Spinach Cheese Soup
Creamy, comforting, and packed with flavor, this Spinach Cheese Soup is the ultimate bowl of coziness! Featuring tender sautéed spinach, velvety cheddar and Parmesan cheeses, and a hint of nutmeg for warmth, this rich soup strikes the perfect balance between indulgence and nutrition. Starting with a base of butter, olive oil, and aromatic garlic and onions, the ingredients are blended to a silky consistency, then enriched with whole milk and heavy cream for luxurious texture. Ideal as a hearty appetizer or a light main dish, this soup is ready in just 35 minutes, making it a go-to choice for busy weeknights. Serve it with crusty bread or crunchy croutons for a comforting meal that will have everyone coming back for seconds. Perfect for spinach lovers or anyone craving a creamy cheese soup, this recipe is a must-try for your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium (finely chopped) yellow onion
- 3 cloves (minced) garlic
- 6 cups (tightly packed) fresh spinach leaves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cups (grated) Parmesan cheese
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the finely chopped onion and sauté for 3-4 minutes or until translucent.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the fresh spinach leaves and cook for 2-3 minutes, or until wilted.
Sprinkle the flour over the spinach mixture and stir well to coat it evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 5 minutes.
Using an immersion blender (or transferring the mixture to a blender in batches), blend the soup until smooth. If you prefer a chunkier texture, blend partially.
Return the soup to the heat and stir in the milk and heavy cream. Cook for 2-3 minutes, stirring occasionally.
Add the shredded cheddar cheese and grated Parmesan cheese in small handfuls, stirring constantly until melted and incorporated.
Season the soup with ground nutmeg, salt, and black pepper. Taste and adjust the seasoning as needed.
Simmer for an additional 5 minutes, stirring frequently, until the soup thickens slightly and becomes velvety.
Serve warm with a sprinkle of extra cheese on top, crusty bread, or croutons on the side.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2168 mg | 167% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
