Rich and creamy soup, just like the classic, minus the dairy.

Cream Of Celery Soup

Maybe it’s because it’s been unusually cold here this winter. Or maybe it’s because my Mom’s been eating it while she’s sick. But whatever the reason, I’ve found myself craving cream of celery soup.

Rich and creamy soup, just like the classic, minus the dairy. {vegan}

As a kid, I loved those cans of creamy soups. Just open the top, plop! into the pot, add some milk, heat and serve piled high with crackers. Nowadays, several of the ingredients in those can’s are off my plate (or out of my bowl, in this case ๐Ÿ˜‰). So what’s a girl to do?… Make her own, of course! ๐Ÿ˜€

Rich and creamy soup, just like the classic, minus the dairy. {vegan}

I won’t lie… It wasn’t as fast as popping the top off a can. It takes about 30 – 40 minutes, depending on how fast you chop. But it tastes so much better than I remember the canned stuff tasting! So rich and creamy, with just a hint of sweet from the coconut milk.

Rich and creamy soup, just like the classic, minus the dairy. {vegan}

I recommend straining it, for a super velvety smooth soup. But depending on the power of your blender or if you don’t mind it a little fibrous, you may be able to get away with skipping this step. Give it a taste and play it by ear.

 

Cream of Celery Soup

Recipe Type: appetizer/entree
Makes: 3 1/2 cups (approx.)

Rich and creamy soup, just like the classic, minus the dairy. {vegan}

Rich and creamy soup, just like the classic, minus the dairy.

Ingredients:

  • 2 tbsp Coconut Oil
  • 1 cup finely chopped Yellow Onion (about 1 small onion)
  • 2 cup finely chopped Celery (about 5 large stalks)
  • 1 large clove Garlic, minced
  • 1/3 cup All-Purpose Flour
  • 1 1/2 cup Vegetable Broth*
  • 3/4 cup Non-Dairy Milk (plain and unsweetened, I used almond)
  • 3/4 cup Coconut Milk (canned, full fat)
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt
  • Couple of pinches Ground Pepper

 

Instructions:

In a large pot, over medium-high heat, melt the coconut oil. Add the onions, celery, and garlic and cook until translucent (5-7 minutes). Stir in the flour and cook for another minute. Add the broth and both milks, and stir until the flour has been thoroughly incorporated.

Increase the heat to high and bring to a simmer, stirring occasionally (so the bottom doesn’t burn). Reduce the heat to medium. Stir in the thyme, salt , and pepper, and continue to simmer (uncovered) for 15 minutes, stirring occasionally.

Transfer the soup to a blender and puree**. Strain through a sieve (pushing as much of the liquid out of the solids as possible). Return to the pot and reheat. Add additional salt and pepper to taste.

Serve hot.

 

Notes:
*Choose a broth that is light in colour and mild tasting, so to not overpower your soup.
**Depending on the size of your blender, you may have to do this in 2 or 3 batches.ย You don’t want to overfill the blender… I blended mine right in the pot, using a submergible wand blender.

 

http://www.themisfitbaker.com

 

Rich and creamy soup, just like the classic, minus the dairy. {vegan}

 

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16 thoughts on “Cream Of Celery Soup

  1. Jenny

    Ah, my Nana used to make us a cup of celery soup when we were little. I’m going to make this and re-live the experience, thank you ๐Ÿ™‚

    Reply

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