Tomato and Watercress Soup with Lemon Verbena
A clear, herbaceous soup where sun-ripened tomatoes and peppery watercress shine, finished with a whisper of lemon verbena for a luminous finish. This mediterranean-inspired soups (vegetarian) ready in about 32 minutes pairs medium tomatoes, watercress, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 98 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium tomatoes
- 2 cups watercress
- 4 cups vegetable broth
- 2 sprigs lemon verbena
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat until shimmering. Add 4 medium diced tomatoes and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 4 cups vegetable broth, 2 sprigs lemon verbena, and 1/2 tsp salt. Bring to a gentle simmer and cook uncovered for 15 minutes to develop flavor.
- Step 3: Remove lemon verbena sprigs. Stir in 2 cups fresh watercress and 1 tsp lemon zest, cooking for 2 more minutes until watercress wilts and turns vibrant green. Season with 1/4 tsp black pepper.
- Step 4: Discard any tough watercress stems, then ladle into bowls. Garnish with a single lemon verbena leaf.
Frequently asked questions
How long does Tomato and Watercress Soup with Lemon Verbena take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Watercress Soup with Lemon Verbena?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium tomatoes from drying out.
Can I substitute ingredients in Tomato and Watercress Soup with Lemon Verbena?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Watercress Soup with Lemon Verbena for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Watercress Soup with Lemon Verbena vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids actually asked for seconds! The balance of tomato and watercress with lemon verbena is divine.
- ★★★★★
This soup is a perfect spring dish! The lemon verbena adds such a bright note to the tomatoes. I'll be making it all summer.
- ★★★★☆
The soup was delicious, but it took me 45 minutes to simmer the tomatoes properly. Maybe I should have used a pressure cooker.
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