Cream of whaaa? Two weeks in a row our CSA came with a head of celery, there is only so much peanut butter I can scoop out of the jar with a stalk (well, that’s not true, but there is only so much I should scoop out), hence this soup was our dinner last night. If you don’t like celery, you might keep on walking, but if you do like it (even a little bit, like you don’t have to love it), this is quick, easy, and the flavor grows on you so that, by the end of the bowl, you want a second bowl.

Roastin’ up some veggies:

cream of celery soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 T high-heat oil (like grape seed)
  • 1 head of celery, washed and chopped (leaves and all, but chop off the root bulb thingy)
  • 1 large sweet onion, diced
  • 2 small or medium carrots, chopped
  • 4 cloves garlic, minced
  • 6 cups rich veggie stalk
  • 1 cup cashew cream
  • ½ lemon, juiced
  • salt and pepper to taste
  • fresh ground pepper and celery leaves to serve (optional, of course)
  1. Preheat your oven to 425 degrees while you wash and chop all the veggies.
  2. Place the chopped celery and carrots on a dark baking sheet, toss in 1 T of oil and roast until tender, about 20 minutes, shaking/flipping once or twice.
  3. While those roast, heat a heavy bottomed large pot over medium-high heat and caramelized your diced onions in the other tablespoon of oil until nice and brown.
  4. Add roasted veggies directly to onions and then add the veggie stock.
  5. Bring everything to a boil, reduce to a simmer, stick a lid on it and let it cook for as long as you can stand it (I lasted 30 minutes).
  6. Blend everything (including cashew cream) in a blender (in batches, with the steam cap removed and a towel covering it, and being really careful) until smooth and creamy!
  7. Serve with fresh pepper and celery leaves if you feel like being fancy.
I used a tablespoon of Earth Balance to brown the onions, which I prefer, but oil will work just fine.

Brownin’ up some onions:

Cookin’ up some soup: