Black bean soup - is creme fraiche / sour cream essential?

All the black bean soup recipes I%26#039;ve found serve it with creme fraiche / sour cream - any that don%26#039;t?|||Here%26#039;s a good one and note no creme fraich/sour cream in either this or the vegan:





Easy Black Bean Soup





Easy, easy, easy to make and nutritious.





Ingredients


3 tablespoons olive oil


1 medium onion, chopped


1 tablespoon ground cumin


2-3 cloves garlic


2 (14 1/2 ounce) cans black beans


2 cups chicken broth or vegetable broth


salt and pepper


1 small red onion, chopped fine


1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)


Directions


1Saute onion in olive oil.


2When onion becomes translucent, add cumin.


3Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.


4Add 1 can black beans and 2 cups vegetable broth.


5Bring to a simmer, stirring occasionally.


6Turn off heat.


7Using a hand blender, blend the ingredients in the pot, or transfer to a blender.


8Add the second can of beans to the pot along with blended ingredients and bring to a simmer.


9Serve soup with bowls of red onion and cilantro for garnish.


10I add a bit of cilantro to the pot, too.


11Can be doubled or frozen.





and here%26#039;s a vegan:





Vegan Black Bean Soup








%26quot;Easy to make, thick, hearty soup with a zesty flavor.%26quot;








Original recipe yield: 6 servings








INGREDIENTS


1 tablespoon olive oil


1 large onion, chopped


1 stalk celery, chopped


2 carrots, chopped


4 cloves garlic, chopped


2 tablespoons chili powder


1 tablespoon ground cumin


1 pinch black pepper


4 cups vegetable broth


4 (15 ounce) cans black beans


1 (15 ounce) can whole kernel corn


1 (14.5 ounce) can crushed tomatoes





DIRECTIONS


Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.


Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.|||Just a topping, garnish...not needed, I also use thin sliced lemons as a garnish.|||no it isn%26#039;t essential.|||it%26#039;s just an added finishing touch - it is not necessary