Cream of Celery Soup

The summer before my senior year in college, my mom and I started cooking together a lot more.  I think she wanted to send me off for my final year (in a house with a kitchen, so no more dorm food) with the ability to make some nutritious meals for myself.  That’s when my love of cooking, specifically soup making, was born.  This is a veganized version of the first soup we made together from that time period.  Concocting and sharing it with Mark brings back great memories.

Cream of Celery Soup

  • 10-12 stalks of celery, chopped
  • 1 large white onion, chopped
  • 2 tbsp cooking oil (we use safflower)
  • 4 cups veggie broth
  • 1 cup unsweetened almond or soy milk
  • 1/2 tsp ground mustard seed
  • 1 tsp herbs de provence
  • 1 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • a couple of cranks from a pepper mill
  • to thicken: 1tbsp flour, whisked into a bit of cold water to make a thick roux and/or stir a bit of cornstarch into cold water (we used both methods)

Saute onion and celery in oil in a soup pot until onion is translucent.  Add salt and stir.  Add veggie broth and herbs and spices and bring to a boil.  Add milk and slowly stir in a bit of flour/water mixture and/or cornstarch/water mixture to the desired consistency.  Using an immersion or standard blender, blend soup until smooth.  Adjust amounts of ingredients (salt, pepper, herbs or milk) to taste.  Cover and simmer for 15 minutes.  Serve with homemade toasted croutons dusted with onion and garlic powders.  This recipe serves 4 with a bit leftover.

6 comments ↓

#1 jessy on 04.27.11 at 3:17 pm

your cream of celery soup looks awesome, Amy – thanks for sharing your recipe. my mom cooked with us a lot in the kitchen as well – that’s where i learned a bunch of skills. moms are awesome like that.

i cannot tell you the last time i had cream of celery soup – it has to have been something like 20+ years – i do remember loving it and i guess, well, i just kinda forgot about it. never did i think to veganize it and i can’t wait to give it a whirl. thanks again!

#2 Danielle on 04.27.11 at 8:58 pm

YUM! I have never had cream of celery soup. What are herbs de provence? When I get these herbs, I will make.

One more thing…. can’t wait to see you!

#3 Penny @ Coffee Maker Reviews on 04.28.11 at 1:47 pm

My grand daughter (age 11) and I are just starting to cook together, and this is a great idea to add to our “to do” list.

After all these years with only boys around its really fun to have a girl to do some cooking with!

#4 orinoco womble on 02.02.12 at 10:31 am

Will this freeze well?

#5 amy on 02.02.12 at 1:02 pm

I don’t see any reason why it shouldn’t. The only soups I’ve had trouble freezing are the ones with potatoes. Noodles might pose a problem too. But I don’t think the small amount of starch in this will keep it from freezing and thawing uniformly. If it works out for you please post back. Thanks!

#6 Vegan Cream of Celery Soup I Made the Other Day | healthyhypocrite on 04.04.13 at 6:39 pm

[…] Vegan Cream of Celery Soup I Made the Other Day […]

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