Soupe de Legumes
Smooth blended vegetable soup with a swirl of cream.
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Join HomecookedIngredients
- 3 Carrot
- 2 Leek
- 2 Potatoes
- 2 Celery
- 30 g Butter
- 1200 ml Vegetable stock
- 1 tsp Salt
- 80 ml Creme fraiche (optional)
Method
- Trim and slice the leeks (white and pale-green parts), rinse well. Peel and dice the potatoes into roughly 1.5 cm cubes.
- Melt the butter in a heavy pot over medium-low. Add the leeks and potatoes and sweat gently 4 minutes, stirring now and then, without browning.
- Peel and dice the carrots into 1 cm pieces.
- Trim and dice the celery into 1 cm pieces.
- Add the carrots and celery to the pot. Continue sweating gently another 4 minutes, stirring now and then, until everything is glossy and softened but not browned.
- Pour in the stock, add the salt, and bring to a gentle simmer. Cook until all the vegetables are tender, about 18 minutes.
- Blend smooth with an immersion blender and finish by stirring in the crème fraîche.
- Ladle into bowls and serve.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Soupe de Legumes
Soupe de légumes is the everyday blended vegetable soup of the French home kitchen, the kind of unpretentious, thrifty pot that turns whatever roots are in the drawer into a smooth, nourishing bowl. This version leans on the classic quartet of leek, potato, carrot, and celery, sweated gently in butter before the stock goes in. The key to its clean, sweet flavor is that gentle sweating without browning, which softens the vegetables and draws out their sweetness while keeping the finished soup bright rather than caramelized and heavy. Once blended, it becomes velvety and pale, finished with a swirl of crème fraîche for a touch of tang and body.
Eating it is comfort in its plainest, best form: silky, mildly sweet, and warming, with the crème fraîche cutting the earthiness of the roots. It is naturally light and high in volume, a soup you can eat a big bowl of without it sitting heavy, which is why it endures as a weeknight and convalescent staple across France. It works as a starter or, with good bread, a full simple supper. Because the recipe is forgiving, it is an ideal way to use up odd vegetables, and a final adjustment of salt after blending brings everything into focus.
Soupe de Legumes: frequently asked questions
How many calories are in Soupe de Legumes?
One serving of Soupe de Legumes has about 162 calories, with 4g of protein, 22g of carbs, 7g of fat and 4g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Soupe de Legumes gluten-free?
Based on its ingredients, Soupe de Legumes has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Soupe de Legumes dairy-free?
Not as written — it uses Butter, Creme fraiche. Swapping those for a plant-based alternative makes it dairy-free.
How long does Soupe de Legumes take to make?
About 35 minutes start to finish, but only around 20 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Soupe de Legumes?
The core ingredients are essential, but you can leave out creme fraiche — it's optional and mainly there for extra flavor or finish.
How many servings does Soupe de Legumes make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.