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This velvety oven-roasted celery and potato soup turns basic veggies into something amazing through simple roasting. You'll get incredible flavor from the caramelized vegetables, making this soup unforgettable while being super easy to make.
I whipped this soup up when I needed to use some forgotten celery sitting in my fridge drawer. What began as just saving food turned into our top winter soup that my veggie-wary husband now asks for all the time.
- Celery the overlooked veggie that gets wonderfully sweet when roasted
- Yukon gold potatoes their smooth texture makes natural creaminess without lots of dairy
- Yellow onion builds the flavor base for a rich taste
- Garlic brings needed savory touches that work well with sweet roasted veggies
- Olive oil pick something tasty since you'll notice it in your finished soup
- Vegetable broth grab low sodium so you can add salt yourself
- Dried thyme its woody hints match perfectly with roasted root veggies
- Heavy cream totally up to you but adds lovely richness
- Fresh herbs for garnish lively chives or parsley balance the richness
Creating Delicious Roasted Celery and Potato Soup
- Brown the veggies
- Heat your oven to 425°F. Put the cut celery and potato pieces flat on a big baking sheet. Pour plenty of olive oil over them and add salt and pepper. Mix everything so it's coated well. Cook for around 30 minutes until the edges turn golden brown and you can easily stick a fork in them. The browning really matters for getting that deep flavor in your soup.
- Create your soup base
- While your veggies roast, warm olive oil in a thick pot over medium heat. Throw in the chopped onion and cook for 5 to 7 minutes until see-through and getting golden at the edges. Add the chopped garlic and dried thyme, keep stirring for about a minute until you can smell them but they're not burned. This mix adds extra flavor layers.
- Mix and cook
- When your veggies look nicely roasted, dump them right into the pot with your onion mix. Add the vegetable broth and let it come to a light boil. Turn down the heat and let it bubble gently for 10 to 15 minutes so the flavors blend. This short cooking time lets the veggies get fully soft for the smoothest blend.
- Smooth it out
- Use a stick blender right in the pot to make it super smooth. If you don't have one, carefully move portions to a regular blender, only filling halfway and leaving the lid cracked so steam can escape. Blend until completely smooth with no veggie chunks left. Put it back in the pot if needed.
- Add final touches
- Mix in the heavy cream if you want it. Taste it and add more salt and fresh black pepper if needed. Let the soup bubble gently for another 2 to 3 minutes if you added cream. Pour into bowls and top with fresh herbs just before eating.
The first time I brought this soup to a dinner with friends, someone asked about the "hidden ingredient" that made it taste so good. The real trick is just roasting. Something amazing happens when celery browns, changing it from a bland crunchy veggie into something sweet and rich.
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Planning Ahead and Keeping Tips
This soup actually gets better after sitting in the fridge overnight as the flavors mix more. Keep it in a closed container in the fridge for up to 4 days. When warming it up, do it slowly over medium-low heat, stirring now and then so it doesn't burn on the bottom. If it gets too thick while stored, add a bit of broth or water until it's how you like it.
Swap Out Ingredients
No Yukon golds around? Russets work fine but might need a bit more cream for that same smooth feel. Red potatoes work too but taste slightly different. For fewer carbs, swap half the potatoes with cauliflower. The soup turns out great with leeks instead of yellow onion for a milder taste. Fresh thyme can step in for dried by using about 1 tablespoon of fresh leaves.
Ways To Enjoy
This fancy soup makes a great first course for dinner guests but works as a light meal paired with a big salad and some crusty bread. For something more filling, add homemade croutons, crispy bacon bits, or a drizzle of pesto on top. I love serving it in mugs at casual get-togethers where folks can drink it while chatting. In fall and winter, pair it with a grilled cheese made with sharp cheddar for the ultimate comfort food combo.
The Basic Background of Celery Soup
While potato soups get lots of love, celery soup has been around forever in budget cooking. Way back, celery was actually fancy food only rich people ate until the early 1900s when growing methods got better. Old-school celery soups were often thin and watery, made to use up the worst parts of the vegetable. This new roasted version makes the basic recipe way better by browning everything first, something people rarely did with celery in the old days.
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Frequently Asked Questions
- → What are my dairy-free options for this soup?
Sure thing! Swap out the heavy cream for coconut milk or try almond or cashew cream. You won't lose any of that delicious taste.
- → How long does this soup stay fresh in the fridge?
Keep it in an airtight container, and you're good for 3 or 4 days. Warm it gently on the stove or in your microwave whenever you're ready.
- → Is freezing this soup okay?
Definitely! For the best results, freeze it before adding any cream. Use freezer-safe containers, and it’ll last up to 3 months. Thaw in the fridge and heat it up, then stir in the cream if you'd like.
- → What can I serve alongside this soup?
Crusty bread or a green salad works great! You can also go fancy with a grilled cheese combo or serve smaller portions as an appetizer before a bigger meal.
- → Can I use another type of potato if I don't have Yukon gold?
Of course! Russets will make it fluffier, while red potatoes give it a heartier texture. Each option changes the consistency just a little.
- → How do I change the soup's thickness?
If you want it thicker, use less broth or let it cook longer uncovered. To make it thinner, just stir in extra broth till it's how you like.