Spinach-Broccoli Soup
Creamy and nutritious, this Spinach-Broccoli Soup offers a comforting blend of green vegetables with a rich, velvety texture. Perfect for a quick lunch or light dinner, it suits those seeking healthy, flavorful fare with a hint of cheesy goodness. Ideal for vegetable lovers and soup enthusiasts.
Ingredients
Instructions
- Saute the finely chopped green onions in the butter until they are soft, but not browned.
- Add the flour, salt, and black pepper to the onions and mix thoroughly.
- Add the frozen chopped spinach, frozen broccoli spears, and chicken broth to the mixture.
- Cover and simmer for 5 to 8 minutes or until the vegetables are cooked and the mixture is heated through.
- Stir in the half and half and simmer for an additional 3 to 4 minutes.
- Serve hot, garnished with grated Cheddar cheese, with your favorite bread.
Tips & Substitutions
For a creamier texture, consider blending the soup after cooking. You can substitute the frozen spinach and broccoli with fresh vegetables; just adjust the cooking time accordingly. If you're looking for a richer flavor, adding a splash of lemon juice or a pinch of nutmeg can enhance the taste. For a vegetarian version, use vegetable broth instead of chicken broth.
Serving Suggestions
Serve this comforting soup hot, garnished with grated Cheddar cheese for an extra layer of flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Divan Pie or Betsy'S Potato Soup to create a satisfying spread.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. If the soup thickens too much, stir in a little broth or water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Broccoli Soup contains roughly 501 calories, with 17g protein, 74g carbohydrates, and 17g fat. It is an excellent source of vitamin C (214% of the Daily Value), protein (35% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 901mg per serving (39% 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 and broccoli instead of frozen?
Yes, you can use fresh spinach and broccoli. Just chop the fresh vegetables and sauté them until tender before adding the broth. You may need to increase the simmering time to ensure they are cooked through.
Is there a way to make this soup vegan?
Absolutely! To make this soup vegan, substitute the butter with olive oil or a plant-based butter alternative. Use vegetable broth instead of chicken broth, and skip the cheese garnish or use a vegan cheese alternative.
How can I add more protein to this soup?
To boost the protein content, consider adding cooked chicken or white beans. Stir in shredded rotisserie chicken right before serving or blend in some canned white beans for a creamy texture without altering the flavor significantly.
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).