Vegan & Gluten Free Cream of Celery Condensed Soup

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This vegan and gluten free version of store bought cream of celery soup is a must have recipe. I like to make a large batch and freeze it in mason jars to have on hand for easy weeknight casseroles. Made with gluten free flour, dairy free butter and milk, fresh chopped celery, and onions, this easy and quick recipe serves as a great replacement for recipes that traditionally calls for a can filled with preservatives, dairy, and gluten. From yummy soups, casseroles, crockpot meals, this recipe really is so versatile. I hope you enjoy! Let me know what you decide to make!

Ingredients Needed to Make Vegan and Gluten Free Cream of Celery

• Gluten free flour: My recipe is made using Bob’s Red Mill Gluten Free Flour but any kind of gluten free flour blend should work
• Vegetable broth: Homemade veggie stock or store bought
• Diced yellow onion
• Diced celery
• Garlic: cloves or minced
• Dairy free butter
• Salt: I prefer pink Himalayan salt but any kind will work
• Pepper

How to Make Vegan & Gluten-Free Cream of Celery

This homemade Vegan & Gluten-Free Cream of Celery is super simple to make and works as a perfect substitute for the classic canned version—but with cleaner, plant-based ingredients! Whether you’re using it in soups, casseroles, or sauces, this creamy and flavorful base will elevate any dish.

Step 1: Prep the Vegetables

✔ Chop celery, onions, and garlic cloves and set them aside.
✔ Time-Saving Tip: I love using my food processor to chop the celery and onions quickly, but you can also dice them by hand.

Step 2: Sauté the Vegetables

✔ In a large pan over medium heat, sauté the garlic, onions, and celery with a little cooking oil or vegan butter.
✔ Stir occasionally until the vegetables are soft and fragrant (about 5 minutes).
✔ Once done, remove from heat and set aside.

Step 3: Make the Roux (Thickening Base)

✔ In the same pan, melt vegan butter over medium heat.
✔ Once the butter has melted, whisk in gluten-free flour blend and stir constantly for about 2 minutes.
✔ This helps cook out the raw flour taste and create a smooth, thick texture.

Step 4: Add the Liquids & Cook

✔ Gradually pour in:

• Plant-based milk of choice
• Vegetable broth
• Salt & pepper, to taste
  ✔ Stir well, then add the cooked vegetables back into the pan.

Step 5: Simmer & Thicken

✔ Bring the mixture to a gentle boil, stirring frequently.
✔ Once it starts bubbling, reduce the heat to low.
✔ Continue stirring for about 7-10 minutes, or until the mixture thickens to the consistency of canned cream of celery.

Step 6: Use or Store

✔ Use immediately in any recipe that calls for cream of celery.
✔ If storing, let it cool completely and refrigerate or freeze for later use.

Substitutions and Storage

This recipe can also be made into cream of mushroom soup by subbing the chopped celery for chopped mushrooms.

It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Use this recipe with our Vegan and Gluten Free Southern Cornbread Dressing or our Vegan and Gluten Free Cheesy Rotel Spaghetti

Vegan and Gluten Free Cream of Celery

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Course Side Dish

Ingredients

  

• 1/4 cup gluten free flour
• 3/4 cup diced yellow onion
• 3/4 cup diced celery
• 2 cloves garlic chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups vegetable broth

Instructions

 

• Begin by dicing your celery, onions, and garlic cloves and set aside. 
• In a pan, saute garlic, onions, and celery and set aside.
• Melt your vegan butter over medium heat.

  Once the butter has melted, whisk in gluten free flour blend and cook stirring constantly for about 2 minutes. 
• Add in vegetable broth, salt, pepper, and cooked vegetables.
• Bring to a boil.

  Once it starts bubbling, turn down the heat to low and continue to stir until thickened, about 5 to 8 minutes
• Allow to cool and use as you would any recipe that calls for cream of celery.