A Creamy, Comforting, and Nutrient-Packed Soup
Spinach Cheddar Soup is the perfect combination of rich, cheesy goodness and nourishing greens. This velvety soup is packed with fresh spinach, sharp cheddar, and a touch of cream for a cozy, satisfying bowl that’s both comforting and wholesome. Best of all, it comes together in under 30 minutes, making it ideal for a quick lunch or an easy weeknight dinner.
My Love for Spinach Cheddar Soup
Growing up, I was always a fan of classic broccoli cheddar soup, but when I wanted a lighter, more nutrient-dense version, I discovered the magic of spinach. The vibrant green color, combined with the creamy texture and sharp cheddar flavor, makes this soup both visually appealing and incredibly delicious.
What makes this version special? Unlike some cheese-based soups that can feel heavy, this one remains light and silky, with just enough creaminess to make it feel indulgent without overpowering the delicate spinach flavor. Plus, it’s a great way to sneak in extra greens!
Ingredient Notes
- Fresh Spinach: The star of the soup, providing a vibrant green color and a boost of nutrients.
- Sharp Cheddar Cheese: Adds depth and richness to the soup.
- Butter & Garlic: Enhance the flavor and create a fragrant base.
- Vegetable or Chicken Broth: Provides a flavorful foundation.
- Heavy Cream (or Milk): Adds creaminess without making the soup too heavy.
- Onion: Adds natural sweetness and depth.
- Nutmeg (Optional): A pinch enhances the warmth of the flavors.
Substitutions:
- Use frozen spinach if fresh isn’t available (just thaw and drain excess liquid).
- Swap heavy cream for half-and-half or a dairy-free alternative like coconut milk.
- Try a mix of cheddar and Gruyère for a more complex cheese flavor.
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add onions and garlic, cooking until soft and fragrant.
- Add the Broth & Spinach: Pour in the broth and bring to a simmer. Add fresh spinach and cook until wilted.
- Blend Until Smooth: Use an immersion blender to puree the soup until silky. (Or transfer to a blender in batches.)
- Add the Cheese & Cream: Stir in shredded cheddar cheese and cream, whisking until melted and smooth.
- Season & Serve: Add salt, pepper, and a pinch of nutmeg, then serve hot with crusty bread or croutons.
Expert Tips for the Best Results
- Use Freshly Grated Cheese: Pre-shredded cheese can have additives that affect melting.
- Blend Thoroughly: For the smoothest texture, blend well and strain if necessary.
- Don’t Overheat the Cheese: Add it off the heat and stir gently to prevent clumping.
Serving Suggestions
This soup pairs beautifully with a grilled cheese sandwich, garlic bread, or a crisp side salad. You can also top it with crispy bacon bits, croutons, or a drizzle of extra cream for extra indulgence.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze without the cream and cheese for up to 2 months; add them after reheating.
- Reheating: Warm gently on the stove over low heat, stirring frequently to maintain a smooth texture.
Frequently Asked Questions
Can I make this soup vegetarian? Yes! Use vegetable broth instead of chicken broth.
Can I use a different cheese? Absolutely! Try Parmesan, Monterey Jack, or a mix of cheeses for different flavor profiles.
How can I thicken the soup? For a thicker texture, add a small potato while cooking and blend it in.
Final Thoughts
Spinach Cheddar Soup is a delicious, creamy, and nutrient-packed dish that’s both comforting and quick to make. Whether you’re looking for a cozy meal or an easy way to enjoy more greens, this soup is a must-try. Let me know in the comments how you liked it and any fun additions you made!
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Spinach Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings (increased from 4) 1x
- Category: Soup, Main Course
- Method: Blended, Stovetop
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Description
This creamy, comforting, and nutrient-packed soup blends fresh spinach, sharp cheddar, and a touch of cream into a velvety, rich bowl of goodness. Ready in under 30 minutes, it’s the perfect quick lunch or easy weeknight dinner.
Ingredients
For the Soup:
- 4 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups fresh spinach, packed
- 4 cups vegetable or chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream (or milk)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg (optional, enhances warmth)
Substitutions & Add-Ins:
- Use frozen spinach (thawed & drained) if fresh isn’t available.
- Swap heavy cream for half-and-half or coconut milk for a dairy-free version.
- Try a mix of cheddar & Gruyère for a richer cheese flavor.
- For a thicker soup, blend in a small cooked potato.
Instructions
-
Sauté the Aromatics:
- In a large pot over medium heat, melt butter.
- Add onions and garlic, cooking until soft (about 3-4 minutes).
-
Add the Broth & Spinach:
- Pour in broth and bring to a simmer.
- Add fresh spinach and cook until wilted (about 2-3 minutes).
-
Blend Until Smooth:
- Use an immersion blender to puree the soup until silky.
- (Or transfer to a blender in batches, then return to the pot.)
-
Add the Cheese & Cream:
- Reduce heat to low and stir in shredded cheddar and cream.
- Whisk gently until fully melted and smooth.
-
Season & Serve:
- Add salt, pepper, and nutmeg (if using).
- Serve hot with crusty bread, croutons, or crispy bacon bits.
Notes
- Use Freshly Grated Cheese: Pre-shredded cheese contains additives that can affect melting.
- Blend Thoroughly: For the smoothest texture, strain the soup if needed.
- Don’t Overheat the Cheese: Add off the heat and stir gently to prevent clumping.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg