Best Herb Soup Recipes

CHILLED PEA, LETTUCE AND HERB SOUP

Steps:

• Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
• Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
• Serve, garnishing with additional chives, tarragon and/or mint.

TOMATO SOUP WITH HERB DUMPLINGS

Steps:

• In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

LIPTON SAVORY HERB GARLIC SOUP & CHICKEN

Steps:

• 1. Preheat oven to 425° In broiler pan without the rack,add potatoes and carrots arrange chicken on top.
• 2. Mix the soup with water,olive oil & mayo over chicken and vegetables.
• 3. Bake uncovered 40 minutes or until chicken is thoroughly cooked and vegetables are tender.
• 4. SLOW COOKER METHOD: In slow cooker, layer potatoes, carrots then chicken. Pour Soup Mix blended with water,olive oil & mayo over chicken & vegetables. Cook covered on LOW 6 to 8 hours or HIGH 4 to 6 hours or until chicken is thoroughly cooked.
• 5. Tips: The directions above are from the box with a few exceptions, I had mentioned this lipton soup box recipe had mayo as one of the ingredients long ago for some reason it is no longer listed not sure what the deal is but I have kept it in as one of the components as I feel it adds so much flavor and keeps it very moist. If you don't want to add it leave it out I just can't tell you how it will taste. Also I use my toaster convection oven considering there is only the two of us, I am sure any toaster oven will work. I also don't put the carrots in as I don't always have carrots on hand I just cook whatever veggie I happen to have on the stove top I am sure this will taste really good must try it one day. I set my oven on 350 and cook for 35-45 min it just depends on how large the thighs are. The box calls for breast I have never used these I happen to know giant food stores carries their own brand of boneless breast that are quite amazing they seem to stay very tender so you might try these if you want to use breast. I use one large sliced potato, lay them in a 8x8 pan (mine is glass) pour half the oil soup mayo mixture on top of the spuds then lay the chicken then finish with the remaining mixture.

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

CREAMY TOMATO AND SUMMER HERB SOUP

Steps:

• In medium saucepan, heat the oil over medium.
• Add the onion and saute until softened, about 4 minutes.
• Add the tomatoes and water, then bring to a boil.
• Reduce heat and simmer until the vegetables are tender, about 5 minutes.
• Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• Set a strainer over the saucepan.
• Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• Whisk the sour cream and tarragon into the soup.
• Stir over low heat until the soup is hot, but not boiling.
• Season with salt and pepper.

ONION SOUP WITH CHEESE & HERB TOASTS

Steps:

• Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown - about 20-40 mins in total.
• Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
• Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL

Steps:

• Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
• Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
• Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
• Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
• Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

ANTI-INFLAMMATORY SWEET POTATO, HERB, AND CHICKEN SOUP

Steps:

• Pour chicken broth into a large pot. Add chicken carcass, sweet potato, mushrooms, green pepper, celery leaves, and green onions. Season with rosemary, parsley, oregano, sage, basil, marjoram, salt, curry powder, paprika, and pepper. Simmer until chicken meat starts to fall off the bone and sweet potato is tender, about 30 minutes. Pull off any remaining meat and discard bones.

ENGLISH CREAM OF SORREL HERB SOUP

Steps:

• Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
• Add the stock & milk, season well with salt and black pepper and bring to the boil.
• Simmer for 10-15 minutes until the potatoes are tender.
• 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
• Liquidise the soup.
• Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
• To serve it chilled:.
• Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP

Steps:

• In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE

Steps:

• The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
• Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
• Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
• Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.

LEONA'S CREAM OF CHICKEN AND HERB SOUP

Steps:

• Cook chicken in broth with onions, celery and carrots.
• approx 1 1/2 hours.
• remove skin and bones, chop chicken, skim fat.
• Return chicken to the pot, add herbs and rice.
• In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
• Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
• Heat through.
• Serve with parsley on top.
• Enjoy!

ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA

Steps:

• Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
• Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
• Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
• Ladle soup into bowls. Sprinkle with gremolata and serve.

FRESH HERB, POTATO AND LEEK SOUP

Steps:

• Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
• Ladle soup into bowls. Garnish with chopped chives and serve.

CREAM OF HERB SOUP

Steps:

• Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.
• Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
• In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.
• Serve in warm bowls with a parsley garnish.

CLEAR TOMATO SOUP WITH HERB CREPES

Steps:

• In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
• In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
• Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
• Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.

COLD CUCUMBER SOUP WITH CREAM FRESH AND SUMMER HERB SALAD

Steps:

• In a food processor or blender place all the "soup" ingredients and puree. Lightly season with salt and pepper and refrigerate for several hours or up to overnight. Strain through a fine mesh sieve and season with salt and pepper. Whisk water into creme fresh, till think enough to drizzle (or no longer clings to the spoon). In a bowl combine tomatoes, cucumber, radishes, chives, parsley, and dill. Season with salt and pepper. In an additional bowl stir together olive oil, white wine vinegar, honey, and lemon juice. Toss together, olive oil mixture and salad. Divide soup in bowls, drizzle soup with crème fresh and place salad into the center of each bowl, and sprinkle with chives.

CHICKEN SOUP WITH HERB DUMPLINGS

Steps:

• Longer method: In a large dutch oven, cover the chicken with the water and bring to a gentle simmer. Poach the thighs about 20 mins. Remove from heat. Pull chicken out of broth. When cooled, shred the meat from the bones and set aside. Return the bones/scraps to the pot- bring to a gentle simmer. Cover and keep the heat low. Simmer for at least an hour, or several hours if you have the time. Strain stock through cheesecloth, return to the pot. Quick version: Put the broth in a large dutch oven and heat over a low flame. Pick about 2 cups worth of chicken meat from the roast. Set aside. Both versions can continue on here: 1 cup thinly sliced carrots (2 carrots) 1/2 cup thinly sliced celery (1 rib celery) 1/2 cup thinly sliced green onion (2 large onions) Add to the simmering stock and start the dumplings. To make the dumplings: 3 tablespoons finely chopped fresh herbs such as parsley, chives, or thyme Combine flour, baking powder and salt in a bowl. Quickly rub in the butter with your fingers and then add the milk and herbs. Stir. To finish: Add the onions and chicken to the soup. Raise the heat a little and drop the dumpling dough into the soup by pulling rough balls from the dough, slightly smaller than a ping-pong ball. Cover and cook for 5 minutes. Remove the cover and poke at the dumplings, which should be bopping on the surface, to turn them. Keep the soup at a steady simmer and cook another 10 minutes or so.