How To Make Cream Of Celery Soup
Why Youll Love This Vegan Cream Of Celery Soup Recipe
- It tastes much better than canned soup!
- Its very versatile – it can be used on its own or in so many other recipes.
- It is easy to make and can be stored for several days in the fridge.
- You probably already have the ingredients on hand.
- This cream soup is dairy free and vegan friendly, and can also be made gluten-free, making it a good choice for those with dietary restrictions.
Notes On The Creamy Celery Soup:
- If possible, use good quality Organic Spinach and Celery. I reserved a few celery leaves for garnish, but chopped up the rest and used it inside of the soup along with the celery ribs.
- Even though the soup will be blended, try to cut the celery in uniform pieces for even cooking . Same goes for the potatoes .
- I used an Immersion Hand Blender, but you can also blend this in batches in a high-powered blender . Just make sure to let the soup cool down a bit, and not over fill the blender!
- I like piling in a whole 5 oz. container of spinach for the added nutrients! But, you can reduce it to just 2 oz. to still give it a bit of added nutrients and a pop of green color.
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Need A Dairy Free Cream Of Celery Soup
Making a dairy free version of cream of celery soup is incredibly simple.
If you have a favorite non-dairy milk alternative, just swap it out with the whole milk in this recipe.
Soy and almond milk would probably work best. Coconut milk might also work if its a milk flavored milk without a heavy coconut flavor.
Use olive oil, another cooking oil, or your favorite dairy-free butter variety instead of regular butter.
Cream Of Celery Soup Ingredients And Substitutions
All the ingredients that go into this dairy-free version of cream of celery soup are easy to find in any grocery store. We especially love this recipe because it is made without nuts or coconut and is naturally gluten-free. A great bonus if you are having to manage multiple allergies.
Celery- This is the star ingredient so freshness is important. Look for thin to medium stalks with thin veins. Heavy, thick stalks may turn out stringy when you try to puree You will need a bunch of celery that contains their leaves still in order to make the garnish.
Potato- Our preferred variety is a Yukon Gold but any potato that leans towards starchy will do. The potato is what gives this soups its body and creamy texture. You can also substitute a celeriac bulb for a more intense celery flavor.
White Onion- Not sweet, and definitely not red. Just a simple white onion. Feeling adventurous? Try substituting leeks or wild ramps, if you can find them.
Garlic- The universal ingredient. Is any soup complete without it?
Dill- Used in both the soup and the garnish, dill brightens up this dish. You really want to use fresh dill. If dried dill is the only thing available you can substitute 1 teaspoon of dried dill for every tablespoon of fresh dill.
Lemon Juice- My mantra… all recipes must have acid! A zip of lemon juice really makes all the difference. Both fresh and bottled work.
Cream Of Celery Soup Substitute
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Cream of celery soup substitute is an easy way to add flavor to any casserole. This recipe cooks up quickly, so you can swap out in place of canned, condensed soup in minutes.
Cream of celery soup substitute is one of those recipes that may not incredibly impressive and doesnt have a huge wow factor, but let me tell you this.
Like our other cream of onion soup substitute, this one is solid and is a staple in our kitchen.
Also, dont forget, we have a great homemade bisquick mix, just in case you run out of favorite baking mix.
Best of all, they dont come from a can!
A Few Tips To Help You Pick Fresh Celery For This Soup:
Make sure that the celery has sturdy, upright stalks. The stalks should snap easily when you pull them and not bend.
The leaves on the celery stalks should be crisp, fresh. and green not yellow or brown.
Make sure to wait until you need to use the celery to chop it up. Celery loses nutrients the longer it sits after it is chopped, so best wait. With that said, try to use up celery that you bring home from the store, within 5-7 days.
I made another batch of this soup yesterday evening and I found myself licking the bowl and spoon clean as it is so scrumptious! But, dont take my word on this just grab the 10 ingredients, whip up a batch of this vegan celery soup and see for yourself!
Wondering what you can make with a lot of celery?
Well, a batch or two of this creamy, comforting, budget-friendly, and scrumptious vegan celery soup.
Is this celery soup healthy?
The star of this soup: celery, is packed with vitamins and minerals that help in digestion, reduce inflammation, and help keep blood sugar levels consistent, among other things. This celery soup is also made with other nutritious ingredients like ginger, garlic, onion, cloves, turmeric, coriander, and cannellini beans.
How can you store this soup?
Yes, you can store this celery soup for 4-5 days as long as it is in an air-tight container that is placed in a fridge.
Cook Time: Total Time:
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Vegan Cream Of Kale And Celery Recipe Notes
How do I store kale and celery soup?
