Spinach and Blue Cheese Soup Recipe - Allrecipes.com
Spinach and Blue Cheese Soup Recipe
  • READY IN 30 mins

Spinach and Blue Cheese Soup

Recipe by  

"Popeye's favorite soup! Good hot or cold. Soup also freezes well. Soup should not be pureed or frozen with bacon. Reserve bacon until serving time so it will remain crisp. It is equally as good to serve this soup without pureeing, just add a splash of dry vermouth and lemon juice to each portion just before serving."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a large pot over medium heat, combine the butter or margarine and the onions. Saute for about 3 minutes. Add flour and stir well until mixed. Add broth, raise heat to high and bring to a boil. Whisk mixture to keep flour from clumping.
  2. Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended, then add the spinach and cook 3 more minutes. Add the cream, bring just to a boil, turn off heat and stir well. Add salt and cayenne pepper to taste.
  3. Allow to cool and puree in a food processor or blender a little at a time. Ladle into individual bowls and sprinkle with the bacon. (Note: to serve cold, omit the bacon and add a little freshly squeezed lemon juice.)
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2004

DEELISH! I loved this soup - the only changes I made were to use fresh Spinach. I chose not to puree the end result and was pleased with the texture. I will probably omit the bacon next time. This is a very filling dish on it's own as the blue cheese gives it a very rich flavor.

 
Most Helpful Critical Review
Oct 12, 2010

I'm a big fan of blue cheese and cheese soups, so I thought I would love this. Unfortunately, I didn't care for it, and neither did anyone else I tried to give it to. It didn't seem creamy enough for a cheese soup. I made it according to the instructions, except that I used fresh spinach as some other reviewers did.

 
Dec 07, 2009

I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I hate bleu cheese but liked this soup. I used cream cheese instead of milk and fresh spinach (frozen spinach often has a fishy smell and taste). Customers like a soup with texture so I didn't puree anything. Tastes good and looks good. A bit of parmesan on top when you serve is a nice touch.

 
Dec 10, 2008

Wow!! Maybe the best soup I've ever tasted!! I made it exactly as directed, except that I only hd about half of the cheese that the recipe called for (I mis-judged at the grocery store). It still turned out fantastic. I can onlt imagine how rich it would have been with all of the cheese. I will be making this again soon, and would definitely make it for company!

 
Oct 18, 2008

This soup was phenomenal! Tasted like something you would get in a high end restaurant. Very rich and creamy. I followed the recipe almost exactly but instead of thickening with flour I thickened with 1 package of cream cheese (because I'm eating low carb). The blue cheese flavor was mild enough for someone like me that enjoys blue cheese now and then but doesn't totally love it.

 
Sep 27, 2010

We found the blue cheese to be just a little bit funky in this, despite the fact that we like blue cheese quite a bit. Live and learn -- nothing wrong with this recipe. Thanks!

 
Oct 30, 2012

I made the recipe as written, only dividing everything in half. I sit at my computer eating the bowl of soup in the pictures I submitted and it is creamy and smooth and just the right thickness, but extremely light in both spinach and bleu cheese flavors. Oh, they are there, but you've got to concentrate to find them. No doubt that is why young children and spinach- or bleu cheese-hating adults like it, and that in itself is a plus for the recipe. However, I was looking for something stronger in flavor. I'll make it again and make my broth with lots of spinach plus double the amount bleu cheese. PS: I used no-salt-added broth and added 1/2 tsp kosher salt and 1/4 tsp cayenne and that seemed about right for the half-recipe.

 
Mar 30, 2011

This recipe was WONDERFUL!!! Both my kiddos ate it and it is very hard to get them to eat veggies (especially green ones). I used fresh spinach instead of frozen. I will make this again and again! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 46.2 g
  • 71%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1778 mg
  • 71%

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

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