauces can separate, so freeze a small portion first and check it before freezing more.

Use it in casseroles, chicken and dumplings, stuffing, pot pies, and crockpot chicken recipes. It works anywhere you’d use cream of chicken or cream of mushroom.

What to Make with Gluten-Free Cream of Celery Soup

• Crockpot Chicken and Dumplings
• Gluten-Free Green Bean Casserole
• Gluten-Free Chicken Noodle Casserole
• Homemade Creamy Chicken and Noodles
• Ninja Foodi Cheesy Broccoli Chicken and Rice

Storage Tips

• Fridge: Airtight container for 3–4 days. I usually make it the day before I need it.
• Freezer: Test a small portion first (see FAQ).
• Reheating: Warm gently on the stove over medium-low heat, whisking in a splash of broth or milk. For casseroles, use it straight from the fridge.

With this gluten-free cream of celery soup, plus my cream of mushroom and cream of chicken recipes, you’ll never need to hunt for gluten-free canned soup again. Make a batch this week and enjoy your favorite comfort foods without the gluten.

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