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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (224)

Rate This Recipe
KOliveras
380

KOliveras

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).

ScratchCook
131

ScratchCook

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.

leo
98

leo

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.

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Nutrition

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

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Creamy Spinach Soup

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