Lettuce isn’t just for salads. If you garden or subscribe to a CSA (community-supported agriculture) box, you are almost guaranteed to have a surplus of lettuce during certain times of the year. This lettuce soup is perfect served cold or warm and is a great way to ensure your leafy greens don’t go to waste. You can use romaine, butter lettuce, sorrel, or salad mix. We don’t recommend iceberg, unless it comes from your farmer; the grocery store variety has no flavor.

Lettuce Soup

Prep Time5 mins
Cook Time15 mins


  • 1 1/2 pounds green lettuce
  • 2 large leeks white and light green parts only, split lengthwise, rinsed well, and sliced
  • 2 tablespoons butter
  • Zest of 1 lemon; reserve the lemon for seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic minced
  • 1/3 cup parsley chopped
  • 2 cups vegetable or chicken broth
  • 1/2 cup half-and-half optional


  • If using romaine, cut ribs from lettuce and chop. Chop leaves.
  • Cook leeks and lettuce stems in butter in a stockpot over medium heat. Stir and add in lemon zest, salt, and pepper, occasionally stirring, about 8–10 minutes, until tender. Add garlic and cook for 1 more minute.
  • Add lettuce leaves, parsley, and broth, and bring to a boil over high heat. Reduce heat, cover, and simmer until lettuce is tender, about 1–2 minutes.
  • In batches, using a blender, blend until very smooth. If using half-and-half, return the soup to pot, stir in half-and-half, and reheat until steaming but not boiling, about 2 minutes. Season to taste with salt, pepper, and splash of lemon juice. Serve warm or chilled.