Cream of Celery Replacement

I make it with fresh celery (greens and all!) for a clean, bright savor that beats the canned kind by a mile. It’s a quick, inexpensive 1:1 substitute for canned cream of celery soup, and comes together with ingredients you probably already have in your kitchen.

This naturally gluten-free soup is a simple way to skip the can without skipping the savor. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

From-Scratch Substitute for Cream of Celery Soup

The trick to this homemade cream of celery soup is sautéing the celery until it softens and sweetens slightly before adding the milk and cream. I use both the stalks and the leafy tops for more flavor—it gives the soup a light, herby taste that feels really fresh.

Once the base has reduced, I add the cornstarch to thicken it up just like the canned kind. It’s simple, fast, and makes use of humble components that stretch a long way.

Recipe Tips & Suggestions

A rolling boil can make the dairy separate, so stick with a gentle simmer to keep it smooth and creamy. Bringing your milk and cream to room temp before adding them can as well prevent curdling.

- Simmer for the right texture. The goal is to get the same thick, creamy consistency as canned cream of celery. Let your cream of celery replacement reduce slowly until it’s about two-thirds of its starting volume.

If it gets too thick, loosen it up with a splash of milk. Try swapping in full-fat canned coconut milk for the cream and use plant-based milk and dairy-free butter or olive oil.

Blend the coconut milk before using to incorporate all the coconut cream! (I find the coconut flavor of some brands to be pretty strong, but it’ll still work here if that doesn’t bother you!) Keep it at a low simmer, and it’ll thicken up just like the traditional version.

Cream of Celery Soup

- 2 Tbsp salted butter ($0.22)

- 1 cup celery (diced very small, (2-3 stalks, including greens), $0.32) - 1 tsp garlic powder ($0.05)

- 1 tsp onion powder ($0.05) - ½ cup heavy whipping cream (room temperature, $0.66) - 1 cup whole milk (room temperature, $0.28)

- 1 tsp cornstarch ($0.05) - Gather your elements.

- Dice the celery into very small pieces. - Melt butter and add celery, garlic powder, onion powder, salt and sauté 6-8 minutes.

- Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes - Make a slurry with cornstarch and some of the cream-milk mixture.

Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!

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Nutrition Information

how to make Cream of Celery Soup step-by-step photos

Gather all your elements and dice the celery into very small pieces. Sauté the celery: Melt 2 Tbsp salted butter in a skillet or sauce pan, and add 1 cup celery (diced very small), 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt. Now sauté everything together for 6-8 minutes.

Make it creamy: Pour in ½ cup room temperature heavy cream and 1 cup room temperature whole milk. Now let it reduce by 1/4, being sure to stir often to help incorporate any ‘skin’ that forms on the surface of the soup. Gently simmer for 8-10 minutes.

Don’t let it come to a boil, as this can curdle the cream. Make a cornstarch slurry: Add 1 tsp cornstarch to a bowl with some of the cream-milk mixture. Stir to combine and add it back to your skillet, stirring to thicken.

Let the soup thicken and reduce to roughly 2/3 of its original volume. Now your easy cream of celery soup method is done!

Storage & Reheating

You can make this creamy celery soup ahead of time if you know you’ll need it later in the week.

Store it in the fridge in an airtight container for up to 3-4 days. If you need to reheat it before using, warm it gently over low heat, stirring often until smooth again.

Add a little milk if it become a bit too thick. I don’t recommend freezing since dairy-based soups can separate and turn grainy, but if you do freeze it, whisk well when reheating. This soup isn’t suitable for home canning.