Spinach Soup is so rich and creamy- your family won’t mind eating their veggies! Quick to make & hearty enough for a meal, it looks pretty on the table too!
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings 4 servings
- 1/4 Cup Butter
- 1/2 Cup Onion, Chopped
- 4 Cloves Garlic, Minced
- 2 Cups Low Sodium Chicken Broth
- 16 Ounces Fresh Spinach, Washed, Dried, and Stems Removed
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2-3 Generous Pinches Nutmeg, Or To Taste
- 2 Cups Heavy Cream
In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent.
Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until the spinach is very tender about 10 minutes.
Cool soup slightly, then carefully add to soup to a blender in batches and puree. (Remember only fill the blender partially because hot liquids expand!) Pour pureed soup back into the pot.
Add heavy cream to soup and over medium-low heat, heat through gently. Serve.
Serving: 1/4 of the recipe | Calories: 572kcal | Carbohydrates: 12g | Protein: 9g | Fat: 57g | Saturated Fat: 35g | Cholesterol: 194mg | Sodium: 854mg | Potassium: 865mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12735IU | Vitamin C: 35mg | Calcium: 208mg | Iron: 3.4mg