Recipe by Donna
"This is a very delicious cream of spinach soup that can be served with a few croutons on top."
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1 pound frozen chopped spinach, thawed
frozen chopped spinach, thawed
chicken bouillon granules
salt and pepper to taste
Great recipe! I did make changes in preparation beginning with sauteeing the onion & fresh garlic and then adding chicken broth instead of the water. I did not thaw the spinach but did puree the spinach/broth/onion mixture before adding the cream base. To cut fat I substituted 1 1/2 cups of half-and-half with a can of evaporated milk. We will definitely be making this a lot -- easy and very satisfying. Thanks for a great recipe.
My husband made this soup and it turned out delicious! The taste reminded me of my mother's homemade creamed spinich, just more "soupy." My only suggestion is, if you're making it for more than two adults, double the recipe. 2 adults and one 7 year old finished this off in one sitting. We will make it again and we WILL double the recipe. Thanks!
I loved this soup! I used 2Tbls. of chicken base as I didn't have the chicken granules and part fat free half and half. The taste was still great. The next time I will use all fat free. I purchased the chicken base from Sam's club. Don't add salt if you use it, as it can be quite salty.
Very good. Used fresh garlic, some fresh herbs, and some finely diced roasted red peppers to give it more flavor. Gets better the longer it sits.
This was super. I used a little real onion minced finely instead of dried stuff but you have to mince it finely. Added a pinch of cayenne powder & grated some nutmeg in it. Super yummo!
Hmmm, interesting. Good for something new. I sautteed the onions and fresh garlic, then added the water and spinach( didn't bother to thaw), simmered, then added 2.5 cups whole milk, and pureed. I omitted the butter/flour roux. It needs plenty of salt and pepper, about 1 ts of each. And what I learned is...do not puree! Follow the recipe on that. Purreing it made the spinach kinda in your face while before it was milder. But the butter/flour part can be omitted...use a TB of flour or so if you want to thicken it. What I dislike about it( probably my own fault for pureeing) was that it seemed very rich, even without the butter/flour. I'll try again with 2 cups milk, 3 cups water, and not pureeing. Update: Ok, if you were disappointed in this like I was, stop eating and FREEZE! The reheated leftovers are SO much better! The spinach and milk taste much more blended together. I loved this for breakfast with Triscuits( No affliation, I just love Triscuits) crushed in and a little cheese on top...I'm usually not a fan of topping soups with stuff, but it so works for this. Parmesan and Monterrey Jack were both great.
Every Wednesday I try a new recipe for soup.
This is one of the really good recipes.
My husband thought it great.
Thanx for the recipe.
A real keeper - simple to make and delicious - didn't and wouldn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Spinach Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 240
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