If you’re searching for Vegan cream of celery soup, this article gives you exactly what you came for: a clear stovetop method for a silky, dairy-free bowl and a condensed version for casseroles, plus ingredient options (cashew cream, coconut milk, or a nut-free potato roux), step-by-step timing, storage, and gluten-free swaps using everyday vegetable broth and pantry herbs.
On weeknights, I chop a bundle of celery and onion, warm olive oil in a Dutch oven, and let thyme bloom until the kitchen smells like comfort. I pour in low-sodium broth, simmer, then blend with an immersion blender until it’s velvety. Some nights I crave cashew richness; other times I reach for coconut milk for a quick, creamy finish. For meal prep, I cook a thicker, condensed batch that stands in for the canned soup in green bean casserole, simple, and ready in my glass containers.
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Why You Love Vegan Cream of Celery Soup Recipe
This Vegan cream of celery soup delivers what busy home cooks want: a weeknight-easy bowl and a reliable condensed base for casseroles, using pantry staples like vegetable broth, celery, onion, garlic, and herbs.
- Two-in-one value: Make a silky bowl for dinner or a condensed substitute for classics like green bean casserole.
- Customizable bases: Choose cashew cream, coconut milk, or a nut-free potato roux to match allergens (vegan, gluten-free, soy-free paths).
- Clean, cozy flavor: Build depth with thyme, bay leaf, white pepper, and a squeeze of lemon; optional deglaze with dry white wine.
- Texture control: Use a Dutch oven and an immersion blender or high-speed blender for velvety results without dairy.
- Meal-prep friendly: Batch, portion into glass containers, and reheat smoothly, perfect as a versatile celery soup recipe for weeknights or holidays.
Vegan Cream of Celery Soup
Ingredients
Method
- Warm olive oil in a Dutch oven over medium heat. Add diced onion, sliced celery, a pinch of kosher salt, and white pepper; cook until translucent.
- Add bay leaf and thyme. Pour in low-sodium vegetable broth (or Not Chick’n broth) and bring to a gentle boil; reduce heat and simmer until celery is tender.
- Cashew cream, Coconut milk, Roux or potato (nut-free), or Silken tofu or cauliflower.
- Remove bay leaf. Use an immersion blender for a velvety finish; for extra-silky texture, transfer (vented lid) to a high-speed blender.
- Add lemon juice, taste for salt, and thin with broth or thicken with a brief simmer or a small potato- or corn-starch slurry. Garnish with parsley or dill.
Nutrition
Tried this recipe?
Let us know how it was!Ingredients for Vegan cream of celery soup
These are the exact pantry staples and swaps I use for a silky result on the stovetop, choose the roux:
- Broth: I like to use the Not Chick’n broth cubes because my family likes that flavor, but any vegetable broth will work.
- Celery: Because it’s cream of celery soup.
- Garlic powder: for flavor. You can also use onion powder or fresh garlic.
- Nutritional Yeast: For a savory slightly cheesy flavor (optional). You can learn more about nutritional yeast in this detailed post.
- Salt and Pepper: to season the soup. I like to add a dash of red pepper flakes for more flavor and a little heat.
- Turmeric: For color and nutritional benefits.
- Plant-Based Milk: Any plain flavored plant-based milk will make it creamy. You also may want to use unsweetened milk if you don’t want it too sweet. I like to use soy milk or oat milk in this soup since they are thick and creamy, but you can also use almond milk or any other you prefer.
- Fat: Any neutral-flavored oil or vegan butter or margarine will work to make a vegan roux.
- Flour: Regular all-purpose flour will work well to make a vegan roux to thicken the soup. If you need it to be gluten-free, I find the gluten-free flour mix from Trader Joe’s works the best for making a gluten-free roux. You can also omit the roux method and make your soup fat-free and gluten-free by using corn or potato starch to thicken it.
