Name: Roasted Celery and Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 celery stalks, chopped; 2 large Yukon Gold or russet potatoes, peeled and cubed; 1 medium onion, chopped; 3 garlic cloves, peeled; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste; 4 cups vegetable broth or chicken broth; 1/2 tsp dried thyme or rosemary (optional); 1/4 cup heavy cream or milk (optional); Fresh parsley or chives, chopped (for garnish)

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Roasted celery and potato soup is a simple, wholesome dish that I love making when I want something comforting, earthy, and a little different. Roasting the celery and potatoes brings out a deep, caramelized flavor that blends beautifully into a smooth, velvety soup. It’s nourishing, satisfying, and perfect for chilly days or cozy weeknight dinners.

Why You’ll Love This Recipe

I love how this soup turns basic ingredients into something rich and flavorful with just a little roasting. The celery gets sweet and mellow, while the potatoes make the soup naturally creamy without needing a lot of added dairy. It’s easy to customize, budget-friendly, and freezes well—making it one of my go-to batch-cook favorites. Roasted Celery and Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Celery stalks, chopped
Potatoes (Yukon Gold or russet), peeled and cubed
Onion, chopped
Garlic cloves, peeled
Olive oil
Salt
Black pepper
Vegetable broth or chicken broth
Thyme or rosemary (optional, for extra depth)
Heavy cream or milk (optional, for creaminess)
Fresh parsley or chives (for garnish)

Directions

I preheat the oven to 425°F (220°C).
I toss the chopped celery, potatoes, onion, and garlic with olive oil, salt, and pepper, then spread them on a baking sheet.
I roast the vegetables for 30–35 minutes, flipping halfway, until golden and tender.
I transfer the roasted vegetables to a large pot and add the broth.
I bring it to a simmer for 10–15 minutes to let the flavors meld.
I blend the soup using an immersion blender (or in batches with a regular blender) until smooth.
I stir in a splash of cream or milk if I want it extra silky, and adjust the seasoning as needed.
I serve it warm with chopped herbs or a swirl of cream on top.

Servings and timing

This recipe makes about 4–6 servings. It takes around 15 minutes to prep, 35 minutes to roast, and another 15 minutes to simmer and blend—so it’s ready in about 1 hour.

Variations

Sometimes I add leeks or parsnips to the roasting tray for more flavor. I’ve also stirred in a handful of spinach or kale just before blending for extra greens. If I want a spiced version, I add a pinch of cumin or smoked paprika to the broth.

Storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave. It also freezes beautifully—I let it cool fully, then portion it into freezer-safe containers for up to 3 months. Roasted Celery and Potato Soup

FAQs

Can I use celery leaves?

Yes, I use them as a garnish or blend a few into the soup for extra flavor. Just make sure to rinse them well.

Do I need to peel the potatoes?

If I’m using Yukon Gold, I often leave the peel on for extra texture and nutrients. Russets I usually peel for a smoother soup.

Can I make this soup vegan?

Absolutely—I use vegetable broth and skip the cream or use a plant-based milk like oat or almond.

How can I make the soup thicker?

The potatoes naturally thicken it, but I sometimes simmer it a bit longer after blending or add more potatoes to the roast tray.

What can I serve with this soup?

I love it with crusty bread, grilled cheese sandwiches, or a fresh salad on the side. It also makes a great starter for a bigger meal.

Conclusion

Roasted celery and potato soup is a delicious, comforting way to make the most of humble ingredients. It’s creamy, flavorful, and easy to adapt to whatever I have in my kitchen. Whether I’m making it for a cozy lunch or a week of meal prep, it always hits the mark with its simple charm and satisfying taste.

Roasted Celery and Potato Soup

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Author: lina
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4–6 servings
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegan

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Description

Roasted celery and potato soup is a creamy, comforting blend of caramelized vegetables and savory broth. Roasting brings out deep, earthy flavors, making this simple soup both nourishing and satisfying—perfect for chilly days.

Ingredients

6 celery stalks, chopped
2 large Yukon Gold or russet potatoes, peeled and cubed
1 medium onion, chopped
3 garlic cloves, peeled
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
4 cups vegetable broth or chicken broth
1/2 tsp dried thyme or rosemary (optional)
1/4 cup heavy cream or milk (optional)
Fresh parsley or chives, chopped (for garnish)

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Instructions

Preheat oven to 425°F (220°C).
Toss celery, potatoes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet.
Roast for 30–35 minutes, flipping halfway through, until vegetables are tender and golden.
Transfer roasted vegetables to a large pot. Add broth and herbs (if using), and bring to a simmer.
Simmer for 10–15 minutes to meld flavors.
Blend the soup with an immersion blender or in batches until smooth and creamy.
Stir in cream or milk if desired, and adjust seasoning to taste.
Serve warm, garnished with fresh herbs or a swirl of cream.