Herb Bisque

Herb Bisque Recipe

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Heidi Hoerman


Wondering what to do with the half-bunches of celery, cilantro, green onions, and herbs from a friend's garden? Try turning it all into a creamy soup. Soups are a great way to use up wilting veggies from the fridge.

★★★★★ 1 vote
10 Min
15 Min


1 Tbsp
1 Tbsp
olive oil
4 to 6
green onions (scallions), trimmed and roughly chopped
ribs of celery, trimmed and roughly chopped
4 to 8 c
mixed leafy herbs, e.g. parsley, cilantro, basil, mint, field oregano, thyme, tarragon, etc.
2 can(s)
fat free evaporated milk
2 c
chicken broth, homemade or low-sodium
1/2 small
lemon, juice only
1/2 tsp
salt, if using unsalted homemade chicken broth


1In a large saucepan or Dutch oven, heat butter and oil over medium heat.
2Add chopped green onions and celery and sweat for about 5 minutes.
3Trim any hard ends, woody stems, and brown leaves from the herbs and wash. The mix of herbs you use will affect the taste of the final soup. If you don't want a strong herb like tarragon or mint to predominate, use them sparingly.
4Add the herbs to the celery and onions and wilt thoroughly.
5Add the milk and chicken broth and bring to a simmer for 1 to 2 minutes. Turn off the heat. Process with an immersion blender and allow to sit, covered for 5 minutes. This will thoroughly cook the herbs.
6Serve warm. May be frozen for later use.

About Herb Bisque

Course/Dish: Other Soups
Other Tag: Quick & Easy