Broccoli Soup with Crème Fraîche
on May 06, 2024
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This vibrant, creamy broccoli soup comes together with broccoli florets, aromatics, broth and creme fraiche. Are you searching for more easy soup recipes? Try our most popular Roasted Tomato Soup with Crispy Gruyère Toasts.
What ingredients do you need for this broccoli soup with creme fraiche?
Butter: We love unsalted butter for this recipe, which adds some richness to the soup, but you can also use extra-virgin olive oil.
Aromatics: Yellow onion, leeks, salt, pepper, and garlic cloves are the perfect pairings with the broccoli!
Broccoli: Chop it up into broccoli florets. This is the base vegetable for our soup, which brings a lovely nice and bright green color, and flavor to the soup.
Vegetable Broth: This thins the pureed vegetables down into a soup-like texture. Both vegetable broth and stock will work delightfully.
Creme Fraiche: This makes the soup creamy while adding rich and tangy notes to the earthy soup. Save some and use it as a drizzle for garnish.
Broccoli Soup Instructions
Saute the aromatics
In a Dutch oven or deep pot, melt unsalted butter over medium-high heat. Add in your onions and leek, and sweat them out for 5 to 6 minutes, until translucent, without bringing on any color.
Add in your garlic cloves, seasoning with salt and pepper. Give everything a good toss, and then add in your broccoli.
Cook everything together
Let everything cook down and combine together for another 5 to 6 minutes.
Simmer in the broth
Add in your broth, and bring to a simmer on medium heat until your broccoli is softened and fork tender.
Blend the soup and serve
Transfer to a blender, or use an immersion blender to blend until completely smooth. Season with salt and pepper. Transfer back to the pot, and add in your creme fraiche and mix well until combined.
Serve in bowls, and top with a drizzle, or dollop of creme fraiche with a big crank of black pepper.
Tips, Tricks and Substitutions
Yes, use cauliflower florets instead of broccoli to make cauliflower soup. Or, add some carrots and kale, too.
Place leftover soup in an airtight container and keep it in the refrigerator for up to two days.
To make it vegan, remove the butter and creme fraiche.
Check out more of our favorite soup recipes!
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Lemon White Bean Chicken Soup
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Broccoli Soup with Crème Fraîche
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, roughly chopped
- 1 small leek, about 1 cup sliced, washed well
- 4 garlic cloves, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 large head of broccoli, cut into florets
- 4 cups vegetable broth
- 1/2 cup creme fraiche, plus more for serving
Instructions
- In a Dutch oven or deep pot, melt unsalted butter over medium-high heat. Add in your onions and leek, and sweat them out for 5 to 6 minutes, until translucent, without bringing on any color.
- Add in your garlic cloves, seasoning with salt and pepper. Give everything a good toss, and then add in your broccoli.
- Let everything cook down and combine together for another 5 to 6 minutes.
- Add in your broth, and bring to a simmer on medium heat until your broccoli is softened and fork tender.
- Transfer to a blender, or use an immersion blender to blend until completely smooth. Season with salt and pepper. Transfer back to the pot, add in your creme fraiche, and mix well until combined.
- Serve in bowls, and top with a drizzle, or dollop of creme fraiche with a big crank of black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
