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Vegetarian, Northern, Eastern and Western France

Lettuce soup with croutons

Lettuce soup with croutons is a creamy soup for 4 people, ready in 40 minutes, very easy to make, for about €1.10 per person. The trick is adding the lettuce right at the end of cooking, so it keeps its bright green color and fresh taste, before blending everything well with the cream.

Tonight, an all green lettuce soup, a grandmother's recipe that gives a second life to salads that are starting to wilt.

Lettuce soup with croutons
Total time
40 min
Difficulty
Very easy
Cost per person
€1.10
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This soup surprises people the first time they try it. Lettuce, usually reserved for salads, turns into a soft, fresh soup here, with a lovely pale green color. The potatoes give it body, the cream rounds everything out, and a pinch of nutmeg adds just enough warmth in the background. It is light in texture but still filling thanks to the potatoes.

It is the perfect soup for a weeknight, especially when you have lettuce heads getting a little tired in the fridge drawer. Kids tend to like it too, especially with the buttery golden croutons that add crunch to each spoonful. It comes together in a single pot with no tricky steps, ideal when you are short on time but still want something a little different on the table.

The ingredients

4 people

Fruits and vegetables

  • Lettuces 3
  • Potatoes 400 g
  • Onion 1

Pantry

  • Chicken brothoften in the pantry 75 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the potatoes and thinly slice the onion, then sauté them in the butter. 5 min

    Don't let the onion brown, it should stay pale.

  2. Add the broth and cook until the potatoes are tender. 15 min

    The broth should just cover the vegetables.

  3. Add the washed and shredded lettuce, and cook for a few more minutes. 5 min

    A few minutes is enough, any longer and it turns grayish.

  4. Blend with the cream, nutmeg, salt, and pepper.

    Blend for a long time for a perfectly smooth soup.

  5. Cut the bread into cubes, brown them in a pan, and serve them on top of the soup. 4 min

    Rub the croutons with garlic to add flavor.

Our tips to get it right

  • Pick lettuce that still looks fresh, with a slightly crisp heart, it gives a more flavorful soup than wilted leaves.
  • If the soup feels too thick, thin it out with a little extra broth or hot water, adding it gradually until the texture is right.
  • Always taste after adding the nutmeg, it should be noticeable but never cover up the lettuce flavor.

The variations

  • Swap the lettuce for Batavia or romaine, the soup stays mild but the flavor becomes a touch more pronounced.
  • For a dairy free version, replace the cream and butter with plant based alternatives, the soup stays just as smooth.
  • For young kids or a quicker meal, skip the croutons and serve the soup with a simple slice of buttered bread instead.

What to serve it with

  • A simple tomato salad starter
  • Fresh soft cheese to spread
  • A crumbled soft boiled egg on top

Storage

The soup keeps for 2 to 3 days in the fridge in an airtight container. It freezes well for up to 2 months, ideally without the cream, which you can stir in later when reheating. Warm it gently over low heat, stirring often, and avoid a hard boil so the texture stays smooth.

Questions about this dish

Can I use a different type of lettuce?

Yes, Batavia, romaine, or even leftover salad greens work well. The flavor shifts slightly depending on the variety, but the soup's texture stays the same.

Do I really need to blend it for a long time?

Yes, that is the key step for a truly smooth, lump free soup. Blend for at least one to two minutes with a good immersion blender.

Can I make this soup ahead of time?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently the next day, and make the croutons at the last minute so they stay crisp.

Does lettuce soup freeze well?

Yes, it freezes for up to 2 months, ideally without the cream. Stir the cream in when reheating to bring back its silky texture.

How long does it take to make a lettuce soup with croutons?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lettuce soup with croutons?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lettuce soup with croutons cost?

About €1.10 per serving, or €4.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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