Short, Catchy Intro:

So you want cozy comfort food that feels fancy but is actually lazy-level easy? Same. This roasted celery and potato soup looks like you spent all afternoon fussing, but it mostly involves tossing things in the oven and letting your kitchen do the work. If you like creamy soups with a little bite and a lot of personality, stick around. Also, if you ever need a sidekick soup idea, check out this Crock Pot Crack Potato Soup for more potato magic.

Why This Recipe is Awesome

First off, roasted celery sounds like a joke but it is magic. Roasting turns that humble celery into something sweet and savory that plays well with potatoes and mushrooms. This soup is cozy, light-ish, and weirdly elegant for the amount of effort you put in.

It is basically idiot proof. Seriously, even if you forget it in the oven for a few extra minutes it forgives you. It warms you up, feeds a crowd, and reheats like a dream. Want crunchy bits and a creamy base at the same time? Say no more. This soup does both.

Ingredients You’ll Need

2 tablespoons olive oil (divided) — use half for roasting and half for sautéing, unless you enjoy a greasy surprise
1 stalk of celery (about 10 ribs, root part trimmed off and discarded) — roast it whole to get that deep flavor
1 pound Yukon gold potatoes (peeled and diced) — waxy potatoes give great texture and creaminess
5 ounces cremini mushrooms (sliced) — they add umami and keep the soup grounded
2 teaspoons dry thyme — dried is fine, fresh if you want to show off
7 cups water or vegetable stock — stock gives depth, water works in a pinch
1 cup elbow pasta — little bites of pasta make this soup fun and filling
Salt and pepper to taste — don’t be shy, seasoning is everything
Paprika or red pepper flakes — use paprika for smokiness, flakes for heat
Fresh dill or parsley — brightens everything up at the end
Extra virgin olive oil — drizzle at the end for that chef-y finish

Step-by-Step Instructions

Roast the celery:
- Preheat the oven to 425 degrees F. Toss the celery ribs with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of thyme.
- Spread on a baking sheet and roast until brown and tender, about 25 minutes. Flip halfway so it caramelizes evenly.
- Roasting brings out a sweet, almost nutty flavor in celery that makes this soup interesting and not boring.
Cook the mushrooms and potatoes:
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add sliced mushrooms and sauté until they release their liquid and turn golden.
- Add the diced Yukon gold potatoes and another pinch of salt. Stir and cook for a few minutes so the potatoes get a little flavor.
- Sprinkle in the remaining thyme. Let things mingle for 2 to 3 minutes.
Simmer the soup:
- Pour in 7 cups water or vegetable stock. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Taste and season with salt, pepper, and a little paprika or red pepper flakes if you want a kick.
- Keep it at a gentle simmer so flavors meld without boiling the life out of things.
Blend the potatoes and celery:
- Scoop out about two cups of the potato and mushroom mixture into a blender with the roasted celery. Blend until smooth and creamy.
- Pour the blended mix back into the pot and stir well. This gives the soup body without adding cream.
- If you want it silkier, blend a bit more. If you like texture, blend less. Your call.
Cook the pasta:
- Bring the soup back to a gentle simmer and add 1 cup elbow pasta. Cook until al dente, following the pasta package time but usually 6 to 8 minutes.
- Stir occasionally to prevent sticking. The pasta will soak up some soup so plan accordingly.
- Adjust seasoning again after the pasta cooks. Pasta changes the salt balance slightly.
To serve:
- Ladle the soup into bowls. Drizzle with extra virgin olive oil and sprinkle with chopped fresh dill or parsley.
- Add a pinch of paprika or red pepper flakes for color and heat. Serve with crusty bread or a humble grilled cheese.
- Enjoy immediately. Leftovers are great the next day and might even taste better.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie move. Roasting needs heat to caramelize properly.
Skipping salt until the end bad idea. Salt early and often to build flavor incrementally.
Over-blending the soup some folks turn it into glue. Keep a bit of texture unless you want full-on velvet soup.
Adding pasta too early it will puff up and get mushy. Timing matters.
Ignoring the roasted celery weirdly critical step. If you skip it, the soup loses its signature charm.

Alternatives & Substitutions

No cremini mushrooms Use white button mushrooms or skip them for a cleaner potato feel.
No Yukon golds Try russets or red potatoes. Russets are fluffier and may need less blending.
No thyme Use rosemary or oregano sparingly. Thyme has a subtle note so choose herbs that do not shout.
Want it vegan Already is vegan if you use water or vegetable stock and skip butter.
No elbow pasta Use small shells, ditalini, or orzo. Any tiny pasta works. If you want gluten-free go for GF pasta or skip pasta and add beans.
Want more luxe Add a splash of cream or a dollop of sour cream at the end. IMO it is delicious but not necessary.
Short on time Roast celery on a sheet at higher heat for 15 minutes but watch closely to avoid burning.

FAQ

Q What if I do not have a blender What are my options
A Use an immersion blender directly in the pot. If you have neither, mash the potatoes a bit with a potato masher for a chunky version. Works fine and honestly tastes homey.

Q Can I make this ahead of time and freeze it
A Yes freeze in airtight containers for up to 3 months. Leave out the pasta if you plan to freeze then add fresh pasta when reheating to avoid mush.

Q Can I swap the celery for something else
A Technically yes but the whole point of the recipe is roasted celery. If you must swap try fennel for a sweet note or leeks for mild onion flavor. You will get a different but still tasty soup.

Q Is this soup gluten free
A Not as written because of the elbow pasta. Use gluten free pasta or omit the pasta and add extra potatoes or beans to keep it filling.

Q How do I make it spicier
A Add red pepper flakes during simmering or top bowls with chili oil. A little goes a long way so add slowly.

Q Can I use chicken stock instead of vegetable stock
A Yes. It will no longer be vegetarian but the extra richness is very tasty.

Q Leftovers got watery what happened
A Pasta and potatoes absorb liquid over time. Reheat gently and add a splash of water or stock to loosen. If you want to refresh flavor add a squeeze of lemon or a drizzle of extra virgin olive oil.

Final Thoughts

You made a soup that tastes like effort without the actual effort. Pat yourself on the back and maybe take a selfie for posterity. This roasted celery and potato soup is cozy, adaptable, and a great recipe for anyone who likes comfort with a twist.

Bold move: roast the celery. It changes everything. FYI fresh herbs at the end are not optional if you care about brightness. Keep leftovers for work lunches or that moment when you need warm soup and zero judgment.

Conclusion

If you want the original inspiration or a quick reference version of this recipe, check out this source for more details Roasted Celery and Potato Soup | Tried and True Recipes. Go make soup and then smugly enjoy it.

Roasted Celery and Potato Soup