Leftover soup can be stored in the fridge, in a covered container, for 3 days. Or frozen for 4-6 months.
How do I reheat kale and celery soup?
To reheat leftovers gently bring to a simmer, and heat for 2-3 minutes until piping hot. Stir frequently to prevent sticking and if necessary add extra veggie stock to loosen up the soup.If frozen, defrost completely before reheating.
Is creamy kale and celery soup gluten-free?
Yes. This recipe uses gluten-free plain flour to thicken up the stock. Ensure that your vegan stock is also gluten-free. I use the Marigold brand which is gluten-free.
Can I use any substitutions?
* kale can be subbed for spinach, collards, spring greens, chard, etc.* not keen on celery? sub for broccoli or courgette* if you dont like creamy soups simply use extra veggie stock instead of plant-milk and omit the gluten-free flour
What can I serve with cream of kale and celery soup?
Paleo Cream Of Celery Soup
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A recipe for cream of celery soup without the cream? Yup! cause who needs it? I’d rather get all the fiber and nutrients from cauliflower and the nice fats from olive oil or coconut oil.
Cream of “fill in the blank” soups used to be a staple for a lot of us in the good-old Campbell soup recipe days. And I personally used to eat a lot of Campbell’s soup.
Remind me to tell you about that college Campbell’s soup budget another day. I think my sodium was probably off the charts, but I saved a whole lot of cash eating nothing but Campbell’s soups for a month.
Recommended Reading: Mushroom Soup Pot Roast
How I Came Up With This Creamy Keto Celery And Leek Soup Recipe
I love soups. They are simple, easy-to-make, and versatile. No wonder our first commercial Ketokamu products were soups as they are so simple and nourishing food. They are easy to tweak as well by adding seasonings, veggies, or meat for even more satisfying meal. At home, when making soup, you can throw all kinds of tasty stuff to soups and make them as light or as stuffing as you want.
For years, I have written down lots of ideas for keto soup recipes. Now, when the weather has been relatively cold and particularly snowy, I thought its about a time to make a hot and nourishing soup.
I went through my idea list and found a draft for a soup containing leek and fennel. Actually, we have been thinking of bringing a Ketokamu soup with leek and fennel to the market maybe with goat cheese for protein and more taste. I actually made a few experiments last year but wasnt completely satisfied with them yet.
However, for my blog, I thought I skip the goat cheese and make a creamy soup without the tangy and admittedly a bit peculiar taste of goat cheese. However, since many people avoid dairy, I wanted to create a creamy soup without dairy products. In many creamy dairy-free keto recipes, dairy is replaced with coconut cream or coconut milk. But, this time, I chose to use coconut manna to hit two birds with one stone: coconut manna would provide creaminess and it would also work as a natural thickener.
What Makes This Recipe So Good
- Homemade cream of celery soup is a delicious, easy, healthier alternative to the canned versions. It uses pantry staples like all-purpose flour, chicken broth, and heavy cream, plus fresh produce and simple seasonings. You control the amount of salt you use, too!
- This recipe is naturally low carb. You can easily make it dairy free, gluten free, vegetarian, and/or vegan if youd like! Perfect for an all-inclusive dinner.
- If youre a fan of freezer meals, this is a must make for you! Cream of celery soup freezes really well. Just let it cool completely, transfer it to a freezer-safe container, and freeze it up to 4 months. If youre storing it in a sealable freezer bag, lay the bag flat in the freezer until the soup is solid. After that you can store it upright without it taking up a ton of space.
Read Also: Chicken Pot Pie Soup Recipe
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Popular Substitutions & Additions
- If you want to make this recipe gluten-free, use chickpea flour instead of regular flour.
- If you dont have coconut milk, feel free to use any other dairy free milk for this cream soup.
- You can adjust the spices based on personal preference – taste as you go to see if you want to add more or less. If youre trying to reduce your sodium intake, try using a salt substitute.
Whats A Vegan Substitute For Heavy Cream
A great vegan substitute for heavy cream, coconut cream can be used as a versatile ingredient.There is also a way to make it yourself using coconut milk since it is readily available.Make your own coconut milk at home by chilling a can of half-fat coconut milk in the fridge overnight, opening it, and pouring the contents into an insulated container.
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Vegan Cream Of Kale And Celery Soup
Vegan Cream of Kale and Celery Soup is one of my new favourite lunch recipes as its so creamy and packed with green savoury tastiness and plant-based goodness. A pot of this creamy soup is inexpensive and ideal for those who are not too keen on greens, especially kids.
