Creamy Spinach Soup Recipe - Allrecipes.com
Creamy Spinach Soup Recipe
  • READY IN 45 mins

Creamy Spinach Soup

Recipe by  

"This is a very delicious cream of spinach soup that can be served with a few croutons on top."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
  2. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
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Reviews More Reviews

Feb 18, 2007

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.

 
Jan 23, 2007

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!

 
May 11, 2008

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.

 
Dec 18, 2008

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.

 
Aug 17, 2007

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!

 
Jan 09, 2009

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.

 
Dec 31, 2006

omg, this recipe is awesome!! my husband and I totally love it! Thanks for such an awesome recipe. I did do a couple of things different but didn't deviate from the recipe much. I just added more garlic then called for and added some parsley because we like parsley in our soups. Thanks so much for an awesome recipe. We will definitly make this recipe again and try different veggies!! Thanks again!

 
Nov 17, 2006

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.

 

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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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