Spinach Soup with Rosemary Croutons

Spinach Soup with Rosemary Croutons

7 Reviews
From: EatingWell Magazine, March/April 2008

Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups 1/2-inch cubes country-style sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon butter
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 cups diced peeled red potatoes
  • 4 cups reduced-sodium chicken broth, vegetable broth or water
  • 6 cups fresh spinach or chard leaves, tough stems removed
  • Freshly grated nutmeg for garnish

Preparation

  • Active

  • Ready In

  1. To prepare croutons: Preheat oven to 375°F.
  2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
  3. Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
  4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 165 calories; 7 g fat(2 g sat); 2 g fiber; 20 g carbohydrates; 6 g protein; 65 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 2501 IU vitamin A; 16 mg vitamin C; 45 mg calcium; 2 mg iron; 565 mg sodium; 292 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Reviews 7

June 03, 2015
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By: EatingWell User
This is the best soup I've ever made! I absolutely love this soup - you can pack a huge amount of spinach as it reduces a lot when sauteed. I substitute a can of garbanzo beans for the potatoes since I love the taste and always them on hand. The crutons are worth the extra work (almost no work at all)! I've made it 4-5 times now and seperate the portions in tupperware so I can eat throughout the week for a filling, healthy lunch. Warning: They aren't kidding about being careful when putting the hot ingredients into a blender/food processor! It helps to do small amounts at a time and remove the lid/cover slowly so it doesn't burst. Pros: Healthy, pretty, Cons: Takes some time, a little messy
March 09, 2011
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By: d.b
healthy soup A healthy tasting soup. Potatoes make it very filling. I substituted two packages of frozen chopped spinach for fresh. However, the amount of dried rosemary in the soup was too much for my taste. I'd use fresh spinach next time. Be sure to add a touch of nutmeg. Incidentally, I used butter to saute the onions--vegan's can substitute olive oil! Also, I used homemade vegetable stock. Would make again. Pros: good use for spinach Cons: too much rosemary
February 25, 2011
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By: Sara Aysan Man
Nutritional Content Is this correct. When I punched it into Lose It as a recipe I only got 4.8 grams of protein for a 2 cups serving. I am just wondering how you got 7 grams of protein for a 1 cup serving? Thanks!
November 08, 2010
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By: EatingWell User
I don't use butter because I'm vegan, but I don't think a tablespoon of butter in an ENTIRE RECIPE is going to impact the recipe's overall healthfulness. And the sodium comes from the chicken broth -- even low-sodium is still high -- so use water.
November 01, 2010
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By: EatingWell User
Butter is not bad for you in moderation, certainly when compared to artificial spreads. Do some research on it.
July 27, 2010
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By: EatingWell User
If this is supposed to be healthy eating, why are you using butter? Why is the sodium content so high?
April 19, 2010
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By: EatingWell User
This soup rocks. It's amazing. Even my husband ate spinach and enjoyed it. Very healthy. Very easy. Yum.