Spinach Provolone Soup
Creamy, savory, and loaded with comforting flavors, Spinach Provolone Soup is the perfect hearty dish for cool evenings or any time you're craving a bowl of warmth. This recipe combines the velvety richness of heavy cream with the nutty, slightly sharp flavor of melted provolone cheese, creating a luxurious base for nutrient-packed fresh spinach. Aromatic garlic and onion are sautéed in butter to form the aromatic foundation, while a touch of nutmeg adds a subtle hint of warmth to elevate each spoonful. Thickened with a light roux and pureed to your desired consistency, this soup strikes the perfect balance of indulgence and nourishment. Serve it with a loaf of crusty bread for dipping and let this comforting spinach soup become a family favorite. Perfect for meal prepping or serving as a cozy appetizer, this recipe is both satisfying and simple to create.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 6 cups fresh spinach, roughly chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups provolone cheese, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, optional (for garnish)
- 1 loaf crusty bread, optional (for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the chopped spinach to the pot and cook for 5-7 minutes until the spinach is wilted and tender.
Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but do not allow it to boil.
Gradually add the grated provolone cheese, stirring constantly until melted and smooth.
Season the soup with salt, black pepper, and a pinch of nutmeg, if desired.
Remove the pot from heat and use an immersion blender to puree the soup until it reaches your desired consistency (smooth or slightly chunky). Alternatively, blend in batches using a countertop blender.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 10191 mg | 443% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 19.0 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2207 mg | 170% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2971 mg | 63% | |
*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.
