Creamy Spinach Soup with Roasted Garlic

As spring is here, so are greens like Kale, Spinach and Bok Choy. We are inspired to include spring greens in our diet with new life in the air and I’m excited to take an uplifting departure from winter stodge. Spring is prime season for farm-fresh greens and fresh picked spinach from your garden tastes better than anything from the grocery store or out of the bag. It is amazingly fresh when the roots are still attached.


I have a bunch of Spinach and it’s a bit much for just salads. I would rather use it while it is at the peak of its freshness, rather than let it sit for days. So, I thought a nice fresh soup would be wonderful while the nights are still cool and the sun’s rays warm our days this season. How does Creamy Spinach Soup with Roasted Garlic sound for when the sun sets and the cool air moves in?

roasted garlic spinach soup

Creamy Spinache Soup with Roasted Garlic


1 whole garlic head

2 tablespoons unsalted butter

1 medium onion, peeled and cut into small dice

1 cup chicken stock

1 pound fresh spinach

Coarse salt and pepper

1/2 cup heavy cream


  1. Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove.
  2. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
  3. Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Set aside.
  4. While garlic is roasting, melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes.
  5. Pour in stock, and bring to a boil.
  6. Add spinach and cook down.
  7. Add salt and pepper to taste, and add roasted garlic.
  8. Use an immersion blender to blend soup completely.
  9. Set pot over low heat and whisk in cream.
  10. Serve immediately.


Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color.

spinach soup

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