Cold Herb Soup


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A low-fat, sugar-free way to serve up a cool meal this summer.

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  • butter-flavored cooking spray
  • 3/4 lb. (360 g) sweet onion, chopped
  • 1 1/2 Tbs. (22.5 g) all-purpose flour
  • 1 16-oz. (454 g) canned low-fat, low-salt chicken broth
  • 3/4 C. (180 ml) water
  • 1 C. (40 g) chopped flat-leaf parsley
  • 1 2/3-oz. (20 g) container frozen chopped chives, or 1/2 C. (20 g) snipped fresh
  • 4 Tbs. (60 ml) minced fresh tarragon leaves
  • 6 springs fresh thyme
  • 1/3 C. (75 g) fat-free sour cream
  • fresh lemon slices and fresh herbs for garish

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Lightly coat a large saucepan with cooking spray. Add the onion and cook until onion is soft, stirring occasionally. Add the flour and cook, stirring, for 2 minutes. Pour in the broth and water. Bring to a simmer and stir until slightly thickened. Add the herbs and simmer for 3 minutes. Remove from heat and allow to cool for 10 minutes. Remove the thyme sprigs. Working in batches, transfer mixture to a food processor or blender and process until smooth, adding the sour cream to the last batch. In a large bowl, combine batches and refrigerate, covered, until cold. Serve in small soup bowls with lemon slices and herbs for garnish.

Yield: 4 servings

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