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Roasted Celery and Potato Soup Recipe

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★★★★★

4.5 from 119 reviews

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.

Ingredients

Scale

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

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

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