This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.

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  • Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts

330 calories; protein 8.8g 18% DV; carbohydrates 16.7g 5% DV; fat 26.7g 41% DV; cholesterol 78.3mg 26% DV; sodium 608.5mg 24% DV. Full Nutrition
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Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2007
Great recipe! I did make changes in preparation beginning with sauteeing the onion & fresh garlic and then adding chicken broth instead of the water. I did not thaw the spinach but did puree the spinach/broth/onion mixture before adding the cream base. To cut fat I substituted 1 1/2 cups of half-and-half with a can of evaporated milk. We will definitely be making this a lot -- easy and very satisfying. Thanks for a great recipe. Read More
(90)

Most helpful critical review

Rating: 3 stars
05/19/2015
I found this disappointing and quite bland. Had to add garlic croutons bacon pieces and parmesan cheese on top to make it interesting. Read More
(2)
174 Ratings
  • 5 star values: 137
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/18/2007
Great recipe! I did make changes in preparation beginning with sauteeing the onion & fresh garlic and then adding chicken broth instead of the water. I did not thaw the spinach but did puree the spinach/broth/onion mixture before adding the cream base. To cut fat I substituted 1 1/2 cups of half-and-half with a can of evaporated milk. We will definitely be making this a lot -- easy and very satisfying. Thanks for a great recipe. Read More
(90)
Rating: 5 stars
01/23/2007
My husband made this soup and it turned out delicious! The taste reminded me of my mother's homemade creamed spinich just more "soupy." My only suggestion is if you're making it for more than two adults double the recipe. 2 adults and one 7 year old finished this off in one sitting. We will make it again and we WILL double the recipe. Thanks! Read More
(38)
Rating: 5 stars
05/12/2008
I loved this soup! I used 2Tbls. of chicken base as I didn't have the chicken granules and part fat free half and half. The taste was still great. The next time I will use all fat free. I purchased the chicken base from Sam's club. Don't add salt if you use it, as it can be quite salty. Read More
(26)
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Rating: 4 stars
01/09/2009
Hmmm interesting. Good for something new. I sautteed the onions and fresh garlic then added the water and spinach( didn't bother to thaw) simmered then added 2.5 cups whole milk and pureed. I omitted the butter/flour roux. It needs plenty of salt and pepper about 1 ts of each. And what I learned is...do not puree! Follow the recipe on that. Purreing it made the spinach kinda in your face while before it was milder. But the butter/flour part can be omitted...use a TB of flour or so if you want to thicken it. What I dislike about it( probably my own fault for pureeing) was that it seemed very rich even without the butter/flour. I'll try again with 2 cups milk 3 cups water and not pureeing. Update: Ok if you were disappointed in this like I was stop eating and FREEZE! The reheated leftovers are SO much better! The spinach and milk taste much more blended together. I loved this for breakfast with Triscuits( No affliation I just love Triscuits) crushed in and a little cheese on top...I'm usually not a fan of topping soups with stuff but it so works for this. Parmesan and Monterrey Jack were both great. Read More
(14)
Rating: 5 stars
08/17/2007
This was super. I used a little real onion minced finely instead of dried stuff but you have to mince it finely. Added a pinch of cayenne powder & grated some nutmeg in it. Super yummo! Read More
(12)
Rating: 5 stars
12/18/2008
Very good. Used fresh garlic some fresh herbs and some finely diced roasted red peppers to give it more flavor. Gets better the longer it sits. Read More
(11)
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Rating: 5 stars
01/05/2010
I used fresh spinach and fat free half and half. WOW! This is so good and beyond nutritious Read More
(10)
Rating: 5 stars
12/31/2006
omg this recipe is awesome!! my husband and I totally love it! Thanks for such an awesome recipe. I did do a couple of things different but didn't deviate from the recipe much. I just added more garlic then called for and added some parsley because we like parsley in our soups. Thanks so much for an awesome recipe. We will definitly make this recipe again and try different veggies!! Thanks again! Read More
(10)
Rating: 5 stars
11/17/2006
Every Wednesday I try a new recipe for soup. This is one of the really good recipes. My husband thought it great. Thanx for the recipe. Read More
(9)
Rating: 3 stars
05/19/2015
I found this disappointing and quite bland. Had to add garlic croutons bacon pieces and parmesan cheese on top to make it interesting. Read More
(2)
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