Out of Thyme, one case
Thyme substitute for soup - for soups and stews
6 options, ranked, with the exact amount
Use Oregano
Same amount as the thyme
The best substitutes for thyme in soup are oregano (1:1), marjoram (1:1), bay leaves (1-2 leaves per recipe), or a combination of rosemary and sage (½ tsp each per 1 tsp thyme).
- Verdict —
- Works
- Best for —
- vegetable soups
One casethe full thyme card
Every option, one card
Ranked| # | Substitute | Instead of thyme | Verdict |
|---|---|---|---|
| 1 | Oreganovegetable soups | Same amountWorks | Works |
| 2 | Marjoramcream soups | Same amountWorks | Works |
| 3 | Bay leavesbeef stew | 1-2 bay leaves per recipeYou'll taste it | You'll taste it |
| 4 | Rosemary + sagebeef stew | ½ tsp rosemary + ½ tsp sage per 1 tsp thymeWorks | Works |
| 5 | Savorybean soups | Same amountWorks | Works |
| 6 | Italian seasoningtomato soup | Same amountWorks | Works |
Oregano
similar taste and texture
Oregano provides similar earthy, aromatic qualities that complement soup flavors
- Best for
- vegetable soups, tomato soups, bean soups, stews
Similar earthy flavor, works well in long-simmering soups.
Marjoram
similar taste and texture
Marjoram offers a delicate, slightly sweet flavor that enhances soup without overpowering
- Best for
- cream soups, chicken soup, vegetable soups, stews
Slightly sweeter than thyme, excellent in creamy soups.
Bay leaves
different taste and texture
Bay leaves provide deep, complex flavor that develops during long cooking
- Best for
- beef stew, vegetable soup, bean soup, stock
Add early and remove before serving, provides depth of flavor.
Rosemary + sage
similar taste and texture
This combination provides the earthy, aromatic qualities good for robust soups
- Best for
- beef stew, lamb stew, hearty vegetable soups
Combination that mimics thyme's complexity in hearty soups.
Savory
similar taste and texture
Savory has a similar earthy, slightly peppery flavor that works well in soups
- Best for
- bean soups, lentil soup, vegetable soups
Similar earthy flavor, slightly more peppery.
Italian seasoning
similar taste and texture
Italian seasoning blend includes thyme and other herbs that work well together
- Best for
- tomato soup, minestrone, vegetable soups
Contains thyme plus other complementary herbs.
How it behaves in this recipe
In soups and stews, thyme provides earthy depth and aromatic complexity. The long cooking time allows substitute herbs to fully develop their flavors and integrate with other ingredients, making soups particularly forgiving for herb substitutions.
Tips for substituting thyme
6 tips- Add herbs early in soup cooking to allow flavors to develop and meld
- Use whole herb sprigs in soups and remove before serving for easier cleanup
- Dried herbs work well in soups since they have time to rehydrate and release flavor
- For clear soups, use a bouquet garni (herb bundle) for easy removal
- Taste and adjust seasoning throughout cooking, as flavors concentrate as liquid reduces
- Fresh herbs can be added at the end for a brighter flavor note
Notes on thyme
- Use a bouquet garni (herb bundle) for easy removal from clear soups
- Make herb-infused oil to drizzle over finished soup
- Add fresh herbs as garnish for a bright finishing note
- Use herb stems in stock-making for extra flavor
Questions
5 questionsWhat's the best thyme substitute for chicken soup?
For chicken soup, marjoram or oregano work best as 1:1 substitutes. Bay leaves also add great depth of flavor.
Can I use bay leaves instead of thyme in soup?
Yes, bay leaves are excellent in soups. Use 1-2 bay leaves per recipe and remember to remove them before serving.
How much oregano should I use to replace thyme in soup?
Use the same amount of oregano as you would thyme - a 1:1 ratio works well in most soup recipes.
What herbs work best in vegetable soup as thyme substitutes?
Oregano, marjoram, and savory all work well in vegetable soups. Italian seasoning is also a good option.
Should I add thyme substitutes at the beginning or end of cooking?
Add most thyme substitutes at the beginning of cooking to allow flavors to develop, except for fresh herbs which can be added near the end.