These staples keep the soup creamy, customizable, and weeknight-simple, ready for dinner bowls or a condensed base for casseroles.
How to make Vegan cream of celery soup
This method makes Vegan cream of celery soup silky and weeknight-simple, with clean flavors and a stable texture for reheating:
Sauté aromatics (6–8 min)
Warm olive oil in a Dutch oven over medium heat. Add diced onion, sliced celery, a pinch of kosher salt, and white pepper; cook until translucent. Stir in garlic or garlic powder.
Season & simmer (12–15 min)
Add bay leaf and thyme. Pour in low-sodium vegetable broth (or Not Chick’n broth) and bring to a gentle boil; reduce heat and simmer until celery is tender.
Choose one creamy base, then thicken
- Cashew cream: Blend soaked raw cashews with a ladle of hot broth until ultra-smooth; stir back in and simmer (2–3 minutes).
- Coconut milk: Stir in full-fat coconut milk; simmer briefly, then balance with lemon juice.
- Roux or potato (nut-free): Whisk a simple roux (oil + all-purpose or rice flour) with warm broth and add, or simmer diced Yukon gold potato until soft.
- Silken tofu or cauliflower: Blend until smooth with a little soup; return to the pot.
Blend smooth
Remove bay leaf. Use an immersion blender for a velvety finish; for extra-silky texture, transfer (vented lid) to a high-speed blender.
Finish & adjust
Add lemon juice, taste for salt, and thin with broth or thicken with a brief simmer or a small potato- or corn-starch slurry. Garnish with parsley or dill.
This simple celery soup also works as a celery soup recipe base for casseroles; for an extra-thick concentrate, reduce the broth and see the condensed method next.
Vegan cream of celery soup Variations
Use this quick guide to tailor flavor, texture, and allergens without rewriting the recipe, richer coconut milk, milk-free roux or starch, potato-free cashew cream or silken tofu, all keep it velvety and casserole-ready.
Vegan cream of celery soup with coconut milk
- Use full-fat coconut milk (about 1 cup per 4 cups vegetable broth) for a rich, silky finish; light coconut milk for a leaner bowl.
- Keep heat at a gentle simmer to avoid separation; add lemon juice off heat to balance aroma.
- Season with white pepper, celery salt, and dill or parsley; blend smooth with an immersion blender.
Tip: if coconut notes feel strong, add lemon zest and a small splash of broth to lighten.
Vegan cream of celery soup without cream
- No plant-based milk: thicken with a roux (2 tbsp oil + 2 tbsp all-purpose flour; use rice flour for gluten-free).
- Cook roux 1–2 minutes, whisk with warm broth, then add sautéed celery and onion; simmer and blend.
- Optional: for extra body, add a small cauliflower florets blend or a spoon of nutritional yeast for savory depth.
Vegan celery soup without potato
- Skip potato by choosing cashew cream (¾ cup raw cashews blended with hot broth) or silken tofu (12 oz, blended).
- For a lighter version, use a minimal cornstarch slurry and longer simmer to concentrate flavor.
- Finish with thyme, white pepper, and lemon juice; blend until velvety.
Vegan cream of celery soup no cream
- Fat-free, milk-free path: rely on a potato starch or cornstarch slurry whisked in at the end, then simmer 1–2 minutes.
- Or blend tender cauliflower with a ladle of hot soup and return to the pot for a creamy texture without dairy or oils.
- Season confidently (salt, white pepper, bay leaf) and garnish with chives or parsley.
Choose one path, keep seasoning consistent, and blend until silky, these swaps preserve the character of Vegan cream of celery soup while fitting your diet.
How to serve vegan cream of celery soup
Quick, practical ways to plate Vegan cream of celery soup for bowls, grain meals, and casseroles without changing the core recipe:
- Classic bowl finish: Warm bowls; swirl olive oil, add lemon zest, and sprinkle dill or chives.
