Best Creamy Spinach Soup Recipes

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

CREAMY SPINACH SOUP

Steps:

• 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.
• 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.

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP

Steps:

• In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
• Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
• Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!

CREAMY LENTIL & SPINACH SOUP WITH BACON

Steps:

• Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
• Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
• Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CREAMY BROCCOLI-AND-SPINACH SOUP

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
• Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
• Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

Steps:

• Heat oil in large saucepan.
• Saute onion and garlic for 2-3 minutes.
• Add vegetable stock and water.
• Add leeks and potato.
• Season with salt, pepper, and basil.
• Bring to boil then reduce heat, cover, and simmer for 20 minutes.
• Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
• Return to saucepan and add Earth Balance, sour cream, and milk.
• Heat through.
• Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

CREAMY PARMESAN TOMATO AND SPINACH TORTELLINI SOUP

Steps:

• Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute. Add the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil. Option: Puree some or all of the diced tomatoes. (I like to puree half of them.) Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.

CREAMY LEEK AND SPINACH SOUP

Steps:

• Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
• Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
• Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.

CREAMY SPINACH AND POTATO SOUP

Steps:

• To 5 cups of vegetable stock add the spinach, potatoes, and milk.
• Cook on medium heat until begins to bubble slightly.
• Transfer to blender in two or three batches and puree. Then return to pot.
• Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
• Allow to cool slightly before serving.

CROCKPOT CREAMY TORTELLINI, SPINACH & CHICKEN SOUP

Steps:

• 1. In a medium size skillet, sauté onions with the flour, basil, garlic, tomato paste and olive oil until it makes a paste, about 5 minutes. Add the paste to a 6-quart crock pot.
• 2. Stir chicken broth, undrained tomatoes, chicken, salt and pepper into the paste. Cover crock pot and cook on Low heat for 4 to 6 hours (or cook on High for 3 to 4 hours).
• 3. Remove crock pot lid, stir in tortellini, spinach, and Parmesan cheese. Heat cream in microwave oven for 30 to 40 seconds, and stir warmed cream into crock pot (the cream should be warmed or it's likely to curdle if added while it's still cold).
• 4. Remove chicken from crock pot, and shred chicken or cut into bite-size pieces. Return chicken to the crock pot, stir. Cover crock pot and cook on High heat for 10 minutes more or until tortellini is cooked through.
• 5. Ladle into individual bowls, and serve immediately.

SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP RECIPE

Steps:

• How to make it: onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don't worry it will all be okay in the end). Add the mixture to the slow cooker. 2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender). 3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold). 4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!

CREAMY SPINACH AND ZUCCHINI SOUP

Steps:

• Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
• Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
• Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
• Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
• Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

CREAMY MUSHROOM-SPINACH SOUP

Steps:

• Saute mushrooms in butter until tender in large saucepan over medium flame.
• Add flour, salt and pepper; cook 1 minute.
• Gradually add broth and cream; cook, stirring occasionally, until thickened.
• Add spinach and heat through.

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Steps:

• Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
• Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)

Steps:

• 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
• 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
• 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
• 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.

ROASTED CREAMY TOMATO AND SPINACH SOUP

Steps:

• Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
• To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
• With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
• Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.

BROCCOLI AND SPINACH SOUP (CREAMY CREAMLESS)

Steps:

• 1) heat pan, spray with oil - just a few spritzs is fine. Add broccoli, onions, garlic, mustard, cayenne and 1 tsp salt and cook, stirring frequently, until fragrant (about 6 min). Add 1 cup water and baking soda. Bring to a simmer, cover and cook until broccoli is very soft (about 20 min) stirring once during cooking. 2) Add broth and 2 cups of water. When begins to simmer, add spinach and cook until wilted (about 1 min). Transfer to blender and process until smoother - 1 minute. sprinkle with parmesan if want.