Cream of Spinach Cheese Soup Recipe

4.5 7 11
Cream of Spinach Cheese Soup Recipe
Cream of Spinach Cheese Soup Recipe photo by Taste of Home
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Cream of Spinach Cheese Soup Recipe

Read Reviews
4.5 7 11
Publisher Photo
Give yourself a delicious calcium boost with this creamy, cheesy 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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 shredded cheddar cheese

Directions

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

Nutritional Facts

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

  • 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 shredded cheddar cheese
  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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Reviews forCream of Spinach Cheese Soup

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mandystricklandcarpenter User ID: 8775510 272852
Reviewed Sep. 10, 2017

"This was really tasty! I used what I had on hand, so instead of using fresh spinach, I just stirred in frozen spinach (thawed, drained, and squeezed dry) at the end until it was heated through. I also added in a chopped carrot (boiled in chicken stock) and about 2 TBSP chopped red bell pepper that I was trying to get rid of (sauteed in butter), for an extra veggie boost. It was delicious! The extra veggies and stock from boiling the carrot increased the volume enough for myself and my hungry husband to have two bigger portions."

MY REVIEW
Donella User ID: 9246400 272830
Reviewed Sep. 9, 2017

"Made this and is was great. Next time will double and add some minced garlic."

MY REVIEW
Laylay0308 User ID: 8301362 259820
Reviewed Jan. 17, 2017

"I absolutely loved this recipe. I was really impressed with the simplicity of it also. I added garlic powder and about 1/2 cup more chicken broth. If it had longer to cook I think minced onion and garlic would be a great addition. It is wonderful as is however!"

MY REVIEW
ladylinguist User ID: 8553780 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 User ID: 1294859 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 User ID: 2986133 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 User ID: 1256058 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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