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Roasted Celery and Potato Soup_Vegan Soup Recipe_MidPage – 1

Roasted Celery and Potato Soup

This vegan roasted celery and potato soup is a great way to use up scrap veggies! This vegan soup recipe is a take on my favorite childhood soup.
4.55 from 24 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 287kcal


  • Large pot
  • Baking sheet


  • 2 tablespoons olive oil divided
  • 1 stalk of celery about 10 ribs, root part trimmed off and discarded
  • 1 pound Yukon gold potatoes peeled and diced
  • 5 ounces cremini mushrooms sliced
  • 2 teaspoons dry thyme
  • 7 cups water or vegetable stock
  • 1 cup elbow pasta
  • Salt and pepper to taste

For serving, optional:

  • Paprika or chile flakes
  • Fresh dill or parsley
  • Extra virgin olive oil


Preheat oven to 400°F.

    Roast the celery:

    • Cut the celery into thirds and arrange on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Transfer to the oven for 30 minutes.

    Cook the mushrooms and potatoes:

    • Heat the remaining 1 tablespoon oil in a large pot. Add the mushrooms and cook for 8-10 minutes. Season with salt and pepper.
    • Add the potatoes and cook for 5 minutes. Season with salt, and pepper, and add the dry thyme. Cook for 1 minute until fragrant.

    Simmer the soup:

    • Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender.

    Blend the potatoes and celery:

    • Once the potatoes are fork-tender, scoop out half them from the pot and transfer them to a food processor. Add roasted celery and a few spoonfuls of the hot broth and blend until puréed.

    Cook the pasta:

    • Bring the soup back to a boil. Add the elbows and puréed celery and potatoes and cook until the pasta is al dente. Taste and season with salt and pepper.

    To serve:

    • Ladle the soup into bowls. Garnish with dill, silk chili, and a drizzle of extra virgin olive oil if you like. Enjoy!


    Calories: 287kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Sodium: 12mg | Fiber: 4g | Sugar: 2g | Vitamin C: 22mg
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