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“My bf and I concocted this after having some FANTASTIC roasted garlic soup from a local gourmet pizzeria. We looked up some other recipes on the web, made some adjustments, and voila! Delicious! Just don't leave out the squeeze of lemon at the end, it makes ALL the difference in the flavor. I like to add just a little bit at a time and then taste...”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Chop off tops of garlic heads, and arrange in glass baking dish. Drizzle with olive oil and lightly season with salt and pepper. Cover tightly with tin foil.
  3. Roast in oven for 45 minutes. Let cool for 5 minutes, then squeeze out cloves.
  4. Coarsely chop garlic cloves. Saute onion in butter until translucent, then add garlic, chicken broth, wine, tomatoes and Italian seasoning. Bring to a boil, cover and simmer for 5 minutes. Remove from heat.
  5. Separate 1 cup of mixture and puree until smooth, then return to pot, or use a stick blender for a couple of pulses.
  6. Stir in spinach and cover just a few minutes until spinach is wilted.
  7. Serve with lemon garnish.

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