Spinach Soup Creamy and Cheesy

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After braving several hours at the ocean before a big storm rolled in, the idea of making soup for dinner just hit the spot. This just sounded perfect on A chilly night. I knew I had all the ingredients on hand and was looking forward to creating my own Creamy Cheesy Spinach Soup from scratch.

I had recently made a broccoli soup that turned out great and was making the spinach soup in my mind as we were driving home based on that recipe. I was wondering how could I make it so that it had a little zing to the flavor, and I came up with the idea of adding just a tinge of curry powder. Good idea! It did just what I wanted to create – a little exotic excitement to the taste buds! Curry will do that!

It was fun putting this together without a recipe to follow – just my instincts. It was so much fun that I neglected to take photos along the way! All I have is a photo of the finished product just before we began to enjoy this yummy soup.

Large Container of Spinach Is Perfect For Spinach Soup

The large containers of spinach that you see in the produce section of your supermarket is a 1-pound (16 oz) container. I felt confident that this would not be too much for this recipe because spinach always cooks down to almost nothing. The whole container turned out to be the perfect amount.

For the pureeing part of this preparation, I used a 2-cup measuring cup to scoop out some soup and pour it into the Vitamix to puree. I poured it back into the pot and got another 2 cups full of the soup to puree again. You could puree the entire soup if you prefer. I wanted to leave some of it whole for texture.

Adding the cream cheese was to give just a little thickening to the soup. Next time, I would soften the cream cheese before adding it to the hot soup. It took a little while to mash some of it against the side of the pot to mix in better into the soup.

Adding Grated Cheese to Spinach Soup Is Your Option

Mozzarella cheese was my choice because I didn’t want to overpower the subtleness of the curry flavor. Another choice could be grated cheddar cheese as I used with the broccoli soup for a little heavier flavor.

We enjoyed this spinach soup with a little bit of sour cream on top. It was really good if I do say so myself. Please let me know how you like it and if you made any delicious changes to yours.

Creamy Cheesy Spinach Soup

A delicious spinach soup that is perfect for a chilly evening dinner or lunch! Can be prepared with the Mozzarella Cheese or without - delicious either way. Comes to you from https://ChristinesHealthyWorld.com Please let me know how you like this recipe by emailing me at ChristinesHealthyWorld@gmail.com

Course Main Course, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Servings
Author Christine


  • 1 med to large yellow onion
  • 6 cloves garlic
  • 2 stalks celery
  • 4 oz butter split
  • 1 lb organic spinach
  • 5 cups chicken broth
  • Salt and pepper
  • 1-1/2 tsp curry powder
  • 3 oz cream cheese
  • 1 cup heavy whipping cream
  • 1-1/2 cups grated Mozzarella cheese


  1. In a large pot, melt 3 oz butter. Add onion and garlic to saute until translucent - about 5 minutes. Add celery and saute until translucent - about 5 more minutes.
  2. Add 1 more oz of butter to pot. Add the spinach and stir down until wilted. Add chicken broth, salt, pepper and curry powder. Bring to a boil for approximately 2 minutes.
  3. Puree about 3/4 of soup. Pour back into the pot. Bring to simmer.
  4. Add cream cheese in several pieces to melt into the soup.
  5. Add heavy cream. Bring back to simmer.
  6. Add grated cheese. Simmer 3 minutes on medium.
  7. Serve hot with a dollop of sour cream. Enjoy!

    Spinach Soup with Sour Cream


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