Publisher Photo
Publisher Photo
When my grandchildren were only 3 years old, they tried this "yummy" soup at a local restaurant and fell in love with it, so I immediately asked for the recipe. They still call it "Yummy Soup".
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 5 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 3 cups half-and-half cream
  • 3 packages (8 ounces each) cream cheese, cubed
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot. Yield: 14 servings (3-1/2 quarts).
Originally published as Spinach Bisque in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

Nutritional Facts

1 cup: 181 calories, 14g fat (10g saturated fat), 55mg cholesterol, 502mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 5 packages (10 ounces each) frozen chopped spinach, thawed and well drained
  • 3 cups half-and-half cream
  • 3 packages (8 ounces each) cream cheese, cubed
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot. Yield: 14 servings (3-1/2 quarts).
Originally published as Spinach Bisque in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

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