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.
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. As an Amazon Associate and member of other affiliate programs, I may earn a small percentage from qualifying purchases.Cream of Celery Soup with Olive Oil and Watercress
Ingredients
Instructions
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This post is sponsored by Vitamix; all opinions are my own.
Julia says
I still prefer soups where I can see the actual vegetables in it. I’ve been making the creamy ones since last year and the more I experiment the more I like them. Yours is on my to-make-soon list already!
Sarah says
I got a Vitamix for Christmas and it is the best blender to make soups with. I’ve been looking for new recipes, so I’m happy I stumbled on this post.
Arthur says
Yummy!
Julia Gartland says
Love the sound of this recipe! I too, have always loved super textured soups, but ever since getting a Vitamix, I can’t stop blending. Gorgeous images, as always! xx
Alexandra Caspero says
You are a total food goddess. This soup looks incredible. I’m with you – I used to hate creamy soups but now love them (especially with texture toppings). Bookmarking this one to try soon. xo
Kristan says
You are a master of soup! This looks unbelievably creamy, and sounds like it has so much flavor packed into each bite. Hope you had fun at your brunch! xoxo
Catina says
Would almonds work?
Sher says
Hi Catina – unfortunately almonds wouldn’t work. They don’t have the right creaminess and consistency. I would try raw sunflower or pumpkin seeds instead.
Lily says
I am so, so, so excited to make this soup, Sherrie! And I can’t wait to hear how your brunch pop-up went. Sending big hugs.
T says
This is absolutely delicious. It’s my new favorite thing. Well, soup anyway! Thank you.
Sher says
You are so welcome. I’m happy it’s a part of your life!
Melissa Novotny says
Lovely recipe! I’ve made it twice now and everyone has loved it, even the non-celery lovers.
Sher says
Yay! I love that so much.
Terra says
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!
Christy says
This sounds amazing! I can’t do cashews, any recommendations for an alternative? Walnuts? Almonds?
Sher says
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!
Marci Liroff says
I just made this for the first time. Oh so good! I finished it off with a little truffle salt sprinkled on top. Thanks!
Sher says
Hi Marci – I’m so glad this was a hit!
Mireille says
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.