Roasted Garlic and Spinach Soup recipe

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Ingredients

¼ cup olive oil
1 ½ heads garlic, cloves separated and peeled
2 cups white rice
1 (14.5 ounce) can diced tomatoes, undrained
8 cups beef broth
1 (10 ounce) package fresh spinach, torn into small pieces
salt and ground black pepper to taste

Nutrition Info

223.8 calories
carbohydrate: 34.8 g
cholesterol: : -
fat: 6.2 g
fiber: 1.6 g
protein: 6.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 736.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a stockpot over medium-high heat, saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.

  2. Mix rice in the reserved oil until evenly coated, add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture, cook and stir for 5 minutes.

  3. Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

Recipe Yield

10 cups

Recipe Note

You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.

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