Recipe by CORWYNN DARKHOLME
"This is a very creamy and savory soup. Serve in warm bowls with parsley garnish."
Watch video tips and tricks
chopped green onions
chopped fresh basil
heavy whipping cream
salt to taste
ground black pepper to taste
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!
I love the idea and the name of this a lot more than the recipe as written. The broth is going to be FAR too thin if you make it as written, you will need to double the flour (at least) to get a good, velvetty texture. I ended up increasing all of the herbs to at least one cup. Cooking the herbs/spinach for 30 minutes is extreme overkill; they really only need to be cooked long enough to soften and let the flavor out - 15 minutes, tops. In the end, this was a very servicable appetizer soup, but I think the idea could be put to much better use than this recipe. Thanks for letting me try it!
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.
My husband and I thought this was wonderful! It is very different from the soups I usually make, so I was apprehensive about serving it. I'm used to all kinds of vegetables and meat etc. in my soups, but we will be having this often. It is very easy to make and quite delicious. The only thing I did different was to use a Vidalia onion instead of the green onions. I would recommend that you give it a try. Thanks for submitting this recipe Corwynn.
I loved this concept, and since I had read the reviews, I loved the end product. I did increase all the vegetables and herbs to double what was written, and only cooked the soup for 10 minutes after I had added the spinach and herbs. It was delicious. Thanks for the idea!
This was really good! I used half and half and chicken base (from Sam's club) and it was still very good! I'd like to try it with vegetable broth. Will definitely make again. Maybe a dash of white wine for complexity.
Was surprised how well everyone liked this. I basically made it thinking only hubby and I would like it, but, the kids loved it too! My broth came out very thin, next time I may add a bit more flour. The only changes I made was using a sweet white onion instead of green onion because that was all I had. Severd with fish & rice, perfect compliment.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Of Herb Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 151
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make rich, creamy mushroom soup from scratch.
See how to make creamy fresh asparagus soup.
See how to make a simple, quick homemade broccoli soup recipe.