Gluten Free Canned Cream of Celery Soup T R L
Elevate your comfort food game with this homemade Gluten-Free Canned Cream of Celery Soup—an easy, dairy-free alternative to its store-bought counterpart. Bursting with fresh flavors from sautéed celery, onion, and garlic, this silky soup is thickened with gluten-free all-purpose flour and finished with the creamy richness of unsweetened almond milk. Perfect for casseroles, soups, or as a standalone dish, it offers a simple yet flavorful solution for those with dietary restrictions. Ready in just 30 minutes, this recipe is a must-have for gluten-free cooking enthusiasts looking to add a healthier, preservative-free option to their meal prep arsenal. With its smooth texture and savory seasoning of salt, black pepper, and thyme, this versatile soup will quickly become a kitchen essential!
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Recipe Information
Ingredients
- 2 cups (chopped) Celery
- 0.5 cups (chopped) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Gluten-free all-purpose flour
- 2 cups Chicken or vegetable stock (gluten-free)
- 1 cup Unsweetened almond milk (or other non-dairy milk)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Ground thyme
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped celery, onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Sprinkle the gluten-free flour evenly over the sautéed vegetables. Stir well to coat the vegetables and cook for an additional minute to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable stock, whisking constantly to ensure there are no lumps. Continue to stir until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the almond milk. Simmer for another 5 minutes, allowing the flavors to meld together.
Season the soup with salt, black pepper, and ground thyme. Stir well and taste, adjusting seasoning if necessary.
Optional: Use an immersion blender to blend the soup to your desired consistency. For casseroles, a smooth texture is recommended.
Remove the soup from heat and allow it to cool slightly before using it in recipes or serving as a standalone soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 606 mg | 47% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
