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Cream of Spinach Cheese Soup Recipe
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Cream of Spinach Cheese Soup Recipe

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4.5 4 8
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Give yourself a delicious calcium boost with this creamy, cheesy soup from Maria Regakis of Somerville, Massachusetts. "I like to serve with a green salad," Maria notes. "You can also add 2 cups of cubed cooked chicken, if you wish."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 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 (4 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 297 calories, 17g fat (11g saturated fat), 63mg cholesterol, 805mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 23g protein .

Directions

  1. 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. Yield: 2 servings.
Originally published as Spinach Cheese Soup in Cooking for 2 Fall 2007, p35


Reviews for Cream of Spinach Cheese Soup

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ladylinguist 233801
Reviewed Oct. 1, 2015

"So good! I doubled it and used real milk and garlic (and since I couldn't find a chicken bouillon cube, I used a beef one). FANTASTIC! And so so so easy!"

MY REVIEW
DSoetenga 58734
Reviewed Mar. 19, 2012

"I usually double this recipe to make sure that my husband and I both get a decent helping of it in our bowls."

MY REVIEW
neilntrish 54745
Reviewed Feb. 16, 2011

"I have made this recipe several times, and I love it as a light meal. Usually I halve the quantity of spinach, and add an additional 1/2 c. of cheese (I use Kraft Triple Cheddar blend) and 1/4 t. garlic powder. It is very quick, easy, and yummy!"

MY REVIEW
pearlrvr 58733
Reviewed Dec. 29, 2010

"I've made this three times now, but I substitue the same amount of broccoli for the spinach. This is super-thick, but would taste just as good with half the cheese if you like a looser consistancy."

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