Creamy Broccoli-and-Spinach Soup

Creamy Broccoli-and-Spinach Soup recipe
Photo: Yuki Sugiura
Prep Time:
25 mins
Total Time:
35 mins
4 to 6 Serves

Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C—it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl.


  • 3 tablespoons unsalted butter

  • 2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)

  • 3 cloves garlic, smashed and peeled

  • 2 teaspoons Dijon mustard

  • 3 tablespoons unbleached all-purpose flour

  • 4 cups low-sodium chicken or vegetable broth

  • 1 small head broccoli (about 12 ounces), stems peeled and cut into ¼-inch coins, head cut into bite-size florets

  • Kosher salt and freshly ground pepper

  • 5 ounces baby spinach, stems removed (6 packed cups)

  • cup crème fraîche

  • Store bought pretzel nuggets, for serving (optional)


  1. Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.

  2. Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.

  3. Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

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