Warm up with a comforting bowl of vegan celery soup! This recipe creates a velvety soup with wholesome ingredients that will satisfy your taste buds.
It’s the perfect way to use up a large amount of celery and makes a great appetizer or side dish for any occasion, especially in the cooler months.
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Vegan Cream of Celery Soup Ingredients
Here are the ingredients you’ll need to whip up a tasty bowl of my vegan celery soup:
- Vegan butter: This provides a rich base for the soup, adding lots of flavor. Use vegan margarine or any type of oil instead if you prefer.
- Onion and garlic: These essential ingredients offer a savory and robust flavor that enhance the mild taste of the celery and potatoes.
- Celery: As the star of the show, celery creates a fresh and slightly earthy flavor. It’s the backbone of this soup!
- Potatoes: Potatoes add bulk to the soup and help make it creamy and thick due to a naturally high starch content. This is a great way to get ultra-rich and creamy vegan soup.
- Vegetable broth: As the liquid base for the soup, vegetable broth adds depth of flavor and ties all the other flavors together. I often use a homemade broth, but use what you like! Vegan chicken-flavored broth is another tasty option.
- Nutritional yeast: This vegan pantry staple adds a cheesy, umami-like flavor to the soup. Please note nutritional yeast is completely different from baking yeast and the ingredients cannot be substituted.
- Miso paste: This fermented ingredient adds an amazing salty and slightly tangy flavor to the soup. I love using miso paste in recipes that traditionally use dairy or cheese to replace some of the flavor that vegan dairy alternatives often miss.
- Herbamare seasoning: This seasoning is a blend of sea salt with dried vegetables and herbs. It’s my go-to seasoning for most soups as it adds a great flavor. If you don’t have Herbamare, substitute it for half salt and half an herb blend of your choice.
- Salt and black pepper: Use these to round out the soup’s flavors to your liking. Keep in mind that miso paste and Herbamare both offer salt and there’s likely also salt in the vegetable broth, so I recommend tasting the soup before adding any extra salt (it may already have enough).
- Vegan cream: This adds a luxurious, velvety texture to the soup making it rich and creamy. You can use a store-bought vegan cream alternative, canned coconut milk, or make your own cashew or sunflower cream (details in recipe below).
How to Make Dairy Free Celery Soup
Making cream of celery soup is very simple and is ready in under 30 minutes. Just follow the instructions below and you’ll have great soup in almost no time!
Step 1: Cook Soup
Start by prepping all the vegetables. You’ll need to chop onion and celery, mince garlic then peel and cube potatoes.
Next, heat vegan butter in a large pot over medium heat. Cook the onions for about 5 minutes before adding your garlic, celery and potatoes. Cook this for another 4-5 minutes.
Then add vegetable broth and seasonings including Herbamare, miso paste, nutritional yeast and black pepper. I recommend only adding extra salt at the end of cooking as the miso, veggie broth and Herbamare offer lots of salt.
Bring your soup to a boil over high heat with a lid on the pot. Then simmer the soup on medium-low until the potatoes are tender. This can take 8-15 minutes, depending on how large you cut the potatoes.
Step 2: Blend and Serve
When the potatoes are soft (easily break apart with a fork) remove your soup from the heat. Stir in vegan cream.
You can use an immersion blender to puree the soup or transfer it to a stand blender (it’s best to let the soup cool off somewhat before using a stand blender).
I like this soup completely pureed but you can leave some texture if you like.
Taste and adjust the seasoning/ salt as needed and serve hot!
You can eat the soup plain (it’s delicious as-is) or top it with anything you like. Red pepper flakes, vegan sour cream or yogurt, toasted almonds or other nuts/seeds, croutons, roasted chickpeas, fresh herbs, an extra drizzle of vegan cream, vegan parmesan cheese or anything you can think of are great additions to the soup!
How to Serve as a Balanced Vegan Meal
I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.
