Dairy-Free Condensed Cream of Celery Soup (Campbell's Copycat)
Prep time
Cook time
Total time
This staple recipe is from Go Dairy Free: The Guide and Cookbook. It can be used as a 1:1 vegan substitute for Campbell's Condensed Cream of Celery Soup in any recipe.
Recipe type: Soup
Cuisine: American
Serves: Makes 1¼ cups (the equivalent to one 10¾-ounce can of Campbell’s)
  • 1 cup diced or thinly sliced celery
  • 1 teaspoon + 1 tablespoon oil, divided
  • 1¼ cups unsweetened plain dairy-free milk beverage (do not use one with protein added)
  • 2 tablespoons all-purpose flour or white rice flour (for gluten free)
  • 1 tablespoon non-GMO cornstarch
  • ¾ to 1 teaspoon salt, to taste
  • ⅛ teaspoon onion powder
  • Generous pinch garlic powder
  1. Heat 1 teaspoon oil in a pan over medium-low heat. Add the celery and sauté for 3 minutes, or until tender. Remove from the heat.
  2. Put the milk beverage, flour, starch, remaining 1 tablespoon oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
  3. Pour the soup mixture into a small saucepan over medium-low heat and add the celery. Cook for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick “condensed” soup, weighing roughly 10¾ ounces.
  4. Use in recipes as you would Campbell's.
  5. Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.
Dairy-Free Cream of Celery Soup Directions: Whisk about 1¼ cups water into the condensed cream of celery soup and heat it over low heat until warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-condensed-cream-of-celery-soup