The recipe uses an entire celery bulb and a large bunch of kale. Its ideal for using up kale and celery that may be lurking around the fridge needing used up. Or if your lucky enough to have a crop from your garden that needs a good home in the form of the soup pot.
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I found some celery and a big bag of kale in the reduced section of my local supermarket so decided a bubbling pot of creamy kale and celery soup sounded delicious. And it was!
Vegan Cream Of Celery Soup
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This vegan cream of celery soup is gluten-free, dairy-free, and can be made soy-free too. Its hearty, creamy, and pure vegan comfort food! Using a few simple ingredients that you probably already have in your kitchen this easy soup is a family favorite! Rich creamy comfort food like mom used to make… only made vegan!
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How Is This Soup So Creamy
This celery soup gets its creamy and thick texture from a can of cannellini beans. No cream or any sort of milk. After sauteing all the ingredients together, I added them to a blender. After a few whirls, this creamy, thick soup was the result.
This week, temperatures are supposed to drop into the upper 40s here in Covington, Georgia. Which makes it the perfect time to dig out the thick sweaters and enjoy big bowls of this vegan celery soup. Though, if I am going to be honest, I started making soup when the lows dropped down into the 70s
Do keep in mind that celery and beans are filled with fiber. So, balancing a bowl of this soup off with some roti, naan, or crusty bread would help cushion the effects of all that fiber.
I have made this celery soup with potatoes and some cashew milk instead of beans. However, in my humble opinion, I prefer the taste of this soup with beans. Cannellini beans are mild and let the taste of the celery and other ingredients shine through.
Easy Cream Of Celery Soup
This vegan cream of celery soup recipe shines thanks to a big heaping of dill and a drizzle of EVOO. This tasty soup ready in under 30 minutes! It is garnished with a dill and celery salad, simply too pretty not to eat. Who doesn’t love a dairy-free soup that tastes like spring but is still hearty and warm for those chilly days?
Simple to make, no soaking nuts overnight and doesn’t have the weird taste of coconut milk. What are you waiting for? Make this for dinner tonight! Did we also mention that it is gluten-free?
Please read the entire posts for tips and tricks for a perfect recipe every time. And don’t forget to tag so we can admire your creation!
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Cream of celery soup is one of those recipes where Mr. Peel is like you made what?!? Why?. He thinks cream of celery soup is something you only use for weird Ohio casseroles that involve chicken, copious amounts of dairy products, and cornflakes. I made him a little work lunch and when he came home that night I got a hot damn that was ACTUALLY good.
So, there you have it, folks. Cream of celery soup isnt just for weird Ohio casseroles anymore. We are getting so fancy around here!
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Is There A Vegan Option For Cream Of Celery Soup Substitute
Let me start this with a disclaimer. We dont seek out vegan foods and explore labels to ensure theyre vegan.
With that being said, it seems the only things in this version of cream of celery soup substitute that need to be changed are the milk and butter.
Much like in the dairy-free version, it should be fairly easy to change out whole milk and butter with your favorite non-dairy milk and butter alternatives that meet vegan dietary guidelines.
Dont forget to check out our Cream of Celery Substitute web story!
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Why Is My Celery Soup Stringy
This is most likely due to using outer ribs of celery that are coarse and stringy. When prepping be sure to thinly slice the celery, about to ¼ inch, to reduce the chance of stringiness. To completely remove the strings from the celery, simply peel them away with a vegetable peeler.
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Can You Replace Cream Of Mushroom With Cream Of Celery
In place of cream of mushroom, you may just use celery instead if there is not one in your pantry. Add cream of celery to desserts, as a replacement for cream of mushroom in casseroles like tater tots, eliminating the need to use heavy-weight ingredients like cheese and potatoes for the taste and ease.
Ingredient Tips & Substitutions
- Oil: Use a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. You can use another medium-heat oil, but it could affect the flavor.
- Milk Beverage: Each milk beverage performs differently and tastes a little different. I recommend using your favorite go-to unsweetened milk alternative for cooking purposes. Weve enjoyed this recipe most with unsweetened rice milk, cashew milk, and coconut milk beverage. For our tastes, almond milk was too pronounced, but I know some of you will like it. However, I would use caution with milk beverages that have added protein. Most added protein brands separate when cooked or thicken overzealously.
- Flour: All-purpose will produce the most seamless results. You can use wheat flour, it will just be a little more rustic in taste. White rice flour is the gluten-free flour weve found works best. You might adventure another gluten-free flour, but I cant guarantee the results without testing. And do not use coconut flour. It does not substitute 1:1 for all-purpose flour not even close!
- Starch: If you have issues with corn, you can substitute arrowroot starch. It doesnt perform quite as well in my opinion, but it generally gets the job done.
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