Spinach Soup with Garlic Thyme Croutons

Soup is my restart button. Once I get started with the powdered sugar and beignets, it’s a slipper slippery slope that only leads to handfuls of caramel corn, and stacks of chocolate chip cookies.

Something savory, green, and surprisingly filling is the only way to stop me from digging through the freezer for a pint of ice cream.  I have a problem.  It’s called will power… and I don’t think I have any.

I want to talk about green things today.  We should.  We really should.

We should talk about buttery croutons too… because who wants soup without crisp, butter-soaked, garlic-infused croutons.  No one.

Aaaand here we are on the slippery slope again.  There’s no helping me.

This soup is simple enough that you can probably make it tonight.  It’s like a refrigerator-dump soup… but in a super comforting way, not a left-over drudgery way.  You’ll need a big bag of fresh spinach, onions, garlic, potato and chicken stock.

Totally reasonable, right?

Onions are garlic and sauteed until softened.  I like to add the dried spices to the warm onion mixture.  It helps to bring out the flavors of the dried thyme and the spice of the crushed red pepper flakes.

Chicken stock adds a layer of flavor to this soup.  Using vegetable stock will make this magical soup vegan!

Potatoes are our thickener.  This just feels good.

Fresh spinach goes into warm soupy liquids.  Just suggesting that the spinach meld with this soup is enough.  It wants to comply.  An immersion blender will make this soup silky smooth.  If you don’t have an immersion blender, a regular blender will do.  Blend in batches.

Ps.  Be careful blending hot liquids.  Don’t burn your face.

Can we just get to the croutons already!?  Geeeeez.  This is the good part.

A stale French Bread will do.  We cut generous cubes because croutons should always be generous and almost more than a mouthful.

We’re going to make a sauce of sorts with olive oil and butter.  The fats are infused with garlic, thyme, and red pepper flakes….

Then the ‘sauce’ is poured over the bread cubes.  A generous sprinkling of salt, and some quality time in the oven make these croutons irresistible.

It’s wise to account for the fact that you’re going to eat at least 8 croutons straight from the oven.  Always make extra croutons.

This soup is smooth and creamy comfort.  It’s unapologetically packed with fresh spinach, but surprisingly… the soup doesn’t taste overwhelmingly spinachy.  If you closed your eyes and thought of ham, you might think you were eating split pea soup instead of spinach soup.  The croutons are divine… that’s a no-brainer.

It’s a big warm bowl of Fresh Start… with too many croutons (which I’m sorry/not sorry about).

Now… I do love a good soup.  Should you need some more hot-pot inspiration, here are my Top Five Soups You Should Totally Chop An Onion For (title of my forthcoming book?).

Lentil and Ginger Soup, extra couscous extra extra parmesan cheese.

Tomato and Zucchini Soup, an excuse for tater tots.

Vegan Cream of Broccoli Soup, you won’t even know it’s vegan.

Beef and Sweet Potato Stew, because you’ve got yourself a stew goin’.

Cold Avocado Soup, with sweet corn and BACON!