Roasted Celery and Potato Soup Recipe

Introduction

This roasted celery and potato soup is a comforting blend of earthy flavors and creamy textures. Perfect for chilly days, it combines roasted celery with tender potatoes and mushrooms, finished with a touch of fresh herbs and a hint of spice.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 stalk celery (about 10 ribs, root trimmed 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

1. 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.
2. Step 2: While the celery roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, seasoning with salt and pepper as they soften.
3. Step 3: Add the diced potatoes to the pot with the mushrooms. Cook for 5 minutes, then season with salt, pepper, and dry thyme. Stir and cook for an additional minute until fragrant.
4. Step 4: Pour in the water or vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
5. Step 5: Once the potatoes are tender, remove about half of them with a slotted spoon and transfer to a food processor. Add the roasted celery and a few spoonfuls of hot broth. Blend until smooth and creamy.
6. Step 6: Bring the soup back to a boil, then stir in the elbow pasta and the pureed celery and potato mixture. Cook until the pasta is al dente, about 8-10 minutes. Taste and adjust seasoning with salt and pepper.
7. Step 7: To serve, ladle the soup into bowls. Garnish with fresh dill or parsley, a sprinkle of paprika or red pepper flakes for a little heat, and a drizzle of extra virgin olive oil. Enjoy warm.

Tips & Variations

• Use vegetable stock instead of water for a richer flavor.
• Add a splash of lemon juice at the end to brighten the soup.
• Swap elbow pasta for small shells or ditalini for a different texture.
• For a vegan version, ensure the pasta contains no eggs and use olive oil only.
• If you prefer a chunkier soup, blend only a portion of the potatoes and celery.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it becomes too thick. This soup can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, while Yukon gold potatoes work well for their creamy texture, russet or red potatoes can be used as substitutes. Just note that cooking times might vary slightly.

What can I use instead of elbow pasta?

You can replace elbow pasta with any small pasta shape like ditalini, small shells, or orzo. These shapes blend well with the soup’s texture and cook quickly.

Roasted Celery and Potato Soup Recipe

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A comforting and hearty roasted celery and potato soup featuring caramelized celery, tender Yukon gold potatoes, cremini mushrooms, and elbow pasta in a flavorful thyme-infused broth. This blended soup combines roasted and cooked vegetables for a smooth yet textured experience, finished with fresh herbs and a touch of olive oil.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting, Stovetop, Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (for garnish)
• Extra virgin olive oil (for drizzling)

Herbs & Garnish

• Fresh dill or parsley

Instructions

1. Roast the celery: Preheat the oven to 400°F (200°C). Cut the celery stalk into thirds and arrange them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30 minutes until the celery is soft and caramelized.
2. 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 mushrooms and cook for 8-10 minutes until they have released their moisture and become golden. Season with salt and pepper.
3. Add and cook the potatoes: Add the diced potatoes to the pot with the mushrooms. Cook for 5 minutes, stirring occasionally. Season with salt, pepper, and add the dry thyme. Cook for an additional minute to release the thyme’s aroma.
4. 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 when pierced with a fork.
5. Blend the potatoes and celery: Once the potatoes are fork-tender, remove about half of them from the pot along with some hot broth and transfer to a food processor. Add the roasted celery pieces and blend until smooth. Add a few spoonfuls of hot broth as needed to achieve a creamy texture.
6. Cook the pasta: Return the pureed mixture to the pot and bring the soup back to a boil. Add the elbow pasta and cook until the pasta is al dente, usually about 8-10 minutes depending on package instructions. Stir well to combine.
7. Final seasoning and serving: Taste the soup and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh dill or parsley, a sprinkle of paprika or red pepper flakes for heat, and a drizzle of extra virgin olive oil. Serve warm and enjoy!

Notes

• Use vegetable stock instead of water for a richer, more flavorful soup.
• For a creamier soup, blend more of the soup before adding the pasta.
• You can substitute elbow pasta with small shells or ditalini if preferred.
• Roasting the celery enhances its natural sweetness and adds depth to the soup.
• Add a pinch of smoked paprika for a smoky twist.
• Fresh herbs like dill or parsley brighten the final dish and add freshness.
• This soup can be made vegan and gluten-free by using gluten-free pasta and vegetable stock.

Keywords: roasted celery soup, potato soup, cremini mushroom soup, blended vegetable soup, easy dinner soup, vegetarian soup