Cream of Spinach Soup

Cream of Spinach Soup

224 Reviews 9 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Joyce Marciszewski
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Share It

Reviews (224)

Rate This Recipe


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).



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.

More Reviews

Similar Recipes

Cream of Broccoli Soup I

Cream of Broccoli Soup I

Creamy Spinach Soup

Creamy Spinach Soup

Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Cream of Tomato Soup

Cream of Tomato Soup

Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

Cream Of Chicken Soup

Cream Of Chicken Soup


Amount Per Serving (4 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Creamy Spinach Soup


next recipe:

Cream of Fresh Tomato Soup