Print

Roasted Celery and Potato Soup Recipe

Roasted Celery and Potato Soup Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

This Roasted Celery and Potato Soup is a comforting and creamy blend of roasted celery, Yukon gold potatoes, and aromatic herbs. Perfect for a cozy meal, it features a rich texture enhanced by optional heavy cream and topped with fresh chives or parsley for a burst of color and flavor.

Ingredients

Scale

Vegetables

  • 1 pound celery, trimmed and chopped
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 4 cloves garlic, minced

Other Ingredients

  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • ½ cup heavy cream (optional, for extra richness)

Garnish

  • Chopped chives or parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Roast Vegetables: Arrange the chopped celery and cubed potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast for 25–30 minutes, turning halfway through, until the vegetables are golden brown and tender.
  3. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then add the minced garlic and dried thyme, cooking for an additional minute to release their flavors.
  4. Add Roasted Vegetables and Broth: Transfer the roasted celery and potatoes into the pot with the aromatics. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10–15 minutes to allow the flavors to meld.
  5. Blend Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until smooth and creamy to achieve the perfect texture.
  6. Finish Soup: Stir in the heavy cream if you want extra richness. Adjust seasoning with additional salt and black pepper to taste.
  7. Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley before serving.

Notes

  • For a vegan version, omit the heavy cream or substitute with a plant-based alternative like coconut cream or cashew cream.
  • Use an immersion blender for ease, but be careful when blending hot liquids to avoid splashes.
  • If Yukon gold potatoes are unavailable, you can use russet potatoes, though the texture may be slightly different.
  • This soup pairs well with crusty bread for a filling meal.
  • Adjust the thickness by adding more or less vegetable broth according to preference.

Nutrition

Keywords: roasted celery soup, potato soup, creamy vegetable soup, vegetarian soup, comforting soup

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