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Roasted Celery and Potato Soup Recipe

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★★★★★

4.4 from 89 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/roasted-celery-and-potato-soup-recipe/