Cream cheese soup with celery and croutons
4 servings
60 minutes
Cheesy cream soup with celery and croutons is a true embodiment of Italian comfort. Its velvety texture and delicate creamy-cheese flavor harmoniously blend with the aroma of celery, giving the dish lightness and a refreshing note. This soup is the perfect choice for cozy evenings when you want to warm up with something soft and soulful. The origins of such a dish trace back to Tuscan cuisine traditions, where simplicity and richness of flavors are valued. Crispy garlic croutons served alongside the soup add textural contrast and pleasant spiciness. Cheesy cream soup with celery is not only nutritious but also versatile – it can be served as a standalone dish or as part of an exquisite lunch. Decorated with sprigs of dill, it becomes not just food but a true gastronomic delight.
1
Cut the potatoes, celery, and carrots into medium-sized cubes. Slice the leek into 1 cm thick rings and then cut them in half. Heat vegetable oil in a pan and sauté the vegetables for 10-12 minutes.
- Potato: 3 pieces
- Celery root: 100 g
- Carrot: 1 piece
- Leek: 80 g
- Vegetable oil: 7 tablespoons
2
Boil water, transfer the sautéed vegetables to a pot. Add salt, turmeric, dried basil and parsley, bay leaf, and a mix of ground peppers. After boiling, reduce the heat and simmer for 15-20 minutes.
- Water: 900 ml
- Salt: to taste
- Turmeric: pinch
- Dried parsley: 0.5 teaspoon
- Dried basil: 0.5 teaspoon
- Ground pepper mix: to taste
- Bay leaf: 1 piece
3
Remove the vegetables from the heat and puree them with a hand blender. Place the soup back on the stove and add the melted cheese to the pot. Stir the soup well with a whisk until the cheese is completely dissolved. Let it simmer on low heat for another 5-7 minutes. Then turn off the heat and let it sit for another 5 minutes.
- Processed cheese: 100 g
4
Preheat the oven to 190–200 degrees. Melt the butter. Blend dill and garlic together. Add to the butter with a pinch of salt and mix well. Slice the baguette into pieces about 1–1.5 cm thick and spread each piece with the garlic and herb butter. Grease a baking tray with olive oil and place the baguette on it. Then put it in the preheated oven for 20 minutes.
- Butter: 70 g
- Garlic: 5 clove
- Dill: 0.5 bunch
- Loaf: 1 piece
- Salt: to taste
5
Pour the soup and garnish with dill sprigs. Serve with croutons.
- Dill: 0.5 bunch