Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
The Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe is a cozy, flavorful bowl that perfectly balances earthy celeriac and sweet leeks with fragrant thyme, all brought together by a creamy texture and topped with irresistibly crispy Gruyère toasts. This dish feels like a warm hug on a chilly day and is as comforting as it is elegant, showcasing simple ingredients elevated to something truly special. Whether you’re making a weeknight dinner or serving guests who appreciate rustic charm with a gourmet twist, this soup is sure to impress and satisfy.
Ingredients You’ll Need
Every ingredient here plays a starring role without overwhelming the palate. The combination of celeriac and leeks creates that distinctive mellow sweetness and earthiness, while thyme adds a fresh herbal note. The Gruyère cheese toasts provide the perfect crunchy contrast, and the creamy soup is rounded off with a touch of richness from the cream and olive oil.
- Celeriac (celery root): This knobby root vegetable offers a subtly sweet and nutty flavor that’s perfect for smooth soups.
- Leeks: Their white and light green parts pack a gentle onion-like sweetness essential for depth.
- Onion: Adds a foundational savory layer with a mild bite.
- Garlic: Infuses the soup with aromatic warmth and complexity.
- Vegetable broth (or chicken broth): The liquid base that brings everything together while enriching the taste.
- Heavy cream: Lends luscious creaminess that smooths out the texture and adds indulgence.
- Olive oil: For sautéing and brushing the toasts, it gives a fruity and rich undertone.
- Fresh thyme leaves (or dried thyme): Brings a bright, herbal twist that lifts the earthy flavors.
- Salt and pepper: To season and enhance all the flavors.
- Crusty bread (such as sourdough or baguette): Provides the crunchy base for the Gruyère toasts.
- Gruyère cheese: Melts wonderfully with nutty, buttery notes for perfectly golden toasts.
- Fresh thyme for garnish (optional): Adds a pretty, aromatic finishing touch.
How to Make Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
Step 1: Prepare Your Vegetables
Start by peeling the celeriac and chopping it into even dice so they cook uniformly. Clean the leeks thoroughly, as they can hide gritty sand between the layers, and slice the white and light green parts. Chop the onion finely, and mince the garlic to build the flavor base.
Step 2: Sauté and Infuse
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, leeks, and garlic, cooking gently until they become soft and translucent—this step unlocks their natural sweetness. Then add the diced celeriac along with the fresh thyme leaves, stirring well to meld the flavors. Cook for a few minutes to allow the thyme’s aroma to infuse the vegetables.
Step 3: Simmer the Soup
Pour in 4 cups of your chosen broth and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the celeriac is tender when pierced with a fork. This slow simmer softens the celeriac and lets the flavors marry beautifully.
Step 4: Blend to Perfection
When the vegetables are tender, it’s time to blend the soup until silky smooth using either an immersion blender right in the pot or a regular blender in batches. The texture should be thick and creamy without lumps.
Step 5: Finish with Cream and Seasoning
Return the blended soup to low heat and stir in the heavy cream to add richness. Season with salt and freshly ground pepper to your taste. Keep the soup warm while you prepare the Gruyère toasts.
Step 6: Make the Gruyère Toasts
Preheat the broiler on your oven. Brush each slice of crusty bread with olive oil, then sprinkle a generous amount of grated Gruyère cheese over the top. Arrange them on a baking sheet and place under the broiler for 2-3 minutes, watching like a hawk until the cheese is bubbling and golden brown—the perfect crunchy topping for the soup.
How to Serve Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
Garnishes
Adding a sprinkle of fresh thyme leaves right before serving enhances the herbal notes and adds a pop of green that makes the presentation more inviting. A little drizzle of extra virgin olive oil can add a lovely sheen and elevate the flavor complexity.
Side Dishes
This soup pairs beautifully with light green salads dressed in lemon vinaigrette or roasted root vegetables to keep the meal balanced and seasonal. For a heartier option, a side of crisp bacon or smoked salmon complements the creamy soup wonderfully.
