Roasted Celery and Potato Soup Recipe
This Roasted Celery and Potato Soup blends the deep flavors of roasted celery with tender Yukon gold potatoes, savory cremini mushrooms, and fragrant thyme. Enhanced with elbow pasta for a comforting texture, it’s a warm, hearty soup perfect for any season. Topped with fresh herbs and a drizzle of extra virgin olive oil, this dish is both nourishing and delicious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 stalk celery (about 10 ribs, root trimmed off and discarded)
- 1 pound Yukon gold potatoes (peeled and diced)
- 5 ounces cremini mushrooms (sliced)
Liquids & Oils
- 2 tablespoons olive oil (divided)
- 7 cups water or vegetable stock
- Extra virgin olive oil (for garnish)
Dry Ingredients & Seasonings
- 1 cup elbow pasta
- 2 teaspoons dry thyme
- Salt and pepper to taste
- Paprika or red pepper flakes (for garnish)
- Fresh dill or parsley (for garnish)
Instructions
- Roast the celery: Cut the celery stalk into thirds and arrange the pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place the baking sheet in the oven and roast for 30 minutes until the celery is tender and slightly caramelized.
- Cook the mushrooms: While the celery roasts, 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, stirring occasionally, until they release their moisture and start to brown. Season with salt and pepper.
- Cook the potatoes: Add the peeled and diced Yukon gold potatoes to the pot with mushrooms. Cook for 5 minutes, stirring occasionally. Season with salt, pepper, and add the dry thyme. Stir and cook for another 1 minute to release the thyme’s fragrance.
- Simmer the soup: Pour in 7 cups of water or vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes or until the potatoes are tender when pierced with a fork.
- 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 pieces and a few spoonfuls of the hot broth. Blend until smooth and puréed.
- Cook the pasta and combine soup: Bring the soup back to a boil. Add the elbow pasta and the puréed celery and potato mixture to the pot. Cook until the pasta is al dente, about 7-10 minutes. Taste the soup and adjust salt and pepper as needed.
- To serve: Ladle the soup into bowls. Garnish each serving with fresh dill or parsley, a sprinkle of paprika or red pepper flakes if desired, and a drizzle of extra virgin olive oil. Serve hot and enjoy your comforting roasted celery and potato soup.
Notes
- For a creamier soup, you can add a splash of cream or coconut milk after blending.
- Use vegetable stock instead of water for more depth of flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Feel free to substitute elbow pasta with other small pasta shapes like ditalini or small shells.
Keywords: roasted celery soup, potato soup, vegetarian soup, cremini mushrooms, comfort food, homemade soup
Find it online: https://dylangranv.com/roasted-celery-and-potato-soup-recipe/
