Roasted Celery and Potato Soup Recipe
Introduction
This roasted celery and potato soup is a comforting and flavorful dish that combines the earthiness of cremini mushrooms with tender potatoes and celery. Roasting the celery brings out a subtle sweetness, making this soup uniquely delicious and perfect for any season.
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: Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30 minutes.
- 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 softened. Season with salt and pepper.
- Step 3: Add the diced potatoes to the pot and cook for 5 minutes. Season with salt, pepper, and dry thyme. Stir and cook for 1 minute until fragrant.
- Step 4: Pour in the water or vegetable stock and bring to a boil. Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
- Step 5: Once the potatoes are fork-tender, scoop out half of them along with the roasted celery and place them in a food processor. Add a few spoonfuls of hot broth and blend until smooth.
- Step 6: Return the pot to a boil. Add the elbow pasta and the puréed celery and potatoes back into the soup. Cook until the pasta is al dente. Taste and adjust seasoning with salt and pepper.
- 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. Serve warm.
Tips & Variations
- For a richer flavor, use vegetable stock instead of water.
- Add garlic when cooking the mushrooms for extra depth.
- Substitute elbow pasta with small shells or ditalini for a different texture.
- Use fresh thyme instead of dry for a brighter herbal note.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or stock to loosen the soup after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this soup is naturally vegan if you use vegetable stock and olive oil. Just be sure to check that any added pasta is egg-free.
Can I freeze the soup?
You can freeze this soup without pasta for up to 2 months. Add the pasta fresh when reheating to avoid a mushy texture.
PrintRoasted Celery and Potato Soup Recipe
A comforting roasted celery and potato soup enhanced with cremini mushrooms, dry thyme, and elbow pasta. This hearty soup features roasted celery for a deeper flavor and a creamy texture achieved by blending some of the potatoes and celery, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 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)
Pantry
- 2 tablespoons olive oil (divided)
- 2 teaspoons dry thyme
- 7 cups water or vegetable stock
- 1 cup elbow pasta
- Salt and pepper to taste
- Paprika or red pepper flakes (optional, for garnish)
- Extra virgin olive oil (for drizzling)
Garnish
- Fresh dill or parsley
Instructions
- Roast the celery: Preheat the oven. Cut the celery stalk into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30 minutes to develop a deep, caramelized flavor.
- Cook the mushrooms and potatoes: Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced cremini mushrooms and cook for 8-10 minutes until browned and softened. Season with salt and pepper. Add the diced potatoes and sauté for 5 minutes, then season again with salt, pepper, and sprinkle the dry thyme. Cook for an additional 1 minute until the thyme releases its aroma.
- Simmer the soup: Pour in the 7 cups of water or vegetable stock and bring the mixture to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
- Blend the potatoes and celery: Once the potatoes are fork-tender, scoop out half of the potatoes from the pot and transfer them to a food processor. Add the roasted celery and a few spoonfuls of the hot broth. Blend until smooth and creamy.
- Cook the pasta: Bring the soup back to a boil. Add the elbow pasta and the puréed potato and celery mixture to the pot. Cook until the pasta is al dente, about 7-8 minutes. 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 a bit of heat, and a drizzle of extra virgin olive oil if desired. Serve hot and enjoy your hearty, flavorful soup.
Notes
- Roasting the celery adds a rich depth of flavor; don’t skip this step.
- Vegetable stock can be substituted with water for a lighter taste.
- If you prefer a smoother soup, blend more of the potatoes before adding pasta.
- You can use gluten-free pasta to make this soup gluten-free.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: celery soup, roasted celery soup, potato soup, cremini mushrooms, vegetarian soup, hearty soup, comforting soup, easy soup recipe
