Creamy Spinach Feta Soup
Prep time
Cook time
Total time
Fresh, bright and rich - this soup is a great starter, dinner or lunch. Done in no time, too!
Recipe type: Soups & Stews
Serves: 6 as a starter, 3-4 as a meal
  • 2 large shallots [about 6 ounces total]
  • 2 tablespoons butter
  • sprinkle of kosher salt
  • 3 cups chicken or vegetable stock
  • 16 ounces fresh spinach, washed
  • 3 sprigs fresh thyme [1 teaspoon dried]
  • 1 teaspoon fresh minced or ½ teaspoon dry dill weed
  • 4 - 5 ounces feta cheese, cut in small dice
  • ½ cup heavy cream
  1. Cut the shallots in a small dice
  2. Melt the butter in a 5 quart soup pot, over low heat.
  3. Add the shallots and a sprinkle of kosher salt - cook over very low flame for about 5 minutes, stirring frequently to prevent any browning. You just want them to get soft.
  4. Add the stock and the spinach.
  5. Add the thyme and dill and cover the pot.
  6. Keep at a low simmer for about 1o minutes, until the spinach is completely wilted.
  7. Take off the heat, and stir in the cheese, replace the lid and let sit for around 10 minutes, until cheese is very soft.
  8. In two batches, puree everything in the blender. Be careful, as hot soup can splash in a blender - remove the center part of the cap, cover with a folded dishtowel, and start out at a low speed, gradually increasing the speed up to the puree setting. You want it to be completely blnded and smooth.
  9. Return the soup to the pot, and taste, adding more kosher and freshly ground pepper as needed.
  10. Add the cream, and over a low flame, bring the soup back up to serving temperature.
  11. Serve with a few fresh thyme leaves for garnish.
Recipe by The Creekside Cook at