This veggie-based soup offers carbohydrates from the potatoes as well as fats from the vegan butter and cream. It’s a great soup to serve as a side dish or appetizer for a larger meal.
As the soup lacks plant-based protein, it’s best to serve alongside a vegan protein source. If you want to add protein to the soup directly, here are some idea:
- Use white beans or tofu in place of some of the potatoes in the soup
- Top the soup with roasted chickpeas and/or toasted almonds (or other nuts/seeds)
- Chop up some seitan and add it to the soup
It’s okay to have a lower-protein meal on occasion, but protein is important to consume regularly and helps keep you feeling full and satisfied.
Celery Soup Variations
While this soup is delicious as-is, here are some fun ideas to make it uniquely your own:
- Spicy kick: Add a pinch of hot red pepper flakes to the soup (or as a garnish). You could also top with a drizzle of hot sauce.
- Crunchy toppings: Elevate your soup by garnishing with toasted almonds, croutons or roasted chickpeas for added texture.
- Herbal elegance: Fresh herbs like chives or parsley make a delicious garnish, imparting a burst of freshness to your bowl.
- Cheesy twist: Sprinkle some vegan parmesan on your soup or mix in your favorite vegan cheese for a decadent twist.
How to Store Leftovers
Cool leftover soup to room temperature before transferring it into an airtight container. It’ll store well in your fridge for up to a week.
This soup can also be frozen in any freezer-safe container for a few months. To reheat, microwave it or warm the soup in a pot on the stove, over medium heat until warmed through.
If you make this recipe, please rate and comment below to help others benefit from your experience!
📖 Recipe
Vegan Celery Soup Recipe
Equipment
- Blender (immersion or stand blender)
- Measuring cups (or kitchen scale)
- Measuring spoons
Ingredients
- 2 tablespoons vegan butter (30 grams)*
- ½ cup onion , chopped (80 grams)
- 3 cloves garlic , minced
- 4 cups celery , chopped then measured (500 grams)
- 2 cups potato , peeled and cubed (315 grams)
- 2 cups vegetable broth
- 1 ½ tablespoon nutritional yeast
- 1 teaspoon white miso paste
- 1 teaspoon Herbamare seasoning **
- ¼ teaspoon black pepper (or to taste)
- salt (to taste)
- ½ cup vegan cream of choice ***
Instructions
Step 1: Cook Soup
- Prep all the vegetables as needed (peeling, chopping and mincing).½ cup onion, 3 cloves garlic, 4 cups celery, 2 cups potato
- In a large pot, melt the vegan butter over medium heat. Add the chopped onion and cook for about 5 minutes, until the onion has started to soften. Stir regularly.2 tablespoons vegan butter, ½ cup onion
- Add minced garlic, chopped celery and potatoes (peeled and cubed). Cook, stirring regularly for another 4-5 minutes.3 cloves garlic, 4 cups celery, 2 cups potato
- Add vegetable broth, Herbamare, miso paste, nutritional yeast and black pepper.2 cups vegetable broth, 1 ½ tablespoon nutritional yeast, 1 teaspoon white miso paste, 1 teaspoon Herbamare seasoning, ¼ teaspoon black pepper
- Bring your soup to a boil over medium-high heat (with lid on), then simmer on medium-low heat until the potatoes are tender (about 8 minutes depending on how large the potatoes are cut).
Step 2: Blend and Serve
- Once the potatoes are soft, remove your soup from the heat and stir in vegan cream.½ cup vegan cream of choice
- You can blend with an immersion blender or transfer to a stand blender and blend to your desired consistency. I prefer this soup to be fully pureed, but you can leave some texture.
- Taste and adjust seasoning as needed, then serve hot.salt
- Your soup can be garnished with red pepper flakes, vegan sour cream or yogurt, toasted almonds (or other nuts/seeds), croutons, roasted chickpeas (or other beans), fresh herbs (chives, parsley, etc.), extra cream, vegan parmesan cheese or whatever else you like!
Video
Notes
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
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