Creamy Roasted Celery White Bean (Printable Version)

A velvety soup with caramelized roasted celery and creamy white beans, ready in 1 hour for a cozy, nourishing meal.

# What You'll Need:

→ Vegetables

01 - 1 large bunch celery (8–10 stalks), trimmed and chopped
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, peeled
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 1 medium carrot, sliced

→ Legumes

06 - 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup unsweetened plant-based milk or whole milk

→ Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried rosemary
12 - ½ teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 1 tablespoon lemon juice

→ Garnishes (optional)

15 - Chopped fresh parsley
16 - Croutons
17 - Drizzle of olive oil

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the chopped celery, onion, carrot, and garlic with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25–30 minutes until golden and tender, stirring halfway through.
04 - In a large pot, heat the remaining olive oil over medium heat. Add the roasted vegetables, potato, thyme, rosemary, and smoked paprika. Sauté for 2–3 minutes.
05 - Add the drained beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potato is very soft.
06 - Stir in the plant-based milk and lemon juice. Remove from heat.
07 - Use an immersion blender or transfer to a blender in batches to puree the soup until completely smooth and creamy. Adjust seasoning with additional salt, pepper, or lemon juice if desired.
08 - Ladle into bowls and garnish with parsley, croutons, or a drizzle of olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • The roasting step coaxes out a natural sweetness in celery that completely changes its character from crisp and sharp to deeply savory
  • This soup comes together with pantry staples but tastes like it came from a restaurant kitchen
  • Its incredibly forgiving and adaptable to whatever you have in your crisper drawer
02 -
  • The roasting step is absolutely crucial and cannot be skipped, as it completely transforms the celery from sharp and bitter to sweet and savory
  • Let the soup cool slightly before blending if using a regular blender, as hot soup expands rapidly and can cause dangerous splattering
  • The soup will thicken as it sits, so you may want to add a splash more broth when reheating leftovers
03 -
  • Roast extra vegetables when making this recipe and save half to toss into pasta dishes or grain bowls throughout the week
  • If the soup tastes like it is missing something, try adding another squeeze of lemon juice before reaching for more salt, as acidity often fixes flat flavors

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