Vegan Cream of Celery Soup with Coconut Milk - a dairy-free, homemade version of this versatile, creamy soup that combines spices, vegetable broth, and plant-based milk that’s so delicious you’ll never reach for the canned version again.
Cream of Celery Soup is something that I always like to have in my kitchen. It can be used as a pasta base, mixed into a casserole, or even just eaten on its own on a cold winter day. I always kept the cans in my pantry but knew that there had to be a better option. This recipe gives you a dairy-free, vegan version of this soup that is super tasty and can be kept in the fridge for several days and in the freezer for even longer so that you can use it multiple times.
This vegan cream of celery soup is easy to make and can be used in so many other recipes. It only requires a few ingredients, and you probably already have most of them on hand. Just combine vegetable broth, vegan butter, coconut milk, and flour for a soup mix that can be used in other recipes or enjoyed as a light, creamy soup on its own.
Why You’ll Love This Vegan Cream of Celery Soup Recipe
- It tastes much better than canned soup!
- It’s very versatile - it can be used on its own or in so many other recipes.
- It is easy to make and can be stored for several days in the fridge.
- You probably already have the ingredients on hand.
- This cream soup is dairy free and vegan friendly, and can also be made gluten-free, making it a good choice for those with dietary restrictions.
Equipment Needed to Make Vegan Cream of Celery Soup
- Skillet
- Medium Saucepan
- Whisk
- Air Tight Container
Ingredients For Your Vegan Cream of Celery Soup Recipe
- ½ cup dairy-free butter plus 1 tablespoon for sauteing
- 6 tbsp all-purpose flour (for gluten free version use chickpea flour)
- 1 cup vegetable broth
- 1 cup dairy free milk or coconut milk from a can
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz celery diced and sauteed
How To Make Vegan Cream of Celery Soup with Coconut Milk
To make cream of celery soup at home, you’ll want to saute your celery in your vegan butter until translucent. Once sauteed, set aside and melt the remaining butter in a saucepan, add flour, and whisk. Add in the remaining ingredients and simmer until it starts to thicken. Remove from heat and let cool for storage or serve!
What to Serve/Pair with Your Dairy Free Cream of Celery Soup
One of my favorite things about this cream of celery soup is the many ways that it can be enjoyed! I love to have a bowl of it with rice mixed in or with a French baguette to dip in it. It can also be used as a base for your favorite pasta dish or as a replacement for other cream soups, such as cream of mushroom.
Popular Substitutions & Additions
- If you want to make this recipe gluten-free, use chickpea flour instead of regular flour.
- If you don’t have coconut milk, feel free to use any other dairy free milk for this cream soup.
- You can adjust the spices based on personal preference - taste as you go to see if you want to add more or less. If you’re trying to reduce your sodium intake, try using a salt substitute.
How To Reheat & Store Vegan Cream of Celery Soup with Coconut Milk
This cream of celery soup can be stored in the fridge in a sealed container for 5-6 days. You can enjoy this soup chilled, or you can reheat it in the microwave or on the stovetop. This soup will last in the freezer for up to 2 months in an airtight container. Let it thaw in the fridge completely before reheating in the microwave or on the stove.
Vegan Cream of Celery Soup with Coconut Milk FAQs
Does it matter what kind of dairy-free milk that I use for this cream of celery soup?
You can use your favorite dairy-free milk for this recipe, and I just happen to think that it tastes the best with coconut milk. If you use a milk beverage with added protein, these tend to separate when they cook, so that is something that you may want to check for.
What about the flour? Does it change the taste if I use anything other than all-purpose?
This is another personal preference, but yes, using a different flour will change the taste. All-purpose will give you the classic taste that you’re looking for. Chickpea flour is probably the best tasting gluten-free option that we’ve tried, but you could also try rice flour. I will say that you should not use coconut flour for this recipe - the substitution measurements are not equivalent, so your soup may end up being too thick or thin.
Is cream of celery soup healthy?
Yes, it’s full of nutrient-rich ingredients, such as vegetable broth, dairy-free milk, and celery.
Other Vegan Recipes You’ll Love
- Oven Baked Acorn Squash Halves with Maple Syrup
- Vegetarian Quesadillas Vegan Style
- Homemade Chili Seasoning Recipe Mix
- Vegan Cream of Mushroom Soup
- Other Vegan Soups...
Don’t Forget To Come Back And Let Me Know How Your Vegan Cream of Celery Soup with Coconut Milk Turned Out!
Vegan Cream of Celery Soup with Coconut Millk
Ingredients
- ½ cup dairy free butter plus 1 tablespoon for sautéing
- 6 tbsp all-purpose flour for gluten free version use chickpea flour)
- 1 cup vegetable broth
- 1 cup dairy free milk or coconut milk from a can
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz celery diced and sauteed
Instructions
- Melt 1 tablespoon dairy-free butter in a skillet over medium-high heat.
- Add the celery and saute for 10 to 15 minutes. Set aside.
- In a medium saucepan melt the remaining ½ cup butter over a medium-low heat.
- Add in flour and whisk together until well combined.
- Add vegetable broth and dairy-free milk, whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder and onion powder.
- Bring to a simmer and cook until it begins to thicken, about 3-5 minutes, If it becomes too thick you can add a more dairy-free milk.
- Add the sauted celery. Heat through.
- Remove from heat and serve or allow to cool completely if storing.
- Store in airtight container in refrigerator.
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