Time: 20 minutes
The dog days of summer don’t necessarily bring warm soup to mind, but light dinners feel especially right this time of year. This simple, fresh Spinach Soup couldn’t be easier to prepare! It’s a great accompaniment to a summer entrée salad, a grilled cheese sandwich, or any favorite grilled protein.
1/4 cup olive oil
1/2 medium onion, rough chopped
1 teaspoon Smokin’ Texas Gourmet Garlic Salt and Pepper
1/2 teaspoon dried thyme
1/2 teaspoon of your favorite dried herb blend
1 pound baby spinach (about 10 cups loosely packed)
1 (32-ounce) can of vegetable or chicken broth
1/4 cup heavy cream or fat free half and half
2 tablespoons butter or buttery spread of your choice
In a soup pot, heat the olive oil over medium heat. Add the onions to the oil and season with the Smokin’ Texas Gourmet Garlic Salt and Pepper and dried herb. Cook the onions until they are slightly translucent (about one to two minutes). Add the spinach. Stir to coat the leaves in the mixture, but don’t break down the spinach.
Add the broth and cook the soup on medium heat, stirring occasionally, for about 10 minutes. Remove the soup from the heat and let it cool for a few minutes.
Pour the soup in a blender or food processor and blend until smooth.
Add the soup back to the pot, stir in the butter and cream over low heat. Heat the soup through. If needed, add more Smokin’ Texas Garlic Salt and Pepper to taste before serving.