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Spinach Soup with Gruyere

Creamy Spinach Soup with Gruyere for Cozy Evenings

A delightful vegetarian Spinach Soup with Gruyere, perfect for cozy evenings and made in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 Tbsp. Olive Oil Can substitute with avocado oil.
  • 10 oz. Fresh Baby Spinach Can use frozen spinach, thawed and drained.
  • 2 cloves Garlic Minced; fresh is recommended but garlic powder can be used.
  • 4 Tbsp. Butter For a vegan option, use plant-based butter.
  • 1/2 unit Medium Onion Chopped; shallots can be a substitute.
  • 1/4 cup All-purpose Flour Can use gluten-free flour for a gluten-free version.
  • 3 cups Whole Milk Substitute with any unsweetened plant-based milk for vegan version.
  • 1 1/2 cups Half-and-half Use coconut cream or equal mixture of almond milk and cornstarch for a dairy-free option.
  • 2 tsp. Kosher Salt Adjust to taste for lower sodium options.
  • Freshly ground black pepper To taste; white pepper can be used.
  • 1/2 tsp. Cayenne Pepper Can omit if a milder flavor is preferred.
For Serving
  • 4 oz. Gruyere Cheese Grated; sharp white cheddar can be a good alternative.

Equipment

  • large skillet
  • blender
  • large pot

Method
 

Preparing the Soup
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 10 ounces of fresh baby spinach and 2 cloves of minced garlic. Stir continuously for about 2-3 minutes until spinach is wilted.
  2. Transfer the wilted spinach mixture into a blender and add 1/4 cup of hot water. Blend on high speed until smooth and fully pureed.
  3. In a large pot, melt 4 tablespoons of butter over medium heat. Add 1/2 chopped medium onion and cook for about 5 minutes until softened. Stir in 1/4 cup of all-purpose flour, cooking for an additional 2 minutes.
  4. Gradually pour in 3 cups of whole milk and 1 1/2 cups of half-and-half, whisking continuously. Cook for about 5 minutes until the mixture thickens slightly. Season with 2 teaspoons of kosher salt and pepper to taste.
  5. Stir in the prepared spinach puree into the pot, combining thoroughly. Simmer for an additional 3-5 minutes on low heat until heated through. Adjust seasoning if necessary, and serve hot, garnished with 4 ounces of grated Gruyere cheese.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 6000IUVitamin C: 20mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess.

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