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
Scale
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