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This cream of celery soup is a quick and simple savory appetizer, side, or main in 40 minutes. It’s light, creamy, and so delicious!
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Why You’ll Love This Recipe
While celery makes an appearance in ‘mirepoix’ in many of my vegan soup recipes (check out these 23 cpzy vegan soup recipes), leftover stalks were an issue… but they turn out to be perfect for pulling together this simple cream of celery soup. Combining pureeing, potato, and a creamy element, this soup is simple and so delicious.
Making potato and celery soup from scratch helps you ditch the metallic aftertaste of canned versions, tastes significantly better, is affordable, and it’s so easy to make. The soup is versatile, too, ready to enjoy as-is or to replace the canned variety in casseroles, bakes, noodle dishes, and more.
Looking for more simple creamy vegan soup recipes? Try my vegan asparagus soup, roasted cauliflower soup, or vegan zucchini soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
- ‘Cream’: Dairy-based cream of celery soup uses heavy dairy-based cream. For vegan celery soup, use silken tofu (when blended, it’s creamy with mild flavor, low fat, & high protein). Cashew cream or other dairy-free cream alternatives should work, too. Each affect the flavor and consistency differently.
Recipe Variations
- Onion/leek: Add 1 small onion and/or leek.
- Fresh herbs: Like parsley, chives, or dill – add to the potato celery soup towards the end for fresh flavor. Thyme or sage also work.
- Spices: I.e., celery salt/celery seed, a pinch of nutmeg, cayenne, or red pepper flakes. Start with a pinch and increase to taste.
- Lemon juice: A splash before serving.
Top chef’s tip: Easily turn this into a whole variety of ‘cream of’ soups by substituting the celery (for mushrooms, broccoli, asparagus, etc.).
How to Make Cream of Celery Soup
Step 1: First, remove any celery strings, then chop it. Also, peel and halve the garlic, and peel then cube the potato. Meanwhile, heat the oil in a heavy-based saucepan over medium-high heat. Once hot, sauté the garlic for 20 seconds, or until lightly browned. Then, add the celery.
Step 2: Add the Italian seasoning, salt, and black pepper. Sauté for 1 minute. Add the potatoes, water, and bouillon. Stir, bring to a boil, then reduce to a simmer.
Step 3: Cover and simmer for 20-30 minutes, until potatoes are tender. Blend the silken tofu and half the soup until smooth (about 40 seconds).
Step 4: Return the smooth celery potato soup to the pot, stir, then taste and adjust seasoning. Serve the celery soup hot, drizzled with olive oil and, optionally garnished with the reserved celery leaves. Enjoy!
Puree the entire soup if preferred (in batches) – never fill the machine more than halfway. Alternatively, use an immersion blender directly in the pot.
FAQs
Technically, yes, especially if you plan to puree it all. However, fresh celery is best.
Not if you don’t want to – the peel adds fiber, but may be noticeable.
This recipe uses silken tofu which is low-fat and has added protein.
According to Healthline, celery is a nutrient-dense vegetable (with vitamins A, K, and C, plus folate and potassium, etc.), + antioxidants & anti-inflammatory properties.
Pro Recipe Tips
- To avoid ‘stringy’ soup: Use a vegetable peeler or your hands (snap a piece off the end of each stalk to loosen the strings, then peel) to remove the strings.
- Save the celery leaves: Not only to reduce waste, but the leaves can be stirred in at the end/to garnish.
- Adjust the texture: I only puree half, so there’s texture. Puree the entire soup if preferred.
- Don’t overfill the blender: Only fill it halfway and leave the vent open, covered with a tea towel. No vent? Hold the lid with a kitchen towel, pausing to open it occasionally, allowing steam to escape (otherwise it may blow off the lid, sending scalding liquid flying).
What To Serve With Vegan Celery Soup
Enjoy a portion of this vegan cream of celery soup as an appetizer, side, or main alongside:
- Toppings: Like croutons, tofu feta cheese or vegan cheddar, green onion/chives, red pepper flakes, a swirl of olive oil/vegan cream, toasted pine nuts/pepitas, crispy baked kale chips, etc.
- Bread: Like a fluffy vegan dinner roll, no knead bread, vegan garlic bread, vegan focaccia, a vegan grilled cheese, simple sandwich, topped bagel, etc.
- Salad: Like a leafy green salad, vegan Caesar salad, or a roasted beet kale salad.
You can also use vegan cream of celery soup for creamed vegetables, to sub cream of mushroom soup in this green bean casserole or rice/noodle casseroles, for ‘chicken’ and dumplings, etc.
Storage Instructions
Fridge: Store the creamy celery soup in an airtight container for 3-4 days.
Freezer: In a freezer-safe container/Ziplock/Stasher, Souper cubes, or a silicone muffin tray for up to 3 months. Then, thaw in the refrigerator overnight.
Reheat: Microwave in 30-second bursts, stirring between, or warm it on the stove over low heat. Re-blend for a few seconds, if needed.
More Vegan Soup Recipes
Vegan Lunches
Thai Butternut Squash Soup
Vegan Dinners
Roasted Parsnip Soup
Vegan Dinners
Creamy Potato Leek Soup
If you tried this cream of celery soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Cream of Celery Soup
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Ingredients
- 3 tablespoons olive oil plus more for garnish
- 3 garlic cloves peeled and halved
- 4 celery ribs lightly peeled to remove strings and chopped (reserve leaves for garnish)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large russet potato peeled and cubed
- 2 to 3 cups water
- 2 low-sodium vegetable bouillon cubes
- 1 (16-ounce) block of silken tofu
Instructions
- In a large pot with a lid, heat the olive oil over medium heat. Add the garlic and cook for about 20 seconds, or until lightly browned.
- Add the chopped celery, Italian seasoning, salt, and black pepper. Stir well and cook for 1 minute.
- Add the potatoes, water, and vegetable bouillon cubes. Stir, bring to a boil, then cover and reduce heat to a simmer. Cook for 20–30 minutes, or until the potatoes are tender.
- Add the silken tofu to a blender, along with about half of the soup. Blend on high for 40 seconds, or until smooth.
- Pour the blended mixture back into the pot and stir until fully combined.
- Serve hot, garnished with a drizzle of olive oil and the reserved celery leaves.
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Notes
- To avoid ‘stringy’ soup: Use a vegetable peeler or your hands (snap a piece off the end of each stalk to loosen the strings, then peel) to remove the strings.
- Save the celery leaves: Not only to reduce waste, but the leaves can be stirred in at the end/to garnish.
- Adjust the texture: I only puree half, so there’s texture. Puree the entire soup if preferred.
- Don’t overfill the blender: Only fill it halfway and leave the vent open, covered with a tea towel. No vent? Hold the lid with a kitchen towel, pausing to open it occasionally, allowing steam to escape (otherwise it may blow off the lid, sending scalding liquid flying).
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