Best Roasted Garlic And Spinach Soup Recipes

ROASTED GARLIC AND SPINACH SOUP

Roasted Garlic and Spinach Soup image

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.

Provided by NICOLLEBLUE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g

SHRIMP AND SPINACH SOUP WITH ROASTED GARLIC

Shrimp and Spinach Soup With Roasted Garlic image

Provided by Molly O'Neill

Categories lunch, weekday, soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound large shrimp
4 cups cooked white rice
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
4 cups chicken broth (see recipe)
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 cups stemmed fresh spinach leaves, finely chopped
12 cloves roasted garlic, peeled

Steps:

Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1353 milligrams, Sugar 4 grams, TransFat 0 grams