Creamy Spinach Soup with Parmesan

Why This Is Strictly Keto

Spinach is one of the lowest-carb vegetables there is, and this soup gets its body from butter, heavy cream and Parmesan instead of the flour or potato that thicken a traditional cream soup. Every ingredient is a whole food, and the blended spinach makes a velvety texture on its own.

Ingredients

• 2 tablespoons butter
• ½ medium yellow onion, diced
• 3 cloves garlic, minced
• 10 ounces fresh baby spinach (about 10 packed cups)
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus more for topping
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Soften the aromatics: Melt the butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent, then stir in the garlic for 30 seconds.

2. Wilt the spinach: Add the spinach in handfuls, stirring until each batch wilts, then pour in the broth and bring to a gentle simmer for 5 minutes.

3. Blend: Carefully purée the soup with an immersion blender (or in batches in a countertop blender) until smooth.

4. Add the cream and cheese: Return the soup to low heat, stir in the cream, Parmesan and nutmeg, and warm gently for 3–4 minutes without boiling. Season with salt and pepper.

5. Serve: Ladle into bowls and top with extra Parmesan.

Nutritional Info (per serving, approximate)

Tips

• Keep the soup below a boil once the cream and Parmesan go in, so the cheese stays smooth instead of turning grainy.
• Nutmeg is a classic partner for spinach — add it a pinch at a time.
• For a heartier main course, stir in shredded rotisserie chicken or crumbled cooked bacon.