Spinach & Goat Cheese Bisque

September/October 2011

Your rating: None Average: 3.9 (64 votes)

A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little nutty—but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach and have just as good a flavor in a more Army-inspired khaki color. Recipe by Anna Thomas for EatingWell.

Spinach & Goat Cheese Bisque

4 Reviews for Spinach & Goat Cheese Bisque

Wonderful Dinner Party Soup

Made this soup for a birthday party, and it was a big hit. Served it at room temperature, since it was unseasonably warm that evening, but heated up leftovers and it was delicious hot. Am headed out shopping for another dinner party where it will be the appetizer, and this time I'll also try it cold. Highly recommend.

Delicious, beautiful looking, yummy flavor

This soup was easy and a good way to use up wilting spinach. I substituted blue cheese as I didn't have goat cheese. It was very tastey--the same flavor as a spinach salad with blue cheese. My 2 1/2 year old daughter liked it as well. Will try to make it with goat cheese next time!

Not thick enough for a bisque but good

It was a little too much liquid to make this a proper bisque but still delicious. Never would have thought of making a spinach soup, I used frozen spinach and it turned out delicious.


This bisque was delicious and surprisingly filling. Even my husband was satisfied (of course he went for seconds). Served in tasting size portions, this recipe would make an impressive appetizer for guests.

Comments (1)

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Anonymous wrote 2 years 1 week ago

I followed this recipe

I followed this recipe exactly but used white wine and reserved some liquid to ensure consistency. Served with sourdough grilled cheddar on a very cold day. It was excellent, thank you! Can I freeze the soup?

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