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 and Gluten Free Cream of Celery

This recipe really is so simple to make. Begin by chopping your celery, onions, and garlic cloves and set aside. I typically choose to chop my celery and onions in the food processor but doing it by hand works just as well.

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 plant based milk of choice, vegetable broth, salt, pepper, and cooked vegetables. Bring to a boil. Once it starts bubbling, turn down the heat to low. Continue stirring your mixture about 7 to 10 minutes, or until it thickens to the consistency of traditional canned cream of celery. Use as you would any recipe that calls for cream of celery. Let cool and add to your recipe immediately, or store in the refrigerator or freezer for another time.

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.

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.