Cream of Spinach Cheese Soup Recipe
Cream of Spinach Cheese Soup Recipe photo by Taste of Home

Cream of Spinach Cheese Soup Recipe

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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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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 (prepared with reduced-sodium broth and reduced-fat cheese) equals 297 calories, 17 g fat (11 g saturated fat), 63 mg cholesterol, 805 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein.


  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

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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!"

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."

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!"

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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