Creamy Endive Soup

Cream of Belgian Endive Soup
Cream of Belgian Endive Soup Photo © Molly Watson
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
227 Calories
14g Fat
21g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 227
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 38mg 13%
Sodium 795mg 35%
Total Carbohydrate 21g 7%
Dietary Fiber 16g 58%
Protein 9g
Calcium 301mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the endives, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.


  • 2 small onions (and/or leeks)
  • 2 tablespoons butter
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 6 Belgian endives
  • 4 cups chicken broth or vegetable broth
  • 1/4 to 1 cup heavy cream
  • 1/4 teaspoon nutmeg (freshly grated)
  • Optional: black pepper (to taste)
  • Optional: chives (chopped, to taste)

Steps to Make It

  1. Peel and finely chop onions and/or clean and finely chop leeks. Set aside.

  2. Heat butter in a medium pot over medium-high heat. Add onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.

  3. Meanwhile, chop the endives and then add them to the onions/leeks, stir and cook until the endives are wilted, then add the broth. Bring to a boil. Reduce heat to maintain a steady simmer and cook until the vegetables are all very tender, about 10 minutes.

  4. In a blender, whirl soup until very smooth, at least 2 minutes per batch. (Tip: Cover the lid of the ​blender with a kitchen towel to prevent burns.)

  5. Return soup to pot and add cream. Adding just 1/4 cup will just smooth out the edges of the soup. The more you add the thicker and more luxurious the soup will become. Add nutmeg. Add more salt to taste, as well as pepper.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Serve hot, garnished with chopped chives, if you like.