Creamy Spinach Provolone Soup with Crispy Bacon
Spinach Provolone Soup Recipe
This hearty and creamy Spinach Provolone Soup is a perfect go-to dish for those chilly evenings when you crave something warm and comforting. With a delicate balance of earthy spinach, flavorful provolone cheese, and the subtle warmth of nutmeg, each spoonful is a cozy delight. Plus, the crispy bacon topping adds a touch of indulgence. With a total preparation and cook time of just 35 minutes, this recipe is easy, budget-friendly, and ready in no time.
Recipe Summary
| Recipe Name | Spinach Provolone Soup |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
| Category | Cheese |
| Servings | 4 |
| Calories | 404.2 kcal |
| Keywords | Winter, < 60 Mins, Small Appliance, Easy, Inexpensive |
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen chopped spinach | 1 package |
| Onion, chopped | 1/2 cup |
| Carrot, diced | 1/2 cup |
| Celery, chopped | 1/2 cup |
| Butter | 1/4 cup |
| All-purpose flour | 3 tablespoons |
| Skim milk | 3 cups |
| Chicken broth | 3 cups |
| Salt | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Lemon pepper seasoning | 1/4 teaspoon |
| Provolone cheese, shredded | 1/8 cup |
| Bacon, cooked and crumbled | 3/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 404.2 kcal |
| Fat | 26.6 g |
| Saturated Fat | 13.7 g |
| Cholesterol | 59.1 mg |
| Sodium | 939.6 mg |
| Carbohydrates | 22.7 g |
| Fiber | 3.4 g |
| Sugar | 2.9 g |
| Protein | 20.2 g |
Instructions
-
Prepare the Spinach
Begin by pureeing the frozen chopped spinach in a food processor until it reaches a smooth consistency. Set aside. -
-
Sauté the Vegetables
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the chopped onion, diced carrot, and chopped celery. Sauté for approximately 5-6 minutes, or until the vegetables become tender and fragrant. -
Make the Roux
Sprinkle the flour over the sautéed vegetables. Stir continuously until the flour is well-incorporated, creating a smooth mixture. Cook the flour and vegetable mixture for about 2 minutes, stirring constantly to prevent burning. -
Add Milk and Broth
Slowly pour in the skim milk and chicken broth, whisking continuously to ensure a lump-free consistency. Continue to cook over medium heat, stirring frequently, until the mixture begins to thicken and become bubbly, about 5-7 minutes. -
Incorporate Spinach and Seasoning
Stir the pureed spinach into the soup base, followed by the salt, nutmeg, and lemon pepper seasoning. Allow the soup to simmer for an additional 3-4 minutes, ensuring that the spinach is well-distributed and the flavors meld together. -
Finish and Serve
Ladle the soup into individual serving bowls. Sprinkle each bowl with a portion of shredded provolone cheese, allowing it to melt slightly. Top with a generous sprinkle of crumbled bacon for a satisfying crunch. -
Enjoy
Serve hot, and enjoy the warmth and flavors of this creamy spinach provolone soup, perfect for any chilly evening.
Tips for Success
- Blending: Pureeing the spinach before adding it to the soup ensures a smooth, creamy consistency.
- Thickening the Soup: Make sure to cook the flour in the butter for a full 2 minutes to remove the raw flour taste, which also helps with thickening.
- Toppings: For a vegetarian option, simply omit the bacon or substitute it with crispy fried onions for added flavor and crunch.
