I have to admit, I was a little skeptical the first time I tried roasting celery for a soup. I always thought celery was just a boring base for flavor. But after making this Roasted Celery and Potato Soup Recipe, I’m completely hooked!
The flavors are rich, creamy, and comforting, yet it’s totally plant-based. This is the kind of soup I love making on a cozy afternoon—it’s simple, yet feels so elegant. Plus, it’s a perfect way to use up leftover veggies in your fridge.
If you enjoy creative recipes, you might also enjoy the Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish Recipe for a flavorful twist on seafood.
Ingredients
Here’s everything you need to make this soup delicious. I’ve added some tips so you can get the best flavor possible:
- 2 tablespoons olive oil (divided) – I like using extra virgin for roasting; it adds a subtle, nutty flavor.
- 1 stalk of celery (about 10 ribs, trimmed) – Fresh celery works best; avoid pre-chopped or limp celery.
- 1 pound Yukon gold potatoes (peeled and diced) – Their creamy texture blends perfectly without being too starchy.
- 5 ounces cremini mushrooms (sliced) – Adds depth; button mushrooms are okay in a pinch, but cremini is richer.
- 2 teaspoons dry thyme – Fresh thyme works, too, but dry gives a concentrated flavor.
- 7 cups water or vegetable stock – Stock adds extra savory flavor; water is fine if you prefer lightness.
- 1 cup elbow pasta – Small pasta shapes absorb the broth nicely.
- Salt and pepper to taste – I prefer kosher salt for better seasoning control.
Optional garnishes:
Paprika, red pepper flakes, fresh dill or parsley, extra virgin olive oil drizzle.
Variations
You can tweak this soup to match your diet or taste:
- Dairy-free: This recipe is already vegan, so no dairy is needed.
- Protein boost: Add a can of white beans for extra protein, or pair it with a hearty Steak Queso Rice Recipe for a filling dinner combo.
- Flavor enhancers: Caramelize an onion or add minced garlic for deeper flavor.
- Swap veggies: Carrots or sweet potatoes can be added for sweetness and color.
- Pasta alternatives: Use gluten-free pasta or rice for a grain-free version.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
- Large pot – For sautéing and simmering the soup.
- Baking sheet – For roasting the celery to bring out its natural sweetness.
- Food processor or blender – To puree the roasted celery and potatoes.
- Knife and cutting board – For chopping vegetables.
How to Make Roasted Celery and Potato Soup
Roast the Celery
Cut the celery into thirds, place on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast at 400°F for 30 minutes until tender and slightly caramelized.
Cook Mushrooms and Potatoes
In a large pot, heat the remaining olive oil. Sauté the mushrooms for 8–10 minutes until browned. Add the diced potatoes and thyme, cook for another minute to combine flavors.
Simmer the Soup
Pour in water or vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender and the flavors meld beautifully.
Blend Potatoes and Celery
Remove half of the cooked potatoes and place in a food processor with the roasted celery and a few spoonfuls of hot broth. Blend until smooth and creamy, then return to the pot.
Cook the Pasta
Bring the soup back to a boil. Stir in the elbow pasta and cook until al dente. Taste and season with salt and pepper as needed.
Serve
Ladle the soup into bowls and garnish with fresh dill, a sprinkle of paprika, or a drizzle of olive oil for a beautiful presentation.
Additional Tips for Making this Recipe Better
- I love roasting the celery first—it makes the soup naturally sweet and flavorful.
- Don’t overcook the pasta; I like it slightly firm so it doesn’t get mushy in the soup.
- I sometimes toast the thyme in the pot before adding the potatoes; it brings out an earthy aroma.
- Use Yukon gold potatoes for the creamiest texture; red potatoes can work but are less silky.
How to Serve Roasted Celery and Potato Soup
This soup is perfect for a cozy lunch or dinner. Serve it with crusty bread or a light salad. I like garnishing mine with fresh herbs or a drizzle of high-quality olive oil. A sprinkle of paprika or red pepper flakes adds a pop of color and a hint of spice that makes it visually appealing.
Nutritional Information
Here’s what you get in a single serving:
- Calories: 287 kcal
- Protein: 8 g
- Carbohydrates: 48 g
- Fat: 8 g
This makes it a light yet satisfying meal that’s easy on the stomach and full of nutrients.
Make Ahead and Storage
Storing: Let the soup cool to room temperature and store in an airtight container in the fridge for up to 3 days.
Freezing: I don’t recommend freezing this soup with pasta—it can become mushy when reheated. You can freeze the celery-potato puree separately if needed.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen it if needed.
Why You’ll Love This Recipe
This soup quickly became one of my favorites, and here’s why:
- It’s easy to prepare with just a handful of ingredients.
- Totally vegan, but rich and creamy without dairy.
- Versatile—you can swap vegetables or pasta to suit your taste.
- Comforting and satisfying without being heavy.
- Perfect for meal prep or a quick weeknight dinner.