Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Condensed Cream of Celery Soup (Campbell’s Copycat!)

    Dairy-Free Condensed Cream of Celery Soup (Campbell’s Copycat!)

    18
    By Alisa Fleming on October 8, 2020 Alisa's Favorite Dairy-Free Recipes, Cream and Butter Subs, Dairy-Free Recipes, Soup

    Several months back, I shared my beloved Dairy-Free Condensed Cream of Mushroom Soup Recipe. It is JUST LIKE CAMPBELL’S, and is so fast, easy, and cheap to make. But I’ve received several inquiries on other options. So today I’m sharing my Campbell’s Copycat for Dairy-Free Condensed Cream of Celery Soup, which is also from Go Dairy Free: The Guide and Cookbook. It’s very similar, with just one little extra step. And like the canned version, you can use it as is, in recipes, or add water to make it a light creamy soup, like this.

    Dairy-Free Condensed Cream of Celery Soup Recipe (Campbell's Copycat!). Fast, easy and cheap. Also allergy-friendly and vegan. Works great in recipes, or as soup, like pictured.

    Dairy-Free Condensed Cream of Celery Soup (Campbell’s Copycat!)

    This condensed soup is so wonderfully versatile. You can use it to make recipes like Creamy Dijon Chicken with Rice, Classic Tuna Noodle Casserole, or Mini Pot Pies. You can use it as a creamy pasta starter. Or you can even use it in lieu of other “cream of” soups. It’s a great option if you aren’t a fan of mushrooms!

    Ingredient Tips & Substitutions

    • Oil: Use a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. You can use another medium-heat oil, but it could affect the flavor.
    • Milk Beverage: Each milk beverage performs differently and tastes a little different. I recommend using your favorite go-to unsweetened milk alternative for cooking purposes. We’ve enjoyed this recipe most with unsweetened rice milk, cashew milk, and coconut milk beverage. For our tastes, almond milk was too pronounced, but I know some of you will like it. However, I would use caution with milk beverages that have added protein. Most added protein brands separate when cooked or thicken overzealously.
    • Flour: All-purpose will produce the most seamless results. You can use wheat flour, it will just be a little more rustic in taste. White rice flour is the gluten-free flour we’ve found works best. You might adventure another gluten-free flour, but I can’t guarantee the results without testing. And do not use coconut flour. It does not substitute 1:1 for all-purpose flour – not even close!
    • Starch: If you have issues with corn, you can substitute arrowroot starch. It doesn’t perform quite as well in my opinion, but it generally gets the job done.

    Dairy-Free Condensed Cream of Celery Soup Recipe (Campbell's Copycat!). Fast, easy and cheap. Also allergy-friendly and vegan. Works great in recipes, or as soup, like pictured.

    Special Diet Notes: Condensed Cream of Celery Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    5.0 from 2 reviews
    Dairy-Free Condensed Cream of Celery Soup (Campbell's Copycat)
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    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.
    Author: Alisa Fleming
    Recipe type: Soup
    Cuisine: American
    Serves: Makes 1¼ cups (the equivalent to one 10¾-ounce can of Campbell’s)
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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.
    3.5.3229

    For More Essential Everyday Recipes, Get Go Dairy Free!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    18 Comments

    1. Maisy McHenry on January 14, 2023 9:53 am

      Is there any chance I could just use gluten free flour instead of rice flour?

      Reply
      • Maisy McHenry on January 14, 2023 9:55 am

        Just kidding, I looked at the ingredients of my gluten free flour and see it’s just rice flour, silly me

        Reply
    2. Laurie on November 19, 2022 8:02 am

      This condensed soup tastes delicious! I love that I can make it with ingredients from my frig and pantry, and that it does not call for coconut milk. Thank you.

      Reply
      • Alisa Fleming on November 19, 2022 8:46 am

        Happy you love it too Laurie! Thank you for the feedback.

        Reply
    3. Cindy on January 9, 2021 6:10 am

      I’ve recently discovered I have an extreme intolerance to garlic, so will need to omit. Can you suggest a seasoning that can replace it without altering the taste too much?

      Reply
      • Alisa Fleming on January 9, 2021 9:16 am

        You can simply omit it.

        Reply
    4. Beth on December 22, 2020 2:14 pm

      What about Tapioca or Potato Starch instead of Corn Starch or Arrowroot?

      Reply
      • Alisa Fleming on December 22, 2020 2:25 pm

        Those will functionally work. I’m not a big fan of tapioca starch in cream sauces, but it’s just a preference. I’ve actually only used potato starch in baking, not to make cream sauces. But potatoes make great cream soups, so I imagine the starch would work well. Potato starch just tends to be a little heavier than corn or arrowroot.

        Reply
    5. Taylor Holmes on December 13, 2020 1:27 pm

      Hi! I want to try this tonight. Can I used canned coconut milk? And is the blender part completely necessary? Can I just keep it all in the skillet?

      Reply
      • Alisa Fleming on December 13, 2020 4:38 pm

        If you use canned coconut milk, it will be thicker, richer, and will have a coconut taste. You also might not need as much thickener. I would just keep the thickness and flavor in mind, when determining if that will suit your meal. You can whisk the ingredients together. Definitely use cold milk beverage and make sure everything is fully dissolved before heating. I just find the blender much quicker, easier, and more seamless with this recipe.

        Reply
    6. Katie F. on November 30, 2020 11:51 am

      Delicious! I used this recipe in a dairy free corn casserole for Thanksgiving. Everyone loved it. I used Almond Milk and it worked very well. Thank you for creating this wonderful recipe.

      Reply
      • Alisa Fleming on November 30, 2020 12:27 pm

        Fantastic! Thank you for your feedback Katie.

        Reply
    7. Alene on October 16, 2020 9:44 am

      Thank you for the gluten free option. I am both lactose intolerant and must be gluten free, 100%. It is so much easier now than it used to be.

      Reply
      • Alisa Fleming on October 16, 2020 9:49 am

        Happy to help!

        Reply
    8. patricia on October 9, 2020 9:57 am

      I usually use madadamia milk or coconut milk. Both do list 1g protein on the label. Can I use them?

      Reply
      • Alisa Fleming on October 9, 2020 10:02 am

        Yes! That’s naturally occurring protein. By added protein, I mean brands that have a lot of pea protein or other protein extracts added. Not all, but many of those tend to perform poorly in sauces. In general, if it’s a milk beverage that you cook with already, it should work well.

        Reply
      • Whitney on October 26, 2020 1:30 pm

        Hi. How long will this last in the freezer?

        Reply
        • Alisa Fleming on October 26, 2020 2:15 pm

          To be honest, it’s so fast and easy that I’ve never frozen it. If you’re used to freezing sauces and soups, it would be similar to a roux sauce or other cream of soup.

          Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Guide to the Best Dairy-Free Valentine Chocolate: Vegan, Gluten-Free, Food Allergy-Friendly, Organic, Fair Trade & more!

    The Best Dairy-Free Valentine Chocolate To Give and To Receive

    Dairy-Free Caramelized Onion Dip Recipe that's almost too Good to be True! Served with new Enjoy Life Lentil Chip flavors. All naturally vegan, gluten-free, top allergen-free, nutritious, and delicious.

    Caramelized Onion Dip for Your Favorite New Dairy-Free Chips

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.