Best Spinach Soup Recipe Ever

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CREAM OF SPINACH SOUP



Cream of Spinach Soup image

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

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

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.

SPINACH SOUP



Spinach soup image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 9

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

  • Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  • Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
  • Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  • Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium

DELICIOUS CREAM OF SPINACH SOUP



Delicious Cream of Spinach Soup image

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

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

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

EASY SPINACH SOUP



Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

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

Time 18m

Yield 6

Number Of Ingredients 8

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

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

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.

COLD SPINACH SOUP



Cold Spinach Soup image

Provided by Florence Fabricant

Categories     easy, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons cooking oil
1/2 cup chopped onion
1 1/2 pounds fresh spinach, rinsed well and finely chopped
1/2 cup chopped fresh basil
3 cups chicken stock, thoroughly degreased 1 cup half and half
1/2 cup plain yogurt, well stirred
Salt and freshly ground white pepper
Some basil leaves for decoration

Steps:

  • Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
  • Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
  • Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
  • Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 959 milligrams, Sugar 11 grams, TransFat 0 grams

BEST EVER ITALIAN SPINACH



Best Ever Italian Spinach image

This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).

Provided by Katwomyn

Categories     Spinach

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (10 ounce) box frozen chopped spinach
3 tablespoons olive oil
1 garlic clove, minced (I used 3)
1/4 teaspoon salt
2 eggs
fresh parmesan cheese (to garnish)

Steps:

  • Thaw spinach and squeeze out excess water.
  • Now, squeeze some more and set aside.
  • In a saute skillet, over medium heat, add olive oil and garlic.
  • Cook until garlic is golden brown (don't burn it!).
  • Add spinach and seasonings, saute for 3-4 minutes.
  • Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
  • Drain any excess oil and transfer to serving platter.
  • Sprinkle grated Paremesan cheese over the top, amount to your liking.

CREAM OF SPINACH CHEESE SOUP



Cream of Spinach Cheese Soup image

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

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

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.

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