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Soup! Cream of spinach-y happiness ladled into a bowl and cradled in the loving arms of your spoon.
Soup. Cream of lusciousness that teases the tongue and begs you to take another sip.
Soup. Creamy delight.
I have no clue what I’m even saying anymore. It’s soup. Creamy, delicious, tantalizing, soup. And I ate all of it. I have no shame.
How, you ask, did I manage to protect my delicious soupiness for two days? Why, the way any smart mother does; I hid it behind the cauliflower in the refrigerator and told everyone it was my breast milk recipe experiment.
Forget that my youngest is 11 and my milk ducts are drier than British comedy. The entire notion of breast milk spinach soup was my win. Win!
(It works in your staffroom fridge, too. Try it. Even if you’re a dude.)
Thoughtful and ruminationous things about this recipe:
- This dish can be lowered slightly in carbs and calories if you use half and half instead of heavy cream.
- Want to use coconut or almond milk? You might just be able to do that and use cream cheese or another thickener to give the soup a thicker consistency.
- You can probably use fresh spinach. It’s really easy to use bagged, frozen, however.
- You can over-spinach this dish, so if you have an 18 ounce bag of spinach in the freezer, don’t use it all, even if you’re tempted, unless you’re making a larger batch of the dish and adding more of all of the ingredients.
- Want some protein in here? You could add cooked, cubed chicken or mushrooms for a protein mouthfeel.
- Vegetarian? You can use vegetable broth in place of the chicken.
- Making this in a crock pot? Still get those onions and garlic cooked in the butter on the stove and then combine ingredients in the crock pot on low for up to 4 hours.
Dreamy Creamy Spinach Soup
1/2 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 tsp dried basil
1 tsp pepper
1 tsp salt
1-10 ounce package frozen, chopped spinach
4 cups organic chicken broth (1 box)
1/2 cup heavy cream
1/3 cup Parmesan cheese
In large pan, melt butter over medium heat. Add onion and garlic. Cook until tender. Stir in next 5 ingredients. Gradually stir in broth and cream. Stirring constantly, bring to a boil and cook until thickened. Garnish with added Parmesan cheese, if desired. Refrigerate leftovers.
Makes 6 cups of soupy happiness.
Nutritional Information per 1 cup serving: Calories: 255.8, Carbohydrates: 4.3g, Fiber: 1.4g, Net Carbohydrates: 2.9g, Protein: 6.6g, Fat: 25.3g.
Yum! Maybe one of my most favorite recipes on the face of this earth is creamed spinach. Sometimes I think I could happily float on top of it like an over-plump crouton on a pool float! Any you cream of spinach soup sounds right up my alley!!! I bet I could learn to float in it, too!
Great work girl!
In Bacon We Trust!
(Dang that new math! I have to consult my time-tables flash cards and take off both shoes to do the cipherin’ sometimes! 🙂 )
Wait ’til you see what I have for you for next week. I’ll even dedicate it to you.
This soup sounds yummy and very low carbs. I running out to store to get some frozen spinach. Thx for all the great recipes!
Oh my, that was yummy! I belong to a produce co-op and had 2 bags of fresh spinach. I just steamed the spinach first and only came up with 5 oz. so I halved the recipe and it was fine for 2 of us. Bravo!!!
A produce co-op. Girl, I am, jealous. I’ll bet that spinach was to die for.
dinah cox-moore says
oh this sounds sooooooooo good. I’m a soup-a-holic so I do believe this will be simmering on my stove very soon. I am out of garlic tho, so Off to the store I go!!!
You could use garlic powder if you don’t have garlic. I do that sometimes, especially when dealing with people who are crotchety when they see little bits of yummy goodness floating in their soups (ie, children).
This spinach soup is THE most amazing soup I have tasted in a long time. The kids even eat it as I tell them it is pesto soup. Thank you for this blog – I am a recent convert to low carving and your recipes have inspired me
Hi, Jude! Thank you so much. I am so very happy the recipe has been one you have enjoyed. I am really excited for your new journey! Be sure to let me know if there’s anything you’re missing that you’d like to see.
Jenn Morandi says
It’s another FANTASTIC, quick and easy soup! Thank you SO much for this. Even hubby (who doesn’t like spinach all that much) liked this soup. 🙂
Jamie VanEaton says
I am so happy to hear this, Jenn. Thanks so much for taking the time to let me know. I love that soup, too.
I am a very picky eater and this soup was YUMMY! This will definitely go into our dinner rotation…thank you so much!
Jamie VanEaton says
We are like twins, then, because I am so so picky. It makes me so happy you like this recipe!
Ok, dumb question…do you put the spinach in frozen or do you you thaw and get all of the moisture out? I so love your site…keeps me honest:) thanks so much!!
This was delicious!! I made it using the coconut milk and cream cheese (as that’s what I had on hand). I used half a cup of coconut milk and 2 oz cream cheese. Maybe I used too much coconut milk? Next time I will try the cream as it was a little thin for my liking. But nonetheless it tasted awesome!
Your Lighter Side says
This has been one of my favorite recipes for years. Now I’ve had to adapt it to fit my food sensitivities by making it dairy free. I also added some cauliflower to thicken it up a bit. I’ve also added a few drops of hot sauce to give it a little bite.