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Spinach Soup with Garlic Thyme Croutons

February 27, 2013 by Joy the Baker 40 Comments

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.

spinach soup with garlic thyme croutons

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.

IMG_8037

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?

IMG_8040

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.

spinach soup with garlic thyme croutons

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.

spinach soup with garlic thyme croutons

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.

IMG_8056

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….

spinach soup with garlic thyme croutons

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.

spinach soup with garlic thyme 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

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

tomato zucchini soup

Tomato and Zucchini Soup, an excuse for tater tots.

vegan cream of broccoli soup

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

beef and sweet potato stew

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

cold avocado soup

Cold Avocado Soup, with sweet corn and BACON!

Spinach Soup with Garlic Thyme Croutons

makes about 6 cups of soup

adapted from Eating Well

Print this Recipe!

For the Soup:

2 tablespoons olive oil

1 medium union, coarsely hopped

2 cloves garlic, minced

2 teaspoons dried thyme leaves

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

2 cups peeled and diced red potatoes

4 cups low-sodium chicken stock (or vegetable stock or water)

6 heaping cups fresh spinach leaves (chard or kale is good too!)

juice of half a lemon

salt to taste

freshly grated nutmeg for garnish and olive oil for topping

For the Croutons:

3 tablespoons olive oil

3 tablespoons unsalted butter

2 cloves garlic, sliced

1 tablespoons dried thyme

1/2 teaspoon crushed red pepper flakes

salt to taste

4-6 heaping cups stale bread cubes

To prepare the soup, heat olive oil in a large saucepan over medium heat.  Add onions and saute until soft and translucent, about 5 minutes.  Add garlic, thyme, red pepper flakes, and salt and saute for 2 minutes.  Add potatoes and saute for 3 minutes more.

Pour in chicken stock and bring to a low simmer.  Simmer for about 15 minutes, or until potato chunks are cooked through.  Reduce heat to low and add spinach leaves.  Stir and cook spinach down in the hot broth for about 5 minutes.  Remove from heat and puree soup with an immersion blender.  You can also blend the soup in a regular blender in batches.  Just be careful not to overfill the blender when pureeing.

Once pureed, squeeze in the juice of half a lemon.  Stir.

To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside.  Heat oil and butter in a medium saute pan until butter is melted.  Add sliced garlic and cook for 3 minutes.  Remove garlic from the pan and discard.  Remove fat from the heat.  Add thyme and red pepper flakes.  Stir to combine.  Drizzle melted butter mixture over the bread cubes.  Sprinkle generously with salt and toss with your hands.  Bake for 12-14 minutes or until cubes are golden brown and crisp.

To serve, ladle generous bowls of soup.  Sprinkle with freshly grated nutmeg, olive oil, and too many croutons.  

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Reader Interactions

Comments

  1. Carole

    March 21, 2013 at 3:28 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using garlic. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

    Reply
  2. Amy

    March 19, 2013 at 2:04 pm

    Joy-
    You have such a cute blog and I love visiting it to get inspired. You have the most creative recipes and I love your photography. I recently started a blog and would be stoked if you could check it out and leave a comment! You are such a sweet person and I can’t wait to see what other creative recipes you come up with. Thanks

    Reply
  3. Monica

    March 19, 2013 at 9:10 am

    DELISH. The soup recipe reminds me of one that I made from Health On Your Plate. I can’t even tell you how good it is. And I absolutely LOVE your croutons… I’ll have to add those next time I make it!

    Thanks!

    Reply
  4. Samantha

    March 15, 2013 at 11:49 am

    I do so love soup ?

    Reply
  5. fun

    March 15, 2013 at 4:54 am

    Thanks for sharing your post. It created me smile after which you can snicker which happens
    to be expressing a little something!

    Reply
  6. Danny

    March 7, 2013 at 4:02 pm

    I can not wait to try this, it looks great. I just had an impromptu dinner party last week and you’re peach, tomato and mozzarella crostini was a life saver!

    Reply
  7. Abby

    March 6, 2013 at 8:38 pm

    Making this now, it looks grand! I love your spelling of “union.” It’s pretty cute. =)

    Reply
  8. Ibbs @ La Langosta Y Mi

    March 5, 2013 at 6:02 pm

    Hey
    I made this for dinner tonight and it was absolutely-fabby! I licked not only my bowl clean, but went back for seconds. Then licked the ladle and the saucepan!!!
    Thanks for a smashing recipe Joy (and I don’t even like Spinach!!!!)
    x x x
    https://lalangostaymi.blogspot.com.es/2013/03/spinach-soup.html

    Reply
  9. Noelle at Noelle's Notebook

    March 5, 2013 at 3:13 pm

    Made this for dinner last night. So simple and so good. Thanks Joy!

    Reply
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Trackbacks

  1. Spinach Soup and figuring it out… | Coffee & Sunshine says:
    March 19, 2013 at 11:16 am

    […] This soup, from my friend Joy, is my first step to doing better. […]

    Reply
  2. Easy Dinners {Recipe} | Cake Sharing says:
    March 18, 2013 at 5:18 pm

    […] Spinach soup with garlic thyme croutons […]

    Reply
  3. Spring Recipe Round-Up | Dinner Series says:
    March 18, 2013 at 8:10 am

    […] Spinach Soup with Garlic Thyme Croutons Spinach soup might sound a little questionable, I get that. But with potatoes for some body and texture, and loads of other flavorful additions (can you say garlic thyme croutons?!) – this soup is spring in a bowl, with an extra crunch. Personally I can’t wait to give this a try. […]

    Reply
  4. Refreshment | Presbyterian Record says:
    March 11, 2013 at 4:30 am

    […] Spinach Soup. I found this recipe on Joy the Baker’s blog – if you haven’t discovered her already, I recommend a good sift through her recipes. Far too beautiful and delicious. The soup ended up on our Sunday dinner table; a light soup after a full weekend and perfectly green, isn’t it? I don’t have an immersion blender, so transferred the vegetables to the food processor for a good buzz round before popping them back in with the rest of the broth. I took this photo this morning, but had to immediately put the soup back in the fridge for fear of a 10 am soup break. It’s that good. And green. And necessary in March. Here’s the link.  […]

    Reply
  5. Happy Things | Noelle's Notebook says:
    March 6, 2013 at 11:29 am

    […] Soup for lunch. This stuff is so good and so good for you! I used Joy the Baker’s recipe, with a few tweaks (white potatoes, veggie stock and chili powder to […]

    Reply
  6. soups + sauces | Starting from Scratch says:
    March 5, 2013 at 12:23 pm

    […] All of these amazing and simple soups from Joy the Baker (starring spinach and potato!) […]

    Reply

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