Lemon Herb Soup (Printable)

A vibrant Mediterranean soup with bright citrus and fresh herbs. Ready in 40 minutes, vegetarian and gluten-free.

# What You 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 - 6 tablespoons fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves

→ Finishing

13 - ½ cup cooked rice or gluten-free orzo, optional
14 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add 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 vegetable broth into the pot. 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 additional minutes to meld flavors.
05 - Add cooked rice or orzo if desired. Heat through for 2-3 minutes until warmed completely.
06 - Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and lemon slices.

# Expert Tips:

01 -
  • The way this soup manages to be both deeply comforting and refreshingly light feels like discovering a perfect balance you didnt know existed.
  • Its become my kitchen confidence builder since even when Ive had terrible cooking days, this soup turns out vibrant and delicious every single time.
02 -
  • Adding the herbs too early will cause them to lose their bright color and fresh flavor, a mistake I made repeatedly until I learned to add them in the final minutes of cooking.
  • The soup actually tastes even better the next day after the flavors have had time to meld, though the vibrant green color might diminish slightly.
03 -
  • If your soup tastes flat despite adding salt, try adding another squeeze of fresh lemon juice right before serving to brighten all the flavors.
  • The most intensely flavored part of herbs like dill and parsley are actually the stems, so finely chop them and add them earlier in the cooking process than the leaves.
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