Our homemade Cream of Celery Soup is easy to whip up for lunch, dinner, or that recipe that calls for condensed cream of celery soup. Cooks up in less than 30 minutes!
If you love creamy soups you’re going to LOVE this creamy celery soup recipe. It’s filled with celery, onions, garlic, oat milk, and vegetable broth.
CREAM OF CELERY SOUP INGREDIENTS:
- Celery
- Onions
- Garlic
- Avocado Oil
- Flour
- Pepper
- Salt
- Oat Milk
- Vegetable Broth
HOW TO MAKE CREAM OF CELERY SOUP
- Start by heating the oil in a large frying pan over medium heat. Add the chopped onions, minced garlic, chopped celery and cook until they’re tender.
- Add in any herbs, salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the vegetable broth and oat milk, whisking constantly to incorporate.
- Add to a blender and puree or use an immerision blender.
- Return to a saucepan and bring to a boil. Then reduce the heat and cook on medium-low stirring occasionally for about 10 minutes or until the liquid is thickened.
HOW TO MAKE CONDESNED CREAM OF CELERY SOUP
- To make this a condensed cream of celery soup reduce the amount of oat milk and vegetable broth to 1 cup each.
Recipe Tips:
- To make this gluten-free you can use cornstarch or your favorite gluten-free flour.
- To add more flavor you can add some granulated onion and garlic if needed.
- For a thicker soup, you can reduce the liquid amounts.
FAQs
Yes, you can freeze this soup for 4-6 months.
Absolutely, we like adding carrots, potatoes, and other veggies to make it a heartier soup. This is a great soup base for many recipes!
Yes, this recipe is excellent for “sad” celery. If you have some limp celery in the fridge you need to use up this is a great way to use it up. That being said, make sure your celery isn’t rotten or moldy. A little limp is fine.
To make this recipe oil-free you’ll want to sautee the vegetables using broth and then make sure your broth and non-dairy milk are also oil-free.
MORE VEGAN SOUP RECIPES
Cream of Celery Soup
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Print Pin SaveIngredients
- 1 teaspoon avocado oil
- 1 cup onion chopped
- 2 garlic cloves minced
- 2 cups celery chopped
- 1/4 pepper
- 3 tablespoons flour
- 2 cups vegetable broth
- 2 cups oat milk
- salt to taste if needed
Instructions
- Heat the avocado oil in a large frying pan over medium heat. Add the onions, garlic, celery and cook until they’re tender.
- Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the vegetable broth and oat milk, whisking constantly to incorporate. Add to a blender and puree or use an immersion blender.
- Return to a saucepan and bring to a boil. Then reduce the heat and cook on medium-low stirring occasionally for about 10 minutes or until the liquid is thickened.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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