Skip to content

Vegetarian, South and mountains

Savoyard soup with melted tomme toasts

Savoyard soup is a leek, celery root and potato soup, cooked in half milk and half water, served with grilled tomme cheese toasts. It serves 4, takes 45 minutes, rates as very easy, and costs about €1.90 per person. The key is cooking the vegetables gently and serving the cheese toasts piping hot.

A soup of leeks, celery root and potatoes cooked in milk, with grilled tomme toasts on the side, simple and truly soothing.

Savoyard soup with melted tomme toasts
Total time
45 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This soup has the texture of a light puree, blended smooth, with the mild sweetness of leek and a faint earthy edge from celery root that keeps the potato from tasting flat. The milk makes it round and comforting without turning it into a heavy cream soup. It is the kind of dish that genuinely warms you up on a cold evening.

Topped with melted tomme toasts, this soup becomes a full meal, perfect for a weeknight when you do not want to cook a separate main. Kids love dunking their melty bread in it, and adults appreciate how little effort the whole thing takes. Mon Chou fits it easily into a busy week since it barely needs watching.

The ingredients

4 people

Fruits and vegetables

  • Leeks 3
  • Celery root 0.5
  • Potatoes 400 g

Dairy

  • Milk 50 cl
  • Tomme de Savoie cheese 200 g
  • Butter 20 g

Pantry

  • Wateroften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Slice the leeks thinly, peel the celery root and potatoes, and cut them into cubes.

    Rinse the leeks well between the layers, they tend to trap grit.

  2. Sweat the leeks in the butter. 5 min

    Do not let them color, they should stay pale.

  3. Add the other vegetables, the milk, water, salt and pepper, and simmer gently. 25 min

    Watch the milk so it does not boil over, leave the lid slightly ajar.

  4. Blend the soup until smooth.

    Add a little water if it is too thick.

  5. Top the bread with tomme and run it under the broiler until melted. 5 min

    Serve right away, the cheese is best piping hot.

Our tips to get it right

  • Cut the vegetables into even cubes so they cook at the same rate and blend into a smooth soup.
  • Pick a well aged tomme de Savoie, it melts better under the broiler and has more flavor than a young one.
  • If your immersion blender is not very powerful, pass the soup through a food mill to get rid of any stringy leek fibers.

The variations

  • Swap the celery root for parsnip for a slightly sweeter soup that stays just as creamy.
  • For a richer version, stir a spoonful of crème fraîche into each bowl right before serving.
  • For kids in a hurry, serve the soup with bread and grated cheese on the side instead of melted toasts, it is quicker.

What to serve it with

  • A simple green salad
  • Crushed walnuts on top
  • A cold sparkling cider

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well before you add the milk, otherwise reheat it gently on the stove. The cheese toasts should be made right before serving, they do not keep.

Questions about this dish

Can I use a different cheese instead of tomme de Savoie?

Yes, reblochon or comté melt just as well on bread. The flavor will be slightly different but the toasts will still turn out gooey.

Can I make this soup ahead of time?

Yes, you can blend the vegetable base up to a day ahead and keep it in the fridge. Reheat it gently and make the toasts only right before serving.

Do I need to peel the whole celery root?

Only peel the half you use in the recipe, the other half keeps wrapped in the fridge for a few days for another meal.

How do I keep the milk from sticking to the bottom of the pot?

Simmer gently and stir occasionally, especially toward the end of cooking. Leaving the lid slightly ajar also helps prevent boilovers.

How long does it take to make a Savoyard soup with melted tomme toasts?

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

How many calories are in a Savoyard soup with melted tomme toasts?

About 700 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 Savoyard soup with melted tomme toasts cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

Cuisine from the South and the mountains

See all

Celery recipes

See all