Romaine Lettuce Soup Recipe

Name: Romaine Lettuce Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, sliced; 1 1/2 teaspoons salt; 1 teaspoons freshly ground black pepper; 2 garlic cloves, sliced; 5 tomatillos, husked, washed and roughly chopped; 1 to 3 jalapeno chiles, stemmed; 2 quarts chicken stock or water; 1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped; 1 bunch cilantro, leaves and stems, chopped; 1 cup plus 2 tablespoons heavy cream; 2 teaspoons anchovy paste

Servings: persons

3 tablespoons olive oil
1 large onion, sliced
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper
2 garlic cloves, sliced
5 tomatillos, husked, washed and roughly chopped
1 to 3 jalapeno chiles, stemmed
2 quarts chicken stock or water
1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped
1 bunch cilantro, leaves and stems, chopped
1 cup plus 2 tablespoons heavy cream
2 teaspoons anchovy paste

1
In a heavy stockpot, over medium heat, heat the olive oil.
2
Saute the onions with the salt and pepper until translucent, 5 to 7 minutes.
3
Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes.
4
Pour in the chicken stock or water.
5
Bring to a boil, reduce to a simmer and cook 20 minutes.
6
Stir in the lettuce and cook 10 minutes longer.
7
Add the cilantro to the soup and bring to a boil.
8
Remove from the heat, and puree in a blender or food processor.
9
If you want a more elegant soup, pass through a strainer.
10
Bring back to a boil before serving.
11
Beat 1 cup of the heavy cream until soft peaks form.
12
In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth.
13
Fold into the whipped cream and beat a few more strokes.
14
Serve the soup hot with dollops of the anchovy cream garnish.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, sliced, 1 1/2 teaspoons salt, 1 teaspoons freshly ground black pepper, and more.

Yes, Romaine Lettuce 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.

That's it — enjoy your meal!

Romaine Lettuce Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions