Arugula Soup

Arugula Soup RecipePhoto: Travis Rathbone


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon cornstarch
  • 6 cups low-sodium chicken broth
  • 1/2 cup low-fat evaporated milk
  • 2 (5-ounce) containers baby arugula
  • 1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon)
  • 4 tablespoons plain Greek yogurt
  • 2 tablespoons sliced chives


Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.


    Antioxidant-rich Arugula Soup is just as good cold as it is hot. And this soup is only 88 calories a cup.

  • Yield: Serves 6 (serving size: 1 cup soup with garnishes)

Nutritional Information

Calories per serving:88
Fat per serving:3.9g
Saturated fat per serving:1.1g
Monounsaturated fat per serving:1.7g
Polyunsaturated fat per serving:0.4g
Protein per serving:6g
Carbohydrates per serving:8g
Fiber per serving:1g
Cholesterol per serving:5mg
Iron per serving:0.0mg
Sodium per serving:111mg
Calcium per serving:0.0mg

Good to Know

Recipe from Emeril Lagasse, host of Hallmark Channel’s Emeril’s Table and Martha Stewart Living Radio’s Cooking with Emeril and owner of 12 restaurants

Emeril Lagasse