Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
If you’re searching for a cozy, French-inspired dish that tastes both luxurious and wholesome, look no further than Celeriac Leek Soup with Thyme & Gruyère Toasts. This creamy, elegant soup highlights the mellow earthiness of celeriac paired with sweet leeks, enriched by the nutty tang of Gruyère melted over golden baguette toasts. Not only is it deeply comforting on a chilly day, but it’s surprisingly simple to prepare—perfect for a weeknight treat or an impressive dinner party starter. Once you try this, you may never look at celeriac the same way again!
Ingredients You’ll Need
Every ingredient in Celeriac Leek Soup with Thyme & Gruyère Toasts plays a role in creating layers of flavor and texture you’ll crave again and again. From the savory broth and aromatic herbs to the velvety soup base and that irresistible cheese toast on the side, here’s what you’ll need and why it matters.
- Olive Oil (2 tablespoons): Adds a fruity richness and helps soften the vegetables without overpowering them.
- Unsalted Butter (1 tablespoon): Gives the soup a lovely, buttery undertone and blends beautifully with olive oil.
- Leeks (2 large, white and light green parts only), cleaned and sliced: Bring a sweet, oniony flavor; be sure to clean thoroughly to remove grit.
- Onion (1 small, chopped): Adds aromatic depth and rounds out the soup’s flavor base.
- Garlic (2 cloves, minced): Provides subtle warmth and a gentle garlicky note.
- Celeriac (1 1/2 pounds, peeled and cubed): The star ingredient—its nutty, celery-like earthiness makes the soup unique.
- Potato (1 medium, peeled and diced): Adds creaminess and body for a silkier soup texture.
- Fresh Thyme Leaves (1 teaspoon) or dried thyme (1/2 teaspoon): Delivers herbal freshness; thyme pairs perfectly with celeriac and leeks.
- Vegetable or Chicken Broth (5 cups): Forms the soup’s flavorful backbone—you can choose vegetarian or savory chicken base.
- Whole Milk or Cream (1/2 cup, optional): For extra richness and luxurious mouthfeel; skip for dairy-free or lighter soup.
- Salt (1/2 teaspoon): Essential for enhancing all the ingredient flavors.
- Black Pepper (1/4 teaspoon): Provides a gentle bite to contrast the soup’s creamy nature.
- Chopped Chives or Thyme (for garnish): Brightens and freshens up each serving.
- Baguette (sliced into 1/2-inch rounds): Foundation for the Gruyère toasts; any crusty bread works in a pinch.
- Gruyère Cheese (1 cup, shredded): Melts into a luscious, nutty topping for the toasts.
- Fresh Thyme Leaves (1 teaspoon, for toasts): Infuses the toasts with extra herbal aroma.
How to Make Celeriac Leek Soup with Thyme & Gruyère Toasts
Step 1: Sauté the Aromatics
Begin by heating the olive oil and butter in a large soup pot over medium heat. Add your sliced leeks and chopped onion, and sauté gently for 5 to 6 minutes. You’re looking to soften them until sweet and fragrant, not browned. This easy step forms the aromatic soul of your Celeriac Leek Soup with Thyme & Gruyère Toasts.
Step 2: Add the Roots and Garlic
Toss in the minced garlic, the cubed celeriac, and diced potato. Give everything a good stir to coat with the buttery leek mixture. Sauté for another 5 minutes, letting the flavors meld and the veggies begin to soften—this will help build that signature creamy texture.
Step 3: Season and Simmer
Sprinkle in the fresh (or dried) thyme and pour over the broth. Raise the heat until the mixture comes just to a boil, then reduce to a gentle simmer. Cover and cook for 25 to 30 minutes. What you want is for the celeriac and potato to become meltingly tender, ready for blending.
Step 4: Blend, Enrich, and Season
Once the veggies are soft, turn off the heat. Blend the soup until smooth—either with an immersion blender right in the pot, or by carefully transferring to a regular blender in batches. Stir in the milk or cream if you’re using it. Season to taste with salt and black pepper. If needed, reheat the soup gently to serving temperature.
Step 5: Make the Gruyère Toasts
While the soup is simmering or blending, preheat your broiler. Arrange baguette slices on a baking sheet and top each with a handful of shredded Gruyère and a sprinkling of thyme. Broil for 2 to 3 minutes, watching closely, until the cheese is bubbly and beautifully golden.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls and garnish generously with chopped chives or a few sprigs of thyme. Either float a couple of Gruyère toasts right on top or serve them alongside for dunking. This is where Celeriac Leek Soup with Thyme & Gruyère Toasts truly shines, transforming the simple into the sublime!
