READY IN 35 mins

Creamy Spinach Soup

Read Reviews (86)

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

Directions

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 spinach is tender. 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 half-and-half into the spinach, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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.

—ChefAno1

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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!

—TABIJO

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108 Ratings

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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.

—Jan H6

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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.

—foodlover

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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.

—TC

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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!

—LISAORJACK

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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.

—RAMSEES

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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!

—JULY2501

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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
606 mg
24%

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

Nutritional Information

Creamy Spinach Soup

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 330
** Calories from Fat: 240

% Daily Value *
** Total Fat 26.7g 41 %
** Saturated Fat 16.3g 82 %
** Cholesterol 78mg 26 %
** Sodium 606mg 24 %
** Potassium 539mg 15 %
** Total Carbohydrates 16.7g 5 %
** Dietary Fiber 3.1g 12 %
** Protein 8.8g 18 %
** Sugars 1.9g
** Vitamin A 226 %
** Vitamin C 13 %
** Calcium 35 %
** Iron 21 %
** Thiamin 18 %
** Niacin 27 %
** Vitamin B6 15 %
** Magnesium 31 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.