CREAMY Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce. Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner – even kids love it!
Lettuce Soup
Hi,
Do you want to come in?
I’m going to make us some soup. It will be delicious.
Oh, what kind of soup you ask?
*LOCKS DOOR, REALLY QUICK*
Lettuce soup.
Creamy Lettuce Soup Recipe
Wait, what, lettuce soup?
That is how I feel everytime I bring up lettuce soup. Most people are frightened of it, the idea of lettuce pureed into a creamy soup doesn’t sound that appetizing to most. And I will be honest, when I first heard about it I was like eh?
When I told Matthew I was making lettuce soup for dinner, first he asked “Is that is?”, then after he smelled what was going on in the pot he asked “What is that great smell?”.
Not only is it a truly pretty soup (the lettuce + the cream makes it a lovely light green), but it’s full of taste. Not only are we adding lettuce, but we’re adding broth and lots of spices. So next time you have a head of lettuce and you’re not sure what to do, make this lettuce soup!
How to Make Lettuce Soup
This is when your lettuce starts to wilt, the smell of it with the spices will be real good. Just keep stirring it until completed wilted.
This is your soup pureed in a blender. Be careful when using a blender, hot liquids will shoot up, so do it in batches with smaller amounts. I learned the hard way with some tomato soup one summer, had to wear a bandage for weeks!
And when it’s all done, you’ll be surprised by how creamy it is, it’s a true cream of lettuce soup! I like to add some additional cream on top because who doesn’t like more cream? Serve alongside crunchy Asian noodles or crusty Italian bread! Hope you enjoy this lettuce soup!
PS. Check out my post on how to make lettuce last for a month!
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Lettuce Soup
PrintIngredients
- 2 tablespoons olive oil
- 1 clove garlic - minced
- 1 head lettuce 12-16 oz head, leaves separated and lightly chopped. Any lettuce works, but Bibb is best.
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream + additional to garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat olive oil on medium heat in medium sized pot.
- When hot, add the garlic until slightly brown.
- Add your lettuce, parsley and oregano and stir until lettuce is wilted.
- Add your chicken broth and simmer uncovered for 20 minutes.
- Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
- Transfer back to pot.
- Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
- Serve, garnish with additional heavy cream on top if desired.
CJ says
Great soup! I had a 3 pack of romaine that got frozen and needed to find a way to use. Added 1/2 bunch of fresh parsley instead of the dried herbs and finished with 1/2 c of half n half. Beautiful green color, lovely smooth veloute texture, and absolutely delicious! Done in a flash. Adding this to my recipe collection.
Pamela Reed says
Wow – I love that you freeze lettuce to make it last – amazing!! So happy that this soup did the trick for you, thanks for stopping by! 🙂
Violet Meise says
I am going to try this recipe thanks for sharing
Mary says
This eas quick and easy to make. We had a lot of lettuce from the garden that needed to be picked. This recipe helped because I couldnt eat that many salads! Kicked it up a little with other garden items : 5 chopped green onions, about a dozen fresh basil leaves and a tsp of Worcestershire sauce.
Vicki says
I was skeptical about this but it is delicious!
I had a bag of mixed lettuce that was no longer crunchy so I figured, I’m gonna throw it out so why not try this recipe.
I added fresh basil from my garden before blending and then some at serving time!
It was amazing!
Thank you for this option for food almost gone bad!
Marie says
This is the first time I’ve ever laughed at the intro to a recipe, so kudos to you! Soup was surprisingly good, too.
Kin says
I altered it, used coconut oil to cook lettuce–buttercrunch from own garden. Sauteed garlic and onion and added it to lettuce. Put it all in the nutribullet then back to pot added coconut milk and sea salt and fresh lemon juice squeeze. Husband happy.
Tracey Kennett says
It was amazing. I wasn’t sure but will definitely do again
arabian knights says
Made this for someone who has trouble swallowing chunks of food. I used turkey broth from simmering the holiday turkey carcass and added 1/2 cup dark turkey pureed. Skipped the heavy (whipping) cream because dairy is expensive here. Dark turkey is kinda fatty anyway. The lettuce was starting to wilt, but that’s what we want, no? I think one could wilt the lettuce in a skillet and then put in crock pot with remaining ingredients for about one hour on high.
Eaia says
Loved it! Having work as a chef the last 10 years I got creative with this recipe and what needed using up in my house. I added parsley potatoes carrots onions mushrooms red pepper flakes Italian seasoning and chopped up ham as needed by the directions, along with all the other ingredients and it was so delicious and wonderful. My picky child asked me what smelled so so good when I was cooking down the lettuce and veggies and the garlic and oil. Great success and will make again.
Sp says
I was pleasantly surprised!!! I served it over spaghetti squash with croutons. And a sprinkle of shredded cheese..
Pamela says
I love that you served it over spaghetti squash – what a great idea! Thank you for sharing! 🙂
Sue says
Has anyone tried this with coconut or almond cream instead of dairy?
Kin says
I used coconut oil to cook lettuce and coconut milk at the end, very smooth and good! added large amount chicken broth and a fresh lemon squeeze