Creamyspinachsoup Recipes

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DELICIOUS CREAM OF SPINACH SOUP

This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Delicious Cream of Spinach Soup image

Steps:

  • In 3qt pan, saute onion in butter until soft.
  • Stir in flour; add salt, pepper, and nutmeg.
  • Blend in the milk.
  • Cook, stirring on med heat until bubbly.
  • Keep stirring for 1 minute.
  • Stir in the spinach.
  • Cook 1 minute, remove from heat.
  • Serve piping hot.

Nutrition Facts : Calories 377.8, Fat 26, SaturatedFat 16, Cholesterol 79.1, Sodium 909.4, Carbohydrate 25.4, Fiber 2.8, Sugar 1.1, Protein 13.2

1/3 cup butter
1/3 cup minced onion
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
4 1/2 cups milk
1 (10 ounce) package frozen spinach, thawed and drained well

CREAM OF SPINACH SOUP

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8



Cream of Spinach Soup image

Steps:

  • In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  • 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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

CREAMY SPINACH SOUP

Make and share this Creamy Spinach Soup recipe from Food.com.

Provided by LilPinkieJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Creamy Spinach Soup image

Steps:

  • In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
  • Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
  • Transfer solids to a food processor or blender, and process to a smooth puree.
  • Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
  • Ladle soup into bowls and sprinkle with Parmesan.

Nutrition Facts : Calories 129.4, Fat 5, SaturatedFat 2.8, Cholesterol 13.3, Sodium 562.2, Carbohydrate 14.3, Fiber 2.3, Sugar 1.4, Protein 8

5 ounces frozen spinach
1 large baking potato, peeled and thinly sliced (about 8 oz)
4 scallions, coarsely chopped
2 garlic cloves, minced
2 cups chicken broth
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup milk
1 teaspoon butter
2 tablespoons parmesan cheese, grated

SPINACH SOUP

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10



Spinach Soup image

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

CREAMY SPINACH SOUP

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

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9



Creamy Spinach Soup image

Steps:

  • 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 onion 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 cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

CREAMY SPINACH MUSHROOM SOUP

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12



Creamy Spinach Mushroom Soup image

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

1/4 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

CREAMY SPINACH SOUP

I like spinach. Luckily it is also a great source of iron which can be lacking in vegetarian diets. For the maximum Iron boost from this soup serve it with a glass of OJ the Vitamin C aids Iron uptake. From BBC good food magazine.

Provided by PinkCherryBlossom

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Creamy Spinach Soup image

Steps:

  • Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening.
  • Stir in the potato and continue to cook gently for 1 minute.
  • Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
  • Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest.
  • Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge.)
  • Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.

Nutrition Facts : Calories 302.3, Fat 20.1, SaturatedFat 12.4, Cholesterol 62.6, Sodium 240.7, Carbohydrate 23.8, Fiber 4.1, Sugar 2.1, Protein 9.8

50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml vegetable stock
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
1/2 lemon, zest of, finely grated
freshly grated nutmeg, to taste
3 tablespoons double cream, to serve

CREAMY SPINACH SOUP

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Categories     Dinner, Soup

Time 1h15m

Number Of Ingredients 10



Creamy spinach soup image

Steps:

  • Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

CREAM OF SPINACH SOUP

Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6



Cream of Spinach Soup image

Steps:

  • Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

SPINACH CREAM SOUP

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9



Spinach Cream Soup image

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
  • Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
  • Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
  • Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
  • Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
  • Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
  • Serve soup garnished with croutons.

5 tablespoons unsalted butter
1 medium onion, peeled and cut into small dice (about 1 cup)
1/4 cup plus 1 tablespoon all-purpose flour
4 cups homemade or low-sodium canned chicken stock
2 pounds fresh spinach
Coarse salt
1/2 cup heavy cream (optional)
1 tablespoon extra-virgin olive oil
1/3 cup 1/4-inch cubes French bread

CREAMY SPINACH SOUP

Make and share this Creamy Spinach Soup recipe from Food.com.

Provided by Laka

Categories     Spinach

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Creamy Spinach Soup image

Steps:

  • Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft. Stir in the potato and continue to cook gently for 1 minute.
  • Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
  • Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth.
  • Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.

Nutrition Facts : Calories 345.1, Fat 21.5, SaturatedFat 12.8, Cholesterol 66, Sodium 421.5, Carbohydrate 28.3, Fiber 4.3, Sugar 4.1, Protein 12.8

50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken stock or 450 ml vegetable stock, from 1 cube
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
1/2 lemon, finely grated zest of
1 pinch freshly grated nutmeg
3 tablespoons double cream, to serve

CREAM OF SPINACH CHEESE SOUP

Give yourself a delicious calcium boost with this cream of spinach soup. I like to serve it with a green salad. You can also add 2 cups of cubed cooked chicken, if you wish. -Maria Regakis, Saugus, Massachusetts.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7



Cream of Spinach Cheese Soup image

Steps:

  • In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

Nutrition Facts : Calories 297 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.

1 cup chicken broth
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon onion powder
1/8 teaspoon pepper
4 teaspoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup shredded cheddar cheese

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From thekitchenmagpie.com


CREAMY SPINACH SOUP BLISS - GONNA WANT SECONDS
Instructions. In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent. Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until …
From gonnawantseconds.com


CREAMY SPINACH SOUP RECIPE | ATKINS
Recipes; Creamy Spinach Soup; Recipes Search. Creamy Spinach Soup Recipe. Print Twitter Facebook Pinterest Pinterest. 4.1g Net Atkins Count ™ Prep Time:5 Minutes Style:American Cook Time:20 Minutes Phase:Phase 1 Difficulty:Moderate * Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions. 7.3g. …
From atkins.ca


CREAMY SPINACH SOUP TO FALL IN LOVE - QUICK AND EASY RECIPE - THE …
1. Prepare the vegetables: Quickly wash one medium potato, peel of its skin with the help of a peeler or a knife and chop into small cubes. Next prepare the carrot: wash it, peel off the skin and chop into thin slices. Rinse the spinach thoroughly with the help of a salad spinner. Cut the onion in half. Slice off the top and bottom, remove the ...
From therecipery.com


THE EASIEST CREAM OF SPINACH SOUP (VEGAN) - MY PURE PLANTS
Step 2 – Cook your vegan spinach soup. Cook onion and garlic in olive oil. Add spinach to sautée them a bit. (For WFPB-friendly recipe add them directly to the veggie broth.) When the spinach is slightly wilted, pour the vegetable broth …
From mypureplants.com


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