We’ve all added bits of celery to soups and dishes that require the special aroma and flavor that only sautéed celery can give, but have you ever used an entire head of celery to make soup?
If you answered no, you need to change that answer fast.
Vegan cream of celery soup is incredibly easy to make, and it’s so, so good. The texture is silky and creamy; exactly what you’d expect from a creamed soup. The flavor is light and bright and lovely. And the color, as you can see, is gorgeous.
This isn’t really a spring time soup because celery is in season all of the time. It’s the one vegetable that you can always find at the supermarket. But that color sings spring, so I thought March was the perfect time to share this with you.
Like I said, it’s so easy to make. All you’ll need to do is sweat a white onion in a medium sauce pan while you steam the head of celery in another pan. Once the onion and celery are ready, add them to a high powered blender and blend them with almond milk, basil, lemon juice, celery leaf, and salt and white pepper.
That’s all it takes to make this beautiful and elegant vegan cream of celery soup.
Vegan cream of celery soup would be perfect for St. Patrick’s Day, Easter, or Passover. It’s also a great recipe for a busy weeknight. In under thirty minutes you can have a steaming bowl of delicious soup on the table. Serve it with a salad and a loaf of warm whole grain bread.
Tell me:
Have you ever had cream of celery soup?
What are you doing for St. Patrick’s Day?
Are you ready for spring weather?
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Vegan Cream of Celery Soup
Ingredients
- 1 medium white onion – peeled and chopped
- 1 head of celery – cut the ends off and cut the stalks into thirds
- ¼ cup of white wine or 2 tablespoons of white wine vinegar plus 2 tablespoons of water
- 1 teaspoon of vegan butter optional
- 2 cups of unsweetened almond milk
- 3 teaspoons of lemon juice
- ¼ cup of basil leaves
- 1 teaspoon of fresh celery leaf
- 1 to 2 teaspoons of ground sea salt use at least one teaspoon to season
- ½ teaspoon of ground white pepper
Instructions
- Put a steamer basket in a large pot and fill with water level with the top of the basket. Bring the water to a boil. Add the celery stalks, cover the pan and steam for approximately ten minutes or until the celery is soft.
- In a medium sauce pan add a tablespoon of water to the pan and heat on medium heat. When the water begins to steam add the chopped onion and stir. Turn the heat to medium-low and cover the pan to allow the onions to sweat for approximately four minutes. Deglaze the pan with the wine or the white wine vinegar and water. Turn off the heat.
- Add the butter to the pan with the onion and let it melt.
- Put the almond milk, celery, onions, basil, lemon juice, celery leaf, salt and white pepper in the blender and blend on the soup setting, or on a high speed, until smooth and creamy.
- Pour the soup back into the pan that you used to cook the onions and heat to desired temperature.
- Enjoy!
Paula says
I have a Bennett.read 1200 watts. Pretty powerful.
Maybe it’s because the celery I used is more stringy.
Anyway, my guests cleared their bowls with muc delight. So all good. I thought of straining the soup but decided against cos that would remove the healthy roughage.
Linda Meyer says
That must have been the issue. Straining definitely would have taken care of the strings, but like you, we would have kept them in for the health benefits. 🙂 We're so happy your guest enjoyed it.
Paula says
Hi
I have just made the soup and the taste is deliciously subtle. I love that it was so easy to make yet seemingly complicated because of the blend of tastes. One question: the celery I used was quite stringy and so despite the blending, I am getting a slightly lumpy texture. Any advice on that?
Linda Meyer says
Hi Paula! We're so happy you enjoyed the soup, it's one of our favorites. What kind of blender do you have? We have a Blendtec and a Vitamix. I use the Whole Foods - Soup setting and it blends for about 2 minutes at a high speed. I've never detected any fiber in the soup. I can't tell you what setting Alex uses on her Vitamix, but I know that it always turns out creamy for her as well. I'd suggest blending on the highest speed you can and let it go for a longer period to break down the strings in the celery. I hope this helps.
deb says
How does one handle the stringy bits of celery?
Linda Meyer says
Hi Deb, a high-powered blender takes care of them. The soup should be super velvety and free from stringy celery pieces.
dallenharkinsgmailcom says
I just made this amazing soup for dinner, and am thrilled with the outcome. My husband who doesn't like celery ate every drop of his first bowl and had seconds. I added a small pinch of nutmeg to the recipe and blended about half of the soup with my stick blender. I like a little texture. I don't like lemon in my cream soup, so we chose to add a squeeze in our separate bowls. I was just perfect in every way. Thank you for sharing this amazing recipe.
Linda Meyer says
Hi! We're so happy to hear this! Thank you so much for letting us know how much you and your husband enjoyed the soup, and how you put your own spin on it. Love it!
Hayley says
The colour looked good but it had Too much white whine vinegar and lemon juice ugh!
Linda Meyer says
Hi Hayley, I'm sorry to hear that you didn't like the soup. I haven't had any negative feedback from my readers about the lemon juice or the vinegar, it adds brightness to what would otherwise be a bland soup. Did you add white wine vinegar and the water? If it was any other type of vinegar that could definitely alter the flavor. Also, if you don't like a bit of acid in your food, this may not be the right soup for you.
Trish says
Just finished blending this. Snuck a tablespoon into my mouth before heating it for dinner in a couple of hours. My eyes rolled back in sheer delight! Can't wait to have a big ol' bowl of this tonight. Delicious and not to mention perfect for this vegan who could do with losing a few pounds! Thank you for another orgasmic, yes I said it, recipe 🙂
Linda Meyer says
LOL! You are so welcome, Trish! I'm so happy you enjoyed the soup and appreciate your taking the time to let me know. 🙂
The Vegan 8 says
I'm catching up on your posts Linda and omg, this may sound crazy, but this is probably one of my favorite recipes of yours I've seen. One, I LOVE soup and two the color and presentation is absolutely stunning! I seriously just bought a huge bag of celery and hope I can find some time to make it, it looks incredible. I do need to get some fresh basil and white wine though...oh man, I can just taste it now. Such a great idea to add basil to it! Very beautiful recipe.
Linda Meyer says
THANK YOU! That's so sweet of you, Brandi. xoxo The basil and wine adds depth to the flavor, so don't leave it out. Besides, you'll have enough wine left to enjoy a glass while you're cooking. 🙂
Patricia @ Grab a Plate says
I adore this soup! Soooo springy and perfect for any holiday or celebration! I really look forward to trying this - celery has such a special flavor and for it to be used as THE main ingredient sounds great to me!
Linda Meyer says
Thank you, Patricia! It's a light and lovely soup, I'll be making it often over the next few months.
Donna says
Oh I need to try this! I am definitely one of those people that uses celery as an afterthought in most dishes, but I can imagine it would taste delicious like this!
Linda Meyer says
Thank you, Donna! I hope you try it, and then let me know what you think. 🙂