A luxurious blend of flavors, this Roasted Celery and Blue Cheese Soup is both wholesome and decadent. The caramelized notes of roasted celery marry perfectly with the tangy creaminess of blue cheese, creating a soup that's rich in taste and texture. Ideal for chilly evenings, this soup not only warms the body but also delights the palate. With a preparation time under an hour, it's perfect for quick yet elegant dining.
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- 6 cups celery, chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 ounces ounces blue cheese, crumbled
- 1/2 teaspoon fresh thyme, chopped
- Salt and and pepper to taste
- 2 tablespoons chives, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped celery with olive oil, salt, and pepper, and spread it out on a baking sheet.
- Roast the celery in the preheated oven for 25 minutes, stirring halfway through, until the celery is tender and begins to caramelize.
- In a large pot, heat remaining olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook for an additional minute until fragrant.
- Add the roasted celery, broth, and thyme to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend the soup in batches in a countertop blender.
- Stir in the heavy cream and blue cheese until the cheese melts and the soup is heated through.
- Season to taste with salt and pepper, if needed.
- Serve hot, garnished with chopped chives.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 10g | Protéines: 5g | Fat: 20g | Sucre: 4g