If you’re craving a bowl of pure comfort that feels both luxurious and wholesome, this Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe is exactly what you need in your life. Creamy yet light, the earthy sweetness of celeriac melds beautifully with the gentle sharpness of leeks, while fresh thyme adds that irresistible herbaceous note. Topped with bubbly, golden Gruyère toasts, this soup isn’t just a meal—it’s a warm hug on a chilly day that’s surprisingly easy to make and destined to be a new favorite in your kitchen.
Ingredients You’ll Need
Don’t let the simplicity of this list fool you—each ingredient plays a crucial role in crafting the rich flavors and velvety texture that make this soup so special. From the humble celeriac to the luscious Gruyère cheese, every element adds its own touch of deliciousness.
- 1 medium celeriac (celery root), peeled and diced: The star of the show, offering a subtle celery flavor and creamy body when cooked.
- 2 large leeks, white and light green parts only, cleaned and sliced: Adds gentle oniony sweetness and a silky texture.
- 1 medium onion, chopped: Builds depth with aromatic sweetness.
- 2 cloves garlic, minced: Introduces a fragrant kick without overpowering.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid base that brings everything together.
- 1 cup heavy cream: Rounds out the soup’s texture for that luscious mouthfeel.
- 2 tablespoons olive oil: For sautéing, adding richness and helping flavors develop.
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme): Infuses the soup with a soothing herbal note.
- Salt and pepper to taste: Essential seasonings to enhance and balance flavors.
- 4 slices crusty bread (such as sourdough or baguette): The perfect base for cheesy toasts.
- 1/2 cup grated Gruyère cheese: Melts beautifully for that irresistible crust on top.
- 1 tablespoon olive oil: To brush on the bread, ensuring a crisp and golden finish.
- Fresh thyme for garnish (optional): Adds a fresh, pretty touch when serving.
How to Make Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
Step 1: Prepare and Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, sliced leeks, and minced garlic. Let them gently soften until they become translucent and fragrant—this step builds the flavor foundation you’ll notice in every spoonful.
Step 2: Add the Celeriac and Thyme
Next, stir in your diced celeriac along with the fresh thyme leaves. Cook for an additional 2 to 3 minutes, giving the vegetables time to mingle and release their aromatic essence. This little sauté brings out the earthy sweetness that celeriac is known for.
Step 3: Simmer the Soup
Pour in the vegetable broth, cranking the heat just enough to bring the pot to a gentle boil. Once boiling, reduce to a simmer and cover the pot. Let it cook for 20 to 25 minutes, or until the celeriac has softened perfectly, making it ready for blending.
Step 4: Blend Until Velvety Smooth
Remove the pot from the heat and use an immersion blender to puree the soup right in the pot. Aim for a silky-smooth texture that’s creamy yet light—no lumps should remain. If you don’t have an immersion blender, a regular blender works just fine; just be careful when blending hot liquids.
Step 5: Finish the Soup with Cream and Seasonings
Return the blended soup to low heat and stir in the heavy cream to add richness and smoothness. Season to taste with salt and freshly cracked black pepper. Give it a quick stir and remove from heat once the soup is piping hot but not boiling.
Step 6: Make the Gruyère Toasts
Lay your bread slices on a baking sheet and brush each slice lightly with olive oil. Sprinkle a generous layer of grated Gruyère over each piece, then slide the tray under the broiler. Watch carefully and broil for 2 to 3 minutes until the cheese melts, bubbles, and turns a gorgeous golden brown.
Step 7: Serve and Enjoy
Ladle your heavenly celeriac leek soup into bowls and top with those irresistible Gruyère toasts. Optionally, garnish with a few sprigs of fresh thyme for a burst of color and fragrance. Dig in while hot and savor every comforting bite!
How to Serve Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe
Garnishes
Fresh thyme sprigs are an easy way to elevate the appearance and aroma of your soup. A drizzle of high-quality olive oil on top can add a subtle fruitiness and shiny finish. For a touch of elegance, consider a light dusting of freshly grated nutmeg or a swirl of crème fraîche for cream lovers.
