Vegan Gluten Free Cream of Celery Soup

Total time50 min

Prep time15 min

Cook time35 min

This velvety soup starts with tender onion and sliced celery, softened until sweet and translucent, then deepened with garlic, thyme, and a touch of celery seed for savory backbone. A diced Yukon Gold potato simmers right in with the broth until it breaks apart easily, giving the soup its naturally thick, silky body once everything gets blended smooth. A quick cornstarch slurry locks in that satisfying, spoon-coating texture, so every ladleful lands rich and creamy without feeling heavy. Fresh celery leaves scattered on top add a bright, herbal finish that echoes the soup's main flavor. It's a comforting, cool-weather bowl that fits neatly into a plant-based kitchen, and it reheats beautifully for easy lunches all week long.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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