Save on Pinterest

Easy Spinach Bisque

Not only is this soup healthy and filling, it's easy to prepare and elegant besides.—Patricia Tuckwiller, Lewisburg, West Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5-6 servings


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • auntgigi53
    Feb 3, 2018

    We had a soup-er bowl Friday at work yesterday and I made this to take, it was a big winner! Easy to make and the nutmeg is the key. I did use 2% milkso I cut back on the amount of water and increased the cheese. I doubled the recipe to fill the crock pot. Yummy!

  • darlenethompson
    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.

  • kids chauffer
    Jan 1, 2012

    super easy to make

  • baknfool
    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!

  • angelasandoval
    Feb 6, 2010

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