Arugula Soup Recipe

Name: Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, chopped; 1 teaspoon cornstarch; 6 cups low-sodium chicken broth; 1/2 cup low-fat evaporated milk; 2 (5-ounce) containers baby arugula; 1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon); 4 tablespoons plain Greek yogurt; 2 tablespoons sliced chives

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon cornstarch
6 cups low-sodium chicken broth
1/2 cup low-fat evaporated milk
2 (5-ounce) containers baby arugula
1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon)
4 tablespoons plain Greek yogurt
2 tablespoons sliced chives

1
Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.
2
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3
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 garlic cloves, chopped, 1 teaspoon cornstarch, and more.

Yes, Arugula Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Soup

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