Cream of Herb Soup

Cream of Herb Soup

19 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
  3. 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.
  4. Serve in warm bowls with a parsley garnish.

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Reviews (19)

Rate This Recipe
I'm nuts too...

I'm nuts too...

I totally dig this! This was a breeze to make & very tasty as well (this is my kind of soup, I just love spinich). I topped it off with some fresh grated parmesan cheese & real bacon bits. A delicious light lunch. Thanks Corwynn!



This is a great recipe. I made it for my girlfriend on Valintines Day and she loved it. The only thing I changed was the second time I made it with more basil and more spinach. I think it worked a little better. Thanks!



This was a good recipe, however it does not make very much and it needs to be doubled if you want leftovers or are serving more than 2-3 people.

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Amount Per Serving (8 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 680 mg
  • 27%

Based on a 2,000 calorie diet



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Cream of Mushroom Soup I


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Cream of Broccoli Soup III