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Vegan Cream of Celery Soup Recipe

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3.9 from 2 reviews

This Vegan Cream of Celery Soup is a comforting and creamy plant-based soup perfect for a light lunch or starter. Made with fresh celery, flavorful veggie broth, and a smooth roux using vegan butter and plant-based milk, it delivers rich taste and velvety texture without any dairy. Naturally seasoned with turmeric, garlic powder, nutritional yeast, and black pepper, this soup is wholesome, nutritious, and easy to prepare in under 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Ingredients

Soup Base

  • 6 cups water
  • 2 cubes Not Chick’n Broth (or other vegetable bouillon or substitute with 6 cups vegetable broth)
  • 4 cups celery, chopped (about 2 large celery hearts)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast

Roux

  • 1/2 cup vegan butter (or oil)
  • 1/2 cup white flour (or gluten-free flour mix without sorghum flour)

Additional Liquids

  • 1 1/2 cups plain soy milk (or other plain plant-based milk)

Instructions

  1. Prepare the Broth: In a medium-sized soup pot, bring 6 cups of water or vegetable broth along with turmeric, garlic powder, salt, black pepper, and nutritional yeast to a slow boil. This fragrant broth forms the flavorful base of your soup.
  2. Cook the Celery: Add the chopped celery to the boiling broth and let it simmer gently for about 8 minutes, or until the celery is tender but not mushy, allowing the flavors to meld.
  3. Add Plant-Based Milk and Warm: Pour in the plain soy milk (or your chosen plant-based milk) and reduce the heat to low, just keeping the soup warm as you prepare the roux.
  4. Make the Roux: In a separate pan, heat vegan butter or oil over medium-low heat. Sprinkle in the flour and stir continuously with a whisk until the mixture fully combines and begins to bubble, forming a smooth paste.
  5. Incorporate Soup into Roux: Gradually add the celery broth to the roux one ladleful at a time, whisking well after each addition to ensure a smooth, creamy consistency without lumps.
  6. Finish Thickening the Soup: Carefully transfer most of the broth from the original pot to the roux mixture, leaving the celery chunks behind. Continue adding the broth slowly and whisking continuously until all the liquid is incorporated, resulting in a thickened, creamy soup base.
  7. Combine and Serve: Once the creamy broth is ready, return the reserved celery chunks to the pot with the thickened soup or serve them mixed in as desired. Heat gently if needed, then serve warm for a comforting meal.

Notes

  • Using vegetable broth instead of water enhances the soup’s flavor significantly.
  • For a gluten-free option, substitute the white flour with a gluten-free flour blend that does not contain sorghum flour to maintain thickening ability and texture.
  • You can swap the soy milk for almond, oat, or cashew milk depending on your preference and dietary restrictions.
  • Adjust seasoning to taste, especially salt and pepper, to balance the flavors.
  • For extra richness, add a splash of olive oil or more vegan butter during the roux process.
  • This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Find it online: https://cheftinaskitchen.com/vegan-cream-of-celery-soup-recipe/