Cream of Celery Soup

5 from 1 vote

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!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Lunch, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 240kcal

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

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.

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).