Cream of rocket soup with sun-dried tomatoes and mozzarella recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 287 calories / serving
  • Freezable
Add this recipe to your binder.
161072 HERO

Heat the butter in a pan and add the onion. Sweat without colouring until softened. Stir in the rocket and lettuce, then add the stock and simmer for five minutes. Liquidise in a blender until smooth.

Return to the heat and stir in the crème fraîche and seasoning. Add a little lemon juice if desired. Serve garnished with cubed mozzarella and strips of sun-dried tomatoes. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Email recipe details
Print recipe
  • Ingredients

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 200g rocket
  • ½ head lettuce, finely chopped
  • 1 litre vegetable stock
  • 100ml crème fraîche
  • salt
  • pepper
  • juice of ½ lemon
  • 150g mozzarella, cubed
  • 20g sun-dried tomatoes, cut into strips
  • Energy 1185kj 287kcal 14%
  • Fat 25g 35%
  • Saturates 16g 79%
  • Sugars 5g 5%
  • Salt 3g 50%

of the reference intake
Carbohydrate 6.6g Protein 9g Fibre 2.4g


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.