Roasted Celery and Potato Soup Recipe

Introduction

This Roasted Celery and Potato Soup is a comforting, earthy dish perfect for cozy meals. Roasting the celery adds a subtle sweetness, while creamy potatoes and tender mushrooms create a satisfying texture. It’s easy to make and wonderfully flavorful.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 stalk of celery (about 10 ribs, root part trimmed off and discarded)
• 1 pound Yukon gold potatoes (peeled and diced)
• 5 ounces cremini mushrooms (sliced)
• 2 teaspoons dry thyme
• 7 cups water or vegetable stock
• 1 cup elbow pasta
• Salt and pepper to taste
• Paprika or red pepper flakes
• Fresh dill or parsley
• Extra virgin olive oil

Instructions

1. Step 1: Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast in the oven for 30 minutes.
2. Step 2: Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 8–10 minutes until tender. Season with salt and pepper.
3. Step 3: Add the diced potatoes to the pot and cook for 5 minutes. Season with salt, pepper, and the dry thyme. Cook for an additional minute until fragrant.
4. Step 4: Pour in the water or vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Step 5: When the potatoes are fork-tender, scoop out half of them and transfer to a food processor. Add the roasted celery and a few spoonfuls of hot broth. Blend until smooth.
6. Step 6: Bring the soup back to a boil. Stir in the elbow pasta and the puréed celery and potatoes. Cook until the pasta is al dente. Taste and adjust seasoning with salt and pepper.
7. Step 7: Ladle the soup into bowls. Garnish with fresh dill or parsley, a sprinkle of paprika or red pepper flakes, and a drizzle of extra virgin olive oil if desired. Enjoy!

Tips & Variations

• For a richer flavor, use vegetable stock instead of water.
• Swap the elbow pasta for small shells or orzo for a different texture.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use fresh thyme if available, adding it at the same point as dry thyme.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet potatoes or red potatoes can be used, but Yukon golds are preferred for their creamy texture and buttery flavor.

Is it possible to make this soup vegan?

Absolutely. Use vegetable stock and confirm that the pasta contains no eggs. The recipe as written is naturally vegan-friendly.