Best Gluten-Free Cream of Celery Soup Recipe
When we used to live in Oregon we would make soup in the winter. I bought James Peterson’s book Splendid Soups for that reason and we would often make gluten-free cream of celery soup. Over the years I made it my own but I have always gone back to his recipe.
How We Made This Gluten Free
Instead of using the traditional thickener like all purpose flour, we used a potato and the natural starch it provides to create a nice consistency. Not only does the potato complement the flavors of the soup it helps create a creamy texture. Using a russet or a yukon gold potato would be suitable. Please avoid using red potatoes as they don’t break down as well as russet and yukon gold potatoes.
Why Not Use the Canned Soup?
Unfortunately, the canned version of condensed soup cream of celery soup uses wheat flour making it not good for our family and for your dietary needs. That’s why we turn to make a homemade soup that is so much more delicious than anything from a can and uses basic ingredients. Luckily, this was a very easy recipe once the cooking starts. You literally put the first 8 ingredients in a pot and bring it to a boil. Then puree it and add the cream. A beginner cook would have no problem making this soup. So skip the canned variety to avoid the gluten and embrace this homemade cream soup. Your body will thank you.
What Else Can I Use Instead of Heavy Cream?
If you want to keep the fat content down you can certainly use whole milk or lower-fat milk. To make vegan cream of celery soup I suggest using coconut cream and vegetable stock. The coconut cream will give a similar texture to heavy cream which will be the perfect substitute. Alternatively, you can use coconut milk, almond milk, or soy milk.
Will This Homemade Version Be Bland?
No, the celery root adds another dimension to this soup that is very complimenting and exciting for the palate. If your taste buds need more excitement you can add onion powder and garlic powder to your soup. Have fun and make this great recipe your own!
Can I Use a Food Processor?
That depends, the food processor will most likely not give you a smooth pureed consistency like the blender would. If you’re okay with that then the food processor would be a good choice. I’ll provide links below to the immersion blender and blender I use.
How To Prep Celery Root
Start by trimming the top and bottom of the celery root. Using a paring knife, remove the skin. I don’t recommend using a vegetable peeler because the skin is very thick.
That’s all you need to know to make gluten-free cream of celery soup. Let me know if the comments how it turned out.
Special Equipment
- My favorite blender – Vitamix
- My favorite immersion blender – Braun Multiquick 5 Hand Blender
Gluten Free Cream of Celery Soup
Ingredients
- 1 onion diced
- 1 russet potato 1/2 inch dice
- 1 celery root or celeriac peeled and 1 inch dice
- 6 celery stalks diced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- Handful of fresh parsley stalks
- 4 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper
- celery leaves garnish
- toasted sliced almonds garnish
- extra virgin olive oil garnish
Instructions
- Place the onion, potato, celery root, celery, bay leaf, thyme, and broth in a large 4-quart pot. Set over medium heat and bring to a simmer. Reduce heat to low to maintain a simmer for 20 minutes. After 20 minutes, use a pairing knife to pierce the celery, celery root, and potatoes to see if it breaks apart when pierced. If your vegetables are softened remove the bay leaf and parsley.
- With a blender or immersion blender, puree the mixture until it is smooth. If you are using a blender, do this in two batches. Return the soup to the pot and set over medium-low heat. Adjust the consistency with broth or water if needed, thin with a 1/4 cup at a time. Stir in the cream and add salt and pepper to taste.
- Garnish with celery leaves, sliced almonds, and a drizzle of extra virgin olive oil. Enjoy!
