Easy Spinach Bisque Recipe

4.5 4 5
Easy Spinach Bisque Recipe
Easy Spinach Bisque Recipe photo by Taste of Home
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Easy Spinach Bisque Recipe

Read Reviews
4.5 4 5
Publisher Photo
Not only is this soup healthy and filling, it's easy to prepare and elegant besides.—Patricia Tuckwiller, Lewisburg, West Virginia
MAKES:
5-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2-1/2 cups milk
  • 1 cup water
  • 3/4 cup cubed process cheese (Velveeta)
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • Oyster crackers, optional

Directions

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired. Yield: 5-6 servings.
Originally published as Spinach Bisque in Country Woman January/February 1998, p35

Nutritional Facts

1 cup: 184 calories, 11g fat (7g saturated fat), 33mg cholesterol, 488mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 8g protein.

  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2-1/2 cups milk
  • 1 cup water
  • 3/4 cup cubed process cheese (Velveeta)
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • Oyster crackers, optional
  1. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired. Yield: 5-6 servings.
Originally published as Spinach Bisque in Country Woman January/February 1998, p35

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darlenethompson User ID: 3868173 202567
Reviewed Sep. 20, 2012

"Really good! Made last night for dinner and leftovers for lunch today. I do not care for frozen spinach, so I used 2 cups of finely shredded fresh spinach and it was really good."

MY REVIEW
kids chauffer User ID: 4381411 51151
Reviewed Jan. 1, 2012

"super easy to make"

MY REVIEW
baknfool User ID: 577380 21261
Reviewed Dec. 15, 2010

"I used a bit more butter and not quite as much flour to get a better texture and flavor. The nutmeg is what really sets it off! Yummy!"

MY REVIEW
angelasandoval User ID: 2401339 21254
Reviewed Feb. 6, 2010

"This was fine...your run of the mill cheesy vegetable soup, but it didn't stand out in any way."

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