Cream of celery soup, vegan-style, might sound plain — but don’t be fooled. This version uses bold seasonings and a rich coconut cream finish to transform humble celery into a comforting, flavorful soup.
We all know the situation: you buy a bunch of celery, use a couple ribs, and the rest sits in the fridge. This recipe is a great way to turn those leftovers into something delicious and satisfying.
Recipe
Cream of celery soup is an underrated comfort food. With plenty of celery, a few pantry staples, and a handful of spices, you can make a velvety soup that’s both bright and satisfying. Below are notes on ingredients, steps, variations, and the full recipe.
Easy Ingredients
This soup uses simple ingredients you likely already have: celery hearts, onion, vegetable stock, a fat (olive oil or vegan butter), coconut cream for richness, and a few seasonings. If you follow a vegan diet, vegetable stock, vegan butter, and coconut cream are common pantry items.
One seasoning suggested in the original recipe is Bragg Organic Sprinkle Herbs and Seasonings, a versatile blend that works similarly to Italian seasoning. If you don’t have it, use your favorite Italian blend or make one at home using dried basil, oregano, thyme, and rosemary.
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Easy Step-by-Step Cooking
This soup is very straightforward to make. The basic steps are sauté, simmer, blend, and finish with coconut cream.
First step: Sauté the onion and celery in olive oil or vegan butter until softened.
Second step: Add vegetable stock and simmer until the vegetables are fully tender.
Third step: Blend the mixture smooth with an immersion blender or in batches in a standing blender, then return to the pot and thicken slightly with a cornstarch slurry if desired. Stir in coconut cream and reheat gently.
Not on a Vegan Diet?
If you’re not vegan and want a richer, meat-based version, switch vegetable stock for chicken stock and replace coconut cream with heavy cream or half-and-half. Use dairy butter if you prefer. You can also add cooked chopped chicken and extra vegetables—peas, carrots, and potatoes—to turn this into a heartier pot pie-style dish by topping with biscuits and baking briefly.
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Need Condensed Soup?
To make a condensed version suitable as a substitute for canned condensed soups, reduce the stock to 1 to 1½ cups—just enough to cover the vegetables while they cook. The blended result will be thicker and can be used in recipes that call for condensed cream soups.
More Soup Recipes
Here are a few more soups you might enjoy:
- Vegan Black Bean Soup Recipe
- Instant Pot Vegan Noodle Soup
For non-vegan options, try:
- Steak and Mushroom Soup (Instant Pot)
- Instant Pot Kielbasa and Lentils Soup
Enjoy!
Recipe
Cream of Celery Soup Vegan Recipe
Equipment
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Standing blender or immersion blender
Ingredients
- 2 tablespoons Olive oil, or vegan butter
- 2 bunches Celery hearts, about 12–18 ribs, chopped
- 1 large Onion, chopped
- 1 teaspoon Salt
- 1 teaspoon Bragg Organic Sprinkle Herbs and Seasonings
- 1 teaspoon Ground black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 3 cups Vegetable stock
- 1 tablespoon Cornstarch
- ½ cup Thai Kitchen coconut cream, unsweetened
Instructions
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In a soup pot or Dutch oven, heat the olive oil over medium heat for about 1 minute.
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Add the chopped celery, chopped onion, salt, Bragg seasoning (or Italian blend), black pepper, chili powder, and garlic powder. Stir and cook over medium heat until the vegetables are soft, about 6–7 minutes.
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Add the vegetable stock and stir. Bring to a gentle boil, then reduce heat to low, cover, and simmer, stirring occasionally, for 15 minutes more.
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Remove the pot from heat. Reserve about ¾ cup of the liquid into a cup and whisk the cornstarch into it until smooth. Set the slurry aside.
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When the celery mixture has cooled enough to handle, blend it until smooth using an immersion blender or by working in batches in a standing blender. Return the blended soup to the pot, stir in the cornstarch slurry, and bring to a boil over medium heat to activate the thickener.
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Stir in the coconut cream and heat through. Adjust seasoning to taste and serve warm.
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Important: For accuracy in baking or recipes that require dry measurements, use a scale when possible. If you don’t have a scale, spoon and level dry ingredients instead of scooping directly from the container to avoid packing and over-measuring.
Notes
To make condensed soup, use half the amount of stock listed in the ingredients.
Calories from Fat 90
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. Please verify nutrition and ingredient details against your own packaging if you have specific dietary needs. 24Bite® and the recipe authors are not liable for individual reactions or outcomes from using recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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