Recipe by Joyce Marciszewski
"This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 (10 ounce) package
frozen chopped spinach
dried minced onion
salt and pepper to taste
I have made this recipe twice, and I love it. There are several things I did the second time around that made it better (all gathered from other reviewers)
1. I used about 1 lb of fresh spinach and blended the spinach mixture.
2. Used 2 cups milk & 1 cup heavy cream
3. Used fresh onion and garlic
4. Added a dash of Celery Salt, Cayanne Pepper, nutmeg, and thyme
5. Mixed in about 1/4 cup Parmasean Cheese.
Most of these ideas came from other reviews. Combining them all together makes a really good soup (and not bland at all).
As written it was too bland. However after making it using the tips from KOliveras comment it was excellent. Will definitely make again! Thanks for the base recipe. It was a good way to get rid of some frozen spinach in the freezer.
Following the recipe as is I would only rate this 3 out of 5 stars. Do the following and its definately a 5 star recipe. I thought it was too plain. Take out the water and bouilloon; use chicken broth instead (better & fuller flavor) Use 2 cups of half & half and 1 cup of milk. Substitute 1/4 cup fresh minced onion instead of dried. Add 2 cup of shredded swiss cheese. 1. Saute onion in butter in large saucepan until onion is soft. 2. Add 1/4 c flour, wisk with butter and onion until well mixed. Pour in chicken broth, wisking rapidly to ensure everything mixes well. 3. Add spinach. Bring to a boil. 4. Add cream & milk. 5. Add cheese, stirring constantly until all cheese is melted. 6. Season to taste. (I also added two drops of roasted habinaro sauce which has a really nice flavor without making it spicy. I hate black pepper so I use other peppers) This soup was very filling and delicious.
OMG, this is so good. I have made this soup sooo many times! I've use just broccoli; 1/2 broccoli 1/2 spinach; combo of broccoli and cauliflower; cauliflower, broccoli and spinach. I have used chopped, whole and fresh spinach and had good results each time. I don't really measure, it's just what I have on hand. Never fails and always comes out good. Usually when I add broccoli to the spinach or cauliflower it just tastes like cream of broccoli. Also, I usually put 1/2 cup frozen chopped onions in with the veggies and don't use the minced onions at the end. I also use a hand blender and make the soup nice and creamy. It's such a quick and easy soup. I always have the stuff on hand so I can whip it up in a moments notice.
This is delicious, and the perfect compliment is shredded parmesan cheese. It's great with toasted garlic bread. Like others I caramelized red onion in the butter, added a few red pepper flakes, and used chicken stock instead of the water and boullion. Also I threw the cooked spinach and broth and a cup of the cold milk in the blender (be careful after you initially start the blender with the lid on as you need to allow the steam to escape or the blender might explode).
Excellent soup. I used half and half (in place of milk), veg. "chicken" boullion, fresh spinach, and also threw in some brocoli. Put half the mixture in the blender for variation of texture. I was able to get my kids to eat their spinach & brocoli! Can't wait to make it again...thanks!
oh Lordie!! i was just surfing around ALLRECIPES for spinach recipes and encountered this. i had some frozen cut-leaf spinach and a ton of milk that was gonna go bad in 2 days so i said, "why not? it got good ratings". so i busted out all the ingredients. and mind you, the milk i had was the 1% milk fat, lowfat milk so i was expecting it to taste mediocre since it wasn't heavy cream or anything. but to my surprise it was wonderful!! i was even hesitant since it used water and chicken bouillon but the taste was so good, even better than the can! the one thing that i changed was that i used 2 chicken bouillon and 1 veggie bouillion and added a little water (2 TB) and cornstarch (1 TB) to make it even thicker. (i love thick soup). i also used frozen cut leaf spinach since i didn't have the whole chopped frozen spinach but i liked it even better because the spinach was more tender. so overall this recipe gets 5 kick-ass stars!!
Yummmmmmy! I used fresh spinach and also sauted a little onion and mushrooms. Used 1% milk and it thickened just fine. Also added 3/4 tsp. mild curry powder, 1 & 1/2 tsp. salt, and 1/4 white pepper. Great recipe!!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Spinach Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 227
** Calories from Fat: 116
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make creamy fresh asparagus soup.
See how to make rich, creamy mushroom soup from scratch.
See how to make a creamy, green garlicky potato soup.