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As the temperature drops and the days grow shorter, there's nothing quite as comforting as a warm bowl of soup. Among the myriad of soup recipes available, the Creamy Roasted Celery & Potato Bliss Soup stands out for its rich, velvety texture and deep, satisfying flavors. This delightful soup is not just a meal; it's a hug in a bowl, perfect for chilly evenings and cozy family gatherings.

How to Make the Best Roasted Celery Potato Soup

Warm up your evenings with this delicious Creamy Roasted Celery & Potato Bliss Soup. Perfect for chilly days, this soup features roasted celery and potatoes blended into a velvety texture that comforts the soul. Ideal for family gatherings, it’s easy to make vegan and packed with nutrients. Elevate your dining with crusty bread and a refreshing salad. Try this recipe for a cozy bowl of goodness! #SoupRecipe #ComfortFood #VeganOptions #HealthyEating #FallRecipes #HomemadeSoup #CozyNights
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Ingredients
  

4 medium potatoes, peeled and diced

1 large bunch of celery, chopped (about 6-8 stalks)

1 large onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream (for a vegan option)

2 tablespoons olive oil

1 teaspoon thyme (dried or fresh)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, toss the diced potatoes and chopped celery with olive oil, salt, pepper, thyme, and smoked paprika until well-coated.

      Roast the Vegetables: Spread the seasoned potatoes and celery evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.

        Sauté the Aromatics: While the vegetables are roasting, heat a large pot over medium heat. Add a drizzle of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

          Combine Ingredients: Once the roasted vegetables are ready, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer.

            Blend the Soup: Once the soup is simmering, use an immersion blender to blend until smooth, or transfer the mixture in batches to a blender and blend until creamy. If you prefer a chunkier texture, blend half and leave the other half whole.

              Add Cream: Stir in the heavy cream or coconut cream and mix well. Adjust the seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4-6 servings