Side Dishes
This soup stands beautifully on its own but pairs brilliantly with a crisp green salad dressed with lemon vinaigrette to balance its creamy texture. Roasted root vegetables or a simple grain like quinoa can round out the meal for those hunger levels that demand more.
Creative Ways to Present
Serve the soup in rustic bowls and crowning each with the Gruyère toasts partially dipped for a playful touch. For an Instagram-worthy presentation, sprinkle chopped chives or a few cracked peppercorns over the top just before serving. Small ramekins of extra cheese and thyme allow guests to add more if they wish, making the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover soup in airtight containers in the refrigerator. It will stay fresh for up to 3 days, making it perfect for easy lunches or cozy weeknight dinners.
Freezing
This soup freezes wonderfully. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. It’ll keep well for up to 3 months. Keep the Gruyère toasts separate and fresh to maintain their delightful crispness.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent scorching. Avoid boiling, which could change the texture. Pop the Gruyère toasts back under the broiler for a minute or so to revive their crunchy, cheesy perfection.
FAQs
Can I use dried thyme instead of fresh in the Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe?
Absolutely! Just reduce the amount by half since dried thyme is more concentrated—1 tablespoon dried thyme works well in place of 2 tablespoons fresh.
Is celeriac hard to peel and prepare?
It can be a bit tough on the outside, but using a sharp vegetable peeler or a paring knife makes quick work of it. Once peeled, the flesh is tender and easy to dice.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth instead of chicken broth and substitute heavy cream with coconut cream or a plant-based alternative. Omit Gruyère or replace it with a vegan cheese for the toasts.
What bread works best for the Gruyère toasts?
Crusty bread such as sourdough or a baguette holds up nicely under the broiler, providing the perfect crunchy base that contrasts beautifully with the creamy soup.
Can I prepare the Gruyère toasts ahead of time?
They’re best fresh but can be made ahead and briefly reheated under the broiler to refresh their crispiness just before serving.
Final Thoughts
There’s something genuinely special about the way this Celeriac Leek Soup with Thyme & Gruyère Toasts Recipe comforts both body and soul. It’s an effortless dish that transforms humble ingredients into something extraordinary, perfect for cozy evenings or entertaining friends with minimal fuss. I wholeheartedly encourage you to try it—you’ll find yourself reaching for the recipe again and again!
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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 is a creamy, flavorful bowl perfect for chilly days. Earthy celeriac and mild leeks are simmered together with aromatic thyme, then blended into a smooth, velvety soup enriched with cream. Crispy Gruyère cheese toasts add a savory crunch to each spoonful, making it a satisfying starter or light 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: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, sliced leeks, and minced garlic. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
- Add celeriac and thyme: Stir in the diced celeriac and thyme leaves. Cook for an additional 2-3 minutes, stirring occasionally to allow the flavors to combine.
- Simmer the soup: Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20-25 minutes, or until the celeriac is tender when pierced with a fork.
- Blend the soup: Using an immersion blender or carefully transferring to a blender in batches, puree the soup until smooth and creamy.
- Finish the soup: Return the blended soup to the pot if needed and stir in 1 cup of heavy cream. Heat gently until warmed through. Season with salt and pepper to taste.
- Make the Gruyère toasts: Preheat the oven broiler. Brush each slice of crusty bread with 1 tablespoon of olive oil. Arrange the slices on a baking sheet and sprinkle grated Gruyère cheese evenly on top.
- Broil the toasts: Place the baking sheet under the broiler for 2-3 minutes, watching closely, until the cheese is bubbly and golden brown.
- Serve: Ladle the hot soup into bowls, garnish with fresh thyme if desired, and serve immediately alongside the cheesy Gruyère toasts.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a lighter version, reduce the heavy cream or replace with half-and-half.
- Make sure to clean the leeks thoroughly to remove any dirt.
- Gruyère cheese can be substituted with Emmental or another melting cheese if unavailable.
- Use an immersion blender for easier blending directly in the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
