CHEESY SPINACH SOUP
Frozen chopped spinach provides a simple addition to this cheesy soup made with just six ingredients - a rich meal!
Provided by Pillsbury Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- In medium saucepan, combine broth, spinach and onion powder. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 minutes or until spinach is thoroughly cooked.
- In small bowl, combine milk and flour; blend until smooth. Add to soup; cook and stir over medium heat until bubbly and thickened.
- Reduce heat to low; simmer 2 minutes. Add cheese; cook and stir until cheese is melted and soup is thoroughly heated.
Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 1/4 Cups, Sodium 1050 mg, Sugar 8 g
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
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.
CHEESY SPINACH SOUP
Get great flavor with our Cheesy Spinach Soup Recipe. Our Cheesy Spinach Soup Recipe includes tasty VELVEETA, fresh spinach and a touch of nutmeg.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, about 1 cup each.
Number Of Ingredients 7
Steps:
- Melt margarine in medium saucepan on medium heat. Add onions; cook and stir until tender.
- Add remaining ingredients; cook on low heat until VELVEETA is melted and soup is heated through, stirring occasionally.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 950 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 13 g, Protein 17 g
EASY SPINACH SOUP
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
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 CHEESE SQUARES
This recipe is a favorite at every Christmas party. Note: This recipe freezes well. To serve, defrost and reheat at 325 degrees F (165 degrees C) for 12 to 15 minutes.
Provided by IRENED
Categories Appetizers and Snacks Cheese
Time 1h30m
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter or margarine in a 9x13 inch baking dish and melt butter in oven. Remove when melted, approximately 3 minutes.
- In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter.
- Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 12.7 g, Cholesterol 101.4 mg, Fat 18 g, Fiber 1.8 g, Protein 15.8 g, SaturatedFat 10.8 g, Sodium 370.8 mg, Sugar 1.8 g
SPINACH CHEESE SOUP
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
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.
SUPER EASY SPINACH AND CHEESE SOUP
Make and share this Super Easy Spinach and Cheese Soup recipe from Food.com.
Provided by BethanyJoseph
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan bring broth and frozen spinach to boil. Add salt, pepper, and garlic and simmer on medium-low for 20-30 minutes. Slowly add parmesan cheese. Make sure there are no lumps or it will not melt. Simmer another 10-15 minutes covered.
Nutrition Facts : Calories 125.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 14.7, Sodium 749.2, Carbohydrate 6, Fiber 1.7, Sugar 0.9, Protein 13.1
THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD
Steps:
- In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
- Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
- Serve in a hollowed out bread roll.
- In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.
SPINACH AND BLUE CHEESE SOUP
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
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
SPINACH CHEESE SOUP
I made this up one day. We liked it, but it's really not healthy (is anything that tastes good healthy?). The broth is a milky broth, not creamy. It is very filling. I wonder how this would taste with chicken as well.
Provided by LadyLaura
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook spinach 3 minutes in boiling water.
- Add butter, parmesan, garlic powder and milk.
- Bring to a boil and simmer three minutes.
- Add cream cheese and mix well.
Nutrition Facts : Calories 415.4, Fat 33.5, SaturatedFat 20.8, Cholesterol 93.4, Sodium 729.6, Carbohydrate 12.7, Fiber 2.6, Sugar 0.9, Protein 18.6
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- Melt the butter in a large pot (I used a 6-quart Dutch oven) over medium heat. Make sure the leeks are fairly dry then sauté them until soft but not browned, 7-8 minutes.
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