Roasted Garlic Soup

• 2 tablespoons olive oil
• 14 cup butter or 14 cup margarine
• 3 heads garlic
• 2 medium onions
• 2 cups fresh spinach, coarsely chopped
• 0.5 (14 1/2 ounce) can diced tomatoes or 1 large fresh tomato
• 4 cups chicken broth or 4 cups vegetable broth
• 14 cup red wine
• 1 teaspoon italian seasoning
• 18 teaspoon salt
• 18 teaspoon pepper
• 1 lemon, cut into wedges (or bottled lemon juice)

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

olive oil, butter, garlic, onions, fresh spinach, tomatoes, chicken broth, red wine, italian seasoning, salt, pepper, lemon

Taken from www.food.com/recipe/roasted-garlic-soup-206778 (may not work)