Cut the celery into 2-3" chunks, you need 4 cups total. Peel 4 garlic cloves. Cut the ends off of ½-1 whole onion and cut into 2-3" chunks. Add vegetables to the blender.
Add the 1 tablespoon of vegetable base and 1 cup of water to the blender.
Put the lid on the Cold & Hot blender and lock it in place. Select smooth soup. When the cycle is complete, check to see if your soup is smooth enough. If it still has some texture, select the extract button and let it finish that cycle. If you don't have the extract function, use the manual high speed blend for 30-60 seconds.
If you need to thicken your soup, mix 1 teaspoon of xanthan gum in 1 tablespoon of avocado oil in a small bowl until it is smooth and free of clumps. Add to the blender and hold the pulse button down for 5-10 seconds. Let sit for 5 minutes and you are ready to use your condensed cream of celery soup!
I set the servings as 3 because each batch of this condensed soup is equal to 3 (10.5 ounce) cans of Campbell's Condensed Cream of Celery. So the nutritional values are for 10.5 ounces of this condensed soup, which is a lot more than you would eat as a serving if you were to add some cream and eat it as a soup. Pressure Cooker Directions
Dice the vegetables into about ½" dice and add to the inner pot. Add the remaining ingredients, except the xanthan gum and oil. Pressure cook on high for 5 minutes and immediately release the pressure.
If you think it's too liquidy, use the sear/sauté function on low medium to simmer the mixture until some of the liquid evaporates.
Use an immersion blender to blend until smooth. Add the xanthan gum/oil if needed and blend to combine. Let sit for 5 minutes to thicken.
If you don't have an immersion blender, let the mixture cool and then blend in your blender.
Stovetop Directions
Chop all of the vegetables into a small dice and add to a saucepan along with the other ingredients, except the xanthan gum and oil. Bring to a simmer and cover with a lid. Cook until all the vegetables are very soft. This will take anywhere from 15-30 minutes.
I would stay close by and check on it frequently to make sure it isn't getting too low on liquid and stir about every 5 minutes or so. Once the vegetables are soft enough that you can mash them with a fork, turn the heat off.
Use an immersion blender to blend and then add the xanthan gum mixed with oil or butter and blend to combine. Let sit for a few minutes and it will thicken.
If you don't have an immersion blender, you can let the mixture cool and then blend in your blender or even try using a potato ricer. I'm not sure how well that would work, but it's worth a try if you have one and don't have a blender or immersion blender.
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