How to Serve Celeriac Leek Soup with Thyme & Gruyère Toasts
Garnishes
A finishing touch can elevate your bowl immeasurably. Try a sprinkle of chopped chives for a pop of color and gentle onion flavor, or a few fresh thyme leaves to tie everything together. If you love a bit more decadence, drizzle with a swirl of cream or a glug of good olive oil just before serving.
Side Dishes
While Celeriac Leek Soup with Thyme & Gruyère Toasts is more than satisfying as a meal on its own, it pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. For something heartier, serve alongside roasted root vegetables or a fruity autumnal salad with apples and walnuts.
Creative Ways to Present
For a special touch, you can present the soup in individual mugs or rustic bowls, letting each person top their soup with their own Gruyère toast. Hosting a gathering? Serve the toasts on a platter next to a soup pot, and let guests build their own bowl. For a dinner party, float a single toast in the center and garnish artfully for an elegant starter.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Celeriac Leek Soup with Thyme & Gruyère Toasts to an airtight container and refrigerate for up to 3 days. The flavors deepen as it rests, making tomorrow’s lunch or dinner even tastier. Just keep the toasts separate to prevent sogginess.
Freezing
This soup freezes wonderfully, minus the toasts and dairy. Simply cool the soup completely, portion into freezer containers, and store for up to 2 months. Remember to add cream or milk only after thawing and reheating for the freshest, smoothest texture.
Reheating
Gently reheat the soup in a pot over low to medium heat, stirring frequently. If the soup has thickened in the fridge or freezer, add a splash of broth or milk to adjust the consistency. Toast fresh bread with Gruyère just before serving for that irresistible crunch!
FAQs
Can I make Celeriac Leek Soup with Thyme & Gruyère Toasts dairy-free?
Absolutely! Replace the butter with more olive oil, omit the cream or milk, and skip the Gruyère or use your favorite non-dairy cheese for the toasts. The soup is creamy and flavorful even without the dairy.
What does celeriac taste like?
Celeriac, or celery root, has a subtle, nutty flavor with mild celery and parsley notes. It’s more mellow and earthy than stalk celery, making it perfect for creamy soups like this one.
Can I prepare the Gruyère toasts in advance?
You can prep the sliced baguette and grate the cheese ahead of time. For best results, broil the toasts just before serving so they stay crisp and melty—nobody wants a soggy toast!
Is there a substitute for Gruyère cheese?
If you don’t have Gruyère, Swiss cheese, Emmental, or even a sharp white cheddar will work well. The key is a cheese that melts smoothly and brings a nutty, savory flavor to the toast.
How can I make this soup extra smooth?
Blending the soup thoroughly is the secret! Use a high-powered blender or an immersion blender for a super-silky texture. For an even finer finish, strain the soup through a sieve before serving.
Final Thoughts
There’s something irresistibly comforting about sharing a warm bowl of Celeriac Leek Soup with Thyme & Gruyère Toasts with people you love. It’s a recipe that transforms simple vegetables into pure luxury and is sure to become a new cold-weather classic in your kitchen. Give this cozy meal a try—you might just start a new tradition!
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Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Celeriac Leek Soup with Thyme & Gruyère Toasts is a comforting and flavorful dish perfect for a cozy meal. The creamy soup, infused with thyme and celeriac, pairs wonderfully with the cheesy Gruyère toasts for a satisfying combination of textures and flavors.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large leeks (white and light green parts only), cleaned and sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds celeriac (celery root), peeled and cubed
- 1 medium potato, peeled and diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 5 cups vegetable or chicken broth
- 1/2 cup whole milk or cream (optional for richness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped chives or thyme for garnish
Gruyère Toasts:
- 1 baguette, sliced into 1/2-inch rounds
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
Instructions
- Soup: In a large soup pot, heat olive oil and butter over medium heat. Add the leeks and onion and sauté for 5 to 6 minutes until softened but not browned. Stir in the garlic, celeriac, and potato, and cook for another 5 minutes. Add the thyme and broth, bring to a boil, then reduce heat and simmer for 25 to 30 minutes until vegetables are tender. Remove from heat and blend the soup until smooth. Stir in milk or cream if using, then season with salt and pepper to taste. Reheat gently if needed.
- Gruyère Toasts: Preheat the broiler. Arrange baguette slices on a baking sheet and top with shredded Gruyère and thyme. Broil for 2 to 3 minutes until bubbly and golden.
Notes
- Celeriac has a mild, earthy flavor that pairs beautifully with the richness of Gruyère.
- Soup can be made ahead and stored in the fridge for up to 3 days.
- For a dairy-free version, omit cream and use olive oil only. Skip the toasts or use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups soup + 2 toasts
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
