Creamy Celery Soup

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
Description

Don’t let its simple ingredient list fool you—this Creamy Celery Soup is wonderfully rich in flavor. Fresh celery, onions, garlic, and savory herbs are gently simmered, then blended into a smooth, velvety soup that’s both light and satisfying. A homemade vegan alternative to canned cream of celery soup, enjoyed on its own or used in casseroles and other recipes.

Every spoonful highlights the fresh, subtle sweetness of celery with a creamy texture that’s pure comfort, perfect for meal prep or freezing for later use. 

Serve it with warm, crusty bread, a crisp salad, or your favorite sandwich for an easy meal that feels both wholesome and elegant. Whether you’re making lunch for one or serving family and friends, this comforting soup proves that everyday ingredients can create something truly delicious.

Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large onion (chopped)
  • 2 large galic cloves (minced)
  • 2 tablespoons all purpose flour
  • 3 medium russet potatoes (diced)
  • 12 ribs celery (diced)
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 2 tablespoons dried parsley
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon celery salt (or crushed celery seed)
  • 1/4 teaspoon cayenne
  • 1/2 cup non-dairy milk
  • salt and pepper (to taste)
Instructions
  1. 1

    Trim the bottom 2 inches from each rib of celery. Then trim the tops (any brown ends) if needed—some leaves are good and will add extra flavor to the soup.

    Peel a very thin layer from the backside of each rib to remove the "strings" for a creamier soup, then cut each rib of celery into 1/2-inch slices.

  2. 2

    Heat 2 tablespoons of olive oil in a large soup pot. Add the onion, garlic, and celery, including any celery leaves, and saute over medium heat until the vegetables are tender.

     

  3. 3

    Add the flour and stir until it is well incorporated.

  4. 4

    Stir in the potatoes and vegetable broth, and bring the soup to a boil. Stir in the seasoned salt, parsley, dill weed, celery salt, and cayenne.

  5. 5

    Lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the potatoes are fork tender.

     

  6. 6

    Remove from heat.

     

  7. 7

    Use an immersion hand blender to puree the soup in the pot until smooth, then stir in the non-dairy milk.

    (If you don't have an immersion blender, allow the soup to cool slightly, then transfer the vegetables using a slotted spoon into a blender or food processor and blend until smooth. Return the mixture to the soup pot over low heat, then stir in the non-dairy milk.)

    Refrigerate and enjoy any leftovers within 3 to 5 days.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 176kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Sodium 520mg22%
Potassium 640mg19%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 7g
Protein 4.3g9%
Vitamin A 980 IU
Vitamin C 14 mg
Calcium 82 mg
Iron 2.1 mg
Vitamin E 1.5 mg
Vitamin K 48 mcg
Vitamin B6 0.3 mg
Folate 72 mcg
Magnesium 42 mg
Zinc 0.6 mg
Selenium 3 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan creamy celery soup
Read it online: https://sproutfulkitchen.com/recipe/creamy-celery-soup/