- Crunch & protein add-ins: Garlicky croutons; roasted chickpeas or white beans; toasted almonds or pumpkin seeds (nut-free option).
- Bread & salad pairings: Serve with crusty sourdough, ciabatta, or a simple arugula salad with red wine vinegar.
- Hearty grain bowls: Spoon over brown rice or quinoa; top with seared tofu sautéed mushrooms, or vegan parmesan.
- Condensed-use tip: For casseroles (e.g., green bean casserole), use the condensed batch 1:1 in place of canned condensed soup; thin with unsweetened oat or soy milk only if the recipe calls for it.
- Flavor cohesion: Season with white pepper and thyme; finish with lemon juice to brighten celery’s aromatics.
- If you want a greener bowl, this creamy asparagus soup (vegan) pairs perfectly with sourdough and a simple salad.
Keep garnishes simple and consistent so the celery aroma stays front and center, whether you’re serving a cozy bowl or baking a weeknight casserole.
Storage and reheating
Store Vegan cream of celery soup safely for weeknights or meal prep by cooling fast, labeling clearly, and reheating to the right temperature.
- Cool quickly: Transfer to shallow containers and refrigerate within 2 hours (within 1 hour if it’s hot in the kitchen).
- Refrigerate: Keep in airtight containers for 3–4 days at ≤40°F (4°C).
- Freeze: For best quality, freeze 2–3 months; soup kept at 0°F (-18°C) remains safe longer but may lose texture over time. Leave headspace and label dates.
- Reheat thoroughly: Warm on the stovetop until 165°F (74°C); bring to a light boil for even heating. Stir often. Avoid slow cooker reheating from cold.
- Microwave tips: Cover loosely, heat in short bursts, stir midway, and temp-check the center with an instant-read thermometer.
Quick reference:
| Item | Fridge (≤40°F) | Freezer (0°F) | Notes |
|---|---|---|---|
| Cooked soup (bowl) | 3–4 days | 2–3 months | Cool in shallow containers within 2 hours. |
| Condensed base (thick) | 3–4 days | 2–3 months | Thin with broth or unsweetened plant milk when using. |
| Reheating target | — | — | Heat to 165°F (74°C); stir for even temp. |
Date containers, reheat only what you’ll eat, and return leftovers promptly, simple habits that keep flavor high and food safe.
FAQ
Is there a vegan cream of celery soup?
Yes. Make a fully plant-based version with celery, onion, garlic, vegetable broth, and a creamy base such as cashew cream, full-fat coconut milk, or a roux thickened with unsweetened oat or soy milk.
What can be substituted for cream of celery soup?
For casseroles, swap in homemade condensed celery base (1¼ cups) or use a dairy-free cream of mushroom or cream of onion.
What is the best vegan cream for soup?
It depends on texture and allergens:
Cashew cream → ultra-silky, neutral flavor (blend soaked cashews + hot broth).
Full-fat coconut milk → rich, quick; balance with lemon juice.
Oat or soy milk + roux → stable, budget-friendly, great for reheating.
Silken tofu → lighter, higher protein; blend until smooth.
Choose based on mouthfeel, cost, and dietary needs.
Is cream of celery vegetarian?
Often yes if it’s made with milk/cream and vegetable stock, but some recipes or canned versions may use chicken stock. Always check labels or ask the kitchen.
Conclusion
I love this soup because it fits real life. On a weeknight I can chop celery and onion, bloom thyme in olive oil, pour in vegetable broth, and blend it smooth with my immersion blender silky, cozy, and uncomplicated. I choose the base that matches the day: cashew cream when I want luxe, or a simple oat-milk roux when I’m cooking for everyone.
And when the calendar fills up, I make a condensed batch for casseroles and stash a few jars for meal prep. It’s reliable but never boring, brightened with lemon, finished with dill, and easy to tailor for gluten-free or nut-free friends. Vegan cream of celery soup ends up being the bowl I reach for when I want comfort that still feels light and honest.
