Roasted Celery Potato Soup

$To make Roasted Celery Potato Soup, gather the following ingredients: - 4 large celery stalks, chopped - 3 medium potatoes, peeled and diced - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon dried thyme - ½ teaspoon black pepper - Salt to taste - ½ cup heavy cream (or coconut milk for a vegan option) - Fresh parsley for garnish These ingredients create a warm, hearty soup. The celery adds a nice crunch and a hint of earthiness. Potatoes give the soup a thick and creamy texture. The onions and garlic bring out rich flavors when roasted. Dried thyme adds a lovely herb taste that blends well. For a vegan option, use coconut milk instead of heavy cream. Fresh parsley not only looks nice but also adds a fresh taste. When you combine these ingredients, you create a comforting dish. Each bite warms you up and makes you feel good. Enjoy the process of gathering your ingredients and get ready to make a delicious soup! {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps the soup roast well. 2. Next, chop the celery stalks, dice the potatoes, and onion. Mince the garlic. 3. On a baking sheet, spread the chopped veggies. Drizzle with olive oil. 4. Sprinkle with thyme, black pepper, and a pinch of salt. Toss to coat well. 1. Roast the veggies for 25-30 minutes. They should become tender and caramelized. 2. Remember to toss them halfway through cooking. This helps them roast evenly. 1. In a large pot, combine the roasted vegetables with the vegetable broth. 2. Bring the mixture to a boil over medium heat. Then reduce heat and let it simmer. 3. Allow it to simmer for 15 minutes to blend the flavors. 4. Carefully blend the soup until smooth. Use an immersion blender or a regular blender. 5. Stir in the heavy cream or coconut milk. Heat through but do not boil. 6. Adjust seasoning with extra salt if needed. Serve hot, garnished with fresh parsley for a nice touch. To boost the taste of your soup, try adding fresh herbs. Basil or rosemary work well. For a spicy kick, include a pinch of red pepper flakes. You can also swap olive oil for avocado oil. This adds a subtle richness. If you want extra creaminess, add a spoonful of sour cream or yogurt. To get the best roast, spread the veggies evenly on your baking sheet. Make sure they are not crowded. This allows them to brown nicely. Stir the veggies halfway through for even cooking. When blending, an immersion blender is the easiest tool. It keeps things simple. If using a regular blender, blend in small batches to avoid spills. Pair your soup with crusty bread or a fresh salad. A grilled cheese sandwich also makes a great match. For garnishes, fresh parsley adds a bright note. You can also sprinkle some croutons on top for crunch. A drizzle of olive oil right before serving gives a nice finish. Pro Tips Roasting for Depth: Roasting the vegetables enhances their natural sweetness and adds a depth of flavor to the soup that boiling alone can't achieve. Texture Matters: For a creamier soup, ensure the potatoes are well blended. If you prefer a chunkier texture, blend only half of the mixture. Herb Variations: Experiment with different herbs like rosemary or oregano for a unique twist on the classic flavor profile. Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great meal prep option. {{image_2}} You can easily make this soup vegan by swapping heavy cream for coconut milk. Coconut milk adds a rich, creamy texture. It also gives the soup a slight sweetness. This change keeps the soup hearty and satisfying without any dairy. Just stir in half a cup of coconut milk before serving. Feel free to get creative with your soup. You can add different vegetables like carrots or leeks. These add color and extra nutrition. If you want more protein, consider adding bacon or shredded chicken. Cook the bacon until crispy, then add it to the soup for a smoky flavor. For chicken, cook it separately, then mix it in just before serving. Want to spice things up? Add extra seasonings like paprika or cayenne pepper. These bring warmth and depth to the soup. You can also experiment with different broth types. Using chicken broth instead of vegetable broth can add a rich flavor. Each change can create a new twist on this comforting dish. To store leftover soup, let it cool first. Pour the soup into airtight containers. Glass or BPA-free plastic containers work well. Make sure to leave some space at the top as the soup may expand when frozen. Label the containers with the date for easy tracking. For freezing, use containers that are safe for the freezer. You can also use heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat. Stir gently to ensure even warming. Roasted celery potato soup lasts about 3-4 days in the fridge. In the freezer, it can last for up to 3 months. Always check for any off smells or changes in texture before eating. With these tips, you can enjoy your delicious soup any time! Making Roasted Celery Potato Soup takes about 55 minutes. You spend 15 minutes getting ready. This includes chopping the veggies and prepping them for roasting. The roasting itself takes 25-30 minutes. Then you cook the soup for another 15 minutes. This soup is quick enough for a weeknight meal! Yes, you can make this soup in advance. It stores well in the fridge for about 3 days. To meal prep, let the soup cool completely before storing. Use airtight containers for best results. You can also freeze the soup for up to 3 months. Just remember to leave out the cream until you reheat it! If you don't have celery, you can use other veggies. Fennel adds a nice flavor and crunch. You can also try leeks for a sweeter taste. Carrots can work too, though they change the flavor. Adjust the seasoning to keep the soup tasty! This blog post guides you through making Roasted Celery Potato Soup. We covered ingredients like celery, garlic, and heavy cream. You got step-by-step instructions for preparation and roasting. Tips enhance your soup's flavor and texture. We also explored variations to suit your taste and storage options for leftovers. Now you can create a warm, tasty soup that suits your needs. Experiment with ingredients and enjoy the process. Your kitchen is a great place for creativity!$

Roasted Celery Potato Soup

A creamy and comforting soup made with roasted celery, potatoes, and a hint of thyme.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large celery stalks, chopped
3 medium potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon dried thyme
0.5 teaspoon black pepper
to taste salt
0.5 cup heavy cream (or coconut milk for a vegan option)
for garnish fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, spread the chopped celery, diced potatoes, and onions. Drizzle with olive oil, sprinkle with thyme, black pepper, and a pinch of salt. Toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through for even cooking.
In a large pot, add the roasted vegetables and pour in the vegetable broth. Bring to a boil over medium heat.
Once boiling, reduce heat and let it simmer for 15 minutes.
Carefully blend the soup using an immersion blender until it reaches a smooth consistency. If you don’t have an immersion blender, transfer the mixture in batches to a regular blender.
Stir in the heavy cream (or coconut milk) and heat through without boiling. Adjust seasoning with additional salt if desired.
Serve hot, garnished with fresh parsley for a pop of color and freshness.

Notes

Use coconut milk for a vegan version.

Keyword celery, potato, soup, vegan option