Introduction

This Roasted Celery and Potato Soup is a comforting and flavorful dish that highlights the natural sweetness of roasted celery combined with creamy potatoes. Enhanced with mushrooms, thyme, and tender pasta, it’s a satisfying meal perfect for cozy evenings.

Roasted Celery and Potato Soup Recipe - Recipe Image

Ingredients

2 tablespoons olive oil (divided)
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)
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

Step 1: Preheat the oven and prepare the celery. Cut the celery into thirds and arrange the pieces 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 tender and caramelized.
Step 2: Cook the mushrooms and potatoes. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 8-10 minutes until browned. Season with salt and pepper.
Step 3: Add the diced potatoes to the pot and cook for 5 minutes. Season with salt, pepper, and add the dry thyme. Stir and cook for an additional minute until fragrant.
Step 4: Pour in the water or vegetable stock and bring the mixture to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
Step 5: Blend part of the soup. Scoop out half of the cooked 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.
Step 6: Cook the pasta and combine. Bring the soup back to a boil, then add the elbow pasta and the puréed celery and potatoes. Cook until the pasta is al dente. Taste and adjust seasoning with salt and pepper.
Step 7: Serve the soup warm. Ladle into bowls and garnish with fresh dill or parsley, a sprinkle of paprika or red pepper flakes, and a drizzle of extra virgin olive oil if desired. Enjoy!

Tips & Variations

For a richer flavor, substitute vegetable stock for water and use high-quality extra virgin olive oil for finishing.
Add a squeeze of lemon juice before serving to brighten the flavors.
Swap elbow pasta for small shells or ditalini for a different texture.
Use fresh thyme if available, adding it at the end to preserve its aroma.

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 the soup has thickened. Pasta may absorb liquid over time, so adjust consistency as needed while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable stock and olive oil. Double-check all ingredients to ensure they contain no animal products.

Can I prepare the soup in advance?

Absolutely. The flavors develop even more when allowed to rest overnight. Store the soup separately from the pasta if possible, and combine before serving to keep the pasta from becoming mushy.

Roasted Celery and Potato Soup Recipe

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This comforting Roasted Celery and Potato Soup is a hearty and flavorful dish featuring roasted celery, creamy Yukon gold potatoes, earthy cremini mushrooms, and tender elbow pasta in a savory thyme-infused broth. Finished with fresh herbs and a drizzle of extra virgin olive oil, this soup is a perfect warm meal for any season.

Author: Dana
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
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)
Fresh dill or parsley, for garnish

Pantry Items

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

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 in the oven and roast for 30 minutes until tender and slightly caramelized.
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 to 10 minutes until browned. Season with salt and pepper. Then add the diced potatoes and cook for 5 minutes, seasoning again with salt, pepper, and adding the dry thyme. Cook for an additional 1 minute to release the thyme’s aroma.
Simmer the soup: Pour in the water or vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Blend the potatoes and celery: Once the potatoes are fork-tender, carefully scoop out half of the potatoes along with some broth and transfer them to a food processor. Add the roasted celery pieces and a few spoonfuls of the hot broth. Blend until smooth and creamy.
Cook the pasta: Return the soup to a boil. Stir in the elbow pasta and the puréed potato and celery mixture. Cook until the pasta is al dente, usually about 7 to 9 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
To serve: Ladle the soup into bowls and garnish 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 a comforting bowl of soup.

Notes

Vegetable stock can be substituted with water for a lighter broth.
For a creamier texture, you can blend more of the soup or add a splash of cream or plant-based milk.
Roasting the celery adds a deeper flavor, but you can skip this step for a quicker preparation.
Elbow pasta can be replaced with any small pasta shape or even cooked rice for a gluten-free option.
Adjust salt and pepper to taste throughout the cooking process to balance flavors.

Keywords: Roasted Celery Soup, Potato Soup, Vegetarian Soup, Comfort Food, Creamy Soup, Mushroom Soup, Homemade Soup