Description
This Roasted Celery and Potato Soup is a comforting, creamy soup made by roasting fresh celery, potatoes, onion, and garlic to bring out their natural sweetness and depth of flavor. Blended with vegetable broth and optionally enriched with cream and butter, this soup is perfect for a cozy meal and pairs wonderfully with crusty bread or a fresh salad.
Ingredients
Scale
Vegetables
- 1 large bunch celery, chopped
- 3 medium russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, peeled
Liquids & Fats
- 4 cups vegetable broth
- 3 tablespoons olive oil
- 1/2 cup heavy cream (optional)
- 2 tablespoons butter (optional)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F and line a baking sheet with parchment paper. Chop the celery, peel and cube the potatoes, chop the onion, and peel the garlic cloves.
- Toss and Roast Vegetables: In a large bowl, toss the celery, potatoes, onion, and garlic with 2 tablespoons of olive oil, salt, black pepper, and dried thyme. Spread the vegetables evenly on the prepared baking sheet. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Simmer Soup Base: Transfer the roasted vegetables to a large pot and pour in the vegetable broth. Bring the mixture to a simmer and cook gently for 10 minutes to allow the flavors to meld beautifully.
- Puree the Soup: Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Add Cream and Butter: Stir in the heavy cream and butter if using. Warm the soup gently over low heat without bringing it to a boil to preserve the creamy texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve the soup warm, garnished with fresh chopped parsley for a burst of color and freshness.
Notes
- For a lighter version, omit the cream and butter.
- Add a squeeze of lemon juice just before serving to add brightness.
- This soup pairs exceptionally well with crusty bread or a simple green salad.
