Name: Roasted Celery and Potato Soup Recipe
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 tablespoons olive oil (divided – I use extra virgin for the best flavor.); 1 stalk celery (about 10 ribs, root trimmed – roasting really enhances its sweetness.); 1 pound Yukon gold potatoes (peeled and diced – they hold their shape and add natural creaminess.); 5 ounces cremini mushrooms (sliced – earthy flavor that balances the celery perfectly.); 2 teaspoons dry thyme – adds a warm (herbal note.); 7 cups water or vegetable stock – stock gives more depth; water works too.; 1 cup elbow pasta – cooks quickly and makes the soup heartier.; Salt and pepper to taste – always season gradually and adjust at the end.

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I just made this Roasted Celery and Potato Soup Recipe, and I have to say—it’s a total game-changer! I love how roasting the celery brings out a deep, savory flavor, and blending it with tender potatoes gives the soup a creamy, velvety texture without any cream.

It’s simple, comforting, and perfect for a chilly evening or a quick lunch. Every spoonful feels cozy, but it’s also fresh and light.

I can see myself making this again and again—it’s just that good. You can also enjoy similar flavors in the Cheesy Spinach Artichoke Dip with Crackers Recipe.

Ingredients

Here’s what you’ll need to whip up this comforting soup. I’ve added little tips to make each ingredient shine.

2 tablespoons olive oil (divided) – I use extra virgin for the best flavor.
1 stalk celery (about 10 ribs, root trimmed) – roasting really enhances its sweetness.
1 pound Yukon gold potatoes (peeled and diced) – they hold their shape and add natural creaminess.
5 ounces cremini mushrooms (sliced) – earthy flavor that balances the celery perfectly.
2 teaspoons dry thyme – adds a warm, herbal note.
7 cups water or vegetable stock – stock gives more depth; water works too.
1 cup elbow pasta – cooks quickly and makes the soup heartier.
Salt and pepper to taste – always season gradually and adjust at the end.

Note: serves several

Optional garnishes:

Paprika or red pepper flakes – for a little kick.
Fresh dill or parsley – adds color and brightness.
Extra virgin olive oil – drizzle for richness.

Variations

You can tweak this soup to suit your dietary needs or flavor preferences:

For dairy-free: stick with olive oil and skip any cream additions.
For extra protein: add a can of white beans or chickpeas.
To make it more filling: swap elbow pasta for cooked quinoa or rice.
Flavor boosters: caramelized onions, garlic, or a splash of lemon juice brighten the soup.
Swap potatoes: sweet potatoes or carrots give a slightly sweeter, vibrant version. You can also try pairing it with the fresh Tomato and Mozzarella Bruschetta Recipe for a complete meal.

Cooking Time

Here’s a quick glance at how long this soup takes:

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You Need

Large pot – to cook the soup evenly.
Baking sheet – for roasting the celery and caramelizing flavors.
Food processor or blender – to purée the roasted celery and potatoes.
Knife and cutting board – for prepping vegetables.
Wooden spoon – to stir the soup without scratching your pot.

How to Make Roasted Celery and Potato Soup Recipe?

Making this soup is easier than it looks! Here’s the step-by-step breakdown.

Preheat and Roast the Celery

Start by cutting the celery into thirds and arranging them on a baking sheet. Drizzle with half the olive oil and season lightly with salt and pepper. Roast at 400°F for about 30 minutes until tender and golden—it really develops that deep, rich flavor I love.

Sauté Mushrooms and Cook Potatoes

While the celery roasts, heat the remaining olive oil in your large pot. Add sliced mushrooms and sauté for 8–10 minutes, until they’re golden and slightly caramelized. Then toss in the diced potatoes and thyme, cooking just a minute to let the flavors meld.

Simmer the Soup

Pour in your water or vegetable stock and bring it to a boil. Reduce heat and let it simmer for 20 minutes until the potatoes are fork-tender. This step lets the flavors combine beautifully while keeping the potatoes soft for blending.

Blend the Potatoes and Celery

Scoop out about half the cooked potatoes and place them in a food processor with the roasted celery and a few spoonfuls of the hot broth. Blend until smooth and creamy. This purée will give the soup its signature silky texture without using cream.

Cook the Pasta and Combine

Return the soup to a boil, then stir in the celery-potato purée and elbow pasta. Cook until the pasta is al dente, about 8–10 minutes. Taste and adjust seasoning with salt and pepper—this step ensures every bite is perfectly seasoned.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh dill, parsley, or a sprinkle of paprika. I like drizzling a touch of extra virgin olive oil on top—it makes the soup feel extra indulgent without being heavy.

Additional Tips for Making This Recipe Better

I’ve made this soup multiple times, and here are a few tricks I’ve picked up:

I always roast the celery first—it brings out a subtle sweetness that makes the soup irresistible.
Taste as you go; potatoes can absorb a lot of salt, so adjusting at the end is key.
Don’t overblend; leaving a bit of texture makes the soup more satisfying.
I sometimes add a dash of smoked paprika for a warm, smoky undertone.
Use fresh herbs if possible; they really brighten up the flavor.

How to Serve Roasted Celery and Potato Soup Recipe?

This soup is as versatile as it is tasty. Serve it in wide bowls to show off the creamy texture, with a few pasta pieces peeking through. Garnish with fresh herbs, a sprinkle of paprika, or a drizzle of olive oil for a restaurant-quality look. Pair with warm crusty bread or a fresh green salad for a full meal.

Nutritional Information

Here’s a quick overview of what’s in each serving of this soup:

Calories: 287 kcal – comforting without being too heavy.
Protein: 8 g – thanks to potatoes, mushrooms, and pasta.
Carbohydrates: 48 g – perfect energy-boosting soup.
Fat: 8 g – mostly from healthy olive oil.

Make Ahead and Storage

Storing: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.

Freezing: I don’t recommend freezing this soup with pasta—it can get mushy. You can freeze the soup base without pasta for up to 2 months.

Reheating: Reheat gently on the stove over medium heat. If it’s too thick, add a splash of stock or water to bring it back to your desired consistency.

Why You’ll Love This Recipe?

This roasted celery and potato soup isn’t just delicious—it has so many perks:

Easy to make – simple ingredients and straightforward steps make it beginner-friendly.
Comforting and creamy – no cream needed for velvety texture.
Highly versatile – easily swap vegetables, pasta, or add beans for protein.
Healthy and light – full of veggies, low in fat, and totally satisfying.
Customizable flavor – fresh herbs, garlic, or spices let you make it your own.

This soup has become one of my favorites because it’s hearty, healthy, and packed with flavor, yet it’s effortless enough to make on any night of the week.

Ash Tyrrell