1-First Steps: Prepping and Roasting Start by preheating your oven to 400°F. Cut the celery into thirds, toss it with 1 tablespoon of oil, and season with salt and pepper. Spread it on a baking sheet and roast for 30 minutes until it’s tender and caramelized. This step really brings out the veggies’ sweetness, making the soup extra delicious.

2-Building the Base: While the celery roasts, heat the remaining 1 tablespoon of oil in a pot. Sauté the sliced cremini mushrooms for 8-10 minutes until they’re golden, then season them. Add the diced Yukon gold potatoes and cook for 5 minutes, stirring occasionally. Toss in the 2 teaspoons of dry thyme and cook for another minute to release its aroma.

3-Simmering and Blending: Pour in the 7 cups of water or vegetable stock and let the mixture simmer for 20 minutes until the potatoes are tender. Take half of the potatoes and the roasted celery, blend them with some hot broth until smooth, and then return the puree to the pot. This creates a creamy texture without any dairy.

4-Finishing Touches: Bring the soup back to a boil, add the 1 cup of elbow pasta, and cook until it’s al dente. Finally, season to taste and serve it hot, garnished with dill, red pepper flakes, or a drizzle of extra virgin olive oil. It’s that simple, and you’ll have a cozy bowl ready in no time. For more flavor ideas, check out our tips on fresh herb garnishes to take your soup to the next level.