Cream of Spinach and Broccoli Soup Recipe

Recipe Category: Dutch-Oven

Cream Of Spinach And Broccoli Soup Recipe


Makes 4 To 6 Servings

  • 2 tablespoons olive oil
  • 2 teaspoons butter
  • 1 medium red or yellow onion, chopped
  • 2 teaspoons salt
  • 2 teaspoons minced garlic (about 2 good-sized cloves)
  • 4 cups water
  • 1 medium russet potato, cut into small dice
  • 10 ounces fresh baby spinach (can also be frozen, defrosted)
  • 3 heaping cups chopped broccoli
  • 1 heaping tablespoon roasted garlic paste (chapter 1: soups)
  • ¾ cup milk
  • 30 basil leaves, minced (about ¼ cup)
  • freshly ground black pepper


  1. Place a soup pot or a dutch oven over medium heat
  2. After about a minute, add the olive oil and swirl to coat the pan
  3. Toss in the butter, and swirl until it melts into the oil
  4. Add the onion and salt, and cook, stirring occasionally, for 8 to 10 minutes, or until the onion becomes translucent
  5. Stir in the fresh garlic, reduce the heat to medium-low, and cook for 5 minutes longer
  6. Add the water and the diced potato
  7. Bring to a boil, then turn the heat all the way down to the lowest possible setting
  8. Partially cover, and simmer gently for about 15 minutes, or until the potato becomes completely soft
  9. It’s okay to err on the side of its becoming falling-apart tender
  10. Add the spinach, broccoli, and garlic paste
  11. Bring to a boil, then turn the heat all the way down to the lowest possible setting
  12. Simmer, stirring occasionally, for about 10 minutes, or until the broccoli is very tender
  13. Add the milk, remove the pot from the heat, and let it sit until the soup cools down to a comfortable pureeing temperature
  14. Use a blender or immersion blender (see soups) to puree the soup until it is smooth
  15. When you’re finished blending, stir in the basil
  16. Reheat the soup gently over medium-low heat, being careful not to let it boil (which would cook it further and alter its flavor)
  17. Add a few grinds of black pepper to taste, and serve hot

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