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vegan cream of celery soup with greens
Cream of celery soup is one of my all-time favorite recipes. It must be that salty, creamy combination. When I was a kid, I used to want to lick the spoon right out of the Campbell’s soup can. Since the cream of celery soup from a can isn’t the best for you, I made this more grown up vegan cream of celery soup version. It’s simple, humble, creamy, and full of antioxidants and anti-inflammatory ingredients. And it’s one of my favorite things to eat right now.

One of the most common questions I get asked as a plant-based chef is, what’s your most used kitchen appliance? It used to be my juicer, but lately it’s definitely my blender. Thanks to Vitamix, I’ve been working with the A2500 from their Ascent Series, and I’m loving it.

The creamiest, vegan cream of celery soup.

This soup combines a little bit of acid from lemon and a whole lot of cream and comfort from raw cashews. I use raw cashews as the base. I’m also really happy about a new process I developed in this recipe that allows us to skip a soaking step that a lot of recipes require. Instead of soaking the cashews ahead of time, we’re going to simmer them in the soup. And the process works exactly the same.

To make this cream of celery soup you’ll first sauté the onion, garlic and celery. Then, you’ll add in the parsley, raw cashews and water. Let the mixture simmer for five minutes and then blend everything together.  The result is an extra creamy and very vegan.

cream of celery soup in small bowls

vegan cream of celery soup in a blender

vegan cream of celery soup poured from a blender
vegan cream of celery soup with olive oil

Yield: 4 bowls

Cream of Celery Soup with Olive Oil and Watercress

vegan cream of celery soup with olive oil

A gluten-free, vegan cream of celery soup that's ready in under twenty minutes. It's great served hot on a winter night and chilled in the summertime.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 tablespoons olive oil (plus more to garnish)
  • 1/2 cup onions, diced small 
  • 1 tablespoon lemon juice
  • 4 cups celery, diced small 
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup raw cashews
  • 3 cups filtered water
  • watercress (to garnish)


  1. Heat the oil over low in a large saucepan, and sweat the onions for 2 minutes. Then add in the lemon juice and stir.
  2. Next turn the heat up to medium and add in the celery, salt, pepper and garlic. Continue to cook and stir occasionally for 8 minutes more.
  3. Then turn the heat up to high and add in the parsley, raw cashews and water. Cover and simmer for 5 minutes. Then pour the soup into a blender and process until completely smooth.
  4. Serve with a swirl of olive oil, fresh watercress and black pepper. 

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This post is sponsored by Vitamix; all opinions are my own.


Wednesday 7th of August 2019

Thanks for sharing! I've made this soup three times already since I saw your post about eight months ago. It has lots of flavour and my "meat and potatoes" husband doesn't suspect a thing.

Marci Liroff

Sunday 18th of March 2018

I just made this for the first time. Oh so good! I finished it off with a little truffle salt sprinkled on top. Thanks!


Monday 19th of March 2018

Hi Marci - I'm so glad this was a hit!


Tuesday 13th of March 2018

This sounds amazing! I can’t do cashews, any recommendations for an alternative? Walnuts? Almonds?


Tuesday 13th of March 2018

Hi Christy - the cashews work here because they're extra creamy and they have a really mellow taste. Walnuts and almonds would not give you the right texture and consistency but raw sunflower or pumpkin seeds could. They would have a stronger and more defined taste than cashews though. If you can do soy, you could lower the water to 2 cups and add in 1 cup cubed tofu instead. I hope this helps!


Monday 6th of March 2017

I just made this. So good! I don't have a great blender so it wasn't as smooth as I would have liked. And being from Buffalo, celery clearly only goes with wings. So I topped it off with blue cheese and drizzled on wing sauce. It was the best!

Melissa Novotny

Sunday 26th of February 2017

Lovely recipe! I've made it twice now and everyone has loved it, even the non-celery lovers.


Monday 13th of March 2017

Yay! I love that so much.

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