Lemon Herb Soup (Printable)

Vibrant Mediterranean-style soup with bright citrus and fresh herbs, ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced

→ Broth

06 - 5 cups vegetable broth, low sodium

→ Citrus & Herbs

07 - Zest of 1 lemon
08 - Juice of 2 lemons, approximately 6 tablespoons
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Optional

13 - 1/2 cup cooked rice or gluten-free orzo
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for 5 minutes to meld flavors.
05 - Incorporate cooked rice or orzo if using. Heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs and lemon slices if desired.

# Expert Hints:

01 -
  • The combination of fresh herbs creates layers of flavor that unfold with each spoonful, making every bite slightly different from the last.
  • Its incredibly forgiving and adaptable, becoming my personal blank canvas whenever I need comfort food but want to keep things light.
02 -
  • Adding the lemon juice too early can make it taste bitter, which is why its best to stir it in toward the end of cooking.
  • The soup actually tastes even better the next day after the flavors have had time to meld in the refrigerator, making it perfect for meal prep.
03 -
  • Zest your lemon before juicing it, which is infinitely easier than trying to zest a squeezed lemon half.
  • If you prefer a smoother soup, you can puree about half the vegetable mixture before adding the herbs, creating a velvety base while still maintaining some texture.
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