Soups & Stews > Soup & Stew Flavor Enhancers > Herbs & Spices > Using Fresh Herbs in Soups & Stews

Herb-Infused Oil: A Flavor Base for Soups and Stews

Infuse your favorite cooking oil with fresh herbs to create a versatile flavor enhancer for soups and stews. This herb-infused oil can be drizzled over finished dishes or used as a base for sautéing vegetables, adding depth and complexity to your culinary creations. This recipe features thyme and rosemary but you can easily adjust it according to your preferences.

Prep Time
5 minutes
Cook Time
Slow Infusion: 2-4 hours on low heat (or no-cook method: 1-2 weeks)
Servings
Yields approximately 1 cup of infused oil
Ingredients
  • 4 Fresh Thyme Sprigs
  • 2 Fresh Rosemary Sprigs
  • 1 cup Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 1/4 teaspoon Red Pepper Flakes

Preparation

Wash and thoroughly dry the fresh thyme and rosemary sprigs. This is crucial to prevent spoilage during the infusion process. Crush the garlic cloves (if using). Add the thyme, rosemary, garlic (if using), and red pepper flakes (if using) to a small saucepan.

Slow Infusion (Low Heat Method)

Pour the olive oil over the herbs and garlic in the saucepan. Heat the mixture over the LOWEST possible heat setting for 2-4 hours. The goal is to gently warm the oil and herbs, allowing the flavors to slowly meld without frying or burning the herbs. Watch carefully and remove from heat if the herbs start to sizzle or brown. Allow the oil to cool completely.

No-Cook Infusion (Cold Infusion Method)

Alternatively, place the herbs and garlic in a clean jar or bottle. Pour the olive oil over the herbs, ensuring they are completely submerged. Seal the jar tightly and store in a cool, dark place for 1-2 weeks. This method takes longer but preserves more of the herbs' delicate flavor.

Straining and Storage

Once the oil has cooled (for the heat method) or infused sufficiently (for the cold method), strain it through a fine-mesh sieve or cheesecloth to remove the herbs and garlic. Discard the spent herbs. Pour the infused oil into a clean, airtight bottle or jar. Store in a cool, dark place for up to 1 month. Check for any signs of spoilage before use.

Using the Infused Oil

Drizzle over finished soups and stews for a burst of fresh herb flavor. Use it as a base for sautéing vegetables like onions, carrots, and celery before adding them to your soup or stew. Brush it on bread or croutons to add an herbaceous touch. Use as the base for vinaigrettes or marinades.

Nutrition Facts Estimated per 100g of product

Please note: Nutritional information is an estimate and can vary based on specific ingredients and amounts used. Since this is primarily oil, it will be high in fat. Herb infusions add negligible calories, but contribute antioxidants and flavor.

Other Considerations for Nutrition

Using extra virgin olive oil provides healthy fats. Be mindful of portion sizes as oil is calorie-dense. The addition of herbs and garlic offers antioxidant benefits.

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FAQ

  • Can I use dried herbs instead of fresh?

    Fresh herbs are preferred for infused oils because they impart a brighter, cleaner flavor. Dried herbs can be used, but the flavor will be more concentrated and earthy. Use about half the amount of dried herbs as you would fresh.
  • How do I know if the infused oil has gone bad?

    Look for signs of spoilage such as cloudiness, sediment, or an off odor. If you notice any of these, discard the oil immediately.
  • Can I use different herbs?

    Absolutely! This recipe is a template. Experiment with other fresh herbs such as basil, oregano, sage, or parsley. Consider using a combination of herbs to create your own unique flavor profile.