Introduction

This roasted celery and potato soup is a comforting and flavorful dish that transforms simple ingredients into a creamy, satisfying meal. Roasting the celery adds a deep, rich flavor that pairs beautifully with tender potatoes and mushrooms. It’s perfect for a cozy lunch or dinner.

Roasted Celery and Potato Soup Recipe - Recipe Image

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

Step 1: Preheat your oven and cut the celery into thirds. Arrange the celery pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30 minutes until tender and slightly caramelized.
Step 2: While the celery roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until browned. Season with salt and pepper.
Step 3: Add the diced potatoes to the pot with the mushrooms. Cook for 5 minutes, stirring gently. Season with salt, pepper, and dry thyme, and cook for an additional minute until the thyme is fragrant.
Step 4: Pour in the water or vegetable stock and bring the mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: When the potatoes are tender, carefully 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 and creamy.
Step 6: Return the soup to a boil. Add the elbow pasta and the puréed celery and potatoes to the pot. Cook until the pasta is al dente, about 7-10 minutes. Taste and adjust seasoning with salt and pepper.
Step 7: To serve, 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 warm.

Tips & Variations

For a richer flavor, substitute vegetable stock with homemade chicken broth if you are not vegetarian.
Try adding a splash of cream or coconut milk for a creamier texture.
Use gluten-free pasta if you prefer a gluten-free version of this soup.
Feel free to swap cremini mushrooms for button or shiitake mushrooms for different flavor profiles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens, add a little water or stock to reach the desired consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you use vegetable stock and skip any dairy garnishes. Make sure to choose vegan pasta if necessary.

Can I prepare the soup in advance?

Absolutely. You can roast the celery and prepare the soup a day ahead. Store it refrigerated and reheat before adding pasta to avoid overcooking. Add the pasta fresh when reheating to keep it from becoming mushy.

Roasted Celery and Potato Soup Recipe

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4.8 from 90 reviews

This Roasted Celery and Potato Soup is a comforting and flavorful dish combining the earthiness of roasted celery with creamy Yukon gold potatoes and savory cremini mushrooms. Enhanced with thyme and garnished with fresh herbs, this hearty soup includes elbow pasta for a satisfying texture, making it perfect for a cozy meal any day.

Author: Nora
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables & Herbs

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
Fresh dill or parsley (for garnish)

Liquids & Others

2 tablespoons olive oil (divided)
7 cups water or vegetable stock
1 cup elbow pasta
Salt and pepper to taste
Paprika or red pepper flakes (optional garnish)
Extra virgin olive oil (for drizzling)

Instructions

Roast the celery: Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Transfer to a preheated oven at 400°F (200°C) for 30 minutes until tender and slightly caramelized.
Cook the mushrooms and potatoes: 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 they release their moisture and begin to brown. Season with salt and pepper. Add the diced potatoes and cook for 5 minutes, stirring occasionally. Season again with salt, pepper, and sprinkle the dry thyme. Cook for 1 more minute until fragrant.
Simmer the soup: Pour in the water or vegetable stock and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes until the potatoes are tender.
Blend the potatoes and celery: Once the potatoes are fork-tender, scoop out half of them from the pot and transfer to a food processor. Add the roasted celery and a few spoonfuls of the hot broth, then blend until smooth and puréed.
Cook the pasta: Bring the soup back to a boil. Add the elbow pasta and the puréed celery and potatoes mixture. Cook until the pasta is al dente, about 8-10 minutes depending on pasta brand. Taste and adjust seasoning with salt and pepper as needed.
To serve: Ladle the soup into bowls. Garnish with fresh dill or parsley, a pinch of paprika or red pepper flakes for heat if desired, and drizzle with extra virgin olive oil. Serve hot and enjoy!

Notes

Use vegetable stock instead of water for richer flavor.
This soup can be adapted to be gluten-free by using gluten-free pasta.
If you prefer a smoother texture, blend more of the soup before adding the pasta.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Adjust the spice level by varying the amount of paprika or red pepper flakes.

Keywords: Roasted Celery Soup, Potato Soup, Vegetarian Soup, Comfort Food, Creamy Soup, Healthy Soup, Easy Dinner