Spinach Soup with Rosemary Croutons

  • Active Time 30m
  • Total Time 1h
  • Rating ****

6 appetizer servings, 1 cup each

Rosemary is a favorite in the culinary herb garden, and although the fragrance may seem strong at first, in this soup it offers only a subtle hint that blends nicely with the greens. For a smoky flavor, garnish with a little crisp bacon or diced ham.


  • For the Croutons:
  • 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
  • For the Soup:
  • 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


Preheat the oven to 375 degrees F.

Toss the bread cubes, extra-virgin olive 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.

FOR THE SOUP: Melt the butter in a large saucepan over medium heat. Add the onion, garlic, rosemary, salt and pepper, reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in the potatoes and cook, stirring occasionally, for 3 minutes. Pour in the broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in the spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Purée the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when puréeing hot liquids.)

Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9360

nutrition information per serving

176 calories; 7g total fat; 2g total saturated fat; 8mg cholesterol; 301mg sodium; 21g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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