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.