Cream Of Herb Soup

Cream Of Herb Soup

19 Reviews 2 Pics

“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 - 10 servings


  1. Melt 3 tablespoons butter or margarine in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress, and parsley. Cover, and simmer 10 minutes.
  2. Stir in broth and sugar. Simmer, covered, for 30 minutes.
  3. Turn heat to low. Slowly stir in cream.
  4. In a separate pan, blend together 2 tablespoons butter or margarine and flour. Whisk in a little of the hot soup, beating until smooth. Pour mixture slowly into soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper.

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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 (9 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 4.3 g
  • 1%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet



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Cream of Spinach Soup


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Cream of Broccoli Soup III