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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbynora.com/roasted-celery-and-potato-soup-recipe/