Spinach Soup with Rosemary Croutons

 In Recipes, Soups, Spring Recipes, Vegetarian

You might be thinking, “Soup?! It’s just getting warm out!” Exactly, the weather is beautiful and we just can’t get enough outdoor time. This quick and light soup from Eating Well makes a big batch, which will leave less time in the kitchen and allow you more free time to frolic outside.

The spinach add tons of flavor and nutrition, feel free to substitute some of it with the other beautiful market greens like kale, chard and mustards. The homemade croutons are easy to prepare and add a delicious crunch. Be sure to use fresh bread from a WWFM baker. Enjoy!


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

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


1. To prepare croutons: Preheat oven to 375°F.
2. Toss bread cubes, 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.
3. Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

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