Low Iodine Gluten Free Cream of Celery Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine Gluten Free Cream of Celery Soup

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Ingredients

4 servings

2 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
6 stalks celery, sliced (about 3 cups), plus 2 tbsp celery leaves for garnish (optional)
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp celery seed
4 cups chicken broth
1 medium yukon gold potato, peeled and diced (about 1 cup)
2 tbsp cornstarch
3 tbsp cold water
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp celery leaves, roughly torn (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and sliced celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2
Add the garlic, dried thyme, and celery seed and cook, stirring constantly, until fragrant, about 1 minute.

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