Dairy-Free Cream of Celery Soup
SERVINGS: 4 | PREP TIME: 10 MINS | COOK TIME: 20 MINS
Made with simple ingredients, this soup is the perfect bowl of comfort—warm, nourishing, and packed with seasonal flavor. Made with fresh celery, garlic, and onions, it’s blended to silky perfection without a drop of dairy. A touch of olive oil and plant-based milk gives it that rich, satisfying texture you crave in a classic cream soup.
Ingredients
1 tbsp olive oil
1 medium onion, diced
5 cups celery, divided: 4 cups finely chopped, 1 cup in larger pieces
3 garlic cloves, minced
3 cups low-sodium vegetable broth
1 cup canned coconut milk (unsweetened, full-fat)
1 tsp dried thyme (or 1 tbsp fresh thyme)
1/2 tsp ground black pepper
1/4 tsp sea salt (to taste)
1 tbsp lemon juice (optional)
Method
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Add 4 cups of finely chopped celery and the thyme to the pot. Sauté 5 minutes, stirring occasionally, until softened.
Add the vegetable broth, season with salt and pepper, and bring to a boil. Cover, lower the heat, and simmer for 10-15 minutes.
Use an immersion blender to blend half of the soup, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
Stir in the larger celery pieces and coconut milk. Simmer 5-7 minutes until celery chunks are tender.
Add a splash of lemon juice if desired. Adjust salt and pepper to taste. Garnish with fresh thyme or celery leaves. Enjoy!
Notes
Use cashew milk or almond milk instead of coconut milk.
