Cream Of Herb Soup Recipes

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CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

ENGLISH CREAM OF SORREL HERB SOUP



English Cream of Sorrel Herb Soup image

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.

Provided by French Tart

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sunflower oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300 g fresh sorrel leaves
1/2 liter vegetable stock
1/2 liter milk
1 tablespoon creme fraiche or 1 tablespoon double cream
salt and pepper

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.

Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4

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