Creative Ways to Present
Serve the soup in warmed bowls with the Gruyère toasts perched on the rim or broken into bite-sized pieces floated on top. For a charming touch, use mini cast-iron pots or rustic mugs that bring a cozy, farmhouse feel to the table. You can also serve the toasts alongside as dippers for a hands-on eating experience that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer any leftover celeriac leek soup to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners during a busy week.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Just remember to freeze the Gruyère toasts separately, as they won’t maintain their crispness after freezing.
Reheating
When it’s time to enjoy leftovers, gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Add a splash of cream or broth if it thickens too much. For the Gruyère toasts, pop them in a hot oven or toaster oven to revive their crisp, melty glory.
FAQs
Can I use dried thyme instead of fresh thyme?
Absolutely! Use about half the amount when substituting dried thyme for fresh, as dried herbs are more concentrated. The flavor will still be delightful and aromatic.
Is celeriac difficult to prepare?
Not at all! While its rugged exterior might look intimidating, peeling celeriac is straightforward with a sharp knife or vegetable peeler. Once peeled, it dices just like a potato and cooks down beautifully in this soup.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth and swap the heavy cream for coconut cream or a plant-based alternative. For the toasts, try vegan cheese or a sprinkle of nutritional yeast for a cheesy flavor.
What can I substitute for Gruyère cheese?
If Gruyère is hard to find, Swiss cheese or Emmental are excellent substitutes with a similar mellow, nutty taste. Mozzarella is another option, though it will be milder.
How thick should the soup be?
The ideal texture is thick and creamy but still spoonable — think comforting and smooth, not runny. If it’s too thick after blending, simply add a little more broth or cream to reach your preferred consistency.
Final Thoughts
There’s something truly heartwarming about the Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe; it’s one of those simple but sublime dishes that brings comfort and a bit of elegance to your table. If you haven’t tried celeriac before, this is the perfect gateway that showcases its unique flavor alongside familiar favorites like leeks and Gruyère cheese. I can’t wait for you to make it your own and savor every delicious spoonful!
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Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This comforting Celeriac Leek Soup with Thyme & Gruyère Toasts offers a creamy, flavorful bowl perfect for chilly days. The soup combines earthy celeriac, mild leeks, and fresh thyme simmered in vegetable broth, then enriched with heavy cream. Paired with crispy Gruyère-topped toasts broiled to golden perfection, it makes a satisfying and elegant meal.
Ingredients
For the Soup
- 1 medium celeriac (celery root), peeled and diced
- 2 large leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- Salt and pepper to taste
For the Gruyère Toasts
- 4 slices crusty bread (such as sourdough or baguette)
- 1/2 cup grated Gruyère cheese
- 1 tablespoon olive oil
- Fresh thyme for garnish (optional)
Instructions
- Prepare the Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, sliced leeks, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
- Add Celeriac and Thyme: Stir in the diced celeriac and 2 tablespoons of fresh thyme leaves. Cook for another 2-3 minutes, stirring occasionally to combine flavors.
- Simmer the Soup: Pour in 4 cups of vegetable broth. Bring it to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until the celeriac is tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Finish the Soup: Return the blended soup to the pot (if using blender). Stir in 1 cup of heavy cream and season with salt and pepper to taste. Warm through gently without boiling.
- Prepare Gruyère Toasts: Preheat the oven broiler. Brush each slice of crusty bread with 1 tablespoon of olive oil, place on a baking sheet, and sprinkle evenly with grated Gruyère cheese.
- Broil the Toasts: Place the baking sheet under the broiler. Broil for 2-3 minutes, watching closely, until cheese is melted, bubbly, and golden brown.
- Serve: Ladle the soup into bowls, garnish with fresh thyme if desired, and serve hot alongside the Gruyère toasts for a rich, comforting meal.
Notes
- For a richer flavor, substitute chicken broth for vegetable broth.
- If you prefer a thinner soup, add more broth when blending.
- To make the soup vegan, replace the heavy cream with coconut cream and omit the cheese or use vegan cheese alternatives.
- Clean the leeks thoroughly as they tend to retain dirt between layers.
- Gruyère toasts can be made ahead and briefly reheated under the broiler before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
