Cheesy Spinach Soup Recipe Is a Quick Dinner Miracle (6 Ingredients, 15 Minutes) by Donna John

Cold weather means more soup nights at my house. My kids loved this cheesy spinach soup recipe growing up – and still do. My grown daughter, who now lives in California, reached out recently asking for this soup recipe. After sending it to her, I wondered why it has been so long since I've made this quick and easy spinach soup.

This high-protein spinach soup is ready in about 15 minutes and you can keep everything on hand to make it anytime. Gotta love that! Plus it's a complete meal if you add a healthy salad, and you get the health benefits of protein and the health benefits of spinach in every creamy bite. 

Photo credit: all photos under license from BigStock

Here is your short shopping list so you can enjoy a bowl of this creamy soup: chicken broth, frozen chopped spinach, onion powder, evaporated milk, flour and Velveeta cheese. I recently learned that this cheese is gluten-free!. The cheesy spinach soup cooks up in about 10 minutes and the only prep is opening the containers and cubing the cheese. 

Yep, it's really that easy to make this spinach soup for your family! Served with a salad, this tasty soup is a quick vegetarian lunch or dinner. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 32 ounces vegetable broth or chicken broth  
• 18 ounces (2 packages) frozen chopped spinach
• 1 1/2 teaspoons onion powder (or to taste)
• 24 ounces (2 cans) evaporated milk
• 5 tablespoons flour (or gluten-free flour)
• 16 ounces cubed Velveeta or shredded American cheese

Here's how you make it:

1. In a large soup pot, combine the broth, spinach and onion powder. Bring to a boil. Use vegetable broth if you'd like this recipe to be vegetarian. 
2. While the soup is coming to a boil, combine the milk and flour until it’s smooth and has no lumps. Add mixture to the soup when it comes to a boil. Stir well to combine. Use gluten-free flour if you'd like this recipe to be gluten-free. You could sprinkle in some garlic powder for extra flavor.
3. Reduce heat to low and continue to cook for 2 minutes. Add the cheese and cook, stirring, until melted. Serve and garnish with fresh spinach or arugula leaves, if desired. This soup recipe can easily be doubled. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

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