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Roasted Celery and Potato Soup Recipe
Ash Tyrrell

Roasted Celery and Potato Soup Recipe

I just made this roasted celery and potato soup, 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.
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Prep Time 10 minutes
Cook Time 45 minutes
Ingredients Method Notes

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.

Method
 

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

Notes

  • 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.