creamy vegan tomato celery soup recipe
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Creamy Vegan Tomato Celery Soup

Creamy, Vegan & Gluten Free Tomato Celery Soup that's made in Pressure Cooker in just 15 mins.
Prep Time5 mins
Cook Time15 mins
Resting Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Continental
Servings: 2
Author: Radhika


  • Tomatoes - 3 hybrid variety
  • Onion - 1 sliced
  • Garlic Cloves - 2
  • Celery stick - 2 finely chopped
  • Cauliflower florets - 1/4 cup
  • Whole cashew nuts - 8 to 10
  • Basil - 1 tsp dried
  • Oregano- 1 tsp dried
  • Red chili powder - 3/4 tsp
  • Black pepper powder - 1/4 tsp
  • Vegetable stock - 2 cups
  • Coriander or Parsley - 3 tsp finely chopped
  • Salt - to taste
  • Olive oil - 2 tsp


Blanch the tomatoes:

  • Heat approx., 2 cups water in a bowl.
  • Remove the eye of the tomatoes and make an X at the bottom using a shark knife.
  • When the water comes to a rolling boil, drop the tomatoes in it.
  • Switch off stove & close the bowl with a lid.
  • Let it sit for 15 to 20 mins.
  • Transfer the tomatoes with a slotted spoon to a plate.
  • Peel the skin off the tomatoes, roughly chop and set aside.

Make Creamy Vegan Tomato Celery Soup:

  • Heat a pressure cooker.
  • Add olive oil, when it gets warm, add sliced onions & saute for 30 secs.
  • Add chopped garlic, celery, cauliflower & mix well.
  • Add tomatoes, cashew nuts and mix again.
  • Add basil, oregano, red chili powder, black pepper powder and give it all a mix.
  • Add vegetable stock, salt, coriander leaves and mix well.
  • Close with the lid and cook for 2 whistles.
  • After the pressure releases, open the lid & blend it all using an immersion blender.
  • If you do not have an immersion blender, wait for it to cool a bit, transfer to a blender & blend well.
  • The consistency of the soup can either be creamy smooth or chunky for some texture.
  • Serve this creamy vegan tomato celery soup in individual bowls.
  • Sprinkle some freshly ground black pepper on top for added heat with toasted bread or crunchy croutons.



I have blanched the tomatoes but if you don’t mind the skin, use it as as such.