Delicious Cream of Spinach Soup

"This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef."
photo by Nancy F. photo by Nancy F.
photo by Nancy F.
Ready In:




  • In 3qt pan, saute onion in butter until soft.
  • Stir in flour; add salt, pepper, and nutmeg.
  • Blend in the milk.
  • Cook, stirring on med heat until bubbly.
  • Keep stirring for 1 minute.
  • Stir in the spinach.
  • Cook 1 minute, remove from heat.
  • Serve piping hot.

Questions & Replies

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  1. Thick, rich and delicious; serve it in sourdough bread bowls! We used 10 oz fresh spinach instead, added 2 gloves garlic and increased the onions.
  2. I really enjoyed this soup. I had to add a little more milk to thin it, for my own taste. Funny by reading the previous review. The only thing I will do next time is add a little more nutmeg. Yes, I will be making this again!
  3. This recipe was great. I added a couple of things though. I sauteed one clove of garlic w/onion & added 1/2 cup of chicken stock & 1/2 cup of half & half to milk mixture.
  4. Very simple, and very soothing! To thicken properly, make sure all the flour is absorbed before adding the milk, and make sure milk starts to boil before adding the spinach. 100% Popeye approved!
  5. This is a wonderful soup. I followed the directions exactly, except that I left out the nutmeg (not crazy about it). It's so simple and so good, although I admit I crumbled a little bacon and cheese on top and put in a few drops of hot sauce to make it my own. My only suggestion is to chop up the drained spinach finely (even the "frozen chopped spinach" is a bit chunky). Thanks for a keeper! I will make this often. :-)


  1. I really like this as a basic recipe that is plenty good on it's own, but can be tweaked in all sorts of ways. Personally, I don't mind chopping and cooking down fresh spinach and I think it packs more flavor and, certainly, more nutrition. I chop a pound of spinach in the food processor, cook it down, then press it through a fine strainer to get almost all of the liquid out. I reserve the liquid (lots of spinach flavor there) and use it as part of the liquid in the soup in place of some of the milk. If you make sure the flour is completely combined with the butter, the soup will thicken just fine and then you can add the dry chopped spinach.<br/><br/>I also add more nutmeg, just a hint of a sharp cheese, like cheddar or feta, and a little chicken bouillon. I haven't put garlic into it yet, but I'm sure that would be wonderful, too.<br/><br/>What I most like, though, is that it's so thick and creamy that I can add my cooked brown rice, rye berries, or couscous to it and it's just delicious (plus packed with fiber and nutrients!).


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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