Description
Indulge in a velvety and comforting bowl of Cream of Spinach Soup, a rich and creamy vegetarian delight that’s perfect for a cozy meal.
Ingredients
Scale
For the soup:
- 1 tablespoon butter or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spinach mixture:
- 4 cups fresh spinach, packed (or 10 ounces frozen spinach, thawed and drained)
Broth mix:
- 2 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
Seasoning:
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
Optional garnish:
- Grated Parmesan or croutons
Instructions
- Heat the butter or olive oil: In a large saucepan over medium heat.
- Sauté onion and garlic: Cook until onion is soft and translucent, about 4–5 minutes.
- Add spinach: Cook until wilted, about 2–3 minutes for fresh spinach.
- Optional thickening: Sprinkle in flour and cook for 1 minute.
- Pour in broth: Bring to a simmer and cook for 5–7 minutes.
- Blend the soup: Use an immersion blender or transfer to a blender to puree.
- Add remaining ingredients: Stir in milk, cream, nutmeg, salt, and pepper. Simmer for 5–10 minutes.
- Serve: Hot, garnished with Parmesan or croutons if desired.
Notes
- For a lighter version, use all milk and skip the cream.
- Coconut milk can be used for a dairy-free alternative.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
