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Roasted Garlic and Spinach Soup

Rated as 3.67 out of 5 Stars

"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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Ingredients

45 m servings 224 cals
Original recipe yields 10 servings (10 cups)

Directions

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  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.

Nutrition Facts


Per Serving: 224 calories; 6.2 g fat; 34.8 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 736 mg sodium. Full nutrition

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Reviews

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Love this soup! It is delicious and the garlic is healing. I've made it with beef, chicken and veggie broth and it is wonderful with any of the three. I never add any more salt, but I do usually...

I burned the rice (not enough water for the rice) and 8 cups of beef stock was way too much. It looks nice on the original picture and I was curious (love soups).

BEST soup I have made in a long time! Was thinking chicken broth would be preferable to beef broth but no. Also used fire roasted tomatoes in the preparation which I think helped. Salt and ...