Creamed Spinach Soup: The Perfect Comfort Food

Soup is one of the most versatile dishes around. You can make it with whatever ingredients you have on hand, it's easy to customize, and there are endless possibilities. This creamed spinach soup is hearty and comforting, perfect for a cold winter day.

Ingredients: 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 2 carrots, peeled and diced 2 stalks celery, diced 4 cups chicken or vegetable stock 1 (15-ounce) can white beans, rinsed and drained 1 large potato, peeled and diced 1 teaspoon dried thyme leaves Salt and pepper to taste 4 cups chopped fresh spinach leaves 1 cup half and half or milk Fresh parsley leaves for garnish (optional) Directions: 1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, stirring occasionally. 2. Add the stock, white beans, potato, thyme leaves, salt and pepper to taste. Bring to a boil over medium high heat. Reduce the heat to low and simmer for 20 minutes. 3. Stir in the chopped spinach leaves and continue simmering for another 5 minutes until the spinach is wilted. 4. Pour the soup into a blender or food processor in batches and blend until smooth. Return to the saucepan. 5. Stir in the half and half or milk until heated through. Serve hot, garnished with fresh parsley leaves if desired. Enjoy!

Creamed Spinach Soup to Warm You Up on a Cold Day

When the weather outside is frightful, nothing beats a creamy and delicious spinach soup to warm you up from the inside out. This recipe takes just minutes to prepare and can easily be made in a slow cooker for those days when you don't have time to stand over a stove.

Ingredients: 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 4 cups chicken or vegetable stock 1 (14 ounce) can diced tomatoes, undrained 1 (6 ounce) can tomato paste 2 tablespoons white sugar 2 teaspoons dried basil leaves 1 teaspoon dried thyme leaves ½ teaspoon salt ¼ teaspoon ground black pepper 3 cups milk 8 ounces processed cheese food, such as Velveeta, cubed 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry Directions:1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and cook until softened.2 Stir in stock, tomatoes with juice, tomato paste, sugar, basil, thyme, salt and pepper. Bring to a boil.3 Reduce heat to low and simmer for 30 minutes.4 In a blender or food processor, process soup mixture until smooth.5 Return to pan and stir in milk and processed cheese food. Cook over low heat until cheese is melted.6 Stir in chopped spinach and cook until heated through.7 Serve hot.Enjoy this delicious Creamed Spinach Soup on a cold day!

Creamed Spinach Soup: Perfect for a Fall Dinner

As the temperature cools down and the leaves start to change color, it's officially time to start thinking about Fall dinners. This creamy spinach soup is the perfect meal for a crisp autumn evening.

The soup starts with a basic vegetable stock made from carrots, celery, and onion. Then, fresh spinach is added to the broth and simmered until wilted. To make the soup extra creamy, we'll use a blender to puree some of the vegetables. If you're worried about the soup being too thick, you can always add more stock or water to thin it out.

Once the soup is ready, we'll serve it in bowls and top with some shredded cheese and crumbled bacon. The salty bacon pairs perfectly with the creamy spinach, and the cheese adds a nice bit of flavor and richness to the dish.

This Creamed Spinach Soup is perfect for a Fall dinner – it's easy to make, comforting, and delicious!

Creamed Spinach Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 2 bunches spinach, tough stems removed, leaves chopped
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper to taste
• Parmesan cheese rind (optional)

• 1/4 cup grated Parmesan cheese Instructions:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in spinach and cook until wilted, about 2 minutes.

• Add stock and bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove from heat and let cool slightly. Carefully transfer soup to a blender or food processor and blend until smooth. Pour soup back into the pot.

• Stir in heavy cream and Parmesan cheese rind (if using). Season with salt and pepper to taste. Serve warm ladled into bowls, garnished with Parmesan cheese if desired.

How to Make Creamed Spinach Soup

Ingredients:

1 tablespoon olive oil 1 large yellow onion, diced 2 cloves garlic, minced 8 cups chicken or vegetable stock 2 bunches spinach, tough stems removed, leaves chopped 1/2 cup heavy cream 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper to taste Instructions: 1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the stock and bring to a boil. 3. Decrease the heat to low and simmer for 10 minutes. 4. Add the spinach and cook until wilted, about 2 minutes. 5. Remove from the heat and let cool slightly. 6. Pour the soup into a blender and blend until smooth. 7. Return to the pot and add the cream and nutmeg. Season with salt and pepper to taste. Serve hot