Romaine Lettuce Soup

Romaine Lettuce Soup Recipe

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Heidi Hoerman


Romaine lettuce tends to come in three-packs and can be hard to use up in a small household. Here's a delicious way to use much of it very quickly. You will be surprised how good lettuce soup is!

★★★★★ 2 votes
15 Min
15 Min


2 Tbsp
1 medium
onion, chopped
1 medium
new potato, cut into 1/4 inch dice
heads romaine lettuce, sliced, hard end discarded
5 c
chicken broth
1/4 c
chopped fresh basil leaves
salt and pepper to taste
1 slice
deli ham, minced
1/4 c
julienned (not grated) parmesan

How to Make Romaine Lettuce Soup


  • 1In a heavy soup pan or Dutch oven, melt the butter over medium heat.
  • 2Saute the onion and potato in the butter until the onion browns slightly and the potato starts to stick. Use a 1/4 cup of the chicken broth to deglaze the pan, loosening any browned potato from the bottom of the pan.
  • 3Add the sliced lettuce, stir, and cover to steam briefly. Stir every minute or so and continue until the lettuce has thoroughly wilted.
  • 4Add the chicken broth and simmer for about 5 minutes.
  • 5Turn off the heat, add the fresh basil and process with an immersion blender. Adjust the taste with salt and pepper.
  • 6Add the ham and cheese and stir very briefly. Try not to stir so much that the cheese disappears.
  • 7Serve warm or freeze for later reheating.

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About Romaine Lettuce Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy