Vegan Cream of Celery Soup

A rich and creamy vegan cream of celery soup that tastes just like the classic, without dairy.

Course Soup

Cuisine American, gluten free, vegan

Keyword celery, gluten-free vegan cream of celery soup, vegan cream of celery soup

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 81kcal

6 cups water
2 cubes Not Chick'n Broth Or other veggie bullion or use vegetable broth instead of water
4 cups celery chopped (2 large celery hearts)
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoon nutritional yeast
1 1/2 cup plain soy milk or other plain plant-based milk

Bring the water or broth and spices (turmeric, garlic powder, salt, black pepper, nutritional yeast) to a slow boil in a medium-sized soup pot.
Add the chopped celery and simmer at a slow boil for about 8 minutes until the celery is tender.
Add the plant-based milk of choice and turn the heat to low to just keep warm.

Heat the margarine or oil over medium-low heat and sprinkle in the flour.
Stir with a whisk until it mixes completely and starts to bubble.
Add celery soup one ladle at a time, stirring well with the whisk between each ladleful. (Carefully scoop out the broth, leaving the chunks of celery in the original pot until most of the broth has been removed and the thickened broth is smooth and creamy).
Continue ladling small amounts of the soup into the roux, stirring well between each scoop until all the soup is in the pot with the roux.

To make this fat-free, you can also use 1/4 cup of cornstarch mixed with 1/2 cup of cold water and add it to the soup at the end of cooking.
The roux method is a little labor-intensive but well worth it for the richness and flavor of the soup.
Do not try this with gluten-free flour mixes that contain sorghum flour. For some reason, it gets a slimy consistency.
To make this lower fat, you can reduce the oil in the roux to 1/4 cup.