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Cream of Celery Soup
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4.75 from 4 votes

Vegan Cream of Celery Soup with Coconut Millk

This vegan version of cream of celery soup gives Campbell's a run for it! Made with fresh celery and coconut milk it's delicious on its own!
Course Dinner, Lunch, Main Dish, Soup
Cuisine Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 694kcal
Author Ligia Lugo


  • 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


  • 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.
    Cream of celery soup in pan
  • Store in airtight container in refrigerator.
    Cream of Celery soup jar


Calories: 694kcal | Carbohydrates: 53g | Protein: 16g | Fat: 51g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2610mg | Potassium: 1380mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1024IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 11mg