Creamy Roasted Celery Soup

Creamy Roasted Celery Soup is perfect for these frozen winter days. Roasting the celery and vegetables before blending gives this soup a wonderful depth of flavor and a mild celery taste.

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Get MORE soup, stew, and chowder recipes!!

I believe that celery is an underutilized vegetable that hasn't gotten its full recognition like broccoli or cauliflower have of late.

Because of that fact, I wanted to bring celery to the forefront and give it its day in the sun.

Plus, do you know that celery is full of health benefits? Yep. True story!

So along with the wonderful flavor of this Creamy Roasted Celery Soup, you can feel good about how you're nourishing your body with this low-calorie wonderful-tasting soup.

Along with its wonderfully tart and peppery flavor, celery can aid in helping the body reduce internal inflammation, which is a key risk factor for many types of cancers.

Celery is also an excellent source of vitamin K (which increases bone mass), folate, potassium, and dietary fiber.

The celery leaves are a wonderful source of vitamin A which is required for maintaining healthy mucus membranes and skin so don't discard the leaves when using celery.

Chop them up and use them along with the stalks for their additional great flavor and health benefits.

Another thing I adore about this soup (besides its creamy taste and texture) is that the kitchen smells just like Thanksgiving day as the celery, carrots, and onions are roasting in the oven.

To me, that's reason enough to make this soup on a cold winter day!

This Creamy Roasted Celery Soup is very low in calories, especially if you omit the topping croutons, olive oil drizzle, and Parmesan cheese.

However, I love the extra addition of texture and flavor they bring, but that's my personal preference.

These finishing touches are totally optional depending on your taste and nutritional requirements.

CREAMY ROASTED CELERY SOUP   
Serves: 6-8             Prep Time:  35 minutes         Cook Time: 10 minutes

2 hearts of celery, cut into stalks (including the leaves)
2 large carrots, peeled and cut into chunks
1 large red onion, peeled and cut into chunks
2 tablespoons grapeseed oil (or canola oil)
1 teaspoon kosher salt
2 ½ cups beef broth (I used low sodium)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (or to taste)
½ cup shaved Parmesan cheese, plus additional for garnish (optional)
1 tablespoon olive oil, plus additional to drizzle (optional)
black pepper
croutons (optional)

-Preheat the oven to 425 degrees.

-Divide the vegetables between two baking sheets. Drizzle with grapeseed oil and sprinkle with salt. Roast in the preheated oven for 30 minutes. Remove and cool.

-Place the roasted vegetables in a blender along with the beef broth, Worcestershire sauce, hot sauce,  ½ cup Parmesan cheese, and 1 tablespoon olive oil. Blend until creamy and smooth. Continue blending until the soup is hot, OR place the blended soup into a saucepan and heat until hot.

-Ladle the soup into bowls and season with black pepper to taste. Top with a drizzle of olive oil, additional Parmesan cheese, and croutons if desired.

-Serve hot and enjoy.