Prior to creating this recipe, I had never eaten cream of celery soup –hard to believe, because I’ve had a lot of soup in my time. I’m glad I chose to experiment with this–it’s definitely a classic soup with a special topping that adds flavor, heat and color.

I had two bunches celery in my fridge that I wanted to put to good use. I also had Silk’s brand new cashew milk that I love and wanted to use in a recipe – it was the perfect touch to give this dish its creamy, comfort-food taste and texture.

Originally, I was concerned that celery soup might be bland, so I created a roasted red pepper topping which adds heat, flavor and beautiful color contrast.  It takes a few steps to make the topping because you have to roast the peppers–I jump at the chance to do this because it makes my house smell so good.  But if you don’t have the time or desire to roast your own peppers, you can simply top the soup with a few drops of hot sauce, or buy a prepared roasted red pepper sauce.   I do encourage you to give this sauce a try, however – you’ll find it to be worth the extra effort.  It’s a classic topping you can use on a variety of soups, salads or casseroles.

Total Time:  50 minutes
Prep Time: 15 minutes
Cooking Time: 35 minutes
Level: Medium
Yield: Makes four 2-cup servings of soup and approximately 12 ounces of red pepper sauce.










  • 1 T. extra virgin olive oil
  • 6 c. celery, chopped (save some small celery leaves for garnish)
  • 2 c. white onion, chopped
  • 2 cloves garlic
  • 1 c. potato, peeled and diced
  • 1 t. celery seed
  • 2 bay leaves
  • 32 oz. low sodium vegetable broth
  • ½ c. unsweetened cashew milk (recommended brand Silk)
  • 2 t. salt
  • Fresh ground black pepper
  • 2 bay leaves


  • 2 large red papers
  • 1 T. extra virgin olive oil
  • Generous pinch of red pepper flakes (according to taste)
  • Salt & pepper to taste


  1. Heat 1 T. olive oil in soup pot on medium heat. Add chopped onions and celery and cook, stirring regularly until all veggies are soft and translucent, about 15 minutes.
  2. Reduce heat and add garlic. Heat another 1-2 minutes until garlic becomes aromatic. It’s important to heat on low so the garlic doesn’t burn and become bitter.
  3. Add broth, celery salt and bay leaves and bring to boil.
  4. Once boiling, reduce heat and simmer partially covered for 20 minutes. Stir occasionally. Potatoes should be tender at this time – if not cook until potatoes are soft. Remove bay leaves and discard.
  5. Blend the soup using an immersion blender or by pouring into a standard blender. Blend until entire mixture is creamy without lumps or vegetable pieces.
  6. Once blended, taste again and add more salt and pepper if needed. Continue to heat until warm enough to serve.
  7. Fill bowls and drizzle with red pepper sauce. Garnish with small celery leaves and fresh cracked black pepper.

red peppers







Roasted Red Pepper Sauce

  1. To make sauce, cut peppers in half lengthwise, and roast under broiler until skin is charred and blackened, about 10 minutes. Remove from oven and place in paper bag. Tightly close bag and allow peppers to steam and cool for 15 minutes.
  2. Remove from bag. Remove skin, seeds and stem from peppers and discard. This should leave approximately 1 cup of the roasted flesh.
  3. Put pepper flesh, red pepper flakes, salt and pepper in blender and turn on low. While blending drizzle in olive oil until mixture is fully blended.
  4. Taste and add more seasonings if desired to taste. Drizzle on top of soup by putting in squeeze bottle, or drizzling on with a spoon.
  5. This recipe will make more than you need, but it’s easier to blend when you have at least 1 cup of peppers. Any remaining mixture can be used as a topping for any soup, salad or vegetables. It will keep in refrigerator for one week.

Serve this warm, cozy dish with crusty bread and a salad. It’s a perfect meal. I hope you love this soup as much as I do – share your vegan creations on our Facebook page.  We’d love to see what you’re cooking!