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Spinach Soup with Rosemary Garlic Croutons


  • 2 cups 1/2-inch cubes artisan white bread
  • 4 Tbsp butter
  • 3 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp finely chopped fresh rosemary, or 1 tsp dried
  • 1 Tbsp butter
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 Tbsp finely chopped fresh rosemary, or 1 tsp dried
  • 3 cups diced russet potatoes (about 2 large potatoes, or 34 smaller ones)
  • 4 cups chicken or vegetable broth
  • 6 cups fresh spinach or chard leaves, tough stems removed
  • salt & pepper to taste


  1. Preheat the oven to 375 F.
  2. Mince the garlic cloves as finely as possible, almost grinding to a paste.
  3. In a microwave-safe dish, combine the butter, olive oil, and garlic. Microwave for 30 seconds, then in 10-second increments until the butter is fully melted. Mix well, and add the chopped rosemary.
  4. In a large bowl, toss the bread cubes with salt, pepper, and the butter mixture until fully coated.
  5. Spread the coated bread cubes onto a parchment-lined baking sheet in a single layer. Bake for 13-15 minutes, or until golden brown.
  6. While the croutons are cooking, make the soup!
  7. In a large soup pot, melt the 1 Tbsp butter. Add the onion, garlic, and rosemary. Cook for 3-5 minutes, until the onions are translucent.
  8. Add the potatoes, and cook for 3 minutes before adding the broth.
  9. Bring to a boil, and cook until the potatoes are fork-tender (15 minutes).
  10. Add the spinach, one handful at a time, and stir until it is all wilted. Cook for another five minutes before removing from heat.
  11. Use an immersion blender, or a normal blender in batches, to blend the soup until completely smooth. Season with salt and pepper to taste.
  12. Serve with the croutons.