Cream Of Spinach Cheese Soup Recipes

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CREAM OF SPINACH SOUP



Cream of Spinach Soup image

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

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

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

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.

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.

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

CREAMY SPINACH SOUP



Creamy spinach soup image

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

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

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

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

SPINACH CHEESE SOUP



Spinach Cheese Soup image

A friend brought a pot of this steaming soup to our home after our first child was born. Three kids later, I'm still getting requests to make it frequently.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 10

1 large onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
6 cups chicken broth
8 ounces uncooked linguine
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
6 cups whole milk
3 cups shredded Swiss cheese
3 cups shredded brick or Monterey Jack cheese

Steps:

  • In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately.

Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 589mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

SPINACH SOUP WITH PARMESAN CREAM



Spinach Soup With Parmesan Cream image

Make and share this Spinach Soup With Parmesan Cream recipe from Food.com.

Provided by MandiesRecipes

Categories     One Dish Meal

Time 50m

Yield 6 bowls of soup, 6 serving(s)

Number Of Ingredients 13

1/2 tablespoon olive oil
1/2 cup celery, finely chopped
1 large onion, chopped
1 pinch salt (or to taste)
1 pinch fresh ground black pepper (or to taste)
1 pinch ground nutmeg
2 small russet potatoes
1 bay leaf
1/4 cup fresh parsley, chopped
1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate)
6 cups spinach leaves, cleaned
1/4 cup parmesan cheese, freshly grated
3 tablespoons fat free sour cream

Steps:

  • Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
  • Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
  • Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
  • Add the spinach and remove from heat.
  • Blend the Parmesan cheese and sour cream together and set aside.
  • Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  • Serve the soup in bowls with a dollop of Parmesan cream.

Nutrition Facts : Calories 123.8, Fat 3.6, SaturatedFat 1.3, Cholesterol 4.4, Sodium 179.6, Carbohydrate 17.1, Fiber 2.6, Sugar 2.6, Protein 7.6

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.

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

Provided by Blair Box

Categories     Soup/Stew     Milk/Cream     Appetizer     Quick & Easy     Spinach     Bon Appétit     Costa Mesa     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 8

1 10-ounce package frozen spinach soufflé, thawed
1 10 1/2-ounce can cream of potato soup
1 1/2 cups milk
1/4 cup sour cream
1 green onion, sliced
1 teaspoon fresh lemon juice
Pinch of dried thyme
Pepper

Steps:

  • Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.

SPINACH CREAM SOUP



Spinach Cream Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

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

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.

SPINACH AND BLUE CHEESE SOUP



Spinach And Blue Cheese Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield Eight or more servings

Number Of Ingredients 11

3 tablespoons butter
1 cup finely chopped onions
6 tablespoons flour
6 cups chicken broth
2 cups milk
1/4 pound blue cheese, crumbled
1/2 pound fresh spinach
1/2 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh shrimp, shelled and deveined

Steps:

  • Heat the butter in a kettle or saucepan and add the onions. Cook, stirring, about three minutes.
  • Sprinkle the mixture with the flour and stir. Add the chicken broth and bring to the boil. Add the milk and cook about five minutes.
  • Add the cheese and cook, stirring, until melted.
  • Meanwhile, pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. Coarsely chop the spinach and add it to the soup. Cook, stirring, about five minutes. Add the cream, salt and pepper and bring to the boil.
  • Meanwhile, cut the shrimp into small pieces. There should be about one cup. Add the shrimp to the soup and bring to the boil again. Serve.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 11 grams, Sodium 835 milligrams, Sugar 7 grams, TransFat 0 grams

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

Try a bowl of Cream of Spinach Soup. Flecked with spinach and mushrooms, this Cream of Spinach Soup can be served hot or cold as a first course or alongside sandwiches.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings, about 1 cup each.

Number Of Ingredients 11

1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
2 Tbsp. butter or margarine
3-1/4 cups milk, divided
1/2 tsp. salt
1/4 tsp. garlic powder
dash of pepper
dash of ground nutmeg
2 tsp. potato starch
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.
  • Add potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.
  • Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 660 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 12 g, Protein 11 g

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