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Vegetarian, Classics and bistro fare

Celery Root Soup with Blue Cheese Toasts

Celery root soup with blue cheese toasts is a creamy soup made from celery root and potatoes, served with grilled bread topped with melted blue cheese. It serves 4, takes 45 minutes, rates very easy, and costs about €1.70 per serving. The key is blending a potato into the celery root, which softens its sharp flavor and adds creaminess.

A celery root soup full of flavor, blue cheese melting over grilled bread, and you've got yourself a dinner for food lovers.

Celery Root Soup with Blue Cheese Toasts
Total time
45 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Celery root has a sharp, earthy bite that can feel intense raw, but it turns round and warm once cooked and blended into soup. With potato added, the texture goes silky, almost velvety on the spoon, and the cream smooths everything out without hiding the vegetable's flavor. The blue cheese toasts bring the contrast, salty, sharp, slightly pungent, that wakes up the whole bowl.

This is a weeknight dinner that feels like a Sunday dish, without needing more than 45 minutes or any real technique. At Mon Chou, we love it most for adults and teens who enjoy bold flavors, it's a tougher sell for kids sensitive to blue cheese. Serve it on a cool fall evening, as a generous starter or a full dinner with a side salad.

The ingredients

4 people

Fruits and vegetables

  • Celery root 1
  • Potatoes 300 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 80 cl
  • Shelled walnuts 20 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Bleu d'Auvergne 120 g
  • Butter 30 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten, Celery, Tree nuts

The step by step recipe

  1. Peel the celery root and potatoes, cut them into cubes, and slice the onion thin.

    Peel the celery root generously, the skin is thick.

  2. Sweat the onion in the butter, add the vegetables and the broth, then let it cook. 30 min

    Cook covered, over medium heat.

  3. Blend with the cream, salt, and pepper until the soup is smooth.

    Pass it through a fine sieve for an extra smooth soup.

  4. Toast the bread, mash the blue cheese onto the slices, and run them under the broiler. 4 min

    Blue cheese melts fast, stay near the oven.

  5. Serve the soup with the toasts, sprinkled with crushed walnuts.

    A few walnuts on the soup add the crunch it's missing.

Our tips to get it right

  • Pick a celery root that feels firm and heavy for its size, a sign it's juicy and not fibrous inside.
  • Taste the soup before adding salt, the broth and the blue cheese on the toasts already bring plenty.
  • Blend the soup while it's still hot, it smooths out more easily and keeps a finer texture as it cools slightly.

The variations

  • Swap the blue cheese for Roquefort or Gorgonzola for a different flavor, milder or sharper depending on what you choose.
  • For a dairy free version, use plant based cream and skip the cheese on the toasts, just grill them with a bit of garlic instead.
  • To save time, swap the potatoes for a packet of instant mashed potato flakes stirred straight into the hot broth.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • Extra crushed walnuts on the side

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the cream, which you add back in when reheating. Warm it gently in a pot, stirring often, and make the blue cheese toasts just before serving.

Questions about this dish

Can you make the soup ahead of time?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently in a pot and prepare the blue cheese toasts at the last minute so they stay melty.

Can you use a different cheese instead of blue cheese?

Yes, Roquefort or Gorgonzola both work well in its place. Choose a milder blue cheese if you want to tone down the flavor of the toasts.

Does celery root soup freeze well?

Yes, it freezes for up to 2 months in an airtight container. It's best to freeze the soup without the cream and stir it in only when reheating.

How do you tone down the celery root flavor if you're not a big fan?

Increase the ratio of potatoes to celery root, which naturally mellows the soup. You can also stir in a bit more cream at the end of cooking.

How long does it take to make a celery root soup with blue cheese toasts?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a celery root soup with blue cheese toasts?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a celery root soup with blue cheese toasts cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, celery, tree nuts. Always check the labels of the products you buy.

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