Marry This Spinach Soup with Gruyere is a creamy, velvety, and incredibly comforting recipe. Made with fresh spinach and nutty Gruyère cheese, this simple soup is packed with flavor and comes together in under 45 minutes, making it a perfect quick and easy meal for a chilly day.
Jump to RecipeSpinach Soup with Gruyere Ingredients
- 2 Tbsp. Olive Oil
- 10 oz. fresh baby Spinach
- 2 cloves Garlic, finely minced
- 4 Tbsp. Butter
- 1/2 whole Medium Onion, chopped
- 1/4 cup All-purpose Flour
- 3 cups Whole Milk
- 1 1/2 cups Half-and-half
- 2 tsp. Kosher Salt
- Freshly ground black pepper, to taste
- 1/2 tsp. Cayenne Pepper
- 4 oz. Gruyere Cheese, grated, for serving
How To Make Spinach Soup with Gruyere
- Wilt the Spinach: In a large skillet, heat the olive oil over medium heat. Add the spinach and minced garlic and cook, stirring constantly, for about 2 to 3 minutes, until the spinach is just wilted.
- Puree the Spinach: Transfer the spinach and garlic mixture to a blender or food processor. Add 1/4 cup of hot water and pulse until the spinach is completely pureed. Set aside.
- Make the Soup Base: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes. Sprinkle the flour over the onions and stir to combine, cooking for about 2 minutes to create a roux.
- Create the Cream Sauce: Slowly pour in the milk and the half-and-half, whisking constantly to prevent lumps. Add the salt, pepper, and cayenne pepper and stir to combine. Continue to cook over medium heat for about 5 minutes, stirring, until the sauce has thickened.
- Finish and Serve: Pour the pureed spinach into the cream sauce and stir to combine. Cook for another 3 to 5 minutes until the soup is heated through and has thickened to your liking. Taste and adjust the seasonings with more salt, pepper, or cayenne as needed. Serve hot in bowls with a generous sprinkle of grated Gruyère cheese on top.
Recipe Tips
- How to get a perfectly smooth, lump-free soup? The key is to add your milk and half-and-half to the roux slowly, especially at the beginning, while whisking constantly. This allows the flour to dissolve smoothly without forming lumps.
- How to avoid a raw flour taste? Do not skip the step of cooking the flour in the butter for a full 2 minutes. This “toasts” the flour, removes its raw taste, and develops a richer, nuttier flavor for the base of your soup.
- Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. The flavor actually improves the next day. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove, being careful not to let it boil.
- How can I make this even smoother? For an extra velvety, restaurant-quality texture, you can use an immersion blender to give the entire finished soup one final blend after you’ve added the spinach puree.
What To Serve With Spinach Soup
This is a rich and creamy soup that is a wonderful meal on its own. It is perfectly served with:
- A slice of crusty, warm bread or a classic grilled cheese sandwich for dipping.
- A simple green salad with a light vinaigrette.
- A sprinkle of crunchy, homemade croutons on top.
- Crispy, salty bacon or pancetta crumbled on top for a savory contrast.
How To Store Spinach Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat the soup gently in a saucepan over low heat, stirring frequently. Do not let it come to a boil, as this can sometimes cause cream-based soups to separate.
Spinach Soup Nutrition Facts
- Serving: 1 cup
- Calories: 380 kcal
- Carbohydrates: 22g
- Protein: 12g
- Fat: 28g
- Saturated Fat: 16g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If using frozen spinach, you will need about one 10-ounce package. Thaw it completely and then squeeze out as much excess water as you possibly can with your hands before you add it to the skillet with the garlic.
Yes. To make it vegan, sauté the spinach and onions in olive oil. For the roux, use a vegan butter substitute. Replace the milk and half-and-half with a creamy, unsweetened plant-based milk like oat or cashew milk. Use a vegan Gruyère-style shred or a sprinkle of nutritional yeast for the topping.
Yes. While Gruyère adds a wonderful nutty and savory flavor, this soup would also be delicious topped with a sharp white cheddar, a good quality Parmesan, or even a creamy fontina.
Try More Recipes:
Spinach Soup with Gruyere Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes20
minutes380
kcalA simple, velvety, and incredibly rich cream of spinach soup, made with a classic buttery roux and served with a topping of nutty, melted Gruyère cheese.
Ingredients
10 oz. fresh Spinach
2 cloves Garlic, minced
1/2 Medium Onion, chopped
4 Tbsp. Butter & 2 Tbsp. Olive Oil
1/4 cup Flour
3 cups Whole Milk & 1 1/2 cups Half-and-half
Seasonings: Salt, Pepper, Cayenne.
4 oz. grated Gruyere Cheese.
Directions
- In a skillet, sauté the spinach and garlic in olive oil until wilted. Puree this mixture in a blender with 1/4 cup of water.
- In a large soup pot, melt the butter and sauté the onion until soft.
- Whisk in the flour and cook for 2 minutes to create a roux.
- Slowly whisk in the milk and half-and-half until a smooth, thick sauce forms.
- Stir in the salt, pepper, and cayenne.
- Stir the spinach puree into the cream sauce and heat through for 3-5 minutes until thickened.
- Serve hot in bowls with a generous sprinkle of grated Gruyère on top.
Notes
- The Roux is Key: The most important tip for a thick and creamy soup is to cook the butter and flour roux for a full 2 minutes before adding the liquid. This removes the raw flour taste.
- Slowly Add Milk: For a perfectly smooth, lump-free soup, add your milk to the roux very slowly at first, whisking constantly.
- Don’t Boil the Cream: After you’ve added all the dairy and the soup is complete, do not let it come to a rapid boil, as this can cause the cream to curdle or separate.
- Use Fresh Spinach: For the best, most vibrant flavor and color, use fresh baby spinach. If using frozen,
