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Vegan Cream of Celery Soup
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5 from 6 votes

Vegan Cream of Celery Soup

This vegan cream of celery soup is brimming with good-for-you ingredients yet you’d never know it based on taste. Its savory, rich, and oh-so-creamy base is made with a combination of  nourishing cauliflower-cashew cream and vegetable broth. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6
Author: Ashley


  • 4 cups fresh cauliflower florets
  • 2 tablespoons olive oil
  • 8 large celery stalks, trimmed and thinly sliced
  • 1 large white or yellow onion, diced
  • ½ teaspoon dried thyme or more to taste
  • ½ teaspoon dried rosemary or more to taste
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1 ½ cups filtered water
  • cup raw cashews, soaked for two hours (unless using a high-speed blender)*
  • ¼ cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons sea salt, plus more to taste
  • Freshly ground black pepper, to taste


  • Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
  • While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the celery, onion, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
  • Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  • Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
  • Add the cauliflower mixture to the pot of soup and stir to incorporate. Reduce the heat to medium and continue to simmer for just 5 to 8 minutes, to slightly thicken** and reduce. Taste and generously season with more sea salt and black pepper to taste. (I usually add another ½ teaspoon of sea salt and lots of freshly ground black pepper.)
  • Serve warm.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
  • If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.


*No nuts? No problem. To keep this soup nut-free, substitute hemp hearts for the raw cashews.
**As written, the recipe yields a soup that's rich and creamy with a medium thickness. If a very thick soup is desired, add 1 to 2 tablespoons of arrowroot starch to the blender along with the cauliflower, water, etc.