Cheese And Spinach Soup
A creamy, nutritious soup blending spinach and cheese with aromatic vegetables, perfect for cozy meals and served with crusty bread for a satisfying experience.
Ingredients
Instructions
- Cook the chopped onion and celery in margarine until tender.
- Stir in flour, salt, and pepper.
- Add milk and cook until the mixture thickens and bubbles.
- Add thawed chopped spinach and cheese.
- Cover and stir until the cheese melts.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add more flavor, sauté some garlic with the onion and celery. You can also substitute fresh spinach for frozen; just use about 1 pound and cook it down before adding to the soup. This recipe is perfect for those following vegetarian recipes, making it a versatile choice for any meal.
Serving Suggestions
Serve the cheese and spinach soup with crusty bread or a fresh side salad for a complete meal. It pairs beautifully with Aunt Marie's Bread Pudding for dessert, making it a delightful dining experience. For added texture, top each bowl with croutons or a sprinkle of grated cheese.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Spinach Soup contains roughly 2284 calories, with 6g protein, 14g carbohydrates, and 246g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2177mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach to replace the frozen version. Just wash and roughly chop it, then sauté it until wilted before adding it to the soup.
What type of cheese works best in this soup?
Cheddar cheese is a popular choice that melts well and adds great flavor. You can also experiment with Gruyère or mozzarella for a different twist. Just make sure to add the cheese gradually for a smooth texture.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Just let it cool completely before refrigerating. When ready to serve, reheat gently on the stove. Keep in mind that the soup may thicken, so you can add a bit more milk to loosen it up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).