Roasted Celery and Potato Soup with Rich Flavor and Creamy Texture

Why You’ll Love This Roasted Celery Potato Soup

Roasted Celery Potato Soup is a simple yet delicious vegan option that brings warmth to any meal, especially on cool days. This soup combines roasted celery and potatoes for a creamy base, blending in mushrooms, herbs, and pasta to make it hearty and filling. Whether you’re a busy parent or a health-conscious food enthusiast, this recipe fits right into your routine with its ease and adaptability.

One reason you’ll enjoy this roasted celery potato soup is its straightforward preparation. Roast celery and potatoes at 400°F for about 30 minutes while you handle the rest, keeping hands-on time to just 45 minutes. It’s perfect for beginners and those with packed schedules, turning fresh veggies into a comforting dish without much fuss. Plus, the roasting process, simmering, and blending steps create a rich, creamy texture that feels indulgent yet light.

Health-wise, this roasted celery potato soup shines with its nutrient-packed ingredients. Celery offers fiber, potassium, and vitamin C, while potatoes add more potassium and help with digestion. Using low-sodium vegetable stock keeps it heart-friendly, making it a great choice for diet-conscious folks like students or seniors. For more on health benefits of celery, check out this helpful resource.

The versatility of roasted celery potato soup makes it a go-to for various preferences. You can keep it vegan with plant-based ingredients or add cheese for a vegetarian twist. Blend it smooth for babies or leave it chunky for added texture, and even mix in beans for extra protein. This adaptability ensures it’s enjoyable for home cooks, travelers, or anyone exploring new flavors.

What sets this roasted celery and potato soup apart is its distinctive flavor. Roasting enhances the natural sweetness of celery and potatoes, creating a nutty base that pairs beautifully with herbs like thyme. It’s a comforting dish that feels homemade and memorable, inspiring moments of joy around the table.

Essential Ingredients for Roasted Celery Potato Soup

To make this creamy roasted celery potato soup, you’ll need a few key items that come together for a hearty vegan meal. Below is a complete list of ingredients based on the recipe, formatted for easy reference:

• 2 tablespoons oil (divided)
• 1 stalk of celery (about 10 ribs, root part 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
• Optional for serving: paprika or red pepper flakes, fresh dill or parsley

These ingredients create the base for a rich, flavorful soup that’s both vegan and satisfying. For more potato ideas, try my Ruth’s Chris Sweet Potato Casserole, which pairs well with this soup for a full meal.

Each item plays a role in building the soup’s texture and taste. The oil helps with roasting and sautéing, while Yukon gold potatoes provide a creamy consistency. Feel free to adjust based on what you have, like swapping water for homemade broth to boost flavor, as suggested in the tips.

How to Prepare the Perfect Roasted Celery Potato Soup: Step-by-Step Guide

Preheat and Roast the Vegetables

Start by preheating your oven to 400°F, a key step for this roasted celery potato soup. Wash and cut 1 stalk of celery into thirds, then arrange it on a baking sheet. Drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 30 minutes until it’s tender and flavorful.

While the celery roasts, prepare the other veggies. Dice 1 pound of Yukon gold potatoes and slice 5 ounces of cremini mushrooms. This roasting technique enhances the celery’s natural sweetness, making the soup creamy without any dairy.

Sauté the Mushrooms and Potatoes

In a large pot, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, seasoning with salt and pepper for extra taste.

Next, add the diced potatoes to the pot and cook for 5 minutes. Season with salt, pepper, and 2 teaspoons of dry thyme, stirring for another minute to release those fragrant aromas. This step builds a solid base for your roasted celery potato soup.

Simmer and Blend

Pour in 7 cups of water or vegetable stock and bring everything to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender. Scoop out half of the potatoes and transfer them to a food processor with the roasted celery and a few spoonfuls of hot broth, then blend until smooth.

Bring the soup back to a boil, add 1 cup of elbow pasta and the celery-potato puree. Cook until the pasta is al dente, which takes about 8-10 minutes. This creates the creamy texture that makes this roasted celery and potato soup so appealing.

Finish and Serve

Taste the soup and adjust seasoning with salt and pepper. Serve it hot, garnished with fresh dill or parsley, and a sprinkle of paprika or red pepper flakes if you like a bit of heat. The total prep time is just 10 minutes, with 45 minutes of cooking, making the whole process about 55 minutes.

For nutritional info per serving, here’s a quick overview in a table:

Remember, tips like roasting celery for better flavor or adding extras like carrots can customize this creamy roasted celery potato soup.

