Cream of parsley soup flips the garnish into the main event — two whole bunches of it, simmered with shallots in vegetable stock and blended grassy-green and smooth. A swirl of heavy cream finishes it, and the whole thing takes 30 minutes. It's the cheapest-feeling fancy soup I know how to make.
Forget parsley as a simple garnish! This Cream of Parsley Soup transforms the humble herb into the star of the show. Imagine a velvety, vibrant green soup bursting with fresh, clean flavor. It’s surprisingly elegant, incredibly easy to make, and ready in just 30 minutes. This recipe will make you see parsley in a whole new, delicious light. It’s the perfect light lunch or sophisticated starter for any meal.
Ingredients
• 3 tablespoons / 45 g (1.59 oz) butter or extra virgin olive oil
• 3-4 shallots or 1 medium onion, chopped
• 4 cups (960 ml) / approx. 2 large bunches well-washed parsley, tough stems removed
• 1 quart / 950 ml (32.1 fl oz) vegetable stock, divided
• 2 cups / 475 ml heavy cream or half-and-half
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large saucepan or Dutch oven, melt 2 tablespoons (30 ml / 1 fl oz) of the butter or heat the oil over medium-high heat. Add the chopped shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
2. Add the washed parsley to the pot and cook, stirring, until it is completely wilted, about 3 to 5 minutes. Pour in about half of the vegetable stock and bring to a brief simmer, then turn off the heat.
3. Carefully purée the soup using an immersion blender directly in the pot until smooth. Alternatively, let the mixture cool slightly before transferring it to a standard blender and blending until velvety. (Caution: Blending hot liquids can be dangerous).
4. Return the puréed soup to the pot over medium heat. Stir in the remaining vegetable stock and the cream. Heat gently until warmed through, but do not boil.
5. Season generously with salt and freshly ground black pepper to taste. Just before serving, stir in the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter or oil for extra richness. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 420 kcal
• Protein: 6 g
• Fat: 40 g
• Carbohydrates: 12 g
• Fiber: 3 g
Pro Tips
• Wash your parsley meticulously! The slightest bit of grit can ruin the soup’s silky texture. A salad spinner is your best friend for this task.
• For the best flavor and color, use flat-leaf (Italian) parsley. It has a more robust, less bitter taste than its curly counterpart.
• To make it a Gratinéed soup, pour into oven-safe bowls, top with grated Parmesan cheese, and broil for 1-2 minutes until golden and bubbly.
• For a vegan version, use a high-quality extra virgin olive oil or vegan butter, and substitute the heavy cream with full-fat coconut milk or a cashew cream.
FAQ
Q: Can I make this parsley soup vegan
A: Yes, this soup is easily made vegan. Use a high-quality extra virgin olive oil or your favorite vegan butter instead of dairy butter. For the cream, substitute with full-fat coconut milk for a rich and creamy texture, or use a homemade or store-bought cashew cream.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, you can blend in a half-cup of soft or silken tofu along with the parsley and stock. Another great option is to add a can of rinsed cannellini beans before puréeing. Serving the soup with a side of crusty bread and hummus or a sprinkle of nutritional yeast also adds extra protein.
Q: How should I store leftover cream of parsley soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can cause the cream to separate. The vibrant green color may fade slightly upon storage and reheating.
Q: Is this soup gluten-free
A: Yes, as written, this recipe is naturally gluten-free. It does not contain any wheat, barley, rye, or other gluten-containing ingredients. Always double-check the label on your vegetable stock to ensure it is certified gluten-free if you have a high sensitivity or celiac disease.
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Cream of Parsley Soup
Ingredients
Method
- In a large saucepan or Dutch oven, melt 2 tablespoons (30 ml / 1 fl oz) of the butter or heat the oil over medium-high heat.
- Add the chopped shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the washed parsley to the pot and cook, stirring, until it is completely wilted, about 3 to 5 minutes.
- Pour in about half of the vegetable stock and bring to a brief simmer, then turn off the heat.
- Carefully purée the soup using an immersion blender directly in the pot until smooth. Alternatively, let the mixture cool slightly before transferring it to a standard blender and blending until velvety. (Caution: Blending hot liquids can be dangerous).
- Return the puréed soup to the pot over medium heat.
- Stir in the remaining vegetable stock and the cream.
- Heat gently until warmed through, but do not boil.
- Season generously with salt and freshly ground black pepper to taste. Just before serving, stir in the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter or oil for extra richness.
- Serve immediately.
