Spinach Bisque
Creamy bisque loaded with cheese and spinach- a delicious, vegetarian soup perfect for spring or fall.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 small cups 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 1 clove garlic, minced
- 3 tablespoons unbleached all-purpose flour
- 1 cup vegetable broth
- 1 1/2 to 2 cups whole milk
- 2 ounces cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces sharp cheddar, shredded
- 4 ounces fresh baby spinach, shredded
- 1/2 cup croutons, to garnish
Instructions
- Heat a medium pot over medium-low heat. Add the olive oil and butter, letting the butter melt. Stir in the shallot; cook until translucent, 5 to 6 minutes. Add garlic and cook another minute more.
- Measure in the flour; stir, and cook for 1 minute. Whisk in the broth, 1 1/2 cups milk, cream cheese, salt and pepper; cook, continuing to whisk, until it begins to thicken but does not boil. Remove from heat, then add cheddar. Whisk until soup is smooth. If the base seems too thick, add a splash or two more milk.
- Add the spinach, then let sit for 5 minutes before serving, just until the spinach has wilted. Serve soup topped with croutons or a few extra sprinkles of cheese, if desired.
Nutrition
- Calories: 369
- Sugar: 8.1
- Sodium: 751
- Fat: 20.5
- Saturated Fat: 9.7
- Carbohydrates: 33
- Fiber: 6.8
- Protein: 18.5
- Cholesterol: 54
Find it online: https://naturallyella.com/spinach-bisque/