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Dietary Substitutions to Customize Your Roasted Celery Potato Soup

This roasted celery potato soup is flexible for different diets, starting with its vegan base. You can swap proteins like adding white beans for vegetarians or tofu for vegans to boost nutrition. For low-carb options, replace some potatoes with cauliflower to keep it light yet satisfying.

• Protein swaps: Add cooked white beans or lentils for fiber, or seared shrimp for a pescatarian twist.
• Vegetable changes: Use sweet potatoes instead of Yukon golds for a sweeter flavor, or mix in carrots for extra color.
• Other tweaks: For creaminess, opt for oat milk if dairy-free, or add miso for umami without gluten.

These changes make the rich flavored roasted celery potato soup adaptable for busy parents or baking enthusiasts.

Mastering Roasted Celery Potato Soup: Advanced Tips and Variations

Pro Techniques and Flavor Ideas

To master this roasted celery potato soup, cut potatoes uniformly for even roasting at 400°F. This ensures consistent texture and maximizes flavor through caramelization. Don’t overcrowd the baking sheet to avoid steaming instead of browning.

For variations, try a smoked version with paprika or a curried one with coconut milk. These tweaks, like adding fresh herbs, elevate the soup’s taste for food enthusiasts.

Presentation and Storage

Serve in warmed bowls with garnishes like seeds for crunch. For make-ahead meals, roast veggies in advance and freeze portions, though avoid freezing the full soup due to potatoes and pasta.

How to Store Roasted Celery Potato Soup: Best Practices

Proper storage keeps your roasted celery potato soup fresh and tasty. Cool it quickly to room temperature and refrigerate in airtight containers for up to four days. Use shallow containers to help with cooling and prevent bacterial growth.

For freezing, pour into freezer-safe bags with headspace and label with the date. It lasts up to three months, but reheat gently to maintain creaminess. If you’re prepping meals, portion into singles for easy lunches.

FAQs: Frequently Asked Questions About Roasted Celery Potato Soup

Roasted Celery Potato Soup

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• Author: Brandi Oshea
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

🥣 Roasted Celery and Potato Soup offers a rich, creamy texture with the natural sweetness of roasted celery and tender potatoes.
🌿 This vegan soup provides a hearty, comforting meal with wholesome ingredients and vibrant flavors perfect for any season.

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Ingredients

– 2 tablespoons oil (divided)

– 1 stalk of celery (about 10 ribs, root part 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

– paprika or red pepper flakes for serving

– fresh dill or parsley for serving

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Instructions

1-Preheat and Roast the Vegetables: Start by preheating your oven to 400°F, a key step for this roasted celery potato soup. Wash and cut 1 stalk of celery into thirds, then arrange it on a baking sheet. Drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 30 minutes until it’s tender and flavorful.

2-Preheat and Roast the Vegetables: While the celery roasts, prepare the other veggies. Dice 1 pound of Yukon gold potatoes and slice 5 ounces of cremini mushrooms. This roasting technique enhances the celery’s natural sweetness, making the soup creamy without any dairy.

3-Sauté the Mushrooms and Potatoes: In a large pot, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, seasoning with salt and pepper for extra taste.

4-Sauté the Mushrooms and Potatoes: Next, add the diced potatoes to the pot and cook for 5 minutes. Season with salt, pepper, and 2 teaspoons of dry thyme, stirring for another minute to release those fragrant aromas. This step builds a solid base for your roasted celery potato soup.

5-Simmer and Blend: Pour in 7 cups of water or vegetable stock and bring everything to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender. Scoop out half of the potatoes and transfer them to a food processor with the roasted celery and a few spoonfuls of hot broth, then blend until smooth.

6-Simmer and Blend: Bring the soup back to a boil, add 1 cup of elbow pasta and the celery-potato puree. Cook until the pasta is al dente, which takes about 8-10 minutes. This creates the creamy texture that makes this roasted celery and potato soup so appealing.

7-Finish and Serve: Taste the soup and adjust seasoning with salt and pepper. Serve it hot, garnished with fresh dill or parsley, and a sprinkle of paprika or red pepper flakes if you like a bit of heat. The total prep time is just 10 minutes, with 45 minutes of cooking, making the whole process about 55 minutes.

Notes

🔥 Roasting celery enhances its flavor and adds creaminess without dairy.
🥕 Add caramelized onions, garlic, carrots, sweet potatoes, or beans for more depth and protein.
❄️ Avoid freezing the soup, as potatoes and pasta tend to lose texture upon reheating.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting and Simmering
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 287 kcal
• Sugar: 2 g
• Sodium: 12 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 0 mg

Keywords: roasted celery soup, potato soup, creamy vegan soup, fall vegetable soup