Diabetes Care & Education

Home Sitemap Contact Us FAQs

Cream of Spinach Soup


  • 1 cup vegetable broth
  • 4 cups fresh spinach or 2 cups frozen or canned spinach
  • 3 cups 2% milk (or 1%, or skim)
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons wheat flour
  • 1/2 teaspoon Jamaican pepper or black pepper
  • thyme to taste
  • 1/2 teaspoon salt garlic and onions if desired
  • 2 tomatoes cut in cubes
  • basil to taste


  1. Wash the spinach well.
  2. Cook the spinach in the vegetable broth with salt and thyme to taste.
  3. Meanwhile, in separate sauce pan, mix the milk, parmesan cheese, flour, salt, pepper and take to a boil until thickened.
  4. Blend in the blender all the above.
  5. Cut the fresh tomatoes into cubes and slice the basil really thin. Add this to the above mixture.
  6. Serve it warm.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 136
Total Fat 4.1g
Saturated Fat 2.2g
Sodium 676 mg
Total Carbohydrate 17.4g
(after subtracting fiber = 13.5g)
Dietary Fiber 3.9g
Protein 8.7g

Exchanges per Serving

1 Milk
1 Fat
1 Vegetable
1 Carbohydrate Choice