Tea Thyme Soup

tea thyme soup Tea Thyme SoupWarm your tummy this fall with this very tasty green tea based soup.



5 cups vegetable stock, broth or bouillon

4 large cloves garlic, minced or pressed

3 tsps dried thyme, lightly crushed

3 cups chopped broccoli, fresh or frozen

1 cup/8 oz. pasta (small shells, fusilli or macroni, etc.)

1 cup steeped green tea at regular strength

juice of one lemon (~2 T)

salt and pepper to taste

COMBINE the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and pasta, reduce heat, and simmer until the pasta is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.

For the pictured soup, I used a tomato based vegetable stock, miniature macaroni and garnished with parsley and thyme, served with french bread. My family went in for seconds! My girls grated cheese over their soup and loved it.  


  • Substitute other chopped cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kohlrabi) for all or part of the broccoli.
  • For a main dish soup, add 1/2 pound firm tofu, diced, or 1 cup cooked or canned beans, rinsed well drained, with the green tea.
  • For a non-vegetarian soup, you could use chicken stock and add some chopped or shredded cooked chicken with the vege and pasta.

Modified from recipe in the book Tales of a Tea Leaf by Jill Yates