If you’re looking for a comforting and creamy soup that’s dairy-free and packed with flavor, my Vegan Cream of Celery Soup is just what you need.
Inspired by my easy carrot celery soup, this is a simple recipe with a short list of ingredients.
But don’t let that fool you, while this soup feels light, satisfying and perfect for when you want to warm up.
About The Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
When I first set out to create a vegan version of the classic cream of celery soup, I knew it had to be something that didn’t compromise on flavor.
Celery, often overlooked, is the star here. It brings a subtle, fresh earthiness that pairs beautifully with garlic and onion, creating a flavorful base. If you're celery ribs has thick strings, go ahead and de-string them, most of the time I can skip this step.
I use dairy-free milk, like almond, with potato to keep this soup creamy without any dairy.
White pepper adds just the right amount of heat while keeping the soup light in color, which is a marvelous pale green, which is quite different from the green in this cozy asparagus soup.
Janelle’s Tips
Sweating the onions until they lightly change to golden is important, this step brings out the natural sweetness of the onions adding to the overall flavor of this creamy celery soup.
To allow for any oil-free diet, simply leave out the oil and use water, stir the onions until they start to change color, this is
Like my broccoli soup, one of the things I love most about this soup is its simplicity, but that doesn’t mean you can’t get creative.
Try sprinkling in chopped fresh herbs after blending, or top it with toasted seeds like sesame or sunflower.
Storage
Making a batch of this soup is perfect for quick meals throughout the week. I store it in an airtight glass container in the fridge, where it stays fresh for up to a week.
When I’m ready to enjoy it again, I reheat it on the stove, sometimes thinning it out with a little extra dairy-free milk if needed. If you’re into meal prepping, this soup is a great option to have on hand.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Cream of Celery Soup
Ingredients
- 1 tablespoon Olive oil (or use water if on an oil-free diet)
- 1 medium Onion diced
- 5 cloves Garlic minced
- 2 medium Potatoes
- 5 cups Water
- 2 cubes Vegetable bouillon
- ¾ teaspoon Ground white pepper
- 1⅔ pounds Celery chopped
- 1 cup Dairy-free milk (almond, soy, or oat milk work well)
- 1 pinch Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and lightly golden. If you prefer an oil-free version, use a small amount of water to prevent sticking. Then stir in the minced garlic until fragrant, about 1 minute.
- Add in the potatoes and water, bring to a soft boil and then turn the heat down to medium-low and simmer for 10 minutes.
- Add the vegetable bouillon cubes, white pepper and chopped celery. Stir to combine, then let it simmer for 20 minutes, or until the celery is tender.
- Turn off the heat, then pour in the dairy free milk. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.Do a taste test and adjust salt if needed. Serve hot, garnish as desired.
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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