Best 10 Chilled Garlic And Spinach Soup Recipes

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Immerse yourself in a culinary journey with our exploration of the delectable chilled garlic and spinach soup. This invigorating soup is a symphony of flavors, offering a refreshing and revitalizing experience. Its smooth texture and vibrant emerald hue create an alluring presentation that will tantalize your taste buds. Join us as we delve into the secrets of crafting the perfect chilled garlic and spinach soup, with tips and tricks to ensure an unforgettable dining experience.

Here are our top 10 tried and tested recipes!

ROASTED GARLIC AND SPINACH SOUP



Roasted Garlic and Spinach Soup image

You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.

Provided by NICOLLEBLUE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 7

¼ cup olive oil
1 ½ heads garlic, cloves separated and peeled
2 cups white rice
1 (14.5 ounce) can diced tomatoes, undrained
8 cups beef broth
1 (10 ounce) package fresh spinach, torn into small pieces
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
  • Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
  • Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g

CHILLED GARLIC AND SPINACH SOUP



Chilled Garlic and Spinach Soup image

Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy. If you can't find either type of garlic, substitute scallions for the green garlic and regular (cured) garlic for the fresh. The soup will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Yield Makes 6 cups

Number Of Ingredients 9

3 to 4 heads fresh garlic (enough for 3 tablespoons)
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
2 cups low-fat plain yogurt
6 to 10 green garlic stems, trimmed and cut into 1/4-inch slices (1 cup)
1 1/2 cups low-sodium chicken broth
1/2 pound baby spinach (6 packed cups)
1/4 cup fresh basil leaves, plus small leaves for garnish
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
  • Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
  • Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.

GARLIC SPINACH SOUP



Garlic Spinach Soup image

If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.

Provided by miskyn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 7

4 cups chicken broth
2 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 cup chopped zucchini
2 cups cubed cooked chicken
1 (2 ounce) package cellophane noodles
4 cups fresh spinach

Steps:

  • Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
  • Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g

SPINACH GARLIC SOUP



Spinach Garlic Soup image

"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm. , Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly., Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.

Nutrition Facts : Calories 253 calories, Fat 22g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

SPINACH GARLIC SOUP



Spinach Garlic Soup image

This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

Provided by MissPenny

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrot
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper

Steps:

  • In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
  • Reduce heat; simmer 5 minutes, stirring occasionally.
  • Remove from the heat; cool to luke-warm.
  • Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
  • Add flour; cook and stir over low heat for 3-5 minutes.
  • Add to spinach mixture.
  • Puree in small batches in a blender or food processor until finely chopped.
  • Place in a large saucepan.
  • Add cream, milk, and pepper, heat through but do not boil.

CHILLED YOGURT-SPINACH SOUP WITH SHRIMP



Chilled Yogurt-Spinach Soup with Shrimp image

Greek yogurt and cucumbers make a healthful chilled soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 11

1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)
1 3/4 cups low-sodium store-bought chicken broth
2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 cloves garlic, minced
5 ounces baby spinach
1 tablespoon finely chopped plus 1 teaspoon red onion
1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
1 pound rock shrimp, rinsed well

Steps:

  • Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
  • Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
  • Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.

Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g

GARLIC SOUP WITH SPINACH



Garlic Soup With Spinach image

I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Salt and freshly ground pepper to taste
2 to 3 large garlic cloves (to taste), minced
1/2 cup elbow macaroni
2 eggs
1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
1/4 cup freshly grated Parmesan (1 ounce)

Steps:

  • Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
  • Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
  • Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams

RICH GARLIC SOUP WITH SPINACH AND PASTA



Rich Garlic Soup With Spinach and Pasta image

This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.

Provided by Martha Rose Shulman

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 heads garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste
1/2 cup small macaroni shells
6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
4 egg yolks
1 6-ounce bag baby spinach

Steps:

  • Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
  • Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
  • Add the macaroni shells to the broth and simmer until cooked al dente.
  • Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
  • Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 957 milligrams, Sugar 1 gram

RAW CREAM OF SPINACH SOUP



Raw Cream of Spinach Soup image

Categories     Soup/Stew     Garlic     Onion     No-Cook     Vegetarian     Spinach     Winter     Chill     Healthy     Escarole     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
2 cups chopped spinach leaves
2 tablespoons chopped escarole leaves (optional)
1/2 medium California avocado, pitted and peeled
1/2 cup olive oil
1/3 cup packed fresh cilantro
1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
1/4 cup finely chopped shallot
2 tablespoons chopped scallion
2 tablespoons minced garlic
2 tablespoons dry white wine
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced fresh jalapeño, including seeds
1 teaspoon minced peeled fresh ginger
Garnish: 1 small portabella mushroom cap, halved and thinly sliced

Steps:

  • Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
  • Chill soup, covered, until cold, about 1 hour.

CHILLED LENTIL SOUP WITH SPINACH



Chilled Lentil Soup With Spinach image

Lentil soup isn't just for winter anymore! "Minestra Fredda di Lenticchie e Spinaci"...a chilled puree of lentil soup with spinach from The Lighter Side of Italy. You can use a rich veggie broth to make this a vegan soup, although you might want to increase the spices slightly if you do. (I tend to add a bit of rosemary) Best if made the day before so that the flavors can really mingle. Prep time does not include final chilling time. Keeps well in refrigerator for up to a week or in freezer for up to 3 months.

Provided by winkki

Categories     Spinach

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
1 cup coarsely chopped onion
1 cup thinly sliced celery
3 teaspoons minced garlic
1 1/2 cups dried lentils (washed)
6 cups beef broth
1 (10 ounce) package frozen chopped spinach, cooked according to pkg directions

Steps:

  • In large stock pot, heat olive oil and sauté onion, celery, and garlic until limp.
  • Add lentils and broth; bring to a boil.
  • Reduce heat and simmer, covered, 1 hour or until lentils are tender.
  • Cool slightly.
  • Using blender, puree soup in batches; return to stock pot.
  • Rinse spinach in colander and squeeze out as much moisture as possible.
  • Add spinach to soup, stirring to combine completely.
  • Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 116.5, Fat 2, SaturatedFat 0.3, Cholesterol 0.4, Sodium 312.7, Carbohydrate 17.3, Fiber 8.4, Sugar 1.4, Protein 8.3

Tips:

  • For the best flavor, use fresh garlic and spinach.
  • If you don't have heavy cream, you can use milk instead.
  • To make the soup even smoother, blend it in a blender or food processor until it is completely smooth.
  • Garnish the soup with a dollop of sour cream, grated Parmesan cheese, or croutons before serving.
  • Enjoy the soup chilled or at room temperature.

Conclusion:

Chilled garlic and spinach soup is a delicious and refreshing summer soup that is perfect for a light lunch or dinner. It is easy to make and can be made ahead of time, making it a great option for busy weeknights. Serve the soup with a dollop of sour cream, grated Parmesan cheese, or croutons for a complete meal.

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