Name: Roasted Celery and Potato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 10 ribs celery, cut into thirds; 3 medium Yukon gold potatoes, peeled and diced; 1 cup cremini mushrooms, sliced; 1/2 teaspoon dry thyme; 4 cups water or vegetable stock; 1 cup elbow pasta; Salt and black pepper, to taste; Optional: paprika or red pepper flakes, fresh dill or parsley, extra virgin olive oil for garnish

This Roasted Celery and Potato Soup is a cozy, comforting vegan dish made with roasted celery, Yukon gold potatoes, and cremini mushrooms. Blended for creaminess and finished with elbow pasta, it’s the perfect way to use up kitchen scraps while delivering bold, herbaceous flavor in every bite.

Why You’ll Love This Recipe

Minimal Ingredients, Big Flavor: Just a few pantry staples transform into a flavorful, nourishing soup.
Naturally Vegan: Creamy without the need for dairy.
Budget-Friendly: Great for using leftover or inexpensive ingredients like celery and potatoes.
Flexible Add-ins: Carrots, garlic, onions, or even beans can be added to make it your own.
Cozy and Satisfying: It’s filling enough to serve as a main course but light enough for lunch or a starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Celery (about 10 ribs)
Yukon gold potatoes
Cremini mushrooms
Dry thyme
Water or vegetable stock
Elbow pasta
Salt and pepper

Optional for Serving

Paprika or red pepper flakes
Fresh dill or parsley
Extra virgin olive oil

Directions

Step 1: Roast the Celery
Preheat the oven to 400°F. Cut the celery stalk into thirds and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes until lightly browned and tender.

Step 2: Cook the Mushrooms and Potatoes
In a large pot, heat the remaining olive oil over medium heat. Add the mushrooms and sauté for 8–10 minutes until browned. Season with salt and pepper. Add the diced potatoes and cook for 5 minutes. Stir in the dry thyme and cook for another minute.

Step 3: Simmer the Soup
Pour in water or vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are fork-tender.

Step 4: Make the Celery-Potato Purée
Scoop out half of the cooked potatoes and place in a food processor. Add the roasted celery and a few spoonfuls of hot soup liquid. Blend until smooth and creamy.

Step 5: Finish the Soup
Return the soup to a boil and stir in the celery-potato purée. Add the elbow pasta and cook until al dente. Taste and adjust seasoning with salt and pepper.

Step 6: Serve
Ladle into bowls and garnish with fresh dill, paprika or red pepper flakes, and a drizzle of extra virgin olive oil, if desired. Roasted Celery and Potato Soup

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Add Garlic or Onion: Sauté minced garlic or chopped onion with the mushrooms for extra flavor.
Make It Creamy (Non-Vegan): Stir in a splash of heavy cream or whole milk at the end if you’re not vegan.
Boost the Protein: Add white beans, lentils, or chickpeas to make it more filling.
Try Other Herbs: Swap thyme for rosemary or Italian seasoning for a new twist.
Use a Different Pasta: Shells, ditalini, or broken spaghetti work just as well.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended due to the potatoes and pasta, which may change texture when thawed and reheated.

To Reheat:

Stovetop: Warm gently over medium heat until heated through. Add a splash of water or stock to loosen if needed.
Microwave: Heat in 1-minute intervals, stirring between each, until hot.

FAQs

Can I freeze this soup?

It’s not recommended due to the presence of pasta and potatoes, which may become mushy after freezing and reheating.

Can I add more vegetables?

Absolutely. This soup is very versatile—carrots, sweet potatoes, or even spinach can be added.

What can I use instead of elbow pasta?

Small pasta shapes like ditalini, small shells, or broken spaghetti make great substitutes.

How can I make it creamier without dairy?

Blending roasted celery with potatoes already gives a creamy texture, but adding full-fat coconut milk is another great dairy-free option.

Can I use broth instead of water?

Yes, using vegetable stock or broth will add more depth of flavor.

How do I make it gluten-free?

Use gluten-free elbow pasta and ensure that any broth or seasoning blends are certified gluten-free.

Is it okay to skip the mushrooms?

Yes, you can omit the mushrooms or replace them with another vegetable like zucchini or carrots.

Can I add protein to make it a full meal?

Yes, stir in cooked beans or lentils, or top with crispy tofu for a protein boost.

How do I prevent the soup from being too thick?

Add a bit more water or stock if it thickens too much, especially after adding the purée and pasta.

Can I roast other vegetables along with the celery?

Yes! Roasting onions, carrots, or even garlic along with the celery can deepen the flavor even more.

Conclusion

Roasted Celery and Potato Soup is a brilliant way to transform simple, humble ingredients into a hearty, comforting bowl of goodness. It’s budget-friendly, nourishing, and endlessly adaptable—perfect for weeknight dinners or meal prepping ahead. Whether you’re vegan, dairy-free, or just looking for a satisfying soup to cozy up with, this recipe delivers every time.