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)
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.
Notes
- Add leeks or parsnips to the roasting tray for extra depth.
- Stir in spinach or kale before blending for a nutrient boost.
- A pinch of cumin or smoked paprika adds a warm, spiced twist.
- Freeze in portions for up to 3 months after cooling completely.
- Use celery leaves as garnish or blend in for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
