Roasted Celery and Potato Soup

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Roasted Celery and Potato Soup is a delicious and comforting dish. It combines the natural sweetness of roasted vegetables with creamy texture, making it perfect for a cozy meal. This soup is easy to make and great for warming up on chilly days. Plus, it’s packed with nutrients and can easily be adjusted to fit your taste.

how to make Roasted Celery and Potato Soup

Ingredients:

  • Celery
  • Potatoes
  • Garlic
  • Onion
  • Coconut cream (optional)
  • Fresh herbs (optional)
  • Toasted croutons (optional)
  • Salt
  • Pepper
  • Olive oil or vegetable broth

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Chop the celery and potatoes into chunks and place them on a baking sheet.
  3. Add minced garlic and diced onion to the sheet.
  4. Drizzle with olive oil, and season with salt and pepper.
  5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
  7. Adjust seasoning to taste.
  8. Serve warm, garnished with a swirl of coconut cream, fresh herbs, and toasted croutons if desired.

how to serve Roasted Celery and Potato Soup

Serve the soup warm in bowls. You can add a swirl of coconut cream, sprinkle some fresh herbs, or top with toasted croutons for extra flavor and texture. It’s great alongside crusty bread or a light salad.

how to store Roasted Celery and Potato Soup

If you have leftover soup, let it cool completely. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it. Just make sure to leave some space in the container for expansion. It will keep in the freezer for about 3 months.

tips to make Roasted Celery and Potato Soup

  • Cut the vegetables into roughly equal sizes for even roasting.
  • Feel free to experiment with spices. Adding a pinch of nutmeg or a dash of cayenne pepper can give it an extra kick.
  • For a vegan option, skip the coconut cream or use a non-dairy alternative.
  • If you don’t have a blender, you can use an immersion blender directly in the pot to blend the soup.

variation

You can add other vegetables like carrots or leeks to enhance the flavor. Additionally, using different herbs such as thyme or rosemary can add a unique touch to the soup.

FAQs

Can I use other types of potatoes?
Yes, you can use any type of potato, such as sweet potatoes or Yukon gold, depending on your taste preference.

Can I make this soup ahead of time?
Absolutely! This soup keeps well in the fridge and tastes great when reheated. Just make sure to store it properly.

Is this soup gluten-free?
Yes, the ingredients in this recipe are gluten-free. Just ensure that any added ingredients, like broth, are also gluten-free.

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Roasted Celery and Potato Soup

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A delicious and comforting soup that combines roasted celery and potatoes for a creamy, nutrient-packed meal.

Ingredients

Scale
  • 4 stalks Celery
  • 2 large Potatoes
  • 3 cloves Garlic, minced
  • 1 Onion, diced
  • 1 cup Coconut cream (optional)
  • Fresh herbs (optional)
  • Toasted croutons (optional)
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons Olive oil or Vegetable broth

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Chop the celery and potatoes into chunks and place them on a baking sheet.
  3. Add minced garlic and diced onion to the sheet.
  4. Drizzle with olive oil, and season with salt and pepper.
  5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
  7. Adjust seasoning to taste.
  8. Serve warm, garnished with a swirl of coconut cream, fresh herbs, and toasted croutons if desired.

Notes

Cut the vegetables into roughly equal sizes for even roasting. Feel free to experiment with spices for added flavor.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: soup, roasted vegetables, easy recipe, vegan, comfort food

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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