Roasted Celery and Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/roasted-celery-and-potato-soup-recipe/
