This Belgian endive and cream cheese soup highlights the unique, slightly bitter flavor of Belgian endives by using the rich, velvety texture of cream cheese. It’s a versatile, comforting soup that works great as a weeknight meal, a make-ahead lunch, or an elegant starter for any festive occasion.
This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure
What are Belgian endives?
Belgian endives, also known as chicory, are cone-shaped leafy vegetables with a pale, creamy-white color. First cultivated in Belgium in the 19th century, their name reflects their origin: in the Netherlands they are called ‘witlof’ and in Belgium ‘witloof’, both meaning “white leaf.” The leaves stay white because the roots are sprouted in dark cellars, a process that gives Belgian endives their characteristic delicate color and slightly bitter flavor.
They are available year-round but reach peak quality in the fall and winter months, making them a favorite seasonal vegetable in northern Europe.
Belgian endives are extremely versatile in the kitchen. Use them raw in salads, braised, steamed, roasted and even as appetizer finger food cups.
Which ingredients to use
- Endives: Look for heads that are pale white, firm, and tightly packed, without brown spots. If needed, simply remove any outer leaves that show signs of browning.
- Garlic and onion: To form the aromatic base of the soup, sautéed to build flavor. One medium yellow onion and one or two cloves of garlic are enough. If you prefer, you can substitute the fresh garlic with garlic flakes.
- Potatoes: Use a starchy variety such as Russets. These potatoes break down easily during cooking and act as a natural thickener, helping to create a thicker creamy soup.
- Cream cheese: Use a regular, full-fat cream cheese (Philadelphia works well), which gives the soup a rich, smooth, creamy consistency.
- Broth: Use either vegetable or chicken broth according to personal preference.
- Butter: I prefer butter to sauté the endives before adding the broth. The taste of butter works better with endives but you can use olive oil or any other oil if you like.
- Thyme: Fresh thyme is preferred both for cooking in the soup as for the garnish. But use dried thyme if that’s what you have.
- Seasoning: A pinch of nutmeg, salt and cracked white pepper is what I use.
How to make endive soup with cream cheese
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Clean and cut the endives: Belgian endives are usually pre-cleaned, so rinsing under running water is often optional, but do it anyway, just to be sure. Trim any wilted outer leaves and the brown base, then cut the endives lengthwise and remove the tough, ultra bitter core.
- Cut the other ingredients: Peel the potatoes and cut into small equally sized cubes. Peel and finely dice the garlic and onion.
- Sauté the vegetables: Melt butter in a large soup pot over medium heat. Sauté the onions for a few minutes until translucent. Then add the potatoes, garlic, Belgian endives, thyme and nutmeg and cook for a few more minutes until fragrant and the vegetables start to soften.
- Simmer the soup: Pour in the broth and season with salt and pepper to taste. Bring the liquid to a boil, then cover with a lid and reduce the heat. Let the soup simmer for around 15 minutes or until all the vegetables are soft and tender.
- Purée the soup: Remove the soup pot from the heat and purée the soup with an immersion (handheld) blender until smooth. Add more liquid if the soup is too thick.
- Add the cream cheese: Add the cream cheese and stir until the cheese is incorporated then blend again. Season with salt and pepper to taste.
- Serve: Serve warm and garnish with fresh thyme.
How to store
Store the soup in an airtight container in the refrigerator for up to 2–3 days. Reheat gently over low to medium heat, stirring frequently, to prevent the cream cheese from separating.
To freeze, let the soup cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 2–3 months. Thaw in the refrigerator overnight and reheat gently over low heat, stirring frequently to keep the cream cheese from separating.
More Belgian endive recipes to try
- Belgian endive soup – base recipe
- Curried endive soup with apple
- Belgian endive salad with egg
- Creamy pasta with endives and smoked trout
- Endive salad with apple, ham and feta cheese
- Braised endives with bacon and cheese
Belgian Endive and Cream Cheese Soup
Ingredients
- 1 tablespoon butter
- 1 pound (500 grams) Belgian endives
- 1 large onion finely diced
- 2 cloves garlic minced
- ⅔ cups (150 grams) potatoes peeled and diced
- 1 tablespoon fresh thyme
- ½ teaspoon nutmeg
- 4½ cups (1 liter) vegetable broth
- 4 ounces (100 grams) cream cheese
- kosher salt to taste
- cracked white pepper to taste
Garnish
- fresh thyme
Instructions
- Rinse the endives, trim off the base and cut lengthwise in half. Remove the hard inner core at the bottom then chop the rest of the endive coarsely into pieces.
- In a large soup pot, heat the butter or oil over medium heat. Sauté the onions for 3–4 minutes, until soft and translucent.
- Add the potatoes, garlic, chopped Belgian endives, nutmeg and thyme, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the broth and season with a salt and pepper to taste. Bring the soup to a boil, then cover and reduce the heat to medium. Simmer for about 15 minutes, or until the vegetables are tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
- After pureeing the soup, add the cream cheese and stir until fully melted and incorporated. Then blend again briefly to ensure the soup is completely smooth and creamy. Add a little extra liquid if the soup is too thick.
- Taste and season the soup with salt and pepper as needed. Serve hot, garnished with fresh thyme.
Notes
- Cream cheese: Add the cream cheese at the end after blending the soup. If the cream cheese is added during cooking it will start separating.
- Leftovers: Store any leftovers in airtight containers in the fridge for up to 3 days. Or store in the freezer in freezer safe containers for up to 3 months maintaining correct freezer temperatures for the long term freezing of foods.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
